1
|
Minić S, Gligorijević N, Veličković L, Nikolić M. Narrative Review of the Current and Future Perspectives of Phycobiliproteins' Applications in the Food Industry: From Natural Colors to Alternative Proteins. Int J Mol Sci 2024; 25:7187. [PMID: 39000294 PMCID: PMC11241428 DOI: 10.3390/ijms25137187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/16/2024] Open
Abstract
Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins.
Collapse
Affiliation(s)
- Simeon Minić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Nikola Gligorijević
- Department of Chemistry, Institute of Chemistry, Technology, and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Luka Veličković
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Milan Nikolić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| |
Collapse
|
2
|
Santacroce L, Bottalico L, Charitos IA, Castellaneta F, Gaxhja E, Topi S, Palmirotta R, Jirillo E. Exploitation of Natural By-Products for the Promotion of Healthy Outcomes in Humans: Special Focus on Antioxidant and Anti-Inflammatory Mechanisms and Modulation of the Gut Microbiota. Antioxidants (Basel) 2024; 13:796. [PMID: 39061865 PMCID: PMC11273986 DOI: 10.3390/antiox13070796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/28/2024] Open
Abstract
Daily, a lot of food is wasted, and vegetables, fruit, and cereals as well as marine products represent the major sources of unwanted by-products. The sustainability, waste recovery, and revalorization of food by-products have been proposed as the main goals of the so-called circular economy. In fact, food wastes are enriched in by-products endowed with beneficial effects on human health. Grape, olives, vegetables, and rice contain different compounds, such as polyphenols, dietary fibers, polysaccharides, vitamins, and proteins, which exert antioxidant and anti-inflammatory activities, inhibiting pro-oxidant genes and the Nuclear Factor kappa-light-chain-enhancer of activated B cells (NF-kβ) pathway, as demonstrated by in vitro and in vivo experiments. Dietary fibers act upon the gut microbiota, expanding beneficial bacteria, which contribute to healthy outcomes. Furthermore, marine foods, even including microalgae, arthropods, and wastes of fish, are rich in carotenoids, polyphenols, polyunsaturated fatty acids, proteins, and chitooligosaccharides, which afford antioxidant and anti-inflammatory protection. The present review will cover the major by-products derived from food wastes, describing the mechanisms of action involved in the antioxidant and anti-inflammatory activities, as well as the modulation of the gut microbiota. The effects of some by-products have also been explored in clinical trials, while others, such as marine by-products, need more investigation for their full exploitation as bioactive compounds in humans.
Collapse
Affiliation(s)
- Luigi Santacroce
- Section of Microbiology and Virology, Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy; (R.P.); (E.J.)
| | - Lucrezia Bottalico
- Department of Clinical Disciplines, University ‘Alexander Xhuvani’ of Elbasan, 3001 Elbasan, Albania (E.G.); (S.T.)
| | - Ioannis Alexandros Charitos
- Istituti Clinici Scientifici Maugeri IRCCS, Pneumology and Respiratory Rehabilitation Unit, Institute of Bari, 70124 Bari, Italy;
| | - Francesca Castellaneta
- School of Clinical Biochemistry and Pathology, University of Bari Aldo Moro, 70124 Bari, Italy
| | - Elona Gaxhja
- Department of Clinical Disciplines, University ‘Alexander Xhuvani’ of Elbasan, 3001 Elbasan, Albania (E.G.); (S.T.)
| | - Skender Topi
- Department of Clinical Disciplines, University ‘Alexander Xhuvani’ of Elbasan, 3001 Elbasan, Albania (E.G.); (S.T.)
| | - Raffaele Palmirotta
- Section of Microbiology and Virology, Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy; (R.P.); (E.J.)
| | - Emilio Jirillo
- Section of Microbiology and Virology, Interdisciplinary Department of Medicine, School of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy; (R.P.); (E.J.)
| |
Collapse
|
3
|
Mosibo OK, Ferrentino G, Udenigwe CC. Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges. Foods 2024; 13:733. [PMID: 38472846 DOI: 10.3390/foods13050733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/04/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae's potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.
Collapse
Affiliation(s)
- Ornella Kongi Mosibo
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 9A7, Canada
| | - Giovanna Ferrentino
- Faculty of Agriculture, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 9A7, Canada
| |
Collapse
|
4
|
Ebrahimi P, Shokramraji Z, Tavakkoli S, Mihaylova D, Lante A. Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:1533. [PMID: 37050159 PMCID: PMC10096697 DOI: 10.3390/plants12071533] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/28/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health benefits due to its high antioxidant activity, including anti-inflammatory, anti-cancer, and anti-obesity properties. Many food by-products contain a high level of chlorophyll content. These by-products are discarded and considered environmental pollutants if not used as a source of bioactive compounds. The recovery of chlorophylls from food by-products is an interesting approach for increasing the sustainability of food production. This paper provides insight into the properties of chlorophylls and the effect of different treatments on their stability, and then reviews the latest research on the extraction of chlorophylls from a sustainable perspective.
Collapse
Affiliation(s)
- Peyman Ebrahimi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Zahra Shokramraji
- Department of Land, Environment, Agriculture, and Forestry—TESAF, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy; (Z.S.); (S.T.)
| | - Setareh Tavakkoli
- Department of Land, Environment, Agriculture, and Forestry—TESAF, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy; (Z.S.); (S.T.)
| | - Dasha Mihaylova
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria;
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy;
| |
Collapse
|
5
|
Bortolini DG, Maciel GM, Fernandes IDAA, Pedro AC, Rubio FTV, Branco IG, Haminiuk CWI. Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 5:100134. [PMID: 36177108 PMCID: PMC9513730 DOI: 10.1016/j.fochms.2022.100134] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 08/19/2022] [Accepted: 09/17/2022] [Indexed: 11/17/2022]
Abstract
Functional foods that contain bioactive compounds (BC) and provide health benefits; Spirulina is a cyanobacterium considered blue microalgae rich in BC; BC from Spirulina have interesting health effects; Chlorophyll, carotenoids, and phycocyanin are natural corants from Spirulina; Spirulina has potential as an ingredient for application in functional foods.
Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consuming foods rich in bioactive compounds, less industrialized, and with functional properties. Spirulina, a cyanobacterium considered blue microalgae, widely found in South America, stands out for its rich composition of bioactive compounds, as well as unsaturated fatty acids and essential amino acids, which contribute to basic human nutrition and can be used as a protein source for diets free from animal products. In addition, they have colored compounds, such as chlorophylls, carotenoids, phycocyanins, and phenolic compounds which can be used as corants and natural antioxidants. In this context, this review article presents the main biological activities of spirulina as an anticancer, neuroprotective, probiotic, anti-inflammatory, and immune system stimulating effect. Furthermore, an overview of the composition of spirulina, its potential for different applications in functional foods, and its emerging technologies are covered in this review.
Collapse
Affiliation(s)
- Débora Gonçalves Bortolini
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Giselle Maria Maciel
- Universidade Tecnológica Federal do Paraná (UTFPR), Departamento Acadêmico de Química e Biologia (DAQBi), Laboratório de Biotecnologia, Curitiba, Paraná CEP (81280-340), Brazil
| | - Isabela de Andrade Arruda Fernandes
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Alessandra Cristina Pedro
- Universidade Federal do Paraná (UFPR), Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Curitiba, Paraná CEP (81531-980), Brazil
| | - Fernanda Thaís Vieira Rubio
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Main Campus, São Paulo, São Paulo 05508-080, Brazil
| | - Ivanise Guiherme Branco
- Universidade Estadual Paulista (UNESP), Departamento de Ciências Biológicas, Assis, São Paulo, São Paulo 19806-900, Brazil
| | - Charles Windson Isidoro Haminiuk
- Universidade Tecnológica Federal do Paraná (UTFPR), Departamento Acadêmico de Química e Biologia (DAQBi), Laboratório de Biotecnologia, Curitiba, Paraná CEP (81280-340), Brazil
- Corresponding author.
| |
Collapse
|
6
|
Machado AR, Silva PMP, Vicente AA, Souza-Soares LA, Pinheiro AC, Cerqueira MA. Alginate Particles for Encapsulation of Phenolic Extract from Spirulina sp. LEB-18: Physicochemical Characterization and Assessment of In Vitro Gastrointestinal Behavior. Polymers (Basel) 2022; 14:4759. [PMID: 36365752 PMCID: PMC9654036 DOI: 10.3390/polym14214759] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/31/2022] [Accepted: 11/04/2022] [Indexed: 11/12/2023] Open
Abstract
Encapsulation can be used as a strategy to protect and control the release of bioactive extracts. In this work, an extract from Spirulina sp. LEB-18, rich in phenolic compounds, was encapsulated in biopolymeric particles (i.e., composed of alginate) and characterized concerning their thermal behavior using differential scanning calorimetry (DSC), size, morphology, swelling index (S), and encapsulation efficiency (EE%); the release profile of the phenolic compounds at different pHs and the particle behavior under in vitro gastrointestinal digestion were also evaluated. It was shown that it is possible to encapsulate the phenolic extract from Spirulina sp. LEB-18 in alginate particles with high encapsulation efficiency (88.97%). It was also observed that the particles are amorphous and that the encapsulated phenolic compounds were released at a pH 7.2 but not at pH 1.5, which means that the alginate particles are able to protect the phenolic compounds from the harsh stomach conditions but lose their integrity under intestinal pH conditions. Regarding bioaccessibility, it was observed that the encapsulated phenolic compounds showed higher bioaccessibility compared to phenolic compounds in free form. This work increases the knowledge about the behavior of alginate particles encapsulating phenolic compounds during in vitro gastrointestinal digestion. It also provides essential information for designing biopolymeric particle formulations encapsulating phenolic compounds for application in pharmaceutical and food products.
Collapse
Affiliation(s)
- Adriana R. Machado
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande 96203-900, Brazil
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
| | - Pedro M. P. Silva
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal
| | - António A. Vicente
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
| | - Leonor A. Souza-Soares
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande 96203-900, Brazil
| | - Ana C. Pinheiro
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal
| |
Collapse
|
7
|
Marine algae colorants: Antioxidant, anti-diabetic properties and applications in food industry. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
Collapse
Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| |
Collapse
|
9
|
Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3891983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly (
) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly (
), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas
of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.
Collapse
|
10
|
Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food. Foods 2022; 11:foods11162525. [PMID: 36010525 PMCID: PMC9407415 DOI: 10.3390/foods11162525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce-Ulva lactuca, nori-Porphyra tenera, and wakame-Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality.
Collapse
|
11
|
da Silva Faresin L, Devos RJB, Reinehr CO, Colla LM. Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100445] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
12
|
Sissons M. Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review. Foods 2022; 11:foods11010123. [PMID: 35010249 PMCID: PMC8750499 DOI: 10.3390/foods11010123] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 01/18/2023] Open
Abstract
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
Collapse
Affiliation(s)
- Mike Sissons
- Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia
| |
Collapse
|
13
|
Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
14
|
Guarienti C, Bender LE, Frota EG, Bertolin TE, Costa JAV, Richards NSPDS. Effects of microencapsulation on the preservation of thermal stability and antioxidant properties of Spirulina. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01140-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
15
|
Glycemic Index Values of Pasta Products: An Overview. Foods 2021; 10:foods10112541. [PMID: 34828822 PMCID: PMC8623826 DOI: 10.3390/foods10112541] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 12/21/2022] Open
Abstract
Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.
Collapse
|
16
|
Almeida LMR, Cruz LFDS, Machado BAS, Nunes IL, Costa JAV, Ferreira EDS, Lemos PVF, Druzian JI, Souza COD. Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102387] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
17
|
Kahraman G, Özdemir KS. Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
18
|
Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
19
|
Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
| |
Collapse
|
20
|
The Evaluation of Arthrospira platensis Bioactivity and their Dietary Supplementation to Nile Tilapia Vegetarian Diet on Growth Performance, Feed Utilization, Body Composition and Hemato-Biochemical Parameters. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2021-0003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Abstract
The present study aimed to identify the carotenoid content and evaluate the antioxidant activities of spirulina, Arthrospira platensis (in vitro), and the effect of its supplementation to a vegetarian diet on growth performance, feed utilization, body proximate composition and physiological status of Nile tilapia, Oreochromis niloticus (in vivo). The carotenoid content of spirulina was identified by UPLC-MS/MS and showed that trans and cis β-carotene were the major carotenoids (88.3%) followed by β-cryptoxanthin and zeaxanthin. The antioxidant activity of spirulina was determined in water and crude carotenoid extracts by 2,2-diphenyl-1-picryhydrazyl (DPPH) scavenging assay, both extracts showed a significant free radical scavenging capacity. In addition, Nile tilapia fry (0.83 ± 0.01 g) was fed a vegetarian diet supplemented with different levels of spirulina for 12 weeks. The results revealed that the highest growth performance and nutrient utilization were recorded with 0.5% spirulina and the peak response determined at 0.63%-0.65% using polynomial second order regression. Also, the hemoglobin content improved in a quadratic regression model with the peak at 0.67% spirulina. Plasma total protein and lipid contents increased significantly with spirulina levels over 0.50%. Moreover, the aminopeptidase activities and glucose level decreased significantly with increasing spirulina levels. The current study recommended the supplementation of the Nile tilapia vegetarian diet with spirulina at levels of 0.63-0.65% for better growth performance and physiological status.
Collapse
|
21
|
Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development. SUSTAINABILITY 2021. [DOI: 10.3390/su13126849] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.
Collapse
|
22
|
|
23
|
Nutritional and Technological Quality of High Protein Pasta. Foods 2021; 10:foods10030589. [PMID: 33799656 PMCID: PMC8001520 DOI: 10.3390/foods10030589] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 03/04/2021] [Accepted: 03/08/2021] [Indexed: 11/30/2022] Open
Abstract
Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality.
Collapse
|
24
|
Vieira MV, Pastrana LM, Fuciños P. Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications. Mar Drugs 2020; 18:E644. [PMID: 33333921 PMCID: PMC7765346 DOI: 10.3390/md18120644] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 12/05/2020] [Accepted: 12/08/2020] [Indexed: 12/13/2022] Open
Abstract
Microalgae are microorganisms with a singular biochemical composition, including several biologically active compounds with proven pharmacological activities, such as anticancer, antioxidant and anti-inflammatory activities, among others. These properties make microalgae an interesting natural resource to be used as a functional ingredient, as well as in the prevention and treatment of diseases, or cosmetic formulations. Nevertheless, natural bioactives often possess inherent chemical instability and/or poor solubility, which are usually associated with low bioavailability. As such, their industrial potential as a health-promoting substance might be severely compromised. In this context, encapsulation systems are considered as a promising and emerging strategy to overcome these shortcomings due to the presence of a surrounding protective layer. Diverse systems have already been reported in the literature for natural bioactives, where some of them have been successfully applied to microalgae compounds. Therefore, this review focuses on exploring encapsulation systems for microalgae biomass, their extracts, or purified bioactives for food, pharmaceutical, and cosmetic purposes. Moreover, this work also covers the most common encapsulation techniques and types of coating materials used, along with the main findings regarding the beneficial effects of these systems.
Collapse
Affiliation(s)
| | | | - Pablo Fuciños
- Food Processing and Nutrition Group, International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.V.V.); (L.M.P.)
| |
Collapse
|
25
|
Pérez-Gálvez A, Viera I, Roca M. Carotenoids and Chlorophylls as Antioxidants. Antioxidants (Basel) 2020; 9:E505. [PMID: 32526968 PMCID: PMC7346216 DOI: 10.3390/antiox9060505] [Citation(s) in RCA: 138] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/29/2020] [Accepted: 06/06/2020] [Indexed: 01/06/2023] Open
Abstract
Chlorophylls and carotenoids are natural pigments that are present in our daily diet, especially with the increasing tendency towards more natural and healthy behaviors among consumers. As disturbed antioxidant homeostasis capacities seem to be implicated in the progress of different pathologies, the antioxidant properties of both groups of lipophilic compounds have been studied. The objective of this review was to analyze the state-of-the-art advances in this field. We conducted a systematic bibliographic search (Web of Science™ and Scopus®), followed by a comprehensive and critical description of the results, with special emphasis on highly cited and more recently published research. In addition to an evaluative description of the methodologies, this review discussed different approaches used to obtain a physiological perspective, from in vitro studies to in vivo assays using oxidative biomarkers. From a chemical viewpoint, many studies have demonstrated how a pigment's structure influences its antioxidant response and the underlying mechanisms. The major outcome is that this knowledge is essential for interpreting new data in a metabolic networks context in the search for more direct applications to health. A promising era is coming where the term "antioxidant" is understood in terms of its broadest significance.
Collapse
Affiliation(s)
| | | | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus, Building 46, 41013 Sevilla, Spain; (A.P.-G.); (I.V.)
| |
Collapse
|