Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Batista, Ana Paula; Niccolai, Alberto; Fradinho, Patrícia; Fragoso, Solange; Bursic, Ivana; Rodolfi, Liliana; Biondi, Natascia; Tredici, Mario R.; Sousa, Isabel; Raymundo, Anabela

doi:10.1016/j.algal.2017.07.017

Cited by 284 publications

(281 citation statements)

References 57 publications

Supporting

Mentioning

231

Contrasting

Unclassified

Order By: Relevance

“…In Nannochloropsis , the cell‐disrupted samples showed a considerably lower variability (78%–80%) than the non‐cell‐disrupted ones (48%–59%). In vitro digestibility values for non‐cell‐disrupted Arthrospira and Chlorella biomass of 75% and 70% reported by Batista et al., () are in accordance with the results of the present study, whereas the in vitro digestibility of 50% for Phaeodactylum was considerable lower than the results of the present study. (Tibbetts, Milley & Lall, ) reported IVPD values of 88%, 87%, 85% and 89% for non‐cell‐disrupted Arthrospira , Chlorella , Nannochloropsis and Phaeodactylum respectively.…”

Section: Resultssupporting

confidence: 93%

Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products

Wild

Steingaß

Rodehutscord

2018

Animal Physiology Nutrition

View full text Add to dashboard Cite

The chemical composition of 16 microalgae products of four genera, Arthrospira (n = 2), Chlorella (n = 8), Nannochloropsis (n = 4) and Phaeodactylum (n = 2), was assayed to evaluate the intra- and inter-genera variation of nutrient profiles of commercial microalgae products. Crude protein was the main component in all genera, followed by ether extract and crude ash. Mean crude protein concentrations were 690, 502, 431 and 446 g/kg dry matter, and mean ether extract concentrations were 63, 157, 188 and 113 g/kg dry matter for Arthrospira, Chlorella, Nannochloropsis and Phaeodactylum respectively. However, there was considerable inter- and intra-genera variation. The concentration of α-linked glucose was low (0-143 g/kg dry matter). There was high variation between and within genera in the crude ash concentration (22-237 g/kg dry matter), which was also observed for the mineral composition. In contrast to the crude protein concentration, the amino acid composition of the protein (g amino acid/16 g N) was less variable. The investigated samples possessed high concentrations of Glx, Asx and Leu, and low concentrations of Cys and Met. The mean concentration of non-protein nitrogen compounds was highest in Phaeodactylum (110 g/kg dry matter) and lowest in Nannochloropsis (47 g/kg dry matter) products, and as with proximate nutrients, high variability between and within genera was observed. In vitro crude protein digestibility varied between 54% (non-cell-disrupted Nannochloropsis) and 84% (cell-disrupted Chlorella). Inositol phosphate isomers were not detectable in any sample (concentration <1 μmol/g dry matter). The predominant fatty acids were C16:0 in Arthrospira products, C18:2 n-6+ C19:1 t7 and C18:3 n-3 in Chlorella products, and C20:5 n-3 in Nannochloropsis and Phaeodactylum products; however, the relative proportions of fatty acids varied within genera. Commercially available microalgae products appear to be valuable alternative food and feed products. However, because of the high variability in nutrient profiles, attention should be given to the analytical characterization of the products.

show abstract

Section: Resultssupporting

confidence: 93%

Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products

Wild

Steingaß

Rodehutscord

2018

Animal Physiology Nutrition

View full text Add to dashboard Cite

show abstract

“…The non‐uniform color and presence of green dots were significant ( P < 0.05) in the MSP formulation because they contained Spirulina microspheres, but this did not affect consumer acceptability regarding color and appearance. Color is an attribute that attracts the consumer, and the addition of the microalgae biomass as a natural ingredient in pasta has made it look attractive and innovative, which could help it become a widely appreciated and consumed functional food in the near future . This confirms recent studies reporting increasing consumer demands for nutritious, convenient foods and more sustainable products …”

Section: Resultssupporting

confidence: 71%

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg−1) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check‐all‐that‐apply). CONCLUSIONS Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry

show abstract

“…In recent times, the microalgal industry is in a phase of rapid development, with nutraceuticals taking the lead in marketability followed by food and feed applications (Batista et al . ). It is projected that international algae product market will hit US$ 44.7 billion by 2023, at a compound growth rate of >5% between 2016 and 2023 (Batista et al .…”

Section: Introductionmentioning

confidence: 97%

Applications of microalga Chlorella vulgaris in aquaculture

Ahmad

Shariff

Yusoff

et al. 2018

Reviews in Aquaculture

175

View full text Add to dashboard Cite

Microalgae biomass is used in aquaculture as feed, growth enhancers and immunostimulants. Chlorella vulgaris is an important species with a good biomolecular composition. Commercially, it is one of the most commonly used microalga in aquaculture. Several studies confirmed its ability to improve nutrition, immunity, aquatic bioremediation, amelioration of stress, disease resistance of fish and inhibits bacterial quorum sensing when used appropriately. Despite claims of its benefits, C. vulgaris is reported to have unfavourable effects when incorporated in diets at higher inclusion levels. In addition, its rigid cell wall might restrict the access of digestive enzymes to the intracellular components for proper digestion and assimilation. Thus, this review discusses the role of C. vulgaris and its importance in aquaculture with emphasis on its environmental requirements, morphology, pigments, digestibility, dynamics on growth performance, antibacterial activity, bacterial quorum sensing, immunomodulatory effect, anti‐stress effect, gut microbiome, aquatic bioremediation and its safety as food or feed.

show abstract

Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Cited by 284 publications

References 57 publications

Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products

Variability in nutrient composition and in vitro crude protein digestibility of 16 microalgae products

Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects

Applications of microalga Chlorella vulgaris in aquaculture

Contact Info

Product

Resources

About