Cargando…
Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta
RESEARCH BACKGROUND: Microalgae represent an emergent sustainable source of bioactive compounds such as antioxidants, vitamins, minerals and polyunsaturated fatty acids that can ameliorate the nutritional characteristics of foods. The biochemical composition of microalgae could be modulated by varyi...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990991/ https://www.ncbi.nlm.nih.gov/pubmed/35440884 http://dx.doi.org/10.17113/ftb.60.01.22.7105 |
_version_ | 1784683498001399808 |
---|---|
author | Khemiri, Sheyma Bouchech, Ines Berrejeb, Nadia Mejri, Mondher Smaali, Issam Khelifi, Nadia |
author_facet | Khemiri, Sheyma Bouchech, Ines Berrejeb, Nadia Mejri, Mondher Smaali, Issam Khelifi, Nadia |
author_sort | Khemiri, Sheyma |
collection | PubMed |
description | RESEARCH BACKGROUND: Microalgae represent an emergent sustainable source of bioactive compounds such as antioxidants, vitamins, minerals and polyunsaturated fatty acids that can ameliorate the nutritional characteristics of foods. The biochemical composition of microalgae could be modulated by varying the culture conditions to enhance the accumulation of biomolecules of interest. The aim of this work is to optimise the nutri-functional properties of two microalgae that can be used in food production. EXPERIMENTAL APPROACH: Nannochloropsis gaditana L2 and Chlorella sp. SM1 were screened for growth, biochemical composition and radical scavenging activity employing four different growth media (algal, BG-11, f/2 and Conway) with different nutrient composition. The feasibility of using Chlorella sp. SM1 cultivated in BG-11 medium, in an under-investigated Mediterranean dairy product ricotta cheese and its effect on the sensory attributes was investigated. Additionally, Arthrospira platensis was used as reference in sensory analysis. RESULTS AND CONCLUSIONS: Nitrate- and phosphate-rich media (BG-11 and algal) enhanced the biomass productivity. However, the highest lipid production (23.10 and 11.86 mg/(L·day) by strains SM1 and L2 respectively) and carbohydrate content (34.79 and 44.84% by SM1 and L2 respectively) were obtained with the nitrate-deficient f/2 medium. Regardless of the used medium, the lipid profile of Chlorella sp. SM1 and N. gaditana L2 remained adequate for different applications with >50% C16-18 as the main fatty acids. Significant increase in oleic acid (C18:1) content was recorded in response to nitrogen deficiency, being the highest in SM1 in f/2 medium (34%). Nitrogen deficiency was also found to enhance phenolic compound (expressed as gallic acid equivalents, 48.8 and 35.1 mg/g in SM1 and L2 respectively) and carotenoid contents (2.2 and 2.0 mg/g in SM1 and L2 respectively). Due to its interesting antioxidant potential, Chlorella sp. SM1 was used at different mass fractions (0.2, 1 and 1.5%) to enrich the ricotta cheese. The sample with 0.2% Chlorella sp. SM1 was found to give the most appreciated product. NOVELTY AND SCIENTIFIC CONTRIBUTION: This study presents the production of an innovative ricotta cheese using Chlorella sp. as a functional ingredient, without altering the manufacturing procedure, while maintaining acceptable sensorial characteristics. The biochemical composition of the used strains varied depending on the culture medium composition, which enabled the accumulation of phytonutrients of interest. |
format | Online Article Text |
id | pubmed-8990991 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
record_format | MEDLINE/PubMed |
spelling | pubmed-89909912022-04-18 Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta Khemiri, Sheyma Bouchech, Ines Berrejeb, Nadia Mejri, Mondher Smaali, Issam Khelifi, Nadia Food Technol Biotechnol Original Scientific Papers RESEARCH BACKGROUND: Microalgae represent an emergent sustainable source of bioactive compounds such as antioxidants, vitamins, minerals and polyunsaturated fatty acids that can ameliorate the nutritional characteristics of foods. The biochemical composition of microalgae could be modulated by varying the culture conditions to enhance the accumulation of biomolecules of interest. The aim of this work is to optimise the nutri-functional properties of two microalgae that can be used in food production. EXPERIMENTAL APPROACH: Nannochloropsis gaditana L2 and Chlorella sp. SM1 were screened for growth, biochemical composition and radical scavenging activity employing four different growth media (algal, BG-11, f/2 and Conway) with different nutrient composition. The feasibility of using Chlorella sp. SM1 cultivated in BG-11 medium, in an under-investigated Mediterranean dairy product ricotta cheese and its effect on the sensory attributes was investigated. Additionally, Arthrospira platensis was used as reference in sensory analysis. RESULTS AND CONCLUSIONS: Nitrate- and phosphate-rich media (BG-11 and algal) enhanced the biomass productivity. However, the highest lipid production (23.10 and 11.86 mg/(L·day) by strains SM1 and L2 respectively) and carbohydrate content (34.79 and 44.84% by SM1 and L2 respectively) were obtained with the nitrate-deficient f/2 medium. Regardless of the used medium, the lipid profile of Chlorella sp. SM1 and N. gaditana L2 remained adequate for different applications with >50% C16-18 as the main fatty acids. Significant increase in oleic acid (C18:1) content was recorded in response to nitrogen deficiency, being the highest in SM1 in f/2 medium (34%). Nitrogen deficiency was also found to enhance phenolic compound (expressed as gallic acid equivalents, 48.8 and 35.1 mg/g in SM1 and L2 respectively) and carotenoid contents (2.2 and 2.0 mg/g in SM1 and L2 respectively). Due to its interesting antioxidant potential, Chlorella sp. SM1 was used at different mass fractions (0.2, 1 and 1.5%) to enrich the ricotta cheese. The sample with 0.2% Chlorella sp. SM1 was found to give the most appreciated product. NOVELTY AND SCIENTIFIC CONTRIBUTION: This study presents the production of an innovative ricotta cheese using Chlorella sp. as a functional ingredient, without altering the manufacturing procedure, while maintaining acceptable sensorial characteristics. The biochemical composition of the used strains varied depending on the culture medium composition, which enabled the accumulation of phytonutrients of interest. University of Zagreb Faculty of Food Technology and Biotechnology 2022-03 /pmc/articles/PMC8990991/ /pubmed/35440884 http://dx.doi.org/10.17113/ftb.60.01.22.7105 Text en https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Scientific Papers Khemiri, Sheyma Bouchech, Ines Berrejeb, Nadia Mejri, Mondher Smaali, Issam Khelifi, Nadia Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta |
title | Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta |
title_full | Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta |
title_fullStr | Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta |
title_full_unstemmed | Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta |
title_short | Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta |
title_sort | effects of growth medium variation on the nutri-functional properties of microalgae used for the enrichment of ricotta |
topic | Original Scientific Papers |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990991/ https://www.ncbi.nlm.nih.gov/pubmed/35440884 http://dx.doi.org/10.17113/ftb.60.01.22.7105 |
work_keys_str_mv | AT khemirisheyma effectsofgrowthmediumvariationonthenutrifunctionalpropertiesofmicroalgaeusedfortheenrichmentofricotta AT bouchechines effectsofgrowthmediumvariationonthenutrifunctionalpropertiesofmicroalgaeusedfortheenrichmentofricotta AT berrejebnadia effectsofgrowthmediumvariationonthenutrifunctionalpropertiesofmicroalgaeusedfortheenrichmentofricotta AT mejrimondher effectsofgrowthmediumvariationonthenutrifunctionalpropertiesofmicroalgaeusedfortheenrichmentofricotta AT smaaliissam effectsofgrowthmediumvariationonthenutrifunctionalpropertiesofmicroalgaeusedfortheenrichmentofricotta AT khelifinadia effectsofgrowthmediumvariationonthenutrifunctionalpropertiesofmicroalgaeusedfortheenrichmentofricotta |