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Aktas-Akyildiz E. Effect of wheat bran and whole wheat flour on manti quality. AN ACAD BRAS CIENC 2023; 95:e20220044. [PMID: 38126429 DOI: 10.1590/0001-3765202320220044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 05/03/2023] [Indexed: 12/23/2023] Open
Abstract
Wheat bran and whole wheat flour are excellent dietary fibre (DF) sources which are widely used in food industry to produce high fibre food products. Although they are successfully utilized in several cereal based food formulations, there is no report regarding their use in manti which is a traditional Turkish food consumed all over the country. This study aimed to investigate the effects of wheat bran and whole wheat flour on the nutritional and cooking quality of manti. Samples were produced in an industrial plant and evaluated in terms of DF, phytic acid, in vitro glycemic index (GI), color and cooking quality (cooking loss, cooking time, weight increase). Although an increase was observed in phytic acid contents of manti produced from wheat bran or whole wheat flour, their DF contents increased without any adverse effect on cooking quality compared to control manti produced from refined flour. Besides, whole wheat flour resulted in a significant decrease in GI. The outcomes of this study demonstrates the applicability of wheat bran and whole wheat flour for industrial-scale production of manti with a good nutritional profile.
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Affiliation(s)
- Eda Aktas-Akyildiz
- Hitit University, Food Engineering Department, Cevre Yolu Bulvari, No:8, 19030, Çorum, Turkey
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2
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Karaçoban İ, Bilgiçli N, Yaver E. Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies. Food Technol Biotechnol 2023; 61:328-338. [PMID: 38022881 PMCID: PMC10666953 DOI: 10.17113/ftb.61.03.23.8145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 07/12/2023] [Indexed: 12/01/2023] Open
Abstract
Research background Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds. However, it also contains a high amount of phytic acid, which is an antinutrient and reduces the bioavailability of minerals and proteins. To improve the nutritional quality of teff, the phytic acid content should be reduced by an effective dephytinisation method. Experimental approach In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0-40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated. Results and conclusions Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phytase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the a* and b* values of cookies compared to undephytinised flour. Cookies containing fermented and phytase-treated teff flour had a harder texture than cookies containing undephytinised flour. In addition, as the amount of teff flour increased, the spread ratio values of cookies gradually incrased while their hardness decreased. Overall acceptability scores of cookies containing 10-20 % teff flour were similar to the control. Novelty and scientific contribution To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains.
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Affiliation(s)
- İrem Karaçoban
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Koycegiz Campus, Demeç Street, 42090 Konya, Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Koycegiz Campus, Demeç Street, 42090 Konya, Turkey
| | - Elif Yaver
- Department of Food Processing, Vocational School of Technical Sciences, Konya Technical University, İsmet Paşa Street, 42250 Konya, Turkey
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Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili‐Meybodi N, Hatami M. Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Sci Nutr 2023; 11:4869-4897. [PMID: 37701200 PMCID: PMC10494631 DOI: 10.1002/fsn3.3383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 09/14/2023] Open
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
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Affiliation(s)
- Sima Tahmouzi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Heidar Meftahizadeh
- Department of Nature EngineeringFaculty of Agriculture & Natural ResourcesArdakan UniversityArdakanIran
| | - Saba Eyshi
- Department of Food Sciences and TechnologySchool of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Amin Mahmoudzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Behnam Alizadeh
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mehrnaz Hatami
- Department of Medicinal PlantsFaculty of Agriculture and Natural ResourcesArak UniversityArakIran
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4
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Kampa J, Bull SP, Signorello A, Frazier RA, Rodriguez-Garcia J. Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions. NPJ Sci Food 2023; 7:26. [PMID: 37286614 DOI: 10.1038/s41538-023-00202-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 05/22/2023] [Indexed: 06/09/2023] Open
Abstract
Biscuits contain high proportions of saturated fats, which could lead to an adverse health effect. The objective of this study was to study the functionality of a complex nanoemulsion (CNE), stabilised with hydroxypropyl methylcellulose and lecithin, when used as a saturated fat replacer in short dough biscuits. Four biscuit formulations were studied including a control (butter) and three formulations where 33% of the butter was replaced with either extra virgin olive oil (EVOO), with CNE, or with the individual ingredients of the nanoemulsion added separately (INE). The biscuits were evaluated by texture analysis, microstructural characterisation, and quantitative descriptive analysis by a trained sensory panel. The results showed that incorporation of CNE and INE yielded doughs and biscuits with significantly higher (p < 0.05) hardness and fracture strength values than the control. The doughs made of CNE and INE showed significantly less oil migration during the storage than EVOO formulations, which was confirmed by the confocal images. The trained panel did not find significant differences in crumb density and hardness on the first bite among CNE, INE and the control. In conclusion, nanoemulsions stabilised with hydroxypropyl methylcellulose (HPMC) and lecithin can work as saturated fat replacers in short dough biscuits, providing satisfactory physical characteristics and sensory attributes.
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Affiliation(s)
- Jansuda Kampa
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Stephanie P Bull
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Antonio Signorello
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Richard A Frazier
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK
| | - Julia Rodriguez-Garcia
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6DZ, UK.
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5
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Joshi H, Awasthi P, Shahi NC. Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Homi Joshi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Pratima Awasthi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Navin Chandra Shahi
- Department of Post‐Harvest Process and Food Engineering Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
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Hassanzadeh H, Ghanbarzadeh B, Galali Y, Bagheri H. The physicochemical properties of the spirulina‐wheat germ‐enriched high‐protein functional beverage based on pear‐cantaloupe juice. Food Sci Nutr 2022; 10:3651-3661. [PMID: 36348790 PMCID: PMC9632204 DOI: 10.1002/fsn3.2963] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 12/04/2022] Open
Abstract
The formulation of a novel functional juice, enriched with wheat germ powder and spirulina algae and based on cantaloupe and pear juice, was optimized by D‐optimal combined design. Firstly, sensory evaluation was performed by hedonic test to evaluate the organoleptic properties, and organoleptically desirable samples were screened for further experiments. Various chemical experiments including PH, acidity, formalin index, total phenol, flavonoids, antioxidant capacity, mineral contents (Fe, Zn, Ca, P, K, Mg, and Cu), and fatty acids profile were evaluated. The steady shear flow rheological test also was performed on the screened samples. The results of sensory evaluation showed that the samples containing 1% spirulina and wheat germ had the highest organoleptic score. The results of physicochemical tests on the selected samples showed that the addition of spirulina and wheat germ powder had little effect on pH, acidity, and formalin index but they affected brix, dry matter, and protein content. Also, the addition of spirulina and wheat germ powder, changed the amounts of antioxidant capacity (from 90 to 98%), total phenol (from 4 to 22 mg GAE/g), and flavonoid content (from 5 to 15 mg/L) in the functional beverages. Furthermore, the results of rheological tests showed that the addition of wheat germ powder in the functional fruit juices increased apparent viscosity however; spirulina did not affect important change in rheological properties. The GC‐Mass analysis presented fatty acid profiles of the functional beverages and confirmed the presence of polyunsaturated fatty acids (for example decanoic acid and heptadecanoic acid) in the samples.
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Affiliation(s)
- Hamed Hassanzadeh
- Department of Food Science and Hygiene, Faculty of Para‐Veterinary Ilam University Ilam Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran
- Department of Food Engineering, Faculty of Engineering Near East University Mersin Turkey
| | - Yaseen Galali
- Food Technology Department, College of Agricultural Engineering Sciences Salahaddin University‐Erbil Erbil Iraq
- Department of Nutrition and Dietetics Cihan University‐Erbil Erbil Iraq
| | - Hamed Bagheri
- Department of Research and Development Takdaneh Co. Marand Iran
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7
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Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry. Foods 2022; 11:foods11121744. [PMID: 35741941 PMCID: PMC9222421 DOI: 10.3390/foods11121744] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/07/2022] [Accepted: 06/09/2022] [Indexed: 01/27/2023] Open
Abstract
Global population is estimated to reach about 9.22 billion by 2075. The increasing knowledge on the relationship between food biochemistry and positive health gives an indication of the urgency to exploit food resources that are not only sustainable but also impact human health beyond basic nutrition. A typical example of such novel food is microalgae, an aquatic microorganism with a plethora of diverse bioactive compounds including phenolics, carotenoids, vitamin B12 and peptides. Microalgal bioactive compounds have been shown to possess positive health effects such as antihypertensive, anti-obesity, antioxidative, anticancer and cardiovascular protection. Although, the utilization of microalgal biomass by the functional food industry has faced lots of challenges because of species diversity and variations in biomass and cultivation factors. Other documented challenges were ascribed to changes in functional structures during extraction and purification due to inefficient bio-processing techniques, inconclusive literature information on the bioavailability and safety of the microalgal bioactive compounds and the fishy odor and taste when applied in food formulations. In spite of these challenges, great opportunities exist to exploit their utilization for the development of functional foods. Microalgae are a renewable resource and have fast growth rate. Therefore, detailed research is needed to bridge these challenges to pave way for large-scale commercialization of microalgal-based healthy foods. The focus of this review is to discuss the potential of microalgae as natural ingredients for functional food development, factors limiting their acceptance and utilization in the food industry as well as their safety concerns with respect to human consumption.
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8
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de Santana Silva C, Greiner R, Magalhães Marinho LQ, Braga Alves AS, Cardoso LA, Maciel LF, Teixeira de Almeida D. Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.). Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Hellwig C, Taherzadeh MJ, Bolton K, Lundin M, Häggblom-Kronlöf G, Rousta K. Aspects that affect tasting studies of emerging food – a review. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100109] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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10
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Starch-Rich Microalgae as an Active Ingredient in Beer Brewing. Foods 2022; 11:foods11101449. [PMID: 35627018 PMCID: PMC9141292 DOI: 10.3390/foods11101449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 05/09/2022] [Accepted: 05/11/2022] [Indexed: 02/01/2023] Open
Abstract
Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore the application of microalgae is that of beer brewing, due to the capacity of some species to accumulate large amounts of starch under specific growth conditions. The marine species Tetraselmis chui is a well-known starch producer, and was selected in this study for the production of biomass to be explored as an active ingredient in beer brewing. Cultivation was performed under nitrogen deprivation in 250 L tubular photobioreactors, producing a biomass containing 50% starch. The properties of high-starch microalgal biomass in a traditional mashing process were then assessed to identify critical steps and challenges, test the efficiency of fermentable sugar release, and develop a protocol for small-scale brewing trials. Finally, T. chui was successfully integrated at a small scale into the brewing process as an active ingredient, producing microalgae-enriched beer containing up to 20% algal biomass. The addition of microalgae had a noticeable effect on the beer properties, resulting in a product with distinct sensory properties. Regulation of pH proved to be a key parameter in the process.
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11
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12
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Rakshit M, Srivastav PP. Sensory evaluation and storage stability of fat reduced shortdough biscuit using hydrolysable tannin encapsulated double emulsion as fat replacer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112816] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Koyande AK, Chew KW, Manickam S, Chang JS, Show PL. Emerging algal nanotechnology for high-value compounds: A direction to future food production. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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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.
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15
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From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102677] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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16
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Paula da Silva S, Ferreira do Valle A, Perrone D. Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110997] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ibrahim G, Bahgaat W, Hussein A. Egyptian kishk as a fortificant: Impact on the quality of biscuit. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-164-173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Biscuit is a mass-consumption product worldwide. As biscuit contains low amount of protein, it can be fortified with protein-containing raw materials. In the present work, we fortified biscuit with kishk, an Egyptian dairy product, and evaluated changes in its physicochemical properties and volatile compounds.
Study objects and methods. We analyzed biscuit from wheat flour (control sample) and biscuit form wheat flour with 10, 20, 30, 40, and 50% of kishk (experimental samples). The experiments were carried out by using standard methods.
Results and discussion. The fortified biscuit samples showed higher lightness (L*) values than control. The antioxidant activity in the biscuit increased with the increasing amount of kishk. Aldehydes were the main volatile compounds in all the biscuit samples, followed by sulfur-containing compounds and alcohols. The predominant aldehyde was benzldehyde. However, kishk in amounts more than 20% affected adversely the aroma, taste and texture, as well as volatile compounds of the biscuits. Both the control and fortified with kishk biscuits contained an increased amount of total phenolic compounds. Based on sensory evaluation and volatile analysis, the most acceptable amount of kishk for fortification of biscuit was 10%.
Conclusion. Fortification of biscuit with Egyptian kishk enhanced its protein, fat and fiber, as well as antioxidant activity at all levels of fortification with no significant effect on appearance and color. Further studies are needed to evaluate storage conditions and shelf life of biscuits with kishk.
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18
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Khandual S, Sanchez EOL, Andrews HE, de la Rosa JDP. Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin. BMC Chem 2021; 15:24. [PMID: 33820553 PMCID: PMC8022431 DOI: 10.1186/s13065-021-00746-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 03/10/2021] [Indexed: 11/10/2022] Open
Abstract
Phycocyanin is a blue natural food colorant with multiple health benefits. Here we propose an efficient phycocyanin extraction method from Arthrospira platensis from Mexico. Three extraction methods were applied to optimize the extraction process, using water and buffer as solvents, with three pH values at two agitation times. The highest phycocyanin, 54.65 mg/g, was extracted from dry biomass with water as a solvent using an ultrasonication bar. The optimum condition of extraction was determined to be 1:50 biomass/solvent ratio for dry biomass, with the freeze/thaw method for 20 min repeated twice, and then agitated at 120 rpm for 24 h. The phycocyanin content was 48.88 mg/g biomass, with a purity of 0.47. For scalable phycocyanin productivity, the sonication method is recommended as there is no statistical difference. The phycocyanin stability was best at - 20 °C storage temperature at pH 7 for 35 days. Partial purification with ammonium sulfate was found to be suitable as a fractional precipitation method, first at 0-20% and then 20-65%, to get purity nearly 1. Total protein was found to be 55.52%, and total amino acids after phycocyanin extraction was 33%. The maximum phycocyanin yield using water as a solvent was the most interesting result regardless of the method used for extraction.
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Affiliation(s)
- Sanghamitra Khandual
- Centro de Investigación Y Asistencia en Tecnología Y Diseño del Estado de Jalisco. Av. Normalistas 800 Colinas de La Normal, C.P. 4227, Guadalajara, Jalisco, Mexico.
| | - Edgar Omar Lopez Sanchez
- Centro de Investigación Y Asistencia en Tecnología Y Diseño del Estado de Jalisco. Av. Normalistas 800 Colinas de La Normal, C.P. 4227, Guadalajara, Jalisco, Mexico
| | - Hugo Espinosa Andrews
- Centro de Investigación Y Asistencia en Tecnología Y Diseño del Estado de Jalisco. Av. Normalistas 800 Colinas de La Normal, C.P. 4227, Guadalajara, Jalisco, Mexico
| | - Jose Daniel Padilla de la Rosa
- Centro de Investigación Y Asistencia en Tecnología Y Diseño del Estado de Jalisco. Av. Normalistas 800 Colinas de La Normal, C.P. 4227, Guadalajara, Jalisco, Mexico
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Boukid F, Rosell CM, Rosene S, Bover-Cid S, Castellari M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:6390-6420. [PMID: 33775185 DOI: 10.1080/10408398.2021.1901649] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain
| | - Sara Rosene
- General Mills, Golden Valley, Minnesota, USA
| | - Sara Bover-Cid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Monells, Catalonia, Spain
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20
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Waseem M, Akhtar S, Manzoor MF, Mirani AA, Ali Z, Ismail T, Ahmad N, Karrar E. Nutritional characterization and food value addition properties of dehydrated spinach powder. Food Sci Nutr 2021; 9:1213-1221. [PMID: 33598205 PMCID: PMC7866621 DOI: 10.1002/fsn3.2110] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 02/03/2023] Open
Abstract
This study aimed at investigating the physicochemical and bread-making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1,304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L*, a*, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%-7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments.
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Affiliation(s)
- Muhammad Waseem
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Saeed Akhtar
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | | | - Asif A. Mirani
- Postharvest and Food Eng. Agricultural Engineering DivisionIslamabadPakistan
| | - Zulfiqar Ali
- Postharvest and Food Eng. Agricultural Engineering DivisionIslamabadPakistan
| | - Tariq Ismail
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Nazir Ahmad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Emad Karrar
- Department of Food EngineeringFaculty of EngineeringUniversity of GeziraWad MedaniSudan
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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.
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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.)
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Hosseini SF, Rezaei M, McClements DJ. Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals. Crit Rev Food Sci Nutr 2020; 62:1242-1269. [DOI: 10.1080/10408398.2020.1839855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
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Yu M, Zhu K, Wang X, Lu M, Zhang L, Fu X, Wang Y, Xiao Z, Yang Q. Comparison of nutritional quality and sensory acceptability of biscuits obtained from wheat, native, or extruded sorghum flour. Cereal Chem 2020. [DOI: 10.1002/cche.10349] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Miao Yu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Kai Zhu
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xiaohe Wang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Ming Lu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Liangchen Zhang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xin Fu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Yanqiu Wang
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Zhigang Xiao
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Qingyu Yang
- College of Grain Science and Technology Shenyang Normal University Shenyang China
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Nawaz A, Taher Alhilali AH, Li E, Khalifa I, Irshad S, Walayat N, Chen L, Wang PK, Yuan Tan Z. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chem 2020; 339:127875. [PMID: 32866701 DOI: 10.1016/j.foodchem.2020.127875] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 08/02/2020] [Accepted: 08/16/2020] [Indexed: 12/12/2022]
Abstract
Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm-1), along with amide II region (1540 cm-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.
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Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China.
| | - Ali Hussein Taher Alhilali
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Engpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, PR China
| | - Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Peng-Kai Wang
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Zhi Yuan Tan
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China.
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Bolek S. Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102423] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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26
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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09642-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Abstract
Agribusiness could be the most promising sector for algae biomass exploitation and popularization. In this paper we summarize the scope of interests in agribusiness which can be fulfilled with algae exploitation. A high growth rate, a high ability to bind carbon dioxide and the potential to accumulate biogenic elements and light metals mean that algae can be used as a raw material for production of biofertilizers, biopesticides, feeds and feed additives. The use of the means of agricultural production based on algae can take place both in organic and conventional agriculture. The development of innovative and low-cost technologies of algae production, including the possibilities of their use in rural areas, provide a basis for changes, improvements and modifications to the existing solutions in the scope of production and use of industrial means of agricultural production. We also show that although there are quite diverse methods of production, and various micro and macro species diversified in chemical content, the economic viability of algae-based agribusiness is still in its infancy. The wide utilization of algae for food product manufacturing opens alternative ways for food acquisition, protecting both the food supply and the planet’s resources. The sustainability aspects of mass algae production implementation seem to be indisputable regarding possible benefits resulting from such technology. The versatility of algae application in food products, along with the very high nutritive and bioactive profile of this ingredient, make this resource of high importance in a low-emission economy.
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Asadi SZ, Khan MA. The Effect of Beetroot (Beta vulgaris L.) Leaves Powder on Nutritional, Textural, Sensorial and Antioxidant Properties of Cookies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1787285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
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Tang DYY, Khoo KS, Chew KW, Tao Y, Ho SH, Show PL. Potential utilization of bioproducts from microalgae for the quality enhancement of natural products. BIORESOURCE TECHNOLOGY 2020; 304:122997. [PMID: 32094007 DOI: 10.1016/j.biortech.2020.122997] [Citation(s) in RCA: 122] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 02/04/2020] [Accepted: 02/08/2020] [Indexed: 05/11/2023]
Abstract
Microalgae are autotroph organisms that utilise light energy to synthesize various high-value bioactive compounds such as polysaccharides, proteins and lipids. Due to its fast growth rate and capability to survive in harsh environment, microalgae nowadays are applied in various industrial areas. The process of obtaining microalgae-based biomolecules starts with the selection of suitable microalgae strain, cultivation, followed by downstream processing of the biomass (i.e., pre-treatment, harvesting, extraction and purification). The end products of the processes are biofuels and other valuable bioproducts. Nevertheless, low production yield and high-cost downstream processes are the emerging bottlenecks which need to be addressed in the upscaling of extracted compounds from microalgae biomass. To conclude, tremendous efforts are required to overcome these challenges to revolutionize microalgae into a novel and green factory of different bioactive compounds for industrial necessities to satisfy and fulfil global demands.
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Affiliation(s)
- Doris Ying Ying Tang
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
| | - Kuan Shiong Khoo
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
| | - Kit Wayne Chew
- School of Mathematical Sciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shih-Hsin Ho
- State Key Laboratory of Urban Water Resource and Environment, School of Environment, Harbin Institute of Technology, Harbin, China
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia.
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30
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Application of milk thistle (Silybum marianum) in functional biscuits formulation. ACTA CHIMICA SLOVACA 2020. [DOI: 10.2478/acs-2019-0027] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Abstract
Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p < 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.
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Niccolai A, Venturi M, Galli V, Pini N, Rodolfi L, Biondi N, D'Ottavio M, Batista AP, Raymundo A, Granchi L, Tredici MR. Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition. Sci Rep 2019; 9:19433. [PMID: 31857609 PMCID: PMC6923427 DOI: 10.1038/s41598-019-55840-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Accepted: 10/26/2019] [Indexed: 01/02/2023] Open
Abstract
The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of "crostini", a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 "crostini" doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 "crostini" showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, "crostini" incorporated with 6% and 10% biomass can be claimed to be a "source of protein". Six and ten percent A. platensis "crostini" also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 "crostini" and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional features.
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Affiliation(s)
- Alberto Niccolai
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | | | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Niccolò Pini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.,Fotosintetica & Microbiologica S.r.l, Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Massimo D'Ottavio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Ana Paula Batista
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Mario R Tredici
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
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Bernaerts TM, Gheysen L, Foubert I, Hendrickx ME, Van Loey AM. The potential of microalgae and their biopolymers as structuring ingredients in food: A review. Biotechnol Adv 2019; 37:107419. [DOI: 10.1016/j.biotechadv.2019.107419] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 07/15/2019] [Accepted: 07/16/2019] [Indexed: 12/11/2022]
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Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Biondi N, Tredici MR. Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers. Foods 2019; 8:foods8120611. [PMID: 31771197 PMCID: PMC6963871 DOI: 10.3390/foods8120611] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 11/17/2019] [Accepted: 11/20/2019] [Indexed: 11/19/2022] Open
Abstract
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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Affiliation(s)
- Ana Paula Batista
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Alberto Niccolai
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
- Correspondence: ; Tel.: +39 055-4574005
| | - Ivana Bursic
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Isabel Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.P.B.); (I.S.); (A.R.)
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
- Fotosintetica & Microbiologica S.r.l., Via dei Della Robbia 54, 50132 Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
| | - Mario R. Tredici
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy; (L.R.); (N.B.); (M.R.T.)
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Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108439] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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36
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Nawaz A, Xiong Z, Li Q, Xiong H, Irshad S, Chen L, Wang P, Zhang M, Hina S, Regenstein JM. Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5771-5777. [PMID: 31162676 DOI: 10.1002/jsfa.9845] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 05/17/2019] [Accepted: 05/31/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Red fish meat (a by-product of fillet processing from grass carp) is a rich source of good-quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100-300 g kg-1 ) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2-fold compared with the control) with increasing RFM content. CONCLUSION The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Qing Li
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan, China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Pengkai Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Mongchao Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sundas Hina
- Department of Food Science and Technology, Government College, Woman University, Faisalabad, Pakistan
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Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.037] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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38
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Kamble DB, Singh R, Rani S, Kaur BP, Upadhyay A, Kumar N. Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14125] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dinkar B. Kamble
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Barjinder Pal Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Nitin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship & Management Kundli India
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Camacho F, Macedo A, Malcata F. Potential Industrial Applications and Commercialization of Microalgae in the Functional Food and Feed Industries: A Short Review. Mar Drugs 2019; 17:E312. [PMID: 31141887 PMCID: PMC6628611 DOI: 10.3390/md17060312] [Citation(s) in RCA: 130] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 05/23/2019] [Accepted: 05/25/2019] [Indexed: 12/23/2022] Open
Abstract
Bioactive compounds, e.g., protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals, found in commercial form of microalgal biomass (e.g., powder, flour, liquid, oil, tablet, or capsule forms) may play important roles in functional food (e.g., dairy products, desserts, pastas, oil-derivatives, or supplements) or feed (for cattle, poultry, shellfish, and fish) with favorable outcomes upon human health, including antioxidant, anti-inflammatory, antimicrobial, and antiviral effects, as well as prevention of gastric ulcers, constipation, anemia, diabetes, and hypertension. However, scale up remains a major challenge before commercial competitiveness is attained. Notwithstanding the odds, a few companies have already overcome market constraints, and are successfully selling extracts of microalgae as colorant, or supplement for food and feed industries. Strong scientific evidence of probiotic roles of microalgae in humans is still lacking, while scarce studies have concluded on probiotic activity in marine animals upon ingestion. Limitations in culture harvesting and shelf life extension have indeed constrained commercial viability. There are, however, scattered pieces of evidence that microalgae play prebiotic roles, owing to their richness in oligosaccharides-hardly fermented by other members of the intestinal microbiota, or digested throughout the gastrointestinal tract of humans/animals for that matter. However, consistent applications exist only in the dairy industry and aquaculture. Despite the underlying potential in formulation of functional food/feed, extensive research and development efforts are still required before microalgae at large become a commercial reality in food and feed formulation.
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Affiliation(s)
- Franciele Camacho
- LEPABE-Laboratory of Process Engineering, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
| | - Angela Macedo
- LEPABE-Laboratory of Process Engineering, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
- UNICES-ISMAI-University Institute of Maia, Av. Carlos Oliveira Campos, 4475-690 Maia, Portugal.
| | - Francisco Malcata
- LEPABE-Laboratory of Process Engineering, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
- Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal.
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Yamaguchi SKF, Moreira JB, Costa JAV, de Souza CK, Bertoli SL, Carvalho LFD. Evaluation of Adding Spirulina to Freeze-Dried Yogurts Before Fermentation and After Freeze-Drying. Ind Biotechnol (New Rochelle N Y) 2019. [DOI: 10.1089/ind.2018.0030] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Affiliation(s)
| | - Juliana Botelho Moreira
- Federal University of Rio Grande, College of Chemistry and Food Engineering, Rio Grande, Brazil
| | | | | | - Sávio Leandro Bertoli
- Regional University of Blumenau, Department of Chemical Engineering, Blumenau, Brazil
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Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4931202] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.
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Nawaz A, Xiong Z, Xiong H, Chen L, Wang P, Ahmad I, Hu C, Irshad S, Ali SW. The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13974] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan 430207 China
| | - Hanguo Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Lei Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Peng‐kai Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Chun Hu
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Wuhan 430074 China
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences University of the Punjab Quid‐i‐Azam Campus Lahore 54590 Pakistan
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Sengupta S, Koley H, Dutta S, Bhowal J. Hypocholesterolemic effect of Spirulina platensis (SP) fortified functional soy yogurts on diet-induced hypercholesterolemia. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
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Caporgno MP, Mathys A. Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits. Front Nutr 2018; 5:58. [PMID: 30109233 PMCID: PMC6080594 DOI: 10.3389/fnut.2018.00058] [Citation(s) in RCA: 206] [Impact Index Per Article: 34.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Accepted: 06/14/2018] [Indexed: 12/25/2022] Open
Abstract
Microalgae have demonstrated potential to meet the population's need for a more sustainable food supply, specifically with respect to protein demand. These promising protein sources present several advantages over other currently used raw materials from an environmental point of view. Additionally, one of the main characteristics of microalgae is the production of bioactive compounds with potential benefits for human health. Microalgae exploitation as a source of protein (bulk protein) and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available for microalgae processing. The systematic improvement of the technology readiness level (TRL) could help change the current situation if applied to microalgae cultivation and processing. High maturity in microalgae cultivation and processing technologies also requires improvement of the economy of scale and investment of resources in new facilities and research. Antioxidative, antihypertensive, immunomodulatory, anticancerogenic, hepato-protective, and anticoagulant activities have been attributed to some microalgae-derived compounds such as peptides. Nevertheless, research on this topic is scarce and the evidence on potential health benefits is not strong. In the last years, the possibility of using microalgae-derived compounds for innovative functional food products has become of great interest, but the literature available mainly focuses more on the addition of the whole cells or some compound already available on the market. This review describes the status of utilising microalgae as an ingredient in innovative food products with potential health benefits.
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Affiliation(s)
- Martín P. Caporgno
- Laboratory of Sustainable Food Processing, Institute of Food Nutrition and Health IFNH, ETH Zurich, Zurich, Switzerland
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Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1919482] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
The world population is steadily growing and the demand for protein increases along with it, yet our planetary resources are finite. Spirulina (Arthrospira platensis) is an underutilized protein source suitable for human nutrition, and little is known about the use of spirulina as a food and the associated consumer opinion. New product development (NPD) requires early and active participation of consumers for the success of new products; therefore, a mixed method approach was applied to conceptualize (sensory profiling of spirulina extrudates and expert interviews) and then evaluate consumer’s willingness to try (consumer survey) three innovative products: pasta filled with spirulina, maki-sushi filled with spirulina, and spirulina jerky. To evaluate the consumer orientation towards novel, spirulina-based products, 1035 consumers from three countries (GER,n=348; FR,n=337; NL,n=350) were surveyed regarding their hedonic opinion about these concepts. A photo of each product was systematically accompanied by a benefit description covering health, sustainability, or innovation. Each consumer sequentially evaluated three combinations thereof (Latin square design). A multilevel model was used to analyze consumers’ responses regarding novelty, interest, overall liking, and expected flavor liking. Overall, spirulina-filled pasta was identified as the most preferred product. Mediation analysis revealed that this could be partly explained by familiarity with products in that category (i.e., pasta more than sushi and jerky). In conclusion, all spirulina product concepts would work equally well, if pasta, sushi, and jerky were similarly familiar to the target consumer population. All tested benefits were equally accepted with each product, with the exception that spirulina jerky would have to be marketed as being innovative. Country differences can be neglected.
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Marcinkowska-Lesiak M, Onopiuk A, Zalewska M, Ciepłoch A, Barotti L. The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13561] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32; Warsaw 02-776 Poland
| | - Anna Onopiuk
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32; Warsaw 02-776 Poland
| | - Magdalena Zalewska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32; Warsaw 02-776 Poland
| | - Aleksandra Ciepłoch
- Department of Animal Improvement; Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Postępu 36A, Magdalenka 05-552; Poland
| | - Lara Barotti
- Department of Comparative Biomedicine and Food Science; University of Padova Legrano; Padova Italy
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Batista AP, Niccolai A, Fradinho P, Fragoso S, Bursic I, Rodolfi L, Biondi N, Tredici MR, Sousa I, Raymundo A. Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility. ALGAL RES 2017. [DOI: 10.1016/j.algal.2017.07.017] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Galla NR, Pamidighantam PR, Karakala B, Gurusiddaiah MR, Akula S. Nutritional, textural and sensory quality of biscuits supplemented with spinach ( Spinacia oleracea L.). Int J Gastron Food Sci 2017. [DOI: 10.1016/j.ijgfs.2016.12.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yang W, Jiang Z, Liu L, Lin Y, Wang L, Zhou S. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1034-1041. [PMID: 27271725 DOI: 10.1002/jsfa.7833] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/01/2016] [Accepted: 06/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The quality improvement capability of pentosanase (Pn) for whole-wheat Chinese steamed bread (CSB) is not as efficient as that for refined CSB. However, the underlying mechanism remains to be elucidated. In this work, water-extractable arabinoxylan (WEAX) and water-unextractable solids (WUS) were extracted from whole and refined wheat flour, and then treated with Pn under the conditions similar to CSB-making. Solubilisation and degradation of arabinoxylan (AX) caused by Pn treatment were determined. RESULTS WEAX from whole flour exhibited higher molecular weight than that from refined flour before and after the treatment with equivalent Pn. Compared with WUS from refined flour, WUS from whole flour had a much lower dissolution degree but the degradation of AX released from the WUS was more efficiently. Moreover, AX released from WUS for refined flour showed a higher Ara/Xyl ratio and the percentage of residual ferulic acid in WUS decreased more significantly. CONCLUSION The difference in quality improvement degree for Pn in whole-wheat and refined CSB might be mainly explained by its effect on WUS. That is, Pn contributed much more to the solubilisation of WUS from refined flour but provoked degradation predominantly on AX solubilised from WUS isolated from whole flour. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Wei Yang
- School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Zhijian Jiang
- School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yanjun Lin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Li Wang
- School of Food Science and Technology in Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Sumei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
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Wang N, Hou GG, Kweon M, Lee B. Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.03.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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