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Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phae...

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Autores principales: Batista, Ana Paula, Niccolai, Alberto, Bursic, Ivana, Sousa, Isabel, Raymundo, Anabela, Rodolfi, Liliana, Biondi, Natascia, Tredici, Mario R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963871/
https://www.ncbi.nlm.nih.gov/pubmed/31771197
http://dx.doi.org/10.3390/foods8120611
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author Batista, Ana Paula
Niccolai, Alberto
Bursic, Ivana
Sousa, Isabel
Raymundo, Anabela
Rodolfi, Liliana
Biondi, Natascia
Tredici, Mario R.
author_facet Batista, Ana Paula
Niccolai, Alberto
Bursic, Ivana
Sousa, Isabel
Raymundo, Anabela
Rodolfi, Liliana
Biondi, Natascia
Tredici, Mario R.
author_sort Batista, Ana Paula
collection PubMed
description Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.
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spelling pubmed-69638712020-01-27 Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers Batista, Ana Paula Niccolai, Alberto Bursic, Ivana Sousa, Isabel Raymundo, Anabela Rodolfi, Liliana Biondi, Natascia Tredici, Mario R. Foods Article Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor. MDPI 2019-11-23 /pmc/articles/PMC6963871/ /pubmed/31771197 http://dx.doi.org/10.3390/foods8120611 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Batista, Ana Paula
Niccolai, Alberto
Bursic, Ivana
Sousa, Isabel
Raymundo, Anabela
Rodolfi, Liliana
Biondi, Natascia
Tredici, Mario R.
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
title Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
title_full Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
title_fullStr Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
title_full_unstemmed Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
title_short Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
title_sort microalgae as functional ingredients in savory food products: application to wheat crackers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963871/
https://www.ncbi.nlm.nih.gov/pubmed/31771197
http://dx.doi.org/10.3390/foods8120611
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