Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread

Diprat, Andressa Bacalau; Thys, Roberta Cruz Silveira; Rodrigues, Eliseu; Rech, Rosane

doi:10.1016/j.lwt.2020.109974

Cited by 57 publications

(27 citation statements)

References 34 publications

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“…S1 in the Supporting information) showed that the major carotenoids in C. sorokiniana were all‐ trans ‐lutein and all‐ trans‐β ‐carotene (representing 60.0 % and 8.0 % in mass of the total carotenoid content). Carotenoid contents found in the commercial C. sorokiniana sample used in this work are similar to those previously reported by other authors 23, 24, which highlighted the concentration of lutein and β ‐carotene in this particular strain. As for H. luteoviridis , all‐ trans‐lutein , all‐ trans‐β ‐carotene, and all‐ trans ‐zeaxanthin were the major carotenoids, representing 28.3 %, 13.9 %, and 13.6 % weight of the total carotenoid content, respectively.…”

Section: Resultssupporting

confidence: 91%

Extraction of Chlorophylls and Carotenoids from Microalgae: COSMO‐SAC‐Assisted Solvent Screening

et al. 2021

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Efficient pigment extraction is a key factor influencing the economic feasibility of microalgal biorefineries. Ethanol, acetone, ethyl acetate, and hexane were evaluated for the batch extraction of chlorophyll a, chlorophyll b, and carotenoids from Chlorella sorokiniana and Heterochlorella luteoviridis. Solvent‐to‐biomass ratios did not affect extraction results in most cases. Ethanol showed the highest efficiency in the recovery of chlorophylls, presenting high extraction yields. Acetone was among the most efficient solvents to extract violaxanthin, lutein, zeaxanthin, and carotene from both microalgae, proving to be generally suitable to this application. Conductor‐like screening model for real solvent segment activity (COSMO‐SAC) corroborated experimental results, proving to be an important tool in the screening of solvents for extraction processes.

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Section: Resultssupporting

confidence: 91%

Extraction of Chlorophylls and Carotenoids from Microalgae: COSMO‐SAC‐Assisted Solvent Screening

et al. 2021

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“…Within this scenario, research on "alternative" sources of carotenoids is gaining importance. Among them research on macroalgae (Eismann et al 2020;Xie et al 2020) and microalgae (Dineshkumar and Sen 2020;Diprat et al 2020;Rearte et al 2020) carotenoids is well represented in the literature, although fungi, bacteria or insects are other sources that can be further tapped into given their characteristics and production advantages, including diversity, reduced consumption of resources, possibility of optimization of growing conditions for different purposes, etc (Baiano, 2020;Mapellibrahm et al, 2020;Ram et al, 2020).…”

Section: Alternative Sourcesmentioning

confidence: 99%

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

Meléndez-Martínez

Mandić

Bantis

et al. 2021

Critical Reviews in Food Science and Nutrition

192

107

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Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agrofood and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/ #tabsjName:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.

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“…In order to minimize production cost, instead of refined protein, the industry tries to promote the use of algal biomass as a whole in powder form and not as a protein isolate. The use of these powders was reported to alter sensory characteristics of the bread such as colour, aroma and flavour as well as texture [ 40 , 41 ]. Breads enriched with C. sorokiniana were characterised by low luminosity and a deep green colour [ 40 ].…”

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 99%

“…The use of these powders was reported to alter sensory characteristics of the bread such as colour, aroma and flavour as well as texture [ 40 , 41 ]. Breads enriched with C. sorokiniana were characterised by low luminosity and a deep green colour [ 40 ]. Similarly, other authors observed a decrease in bread luminosity and an increase in green and yellow colour when two other microalgae were used as the species, observing differences that are due to both species and level of addition [ 41 ].…”

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 99%

“…In another study, breads with microalgae C. sorokiniana at a higher level of addition (4.2%) showed increased crumb porosity in comparison with the control bread. This behaviour was attributed to the high protein and lipid contents present in the powder [ 40 ]. Generally, besides the odour, taste and texture, panellists appreciated the intense green colour of the 3% supplemented bread scoring higher than the control [ 41 ].…”

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 99%

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High Protein Substitutes for Gluten in Gluten-Free Bread

Skendi

Παπαγεωργίου

Varzakas³

2021

Foods

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Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

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Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread

Cited by 57 publications

References 34 publications

Extraction of Chlorophylls and Carotenoids from Microalgae: COSMO‐SAC‐Assisted Solvent Screening

Extraction of Chlorophylls and Carotenoids from Microalgae: COSMO‐SAC‐Assisted Solvent Screening

A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs

High Protein Substitutes for Gluten in Gluten-Free Bread

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