<i>In vitro</i> bioaccessibility of minerals from microalgae-enriched cookies

Uribe-Wandurraga, Zaida Natalia; Igual, Marta; García-Segovía, Purificación; Martı́nez-Monzó, Javier

doi:10.1039/c9fo02603g

Cited by 38 publications

(15 citation statements)

References 40 publications

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“…Despite the improvements found when adding R or RPP, a significant decrease was observed in the expansion and density of the extrudates at the exit of the extruder nozzle ( p < 0.05) ( Table 2 ). However, the porosity of the three samples was similar and within the typical ranges of corn extrudates [ 23 , 24 , 27 ]. ε values of RPPE were significantly lower than the other samples ( p < 0.05), but the differences were very small.…”

Section: Discussionmentioning

confidence: 89%

“…Water absorption (WAI), water solubility (WSI), swelling (SWE) indices, and specific mechanical energy were performed according to the method described by Uribe-Wandurraga et al [ 27 ]. Briefly, extrudates were milled to a final particle size of 180–250 μm, and 2.5 g of each sample was dispersed in distilled water and stirred for 30 min with a magnetic stirrer, and the obtained dispersions were centrifugated at 3000× g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

“…There were mainly four steps to follow: (1) The oral phrase consisting of mixing the sample and simulating the salivary fluid (SSF) in a ratio of 1:1 with amylase for 2 min at pH = 7. (2) The gastric phrase, which is based on the mixing the oral bolus and simulate gastric fluid (SGF) (1:1) with pepsin at pH 3 for 2 h. (3) The intestinal phrase, where intestinal fluid was simulated by mixing gastric chyme with enzymes at pH 7 for 2 h. (4) The last step, consisting of samples’ centrifugation at 2600× g for 30 min followed by filtration, according to the method of Uribe-Wandurraga et al [ 27 ]. The difference between the initial mass and the undigested one (after adjusting the blank assay) divided by the initial mass and multiplied by 100 was the in vitro digestibility value, as reported by Batista et al [ 62 ].…”

Section: Methodsmentioning

confidence: 99%

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In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

et al. 2022

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The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of R. canina and pea protein powder (PP); meanwhile, b* (yellow/blue coordinate), C (chroma), and h* (tone) optical parameters were significantly different from the control sample (p < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates.

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Section: Discussionmentioning

confidence: 89%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

et al. 2022

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“…Based on their high nutritional value, reduced environmental impact, and economic sustainability, microalgae have been used as functional ingredients to enhance the characteristics of foods [101], such as milk or dairy products [99] and meat products [90], or in the manufacturing of snacks [102,103], food supplements [104,105], and food pig-ments [103,106]. This highlights the importance of research, development, and innovation in the use of microalgae for human consumption.…”

Section: Applications In Human Nutritionmentioning

confidence: 99%

Microalgae: Potential for Bioeconomy in Food Systems

et al. 2021

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The efficient use of natural resources is essential for the planet’s sustainability and ensuring food security. Colombia’s large availability of water resources in combination with its climatic characteristics allows for the development of many microalgae species. The use of microalgae can potentially contribute to sustainable production in support of the agri-food sector. The nutritional composition (proteins, carbohydrates, fatty acids, vitamins, pigments, and antioxidants) of microalgae along with the ease of producing high biomass yields make them an excellent choice for human and animal nutrition and agriculture. Several species of microalgae have been studied seeking to develop food supplements for pigs, ruminants, poultry, fish, crustaceans, rabbits, and even bees. Important benefits to animal health, production, and improved bromatological and organoleptic characteristics of milk, meat, and eggs have been observed. Based on the functional properties of some microalgae species, foods and supplements have also been developed for human nutrition. Moreover, because microalgae contain essential nutrients, they can be utilized as biofertilizers by replacing chemical fertilizers, which are detrimental to the environment. In view of the above, the study of microalgae is a promising research area for the development of biotechnology and bioeconomy in Colombia.

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“…Incorporating microalgal biomass in traditional food products, such as bakery products, is a global trend, as several products have been launched worldwide. In these cases, microalgae addition has improved freshness and modify firmness, nutritional values, and colour [13,14]. Other novel applications for microalgae include emulsions and soups [15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

Uribe-Wandurraga

Bravo-Villar

Igual

et al. 2021

Eur Food Res Technol

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Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 respectively, for strawberry; 0.06%–0.04%–0.00% respectively, for apple and 0.00%–0.01%–0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam’s preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and η* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples.

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In vitro bioaccessibility of minerals from microalgae-enriched cookies

Abstract: Microalgae can be used as an ingredient to enrich cookies with minerals. Cookies enriched with microalgae presented a higher content in minerals compared to control samples.

Cited by 38 publications

References 40 publications

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

Microalgae: Potential for Bioeconomy in Food Systems

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

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