Use of Microalgae Biomass for Fortification of Food Products from Grain

Abstract

This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.

Functional Yogurt Fortified with Honey Produced by Feeding Bees Natural Plant Extracts for Controlling Human Blood Sugar Level

“…The great potential of chlorella alga as microalgae have been demonstrated as a sustainable food supply to meet the population’s needs because of their considerable phyto additives and/or bio-active phytonutrients, lipid, carotenoid, and protein content [ 28 , 29 , 51 ]. Many studies have reported on using microalgae for therapeutic potential and their applications (e.g., [ 52 ]), including diabetes [ 53 ].…”

“…Functional foods are foods that are used for specific therapeutic purposes or human health because of their high content of bioactive compounds such as alkaloids, carotenoids, flavonoids, phenolic acids and compounds, stilbenes, and lignans, tannins, terpenes, and terpenoids [ 26 , 27 ]. Several nutrients or bioactive ingredients have been applied to different kinds of foods through the fortification process, such as producing functional foods with honey and/or yogurt, microalgae or chlorella alga [ 28 , 29 , 30 ], sea buckthorn [ 31 , 32 , 33 ], and walnut [ 34 , 35 ]. These functional foods have the potential for health-promoting attributes [ 36 ].…”

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

“…Despite the high protein content, the protein digestibility was reduced, probably due to microalgal antinutritional factors. Conversely, the incorporation of Chlorella sorokiniana in pasta resulted in an increase in in vitro digestibility as the microalgae concentration increased [ 112 ].…”

“…Overall, existing studies on the use of microalgae as food ingredients for the formulation of high-protein foods present tremendous opportunities to generate several types of food items, from baked goods to dairy products, with enhanced physicochemical and nutritional properties. Gluten-free pasta Spirulina platensis Products 2% Arthrospira platensis had consumer acceptance [113] No significant change in pasta texture caused by the addition of microalgae Higher protein and antioxidant content Mocaf noodles Spirulina platensis More chewy, dense, and not easily broken noodle [119] Pasta Chlorella sorokiniana Appearance of fish flavor when more than 5% C. sorokiniana was added [112] High in protein and PUFA High antioxidant content Whole wheat Pasta Himanthalia elongata and Spirulina…”

Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration

“…Valuable components can be extracted from microalgae and find applications in nutraceuticals or functional foods [48]. These extracts and bioactives are used in the formulation of soups, juices, biscuits, ice-creams and as natural coloring agents (Table 1), [49,50]. Nutrients and bioactive compounds including proteins and hydrolysates, as well as fatty acids, oligosaccharides and other small molecules contribute to health when consumed due to antioxidant, anti-inflammatory and other bioactivities [50].…”