Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Marco, Estefanía Rodríguez De; Steffolani, María Eugenia; Martínez, Cristina S.; León, Alberto E.

doi:10.1016/j.lwt.2014.02.054

Cited by 184 publications

(103 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Dther studies also showed an increase in protein concentration in foods added with Spirulina. After incorporating Spirulina biomass in pasta, Marco et al (2014) observed increase in protein content, phenolic compounds and antioxidant activity. Morais et al (2006) developed cookies added with Spirulina sp.…”

Section: Proteinmentioning

confidence: 95%

“…LEB 18 is interesting from nutritional enrichment of food, since this microalga has high contents of biocompounds. Several studies have been carried out with the addition of Spirulina in foods and have reported improvements in different nutritional and sensory parameters (Marco et al, 2014;Fradique et al, 2010;Morais et al, 2006).…”

Section: Microstructurementioning

confidence: 99%

“…Studies conducted using this microalga have reported the increase of nutritional quality in foods (Marco et al, 2014;Morais et al, 2006).…”

Section: Introductionmentioning

confidence: 98%

See 2 more Smart Citations

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

View full text Add to dashboard Cite

Nowadays the demand for practical food like snacks increases worldwide, however the nutritional value in most these formulations is reduced. Due to its chemical composition with high protein concentration, the microalga Spirulina has been used on the production of enriched foods. The present study aimed to evaluate the effects of Spirulina sp. LEB 18 addition on snacks formulations and extrusion conditions on the physicochemical and structural properties of snacks. Protein concentration and physical properties such as expansion index, bulk density, hardness, water absorption index, water solubility index and color were determined. The results showed that the addition of Spirulina sp. LEB 18, temperature in the last zone of the extruder and feed moisture influenced the product responses. The increase in feed moisture increased the hardness, bulk density and water absorption index of the snacks. Higher concentrations of microalga produced snacks with higher protein content, total color difference (ΔE) and compact structure. The addition of 2.6% Spirulina produced snacks with up to 11.3% protein and with adequate physical and structural properties for consumption. Thus, snacks containing Spirulina are an alternative to the demand for healthy food of practical consumption.Keywords: extrusion; microalga; microstructure; nutrition; snack.Practical Application: Snacks added of Spirulina can be developed with adequate physical and microstructural properties.

show abstract

Section: Proteinmentioning

confidence: 95%

Section: Microstructurementioning

confidence: 99%

See 1 more Smart Citation

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

et al. 2017

View full text Add to dashboard Cite

show abstract

“…In general, protein in most algae is digested less completely than reference proteins such as casein (a milk protein) in in vitro model systems containing digestive enzymes such as pepsin, pronase, and pancreatin, with evidence that this is due especially to inhibitory soluble fibers (e.g., Fujiwara-Arasaki et al 1984; Fleurence 1999a; Urbano and Goni 2002; Marrion et al 2003, 2005; Wong and Cheung 2003; De Marco et al 2014). Inclusion of pre-analytical steps such as freezing, milling, digestion of crude sample with polysaccharide-digesting enzymes, and/or osmotic rupture of cells to free intracellular compounds is an active area of research (e.g., Harnedy and FitzGerald 2013; Safi et al 2014; Ursu et al 2014; and references therein).…”

Section: Proteinsmentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

View full text Add to dashboard Cite

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary materialThe online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.

show abstract

“…A este respeito, as microalgas desempenham papel destacado, como demonstrado pela grande presença de nutrientes. Alguns alimentos como macarrão, biscoitos, barra de cereais e outros produtos funcionais, já foram desenvolvidos utilizando a biomassa de microalgas (FIGUEIRA et al, 2011;LEMES et al, 2012;MORAIS;MIRANDA;COSTA, 2006;RODRÍGUEZ et al, 2014).…”

Section: Introductionunclassified

Estudo Prospectivo Sobre Produtos Alimentares Incorporados De Biomassa De Microalgas

Almeida

Souza

Ribeiro

et al. 2017

View full text Add to dashboard Cite

RESUMOAs microalgas constituem um grupo diversificado de organismos procarióticos e eucarióticos e são uma excelente fonte de nutrientes. A biomassa de microalgas vem sendo utilizada no mercado de alimentos saudáveis, incorporada em produtos alimentares a fim de garantir a produção de alimentos ricos em nutrientes e substâncias terapêuticas. Diante disso, o objetivo deste trabalho foi realizar um estudo prospectivo sobre produtos alimentares incorporados com biomassa de microalgas. Para a realização da busca de patentes, utilizou-se a base de dados do Espacenet e do INPI. A busca foi realizada utilizando palavra-chave e códigos de classificação internacional de patente, obtendo um total de 169 documentos de patentes. Os resultados evidenciaram que ainda há poucos produtos alimentares com incorporação da biomassa de microalgas, tendo uma grande área para ser explorada na indústria de alimentos com um alto potencial para gerar inovação.Palavras chave: Algas comestíveis. Alimentos. Patentes. Microalgas. PROSPECTIVE STUDY ON FOOD PRODUCTS CONTAINING MICROALGAE BIOMASS ABSTRACTMicroalgae constitute a diverse group of prokaryotics and eukaryotics organisms and are an excellent source of nutrients. Microalgae biomass has been used in the health food market, beeing incorporated into food products to ensure the production of foods rich in nutrients and therapeutic substances. Therefore, the objective of this work was to conduct a prospective study on food products incorporated with microalgae biomass. For the search of patents, the Espacenet and INPI database was used. The search was conducted using keyword and international classification codes, obtaining a total of 169 patent documents. The results showed that there are still few food products with the incorporation of microalgae biomass, having a large area to be explored in the food industry with a high potential to generate innovation.

show abstract

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Cited by 184 publications

References 26 publications

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

Algae as nutritional and functional food sources: revisiting our understanding

Estudo Prospectivo Sobre Produtos Alimentares Incorporados De Biomassa De Microalgas

Contact Info

Product

Resources

About