Merino Arita, Naomi

Research area

Compared to conventional food sources, microalgae ingredients are at a disadvantage regarding key technological aspects (structuring functionality, oxidative stability, cost/efficiency of refining), but have a huge potential as a sustainable source of high-quality proteins and lipids. Naomi’s current research focuses on the stabilization of microalgae biomass using lipid crystals.

Her scientific work has been devoted to understating the structure-function relationship in lipids for food applications. Previously, Naomi investigated the multiscale structures formed when milk fat crystalizes and the stabilization of emulsions via fat crystallization. With the support of Schmidt Science Fellows, Naomi is pivoting her research to work on narrowing the technological gap between microalgae and our food commodities.
Publications

• Arita-Merino, N., van Valenberg, H., Gilbert, E. P., & Scholten, E. (2020). Quantitative Phase Analysis of Complex Fats during Crystallization. Crystal Growth & Design, 20(8), 5193-5202.
• Arita-Merino, N., Te Nijenhuis, L., van Valenberg, H., & Scholten, E. (2022). Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks. Journal of Colloid and Interface Science, 607, 1050-1060.
• Tzompa-Sosa, D. A., & Arita-Merino, N. (2022). Advances in dairy lipid science: physicochemical aspects. In Understanding and improving the functional and nutritional properties of milk (pp. 305-340). Burleigh Dodds Science Publishing Limited.
• Arita‐Merino, N., Yener, S., van Valenberg, H. J., Hugo, A., & Osthoff, G. (2020). Varying Levels of Medium‐Chain Fatty Acids Affect Triacylglycerol Composition and Crystallization Behavior of African Elephant Milk Fat. European Journal of Lipid Science and Technology, 122(10), 2000119.

Further information

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