Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Abstract

Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional aspects in the diet. This study aimed to explore the use of Spirulina biomass (SB) and residual biomass (RB) obtained after C-phycocyanin (C-PC) extraction in the production of wheat bread (WB).Methods: The dough rheology, texture, color, nutritional aspects, and bioaccessibility of the different manufactured bread samples were accessed to achieve this goal.Results and Discussion: This is the first research to exploit RB. It was possible to replace 3% of wheat flour for SB or RB in bread-making; this substitution did not impact the rheological characteristics of the dough, even though the pH increased with the addition of SB or RB (5.63 and 5.70, respectively). SB and RB addition improved bread volume and enhanced the nutritional profile, increasing the antioxidant capacity (DPPH and FRAP) compared to WB. Heavy metals (Ni, Cd, and Pb) were not found in any of the samples (<0.2 mg/100 g). The in vitro protein digestibility in bread was better than in SB and RB raw materials, which indicates that bread manufacturing may contribute to improving protein digestibility. In addition, SB needs greater appreciation for sustainable food practices worldwide and in Brazilian exploration, requiring management strategies with industry and society working together. Further studies are necessary, focusing on acceptability to understand the viability of these ingredients to target consumers’ preferences.

Development of New Polyimide/Spirulina Hybrid Materials: Preparation and Characterization

“…The FTIR analysis of spirulina reveals characteristic peaks associated with proteins, such as the amide bands Amide I (~1650 cm −1 ), Amide II (~1540 cm −1 ), and Amide III (~1230 cm −1 ), corresponding to C=O stretching, N-H bending, and C-N stretching vibrations, respectively [35]. Carbohydrates, including polysaccharides like glycogen, are also present, exhibiting FTIR peaks related to C-O stretching and bending vibrations (~1200-1000 cm −1 ) [29]. Lipids in spirulina, encompassing fatty acids and glycolipids, manifest FTIR peaks primarily at ~3300-2925 cm −1 (CH 2 and CH 3 stretching) and ~1645 cm −1 (C=O stretching in ester groups of triglycerides).…”

“…Spirulina is recognized as a source of protein, containing up to 70% protein in dry biomass. In addition to proteins, more than 50 compounds with high biological activity have been described as characteristic of spirulina [28][29][30]. The immunomodulatory, antimicrobial, antioxidant, anti-inflammatory, and antiviral effects of biomass and spirulina extracts are known.…”

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

“…Additionally, Almeida et al [ 28 ] successfully created an instant sauce enriched with 4% Spirulina that remained stable in appearance and taste for up to 45 days. Fratelli et al added Spirulina to bread, replacing 3% of wheat flour, and this substitution did not impact the rheological characteristics of the dough [ 29 ].…”

“…They can be used to develop functional foods and dietary supplements targeted towards specific health concerns. Certain pigments extracted from microalgae, such as astaxanthin and C-phycocyanin, can be used as natural food colorants, as already mentioned [ 29 , 98 ]. With the growing consumer demand for clean-label and natural products, these compounds offer a sustainable alternative to synthetic dyes.…”

“…It is also indispensable to improve the knowledge of the bioavailability and nutrient absorption of microalgal ingredients, and ongoing research in microalgal processing and formulation may focus on improving the bioavailability and nutrient absorption of microalga-derived ingredients in the human body. Enhanced delivery systems and formulations can optimize the uptake of bioactive compounds, enhancing their health-promoting effects [ 29 , 102 ].…”