Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas

Hernández-López, Israel; Valdés, Juan Roberto Benavente; Castellari, Massimo; Aguiló‐Aguayo, Ingrid; Morillas-España, Ainoa; Sánchez-Zurano, Ana; Acién-Fernández, Francisco Gabriel; Lafarga, Tomás

doi:10.1016/j.algal.2021.102361

Cited by 31 publications

(15 citation statements)

References 46 publications

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“…& Tetraselmis sp. Powdered biomass 0.5–3.0% flour substitution Wheat tortillas Increased protein and fat content, improved phenolic and carotenoid content, and enhanced antixodant activity Hernandez-Lopez et al ( 2021 ) Tetraselmis chuii Ethanol treated cells 0, 4, 8, 12 and 16% wheat flour substitution Wheat bread Improved dough rheology such as dough-stability-time, resistance to extension and elastic-recovery-compliance, bread quality such as at 12% substitution level specific volume increased from 2.1 to 2.69 mL/g, crumb firmness decreased from 1358 to 297 g and slice brightness increased from 25.2 to 49.0 Qazi et al ( 2021 ) Nannochloropsis gaditana L2 & Chlamydomonas sp. EL5 Biomass 1.0 and 3.0 g/100 g of flour Gluten-free bread Increase in levels of proteins, lipids, ash, and linolenic acid, 3% incorporation showed 100% increase in iron and calcium contents, influence textural properties significantly, and improved sensory and nutritional properties of gluten-free breads Khemiri et al ( 2020 ) Chlorella minutissima , Isochrysis galbana & Picochlorum sp.…”

Section: Microalgal Derived Bioactives As Food and Nutrient Supplementsmentioning

confidence: 99%

Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits

et al. 2023

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The rapid increase in global population and shrinkage of agricultural land necessitates the use of cost-effective renewable sources as alternative to excessive resource-demanding agricultural crops. Microalgae seem to be a potential substitute as it rapidly produces large biomass that can serve as a good source of various functional ingredients that are not produced/synthesized inside the human body and high-value nonessential bioactive compounds. Microalgae-derived bioactive metabolites possess various bioactivities including antioxidant, anti-inflammatory, antimicrobial, anti-carcinogenic, anti-hypertensive, anti-lipidemic, and anti-diabetic activities, thereof rapidly elevating their demand as interesting option in pharmaceuticals, nutraceuticals and functional foods industries for developing new products. However, their utilization in these sectors has been limited. This demands more research to explore the functionality of microalgae derived functional ingredients. Therefore, in this review, we intended to furnish up-to-date knowledge on prospects of bioactive metabolites from microalgae, their bioactivities related to health, the process of microalgae cultivation and harvesting, extraction and purification of bioactive metabolites, role as dietary supplements or functional food, their commercial applications in nutritional and pharmaceutical industries and the challenges in this area of research. Graphical abstract

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Section: Microalgal Derived Bioactives As Food and Nutrient Supplementsmentioning

confidence: 99%

Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits

et al. 2023

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“…But in recent years, a reduction has been observed in the consumption of dairy products due to consumer scepticism regarding their health benefits and sustainability. As a result, it is essential to explore new, advantageous and viable alternatives (Hern andez et al, 2022). Current research has shown that incorporating algal biomass into dairy products can improve their nutritional properties by promoting the growth of beneficial lactic microflora (Sidari & Tofalo, 2019).…”

Section: Dairy Industrymentioning

confidence: 99%

“…Microalgae being a rich protein source have attracted an increased interest of food technologists because of the various benefits over other conventional sources. It possess rapid growth rate, excludes the requirement for arable land, demand low water and can produce an extensive range of bioactive compounds (Bhatnagar et al, 2021;De Mendonca et al, 2021;Gururani et al, 2022). The protein content (PC) of algae is typically high, that is around 30% and in case of few cyanobacteria it can reach up to 55%-60% than other plant and animal-based sources such as 35% in soy; 18% in chickpea; 63% in turkey; 50% in beef; 18% in meat; 10% in dairy; 6% in shellfish and fin fish; 26% in peanuts; 47% in dried eggs.…”

Section: Introductionmentioning

confidence: 99%

Review on microalgae protein and its current and future utilisation in the food industry

Bhatnagar

Gururani

Singh

et al. 2023

Int J of Food Sci Tech

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SummaryMicroalgae, the photosynthetic microorganisms, open novel commercial opportunities for developing new products because of their abundance in protein, carbohydrates, pigments, vitamins and minerals. These microorganisms possess several advantages such as rapid growth, minimal land and water requirements and adaptability to various environmental conditions. As concerns arise regarding the ability of animal and plant‐based sources to meet future protein demands, researchers have turned their attention to microalgae like Spirulina and Chlorella for various applications. Microalgae typically contain around 30% protein and in case of few cyanobacteria it can reach up to 55%–60%, surpassing the protein content of conventional sources. Numerous studies have investigated the utilisation of algal biomass to enhance the protein content of a wide range of food products, including cookies, bread, yoghurt, snacks, dairy alternatives and soups. This comprehensive review aims to provide a systematic exploration of microalgae protein and its current and future utilisation in the food industry.

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“…The traditional consumption of algae is common in many countries in Asia but is limited to a few regions in Europe and America. However, the acceptability of foods containing microalgae is generally high [25][26][27][28][29][30][31], and strategies such as masking the color/flavor using ingredients such as spices or chocolate are common [1]. The encapsulation of microalgal biomass was investigated as an efficient method to hide the strong physical characteristics of microalgae [32].…”

Section: Microalgae As Food: Current Challenges and Opportunitiesmentioning

confidence: 99%

Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food

Villaró

Ciardi

Morillas-España

et al. 2021

Foods

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Astaxanthin is a high-value carotenoid currently being produced by chemical synthesis and by extraction from the biomass of the microalga Haematococcus pluvialis. Other microalgae, such as Chlorella zofingiensis, have the potential for being used as sources of astaxanthin. The differences between the synthetic and the microalgae derived astaxanthin are notorious: not only their production and price but also their uses and bioactivity. Microalgae derived astaxanthin is being used as a pigment in food and feed or aquafeed production and also in cosmetic and pharmaceutical products. Several health-promoting properties have been attributed to astaxanthin, and these were summarized in the current review paper. Most of these properties are attributed to the high antioxidant capacity of this molecule, much higher than that of other known natural compounds. The aim of this review is to consider the main challenges and opportunities of microalgae derived products, such as astaxanthin as food. Moreover, the current study includes a bibliometric analysis that summarizes the current research trends related to astaxanthin. Moreover, the potential utilization of microalgae other than H. pluvialis as sources of astaxanthin as well as the health-promoting properties of this valuable compound will be discussed.

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Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas

Cited by 31 publications

References 46 publications

Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits

Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits

Review on microalgae protein and its current and future utilisation in the food industry

Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food

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