Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae

Yilmaz-Ersan, Lutfiye; Suna, Gizem

doi:10.1016/j.talanta.2024.125801

Talanta

2024

DOI: 10.1016/j.talanta.2024.125801

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Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae

Lutfiye Yilmaz-Ersan,

Gizem Suna

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2024

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Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae

Matheus,

Alegria,

Nunes

et al. 2024

Foods

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The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products. The algae-enriched hummuses were developed with an incorporation (6% w/w) of Gelidium corneum and Fucus vesiculosus seaweeds and Chlorella vulgaris (hetero and autotrophic) microalgae to reveal their technological potential and evaluate the nutritional and rheological characteristics relative to a control hummus (without algae). From a nutritional perspective, the main results indicated that hummus enriched with microalgae showed an increase in protein content and an improved mineral profile. This was particularly notable for the seaweed F. vesiculosus and the autotrophic microalga C. vulgaris, leading to claims of being a “source of” and “rich in” various minerals. Additionally, the antioxidant activity of hummus containing F. vesiculosus and C. vulgaris increased significantly compared to the control. From a rheological perspective, incorporating algae into the humus strengthened its structure. The microalgae further enhanced the dish’s elasticity and firmness, thus improving this chickpea-based dish´s overall texture and quality.

show abstract

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae

Matheus,

Alegria,

Nunes

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae

Cited by 1 publication

References 37 publications

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae

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