Cell disruption of Nannochloropsis sp. improves in vitro bioaccessibility of carotenoids and ω3-LC-PUFA
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The incorporation of microalgae into processed food products is considered a sustainable strategy to enrich food products in omega-3 long chain polyunsaturated fatty acids (ω3-LC-PUFA). However, the microstructural properties of the microalgae might influence the nutrient digestibility and bioaccessibility during consumption. The current study proved the importance of cell disruption of Nannochloropsis sp. for the in vitro lipid digestibility and bioaccessibility of ω3-LC-PUFA and carotenoids. While an incomplete lipid digestion and low bioaccessibility values (1–6% for carotenoids and 13% for ω3-LC-PUFA) were observed for untreated biomass, cell disruption by high pressure homogenization resulted in a complete lipid digestibility and a threefold increase in bioaccessibility. It was shown that the Nannochloropsis sp. cell wall and/or cell membrane act as a natural barrier for (lipophilic) nutrients during in vitro digestion. Hence, microalgal cell disruption is a crucial step in the design of healthy food products enriched with microalgae.
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Advances in algal biotechnology, including improved strain selection, cell wall disruption, microencapsulation, and food-grade emulsification, are addressing limitations and enhancing stability, sensory qualities, and bioavailability of microalgae-based ingredients.
“However, ongoing advances in algal biotechnology, including improved strain selection, cell wall disruption techniques, microencapsulation, and food-grade emulsification, are increasingly addressing these limitations. Such innovations are enhancing the stability, sensory qualities, and bioavailability of microalgae-based ingredients in functional food products [26,27].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [27]
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Experimental — accuracy not yet measuredCell disruption techniques such as high-pressure homogenisation, ultrasonication, bead milling, and enzymatic hydrolysis are effective in breaking down microalgal cell walls and facilitating release of intracellular nutrients.
“Cell disruption techniques, such as high-pressure homogenisation, ultrasonication, bead milling, and enzymatic hydrolysis, have proven effective in breaking down the resilient cell walls of microalgae, thus facilitating the release of intracellular nutrients like lipids, carotenoids, and proteins [27,93].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [27]
The Methods (p. 5) say high-pressure homogenisation disrupted most Nannochloropsis cells, and the discussion (p. 16) reports increased lipid release after digestion of ball-milled cells in another study. But the paper does not establish the effectiveness of ultrasonication or enzymatic hydrolysis, or protein release. It also says it remains unclear whether the relevant barrier is the cell wall or membrane (p. 22). (LLM, conf=0.88)
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- Authors
- Bernaerts, T. M. M., Verstreken, H., Dejonghe, C., Gheysen, L., Foubert, I., Grauwet, T., & Van Loey, A. M.
- Affiliations
- KU Leuven (BE)
- Corresponding author
- Bernaerts, Tom M.M.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2020-02
- Volume
- 65
- Pages
- 103770
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2997854254
- Cited by
- 102
- References
- 50
- Citations by year
- 2026: 10 · 2025: 8 · 2024: 17 · 2023: 17 · 2022: 15 · 2021: 25 · 2020: 10
- FWCI
- 3.31
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Journal of Functional Foods (publishedVersion, cc-by-nc-nd)
- Lirias (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Onderzoeksraad, KU Leuven
- Fonds Wetenschappelijk Onderzoek
- Topics
- Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
- Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- Nannochloropsis, microalgae, cell disruption, high-pressure homogenization, carotenoids, n-3 long-chain polyunsaturated fatty acids, bioaccessibility, fat digestibility, in vitro digestion
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