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Use of Microalgae Biomass for Fortification of Food Products from Grain
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 microa...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700791/ https://www.ncbi.nlm.nih.gov/pubmed/34945568 http://dx.doi.org/10.3390/foods10123018 |
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author | Bazarnova, Julia Nilova, Liudmila Trukhina, Elena Bernavskaya, Maya Smyatskaya, Yulia Aktar, Tugba |
author_facet | Bazarnova, Julia Nilova, Liudmila Trukhina, Elena Bernavskaya, Maya Smyatskaya, Yulia Aktar, Tugba |
author_sort | Bazarnova, Julia |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8700791 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87007912021-12-24 Use of Microalgae Biomass for Fortification of Food Products from Grain Bazarnova, Julia Nilova, Liudmila Trukhina, Elena Bernavskaya, Maya Smyatskaya, Yulia Aktar, Tugba Foods Article 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. MDPI 2021-12-05 /pmc/articles/PMC8700791/ /pubmed/34945568 http://dx.doi.org/10.3390/foods10123018 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bazarnova, Julia Nilova, Liudmila Trukhina, Elena Bernavskaya, Maya Smyatskaya, Yulia Aktar, Tugba Use of Microalgae Biomass for Fortification of Food Products from Grain |
title | Use of Microalgae Biomass for Fortification of Food Products from Grain |
title_full | Use of Microalgae Biomass for Fortification of Food Products from Grain |
title_fullStr | Use of Microalgae Biomass for Fortification of Food Products from Grain |
title_full_unstemmed | Use of Microalgae Biomass for Fortification of Food Products from Grain |
title_short | Use of Microalgae Biomass for Fortification of Food Products from Grain |
title_sort | use of microalgae biomass for fortification of food products from grain |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700791/ https://www.ncbi.nlm.nih.gov/pubmed/34945568 http://dx.doi.org/10.3390/foods10123018 |
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