Blended Microalgae and Vegetable Oil: Composition, Nutritional and Health Consequences

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Sasikanth Sarangam, Prabhat K Nema


Vegetable oils have a crucial role in the human diet, which increases palatability and enhances the calorie load of the
dish. Most conventional vegetable oils have broader applications in food processing, but growing health concerns suggest their
vast demand and usefulness in terms of the optimum balance of fatty acids. It was also shown that most vegetable oils contain
polyunsaturated fatty acid, an omega-3 fatty acid in Alpha-Linolenic Acid (ALA). Still, algae are only the vegetative source
containing Eicosapentaenoic Acid (EPA) & Docosahexaenoic Acid (DHA) fatty acids. The quality of blended oil depends on its
fatty acid ratio, physical properties, chemical properties, oxidative stability, carotenoids, tocopherol, and polyphenolic
compounds. In the recent past blending, oils gain massive popularity due to their various benefits. Replacing the fat/lipid with
blended oils as a cooking medium can be considered the best step for well-being and fitness.

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