1
|
Dhandwal A, Bashir O, Malik T, Salve RV, Dash KK, Amin T, Shams R, Wani AW, Shah YA. Sustainable microalgal biomass as a potential functional food and its applications in food industry: a comprehensive review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-33431-6. [PMID: 38710849 DOI: 10.1007/s11356-024-33431-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
Microalgae (MA) are the most abundant seaweeds with high nutritional properties. They are accepted as potential biocatalysts for the bioremediation of wastewater. They are widely used in food, feed, and biofuel industries and can potentially be food for future generations. MA-based purification of wastewater technology could be a universal alternative solution for the recovery of resources from wastewater for low-cost biomass feedstock for industry. They provide a wide range of functional components, viz. omega-3 fatty acids, along with a plenteous number of pigments such as ß-carotene, astaxanthin, lutein, phycocyanin, and chlorophyll, which are used extensively as food additives and nutraceuticals. Further, proteins, lipids, vitamins, and carbohydrates are described as nutritional characteristics in MA. They are investigated as single-cell protein, thickening/stabilizing agents, and pigment sources in the food industry. The review emphasizes the production and extraction of nutritional and functional components of algal biomass and the role of microalgal polysaccharides in digestion and nutritional absorption in the gastrointestinal tract. Further, the use of MA in the food industry was also investigated along with their potential therapeutic applications.
Collapse
Affiliation(s)
- Akhil Dhandwal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Tanu Malik
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rahul Vinayak Salve
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India.
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Ab Waheed Wani
- Department of Horticulture, Lovely Professional University, Phagwara, Punjab, India
| | - Yasir Abbas Shah
- Natural and Medical Sciences Research Centre, University of Nizwa, Nizwa, Oman
| |
Collapse
|
2
|
Prieto-Santiago V, Aguiló-Aguayo I, Bravo FI, Mulero M, Abadias M. Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice. Foods 2024; 13:1095. [PMID: 38611399 PMCID: PMC11011757 DOI: 10.3390/foods13071095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 03/11/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.
Collapse
Affiliation(s)
- Virginia Prieto-Santiago
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| | - Ingrid Aguiló-Aguayo
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| | - Francisca Isabel Bravo
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo 1, 43007 Tarragona, Spain; (F.I.B.); (M.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Miquel Mulero
- Nutrigenomics Research Group, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Marcel·lí Domingo 1, 43007 Tarragona, Spain; (F.I.B.); (M.M.)
- Nutrigenomics Research Group, Institut d’Investigació Sanitària Pere Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
- Center of Environmental, Food and Toxicological Technology (TecnATox), Universitat Rovira i Virgili, 43007 Tarragona, Spain
| | - Maribel Abadias
- Institute of Agrifood Research and Technology (IRTA), Postharvest Program Edifici Fruitcentre, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain; (V.P.-S.); (I.A.-A.)
| |
Collapse
|
3
|
Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [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: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
Collapse
Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| |
Collapse
|
4
|
Mostafa Mohammed D, El-Messery TM, Baranenko DA, Hashim MA, Tyutkov N, Marrez DA, Elmessery WM, El-Said MM. Effect of Spirulina maxima microcapsules to mitigate testicular toxicity induced by cadmium in rats: Optimization of in vitro release behavior in the milk beverage. J Funct Foods 2024; 112:105938. [DOI: 10.1016/j.jff.2023.105938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/10/2024] Open
|
5
|
Su M, Bastiaens L, Verspreet J, Hayes M. Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration. Foods 2023; 12:3878. [PMID: 37893770 PMCID: PMC10606004 DOI: 10.3390/foods12203878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
Microalgae are a rich resource of lipids, proteins, carbohydrates and pigments with nutritional and health benefits. They increasingly find use as ingredients in functional foods and feeds as well as in cosmetics and agricultural products including biostimulants. One of their distinct advantages is their ability to grow on wastewaters and other waste streams, and they are considered an environmentally friendly and cheap method to recover nutrients and remove pollutants from the environment. However, there are limits concerning their applications if grown on certain waste streams. Within, we collate an overview of existing algal applications and current market scenarios for microalgal products as foods and feeds along with relevant legislative requirements concerning their use in Europe and the United States. Microalgal compounds of interest and their extraction and processing methodologies are summarized, and the benefits and caveats of microalgae cultivated in various waste streams and their applications are discussed.
Collapse
Affiliation(s)
- Min Su
- The Food BioSciences Department Ashtown, Teagasc Food Research Centre, 15D05 Dublin, Ireland;
| | - Leen Bastiaens
- Flemish Institute for Technological Research (VITO), 2400 Mol, Belgium
| | - Joran Verspreet
- Flemish Institute for Technological Research (VITO), 2400 Mol, Belgium
| | - Maria Hayes
- The Food BioSciences Department Ashtown, Teagasc Food Research Centre, 15D05 Dublin, Ireland;
| |
Collapse
|
6
|
Wu JY, Tso R, Teo HS, Haldar S. The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health. Front Nutr 2023; 10:1277343. [PMID: 37904788 PMCID: PMC10613476 DOI: 10.3389/fnut.2023.1277343] [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: 08/14/2023] [Accepted: 09/15/2023] [Indexed: 11/01/2023] Open
Abstract
As the global population continues to grow, the demand for dietary protein is rapidly increasing, necessitating the exploration of sustainable and nutritious protein sources. Algae has emerged as a promising food source due to their high value ingredients such as proteins, as well as for their environmental sustainability and abundance. However, knowledge gaps surrounding dietary recommendations and food applications restrict algae's utilization as a viable protein source. This review aims to address these gaps by assessing the suitability of both microalgae and macroalgae as alternative/complementary protein sources and exploring their potential applications in food products. The first section examines the potential suitability of algae as a major food source by analyzing the composition and bioavailability of key components in algal biomass, including proteins, lipids, dietary fiber, and micronutrients. Secondly, the biological effects of algae, particularly their impact on metabolic health are investigated with an emphasis on available clinical evidence. While evidence reveals protective effects of algae on glucose and lipid homeostasis as well as anti-inflammatory properties, further research is required to understand the longer-term impact of consuming algal protein, protein isolates, and concentrates on metabolic health, including protein metabolism. The review then explores the potential of algal proteins in food applications, including ways to overcome their sensory limitations, such as their dark pigmentation, taste, and odor, in order to improve consumer acceptance. To maximize algae's potential as a valuable protein source in the food sector, future research should prioritize the production of more acceptable algal biomass and explore new advances in food sciences and technology for improved consumer acceptance. Overall, this paper supports the potential utility of algae as a sustainable and healthy ingredient source for widespread use in future food production.
Collapse
Affiliation(s)
- Jia Yee Wu
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Rachel Tso
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Hwee Sze Teo
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Sumanto Haldar
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, United Kingdom
| |
Collapse
|
7
|
Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I. Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023; 12:3724. [PMID: 37893617 PMCID: PMC10606029 DOI: 10.3390/foods12203724] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four wheat flours with different alveograph strengths. The flours used were Manitoba Flour (00/251), Ground-force wholemeal (Whole/126), Standard Bakery Flour (0/W105), and Organic Bakery Flour (2/W66). Powdered Spirulina biomass was used as a new ingredient with a high nutritional profile and bioactive compounds; incorporation was made at two levels: 1.5% and 2.5% of the flour amount. The same bread recipe was used for all formulations, but for the 1.5 and 2.5% variations, 6 g and 10 g of Spirulina were added, respectively. Antioxidant capacity increased with increasing microalgal biomass. The visual and taste attributes of the breads with microalgae underwent noticeable changes compared to their counterparts without microalgae. Biomass addition significantly (p < 0.05) affected bread weight and volume, and different trends were found based on the type of wheat flour. Spirulina-containing breads showed a greener coloration while the microalgae concentration was augmented. The moisture and texture were slightly affected by the addition of the biomass at both levels. The 2.5% concentration samples were well accepted in most cases by consumers, emphasizing the salty flavor as a pleasant feature. No significant sensory differences were observed between samples, and the acceptability index was always higher than 72%. The results show that Spirulina could be an environmentally friendly ingredient for the reformulation of nutritionally enhanced bread with a good texture that is well-accepted by consumers.
Collapse
Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | | | - Maribel Abadias
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida, Parc de Gardeny, 25003 Lleida, Spain
| |
Collapse
|
8
|
Braga ARC, Nunes MC, Raymundo A. The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source. Molecules 2023; 28:6179. [PMID: 37687008 PMCID: PMC10488792 DOI: 10.3390/molecules28176179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 08/16/2023] [Accepted: 08/19/2023] [Indexed: 09/10/2023] Open
Abstract
Spirulina consists of a cluster of green-colored cyanobacteria; it is commonly consumed as a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which is related to anti-inflammatory action and anticancer potential when consumed frequently. After C-PC extraction, the Spirulina residual biomass (RB) is rich in proteins and fatty acids with the potential for developing food products, which is interesting from the circular economy perspective. The present work aimed to develop a vegan oil-in-water emulsion containing different contents of Spirulina RB, obtaining a product aligned with current food trends. Emulsions with 3.0% (w/w) of proteins were prepared with different chickpea and Spirulina RB ratios. Emulsifying properties were evaluated regarding texture and rheological properties, color, antioxidant activity, and droplet size distribution. The results showed that it was possible to formulate stable protein-rich emulsions using recovering matter rich in protein from Spirulina as an innovative food ingredient. All the concentrations used of the RB promoted the formulation of emulsions presenting interesting rheological parameters compared with a more traditional protein source such as chickpea. The emulsions were also a source of antioxidant compounds and maintained the color for at least 30 days after production.
Collapse
Affiliation(s)
- Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering, Campus Diadema, Federal University of São Paulo (UNIFESP), Diadema 09972-270, Brazil;
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street 136, Vila Mathias, Santos 11015-020, Brazil
| | - Maria Cristiana Nunes
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| |
Collapse
|
9
|
Gutiérrez-Álzate K, Rosario ILS, de Jesus RLC, Maciel LF, Santos SA, de Souza CO, Vieira CP, Cavalheiro CP, Costa MPD. Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu ( Theobroma grandiflorum) Pulp and Flour. Foods 2023; 12:foods12112217. [PMID: 37297462 DOI: 10.3390/foods12112217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/26/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on fermented milk beverages' physicochemical, microbial, and sensory properties during refrigerated storage (0, 7, 14, 21, and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10% w/v) and flour (0, 1.5, and 3% w/v). The treatments with 3% cupuassu flour presented the highest percentages of protein, fat, fiber, and carbohydrates, compared with the samples containing pulp. On the other hand, the addition of pulp increased water retention capacity and color parameters (L*, a*, b*, and C*) and decreased pH and syneresis on day 0 of storage. During storage, the samples with pulp showed increases in pH values, consistency index, and apparent viscosity. In comparison, cupuassu flour addition decreased syneresis values and increased L* and b* during storage, as did pulp. In addition, sample HPHF (10% pulp and 3% cupuassu flour), based on just-about-right, penalty, and check-all-that-apply analyses, improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and can provide nutritional value to the product.
Collapse
Affiliation(s)
- Katherine Gutiérrez-Álzate
- Program in Food Science (PGAli), Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador CEP 40170-115, BA, Brazil
- Laboratorio de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador CEP 40170-110, BA, Brazil
| | - Iuri L S Rosario
- Laboratorio de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador CEP 40170-110, BA, Brazil
| | - Rafael L C de Jesus
- Laboratory of Cardiovascular Physiology and Pharmacology, Federal University of Bahia, Salvador 40110-902, BA, Brazil
| | - Leonardo F Maciel
- Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Ondina, Salvador CEP 40170-115, BA, Brazil
| | - Stefanie A Santos
- Department of Animal Science, Federal University of Bahia, Av. Adhemar de Barros, 500, Ondina, Salvador CEP 40170-110, BA, Brazil
| | - Carolina O de Souza
- Program in Food Science (PGAli), Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador CEP 40170-115, BA, Brazil
- Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo, 147, Ondina, Salvador CEP 40170-115, BA, Brazil
| | - Carla Paulo Vieira
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro CEP 21941-909, RJ, Brazil
| | - Carlos P Cavalheiro
- Program in Food Science (PGAli), Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador CEP 40170-115, BA, Brazil
- Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Federal University of Bahia (UFBA), Salvador CEP 40170-110, BA, Brazil
| | - Marion Pereira da Costa
- Program in Food Science (PGAli), Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador CEP 40170-115, BA, Brazil
- Laboratorio de Inspeção e Tecnologia de Leite e Derivados (LAITLACTEOS), Federal University of Bahia (UFBA), Salvador CEP 40170-110, BA, Brazil
| |
Collapse
|
10
|
Bakhsh A, Park J, Baritugo KA, Kim B, Sil Moon S, Rahman A, Park S. A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients. Front Nutr 2023; 10:1110613. [PMID: 37229478 PMCID: PMC10203216 DOI: 10.3389/fnut.2023.1110613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 04/12/2023] [Indexed: 05/27/2023] Open
Abstract
This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences (p < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values (p < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably (p < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest (p < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance (p < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups (p > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher (p < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products.
Collapse
Affiliation(s)
- Allah Bakhsh
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Juhee Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Kei Anne Baritugo
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Bosung Kim
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| | - Sung Sil Moon
- Healthy Food Technology, Sunjin Co., Ltd., Icheon, Republic of Korea
| | - Attaur Rahman
- Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, Hong Kong SAR, China
| | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, Republic of Korea
| |
Collapse
|
11
|
Bošković Cabrol M, Glišić M, Baltić M, Jovanović D, Silađi Č, Simunović S, Tomašević I, Raymundo A. White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality. Meat Sci 2023; 198:109123. [PMID: 36702067 DOI: 10.1016/j.meatsci.2023.109123] [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: 10/06/2022] [Revised: 01/16/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023]
Abstract
This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics of frankfurters. The presence of microalgae resulted in increased PUFA content and higher PUFA/SFA ratio, but lower n-6/n-3 ratio and lipid indices (P < 0.05). C. vulgaris inclusion in frankfurters increased (P < 0.05) Na, K, Ca, P, and Zn and improved the Na/K ratio, but lowered Mn, and in the case of white C. vulgaris, Cu content, compared to the control. The higher protein content decreased water release from emulsions elaborated with microalgae. White C. vulgaris inclusion decreased cohesiveness and springiness of the frankfurters. Due to the presence of pigment, microalgae inclusion led to a decrease in redness and an increase in yellowness of frankfurters. The presence of microalgae resulted in lower (P < 0.05) bacterial counts and did not affect TBARs during storage. The addition of microalgae in frankfurters produced acceptable sensory characteristics but resulted in lower scores compared to reference products.
Collapse
Affiliation(s)
- Marija Bošković Cabrol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia.
| | - Milica Glišić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Milan Baltić
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Dragoljub Jovanović
- Department of Animal Nutrition, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
| | - Čaba Silađi
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Stefan Simunović
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomašević
- German Institute of Food Technologies (DIL), Quackenbruck, Germany
| | - Anabela Raymundo
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| |
Collapse
|
12
|
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods 2023; 12:foods12050983. [PMID: 36900500 PMCID: PMC10001325 DOI: 10.3390/foods12050983] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.
Collapse
|
13
|
Bartkiene E, Tolpeznikaite E, Klupsaite D, Starkute V, Bartkevics V, Skrastina A, Pavlenko R, Mockus E, Lele V, Batkeviciute G, Budrikyte A, Janulyte R, Jomantaite I, Kybartaite A, Knystautaite K, Valionyte A, Ruibys R, Rocha JM. Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids. Microorganisms 2023; 11:microorganisms11020441. [PMID: 36838408 PMCID: PMC9959499 DOI: 10.3390/microorganisms11020441] [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: 01/30/2023] [Revised: 02/07/2023] [Accepted: 02/08/2023] [Indexed: 02/12/2023] Open
Abstract
This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-aminobutyric acids (GABA) into sucrose-free chewing candy (gummy) preparations. Fermented Spirulina had higher b* (yellowness) coordinates than untreated (non-fermented), and fermentation duration (24 and 48 h) had a statistically significant effect on colour coordinates. The highest contents of L-glutamic and gamma-aminobutyric acids (4062 and 228.6 mg/kg, respectively) were found in 24 and 48 h-fermented Spirulina, respectively. Fermentation increased the content of saturated fatty acids and omega-3 in Spirulina, while monounsaturated fatty acids and omega-6 were reduced. The addition of fermented Spirulina (FSp) significantly affected hardness, decreased lightness and yellowness, and increased the greenness of chewing candies. All chewing candy samples (with xylitol) prepared with 3 and 5 g of FSp and 0.2 µL of Citrus paradise essential oil received the highest scores for overall acceptability, and the highest intensity (0.052) of emotion "happy" was elicited by the sample group containing xylitol, agar, ascorbic acid, 3 g of FSp, and 0.1 µL of Mentha spicata essential oil. As an outcome of this research, one may conclude that fermented Spirulina has significant potential as an innovative ingredient in the production of healthier sucrose-free nutraceutical chewing candies.
Collapse
Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-601-35837
| | - Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Anna Skrastina
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Romans Pavlenko
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Vita Lele
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Gabija Batkeviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Ausrine Budrikyte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Rusne Janulyte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Ieva Jomantaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Auguste Kybartaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Karolina Knystautaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Aiste Valionyte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, 44307 Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, 44307 Kaunas, Lithuania
| | - João Miguel Rocha
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP), Rua Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| |
Collapse
|
14
|
Dysin AP, Egorov AR, Godzishevskaya AA, Kirichuk AA, Tskhovrebov AG, Kritchenkov AS. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules 2023; 28:molecules28031413. [PMID: 36771079 PMCID: PMC9921933 DOI: 10.3390/molecules28031413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.
Collapse
Affiliation(s)
- Artem P. Dysin
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anton R. Egorov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anastasia A. Godzishevskaya
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anatoly A. Kirichuk
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Alexander G. Tskhovrebov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence: (A.G.T.); (A.S.K.)
| | - Andreii S. Kritchenkov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Metal Physics Laboratory, Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, 210009 Vitebsk, Belarus
- Correspondence: (A.G.T.); (A.S.K.)
| |
Collapse
|
15
|
Lucas BF, Alberto Vieira Costa J, Brunner TA. Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
|
16
|
Kumar R, Sharma V, Das S, Patial V, Srivatsan V. Arthrospira platensis ( Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats. Food Funct 2023; 14:1160-1178. [PMID: 36601898 DOI: 10.1039/d2fo02226e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The present study was aimed at developing Arthrospira platensis (Spirulina) fortified traditional foods of the Indian subcontinent, namely sattu (multigrain beverage mix) and chikki (peanut bar) and evaluating their ability to promote recovery from protein and iron deficiency anaemia (IDA) using albino Wistar rats. Addition of Spirulina (at 4% w/w Spirulina inclusion levels) enriched the protein content by 20.33% in sattu and 15.65% in chikki while the iron content was enhanced by 45% in sattu and 29.6% in chikki. In addition, the total carotenoid and polyphenol content and antioxidant capacity of the food products improved after Spirulina incorporation. Supplementation of 100 g of Spirulina fortified food products meets more than 50% of recommended dietary allowances (RDA) of protein, dietary fiber, iron and zinc for the age group 3 to 10 years of children. Spirulina contributed between 11% and 22% of RDA for protein and iron, respectively; however it contributed very negligibly to RDA of dietary fibre with respect to the nutrient requirements for the target age group. Supplementation of Spirulina fortified foods individually promoted bodyweight gain in malnourished rats and restored haemoglobin, serum protein, albumin, serum iron, and hepcidin levels and reduced the iron binding capacity indicating recovery from IDA. Spirulina supplementation ameliorated malnutrition induced oxidative stress in the liver, spleen and kidneys by reducing the lipid peroxidation and enhancing superoxide dismutase and glutathione activities. Histopathological analysis revealed that supplementation of Spirulina fortified foods reversed pathological changes such as fatty changes in the liver cells, thinning of cardiac muscle fibers and degeneration of intestinal villi. Fe-protein deficiency significantly altered the gut microflora by reducing the abundance of beneficial microbes. However, supplementation of Spirulina fortified foods improved the levels of beneficial gut microbes such as Lactobacillus reuteri and Akkermansia muciniphila while reducing the abundance of Helicobacteraceae, Enterobacteria and Clostridia. In summary, supplementation of Spirulina fortified foods promoted recovery from protein and iron deficiency indicating the bioavailability of nutrients (iron and protein) from Spirulina at par with casein and ferrous ascorbate.
Collapse
Affiliation(s)
- Raman Kumar
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur-176061, Himachal Pradesh, India. .,Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Postal Staff College Area, Sector 19, Kamla Nehru Nagar, Ghaziabad, Uttar Pradesh-201002, India
| | - Vinesh Sharma
- Pharmacology and Toxicology Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur-176061, Himachal Pradesh, India. .,Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Postal Staff College Area, Sector 19, Kamla Nehru Nagar, Ghaziabad, Uttar Pradesh-201002, India
| | - Sampa Das
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur-176061, Himachal Pradesh, India.
| | - Vikram Patial
- Pharmacology and Toxicology Laboratory, Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur-176061, Himachal Pradesh, India. .,Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Postal Staff College Area, Sector 19, Kamla Nehru Nagar, Ghaziabad, Uttar Pradesh-201002, India
| | - Vidyashankar Srivatsan
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur-176061, Himachal Pradesh, India. .,Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Postal Staff College Area, Sector 19, Kamla Nehru Nagar, Ghaziabad, Uttar Pradesh-201002, India
| |
Collapse
|
17
|
Kaur M, Bhatia S, Gupta U, Decker E, Tak Y, Bali M, Gupta VK, Dar RA, Bala S. Microalgal bioactive metabolites as promising implements in nutraceuticals and pharmaceuticals: inspiring therapy for health benefits. PHYTOCHEMISTRY REVIEWS : PROCEEDINGS OF THE PHYTOCHEMICAL SOCIETY OF EUROPE 2023; 22:1-31. [PMID: 36686403 PMCID: PMC9840174 DOI: 10.1007/s11101-022-09848-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Accepted: 11/11/2022] [Indexed: 06/17/2023]
Abstract
The rapid increase in global population and shrinkage of agricultural land necessitates the use of cost-effective renewable sources as alternative to excessive resource-demanding agricultural crops. Microalgae seem to be a potential substitute as it rapidly produces large biomass that can serve as a good source of various functional ingredients that are not produced/synthesized inside the human body and high-value nonessential bioactive compounds. Microalgae-derived bioactive metabolites possess various bioactivities including antioxidant, anti-inflammatory, antimicrobial, anti-carcinogenic, anti-hypertensive, anti-lipidemic, and anti-diabetic activities, thereof rapidly elevating their demand as interesting option in pharmaceuticals, nutraceuticals and functional foods industries for developing new products. However, their utilization in these sectors has been limited. This demands more research to explore the functionality of microalgae derived functional ingredients. Therefore, in this review, we intended to furnish up-to-date knowledge on prospects of bioactive metabolites from microalgae, their bioactivities related to health, the process of microalgae cultivation and harvesting, extraction and purification of bioactive metabolites, role as dietary supplements or functional food, their commercial applications in nutritional and pharmaceutical industries and the challenges in this area of research. Graphical abstract
Collapse
Affiliation(s)
- Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Surekha Bhatia
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Urmila Gupta
- Department of Renewable Energy Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Eric Decker
- Department of Food Science, University of Massachusetts, Amherst, MA USA
| | - Yamini Tak
- Agricultural Research Station, Agricultural University, Ummedganj, Kota India
| | - Manoj Bali
- Research & Development, Chemical Resources (CHERESO), Panchkula, Haryana India
| | - Vijai Kumar Gupta
- Center for Safe and Improved Food & Biorefining and Advanced Materials Research Center, SRUC Barony Campus, Dumfries, Scotland, UK
| | - Rouf Ahmad Dar
- Sam Hiiginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh 211007 India
| | - Saroj Bala
- Department of Microbiology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| |
Collapse
|
18
|
Piazza L, Ratti S, Girotto F, Cappellozza S. Silkworm pupae derivatives as source of high value protein intended for pasta fortification. J Food Sci 2023; 88:341-355. [PMID: 36524688 DOI: 10.1111/1750-3841.16420] [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: 06/14/2022] [Revised: 11/02/2022] [Accepted: 11/27/2022] [Indexed: 12/23/2022]
Abstract
Silkworm (Bombyx mori) pupae are recognized as novel nutritionally valuable food. Their use in pasta-making was considered with the intention of repositioning spaghetti shaped pasta supplemented with silkworm derivatives (10%db ) as a valuable product in sustainable diets besides upcycling a side stream from the silk industry. The principal objective of this study was to assess the cooking quality (i.e., imbibition kinetics, cooking loss) and texture of pasta supplemented with defatted silkworm powder or with its aqueous protein extract, which enabled to reduce the content of indigestible components supplying a similar protein intake. Pasta was produced on lab-scale, dried, and tested for chemical composition, mechanical properties before and during cooking, cooking behavior in terms of hydration kinetics, starch gelatinization, and cooking quality indexes. The structural roles on pasta protein network played by silkworm powder and proteins extract were investigated. The former behaves as a structural thickener while the second provides a steric hindrance effect with consequent different cooking performances. With regards to the fortified pasta perceived quality, a high level in total color difference (ΔE) was measured (ΔE > 6). However, after fortification agents' addition, pasta color became closer to that of the whole wheat pasta already known by consumers. Structure fragility increased. The energy at break of the "extract pasta" was about one-third of the control (0.849 N*mm). Silkworm powder addition led to the highest pasta optimal cooking time (376 s) and the slowest imbibition rate (0.0001 s-1 ). After fortification, pasta had an almost doubled cooking loss than control pasta (2.97 ± 0.18 g/100gdb ). PRACTICAL APPLICATION: Silkworm pupae flour can be easily applied for pasta fortification in order to increase the protein daily intake of people in an easy and practical way.
Collapse
Affiliation(s)
- Laura Piazza
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milano, Italy
| | - Simona Ratti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
| | - Francesca Girotto
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milano, Italy
| | - Silvia Cappellozza
- Council for Agricultural Research and Economics, Research Centre for Agriculture and Environment, Laboratory of Sericulture, Padova, Italy
| |
Collapse
|
19
|
Boronat Ò, Sintes P, Celis F, Díez M, Ortiz J, Aguiló-Aguayo I, Martin-Gómez H. Development of added-value culinary ingredients from fish waste: Fish bones and fish scales. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
20
|
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
|
21
|
Souiy Z, Zakhama N, Cheraief I, Hammami M. Nutritional, physical, microbial, and sensory characteristics of gluten-and sugar-free cereal bar enriched with spirulina and flavored with neroli essential oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
22
|
Jebali A, Sanchez MR, Hanschen ER, Starkenburg SR, Corcoran AA. Trait drift in microalgae and applications for strain improvement. Biotechnol Adv 2022; 60:108034. [PMID: 36089253 DOI: 10.1016/j.biotechadv.2022.108034] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 08/06/2022] [Accepted: 09/05/2022] [Indexed: 11/29/2022]
Abstract
Microalgae are increasingly used to generate a wide range of commercial products, and there is growing evidence that microalgae-based products can be produced sustainably. However, industrial production of microalgal biomass is not as developed as other biomanufacturing platform technologies. In addition, results of bench-scale research often fail to translate to large-scale or mass production systems. This disconnect may result from trait drift and evolution occurring, through time, in response to unique drivers in each environment, such as cultivation regimes, weather, and pests. Moreover, outdoor and indoor cultivation of microalgae has the potential to impose negative selection pressures, which makes the maintenance of desired traits a challenge. In this context, this review sheds the light on our current understanding of trait drift and evolution in microalgae. We delineate the basics of phenotype plasticity and evolution, with a focus on how microalgae respond under various conditions. In addition, we review techniques that exploit phenotypic plasticity and evolution for strain improvement in view of industrial commercial applications, highlighting associated advantages and shortcomings. Finally, we suggest future research directions and recommendations to overcome unwanted trait drift and evolution in microalgae cultivation.
Collapse
Affiliation(s)
- Ahlem Jebali
- New Mexico Consortium, 4200 W. Jemez Road, Los Alamos, NM 87544, USA.
| | - Monica R Sanchez
- Los Alamos National Laboratory, P.O. Box 1663, Los Alamos, NM 87545, USA
| | - Erik R Hanschen
- Los Alamos National Laboratory, P.O. Box 1663, Los Alamos, NM 87545, USA
| | | | - Alina A Corcoran
- New Mexico Consortium, 4200 W. Jemez Road, Los Alamos, NM 87544, USA
| |
Collapse
|
23
|
Paternina LPR, Moraes L, Santos TD, de Morais MG, Costa JAV. Spirulina
and açai as innovative ingredients in the development of gummy candies. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Laura Patricia Rivera Paternina
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Luiza Moraes
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Thaisa Duarte Santos
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Michele Greque de Morais
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| |
Collapse
|
24
|
Letras P, Oliveira S, Varela J, Nunes M, Raymundo A. 3D printed gluten-free cereal snack with incorporation of Spirulina (Arthrospira platensis) and/or Chlorella vulgaris. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102863] [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]
|
25
|
Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02887-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
26
|
Abstract
Whole-cell microalgae biomass and their specific metabolites are excellent sources of renewable and alternative feedstock for various products. In most cases, the content and quality of whole-cell biomass or specific microalgal metabolites could be produced by both fresh and marine microalgae strains. However, a large water footprint for freshwater microalgae strain is a big concern, especially if the biomass is intended for non-food applications. Therefore, if any marine microalgae could produce biomass of desired quality, it would have a competitive edge over freshwater microalgae. Apart from biofuels, recently, microalgal biomass has gained considerable attention as food ingredients for both humans and animals and feedstock for different bulk chemicals. In this regard, several technologies are being developed to utilize marine microalgae in the production of food, feed, and biofuels. Nevertheless, the production of suitable and cheap biomass feedstock using marine microalgae has faced several challenges associated with cultivation and downstream processing. This review will explore the potential pathways, associated challenges, and future directions of developing marine microalgae biomass-based food, feed, and fuels (3F).
Collapse
|
27
|
Gohara-Beirigo AK, Matsudo MC, Cezare-Gomes EA, Carvalho JCMD, Danesi EDG. Microalgae trends toward functional staple food incorporation: Sustainable alternative for human health improvement. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
28
|
Kumar R, Hegde AS, Sharma K, Parmar P, Srivatsan V. Microalgae as a sustainable source of edible proteins and bioactive peptides – Current trends and future prospects. Food Res Int 2022; 157:111338. [DOI: 10.1016/j.foodres.2022.111338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 04/29/2022] [Accepted: 04/30/2022] [Indexed: 12/23/2022]
|
29
|
Chen C, Tang T, Shi Q, Zhou Z, Fan J. The potential and challenge of microalgae as promising future food sources. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
30
|
Bayat Tork M, Vazifedoost M, Hesarinejad MA, Didar Z, Shafafi Zenoozian M. Fabrication of Dragee Containing Spirulina platensis Microalgae to Enrich Corn Snack and Evaluate Its Sensorial, Physicochemical and Nutritional Properties. Foods 2022; 11:foods11131909. [PMID: 35804726 PMCID: PMC9265436 DOI: 10.3390/foods11131909] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 02/04/2023] Open
Abstract
In this work, the possibility of enriching snacks with Spirulina palatensis (SP) powder as a dragee was studied. In dragee formulation, the effects of various levels of SP, sunflower oil, NaCl and sour whey powder on sensory, physicochemical and nutritional properties were investigated. The dragee formulation was optimized and the characteristics of the optimal sample were compared with the control sample (containing dragee without SP). The results showed that adding SP increased the flavonoids, total anthocyanin content, vitamins, protein, minerals, essential and non-essential amino acids and fatty acids, including ω3 and ω6, while decreasing the energy intake. Based on the results, the optimal dragee sample was formulated and prepared with a desirability of 0.955. The correlation coefficient indicated that the effective optimization process and the performance of the model were carried out properly. The addition of SP had a significant impact on all color parameters considered by the panelists, and the enriched sample was given a very good taste score (75.10 ± 2.923) and an outstanding overall acceptance rate (91.20 ± 1.549) by the panelists. Although morphological data from scanning electron microscopy showed the distribution of non-uniform SP particles relative to the addition of SP in the extruded product formulation, the preservation of more nutritional properties and the good acceptance of sensory evaluators indicated the success of the application in dragee formulation. Therefore, instead of being utilized in an extruder, we discovered that SP may be used as a dragee for snack fortification.
Collapse
Affiliation(s)
- Maryam Bayat Tork
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; (M.B.T.); (Z.D.)
| | - Mohsen Vazifedoost
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; (M.B.T.); (Z.D.)
- Correspondence: (M.V.); (M.A.H.)
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad P.O. Box 91735-147, Iran
- Correspondence: (M.V.); (M.A.H.)
| | - Zohreh Didar
- Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran; (M.B.T.); (Z.D.)
| | - Masoud Shafafi Zenoozian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran;
| |
Collapse
|
31
|
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.
Collapse
|
32
|
Effect of Arthrospira platensis incorporation on nutritional and sensory attributes of white chocolate. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100544] [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: 11/20/2022]
|
33
|
Arslan R, Aksay S. Investigation of sensorial and physicochemical properties of yoghurt colored with phycocyanin of
Spirulina platensis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rıdvan Arslan
- Department of Food Engineering Mersin University Mersin Turkey
| | - Salih Aksay
- Department of Food Engineering Mersin University Mersin Turkey
| |
Collapse
|
34
|
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
|
35
|
Fish Food Production Using Agro-Industrial Waste Enhanced with Spirulina sp. SUSTAINABILITY 2022. [DOI: 10.3390/su14106059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The supply of animal feed is one of the main concerns of producers in the aquaculture industry, including aspects such as the cost of fish flour and its nutritional balance. The aim of this study was the preparation of a pellet-type fish food using powdered Spirulina sp. cultivated as a protein source supplemented with agro-industrial waste, and its evaluation to comply with the necessary parameters for the elaboration of extruded pellets. Spirulina sp. was cultivated in a photobioreactor at a volume of 50 L, separated by decantation and dried. The proximal characterization was 6.79% ± 0.05 moisture, 6.93% ± 0.01 ash, 66.88% ± 0.33 protein, and 5.50% ± 0.26 fat. Subsequently, flours were prepared using cassava leaves, gliricidia leaves, and rice husks. The results for the cohesion showed that the flours obtained to comply with the necessary parameters for the elaboration of extruded food. The fish feed was prepared in pellet form using the formulation for fattening Tilapia: Spirulina sp. (20%), cassava leaf flour (50%), gliricidia leaf flour (20%) and flour of rice husk (10%). Floatation analysis showed that 60% of the pellets floated for more than 40 min, and 80% retained their shape for 4 h. The results show that the obtained product can be used as fish feed, due to the lowest disintegration, together with its great capacity for water absorption and especially, its greater flotage due to the expansion effect, are physic characteristic determinants so that the fish has more time to consume extruded diets and avoid losses.
Collapse
|
36
|
Hosseinkhani N, McCauley JI, Ralph PJ. Key challenges for the commercial expansion of ingredients from algae into human food products. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102696] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
37
|
Liu CY, Amani R, Sulaiman S, Mahmood K, Ariffin F, Mohammadi Nafchi A. Formulation and characterization of physicochemical, functional, morphological, and antioxidant properties of cassava-based rice analogue. Food Sci Nutr 2022; 10:1626-1637. [PMID: 35592295 PMCID: PMC9094478 DOI: 10.1002/fsn3.2785] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 11/06/2022] Open
Abstract
This study aimed to develop a cassava-based rice analogue with improved nutritional value as an alternative to commercial white rice. The rice analogue formulations (RAFs) were developed by the substitution of modified cassava flour (MOCAF) with rice flour at different ratios as 1:0, 7:3, 5:5, 3:7, and 0:1, followed by the addition of cassava leaves (0, 10, and 20 wt%). The developed rice analogues were evaluated for physicochemical, functional, morphological, and antioxidant properties. The rice analogue containing a 5:5 ratio of rice flour to MOCAF (RAF 2) added with 20% cassava leaves presented the most desirable nutritional composition and functional properties. However, RAF 4 (100% MOCAF with 20% cassava leaves) showed the highest total polyphenol content (TPC) (198.8 mg gallic acid equivalent (GAE)/100 g), total chlorophyll content (TCC) (198 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition (79%), and ferric reducing antioxidant power (FRAP) inhibition (85%). Hence, the addition of MOCAF and cassava leaves improved the nutritional value of cassava-based rice analogues, which could be a healthy alternative to commercial rice in the daily diet.
Collapse
Affiliation(s)
- Chiew Yen Liu
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Raihan Amani
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Syazana Sulaiman
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Kaiser Mahmood
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Fazilah Ariffin
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia.,Department of Food Science and Technology Damghan Branch, Islamic Azad University Damghan Iran
| |
Collapse
|
38
|
Yano H, Fu W. Effective Use of Plant Proteins for the Development of "New" Foods. Foods 2022; 11:foods11091185. [PMID: 35563905 PMCID: PMC9102783 DOI: 10.3390/foods11091185] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/08/2022] [Accepted: 04/15/2022] [Indexed: 02/04/2023] Open
Abstract
Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal origins. This “protein shift” urges food researchers to develop high-quality foods based on plant proteins. Meanwhile, patients with food allergies, especially gluten-related ones, are reported to be increasing. Additionally, growing popularity of the gluten-free diet demands development of foods without using ingredients of wheat origin. Besides, consumers prefer “clean-label” products in which products are expected to contain fewer artificial compounds. These diversified demands on foods have spurred the development of “new” foods in view of food-processing technologies as well as selection of the primary ingredients. In this short review, examples of foodstuffs that have achieved tremendous recent progress are introduced: effective use of plant protein realized low-carb, high protein, gluten-free bread/pasta. Basic manufacturing principles of plant-based vegan cheese have also been established. We will also discuss on the strategy of effective development of new foods in view of the better communication with consumers as well as efficient use of plant proteins.
Collapse
|
39
|
Monteiro Cordeiro de Azeredo H, Carvalho de Matos M, Madazio Niro C. Something to chew on: technological aspects for novel snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2191-2198. [PMID: 34859443 DOI: 10.1002/jsfa.11701] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/30/2021] [Accepted: 12/03/2021] [Indexed: 06/13/2023]
Abstract
Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy-dense components and/or maximizing the retention or bioavailability of nutrients. This mini-review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
| | - Matheus Carvalho de Matos
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Carolina Madazio Niro
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| |
Collapse
|
40
|
Koli DK, Rudra SG, Bhowmik A, Pabbi S. Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement. Foods 2022; 11:foods11070979. [PMID: 35407065 PMCID: PMC8997815 DOI: 10.3390/foods11070979] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 03/08/2022] [Accepted: 03/11/2022] [Indexed: 12/10/2022] Open
Abstract
In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as “liked very much” and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner.
Collapse
Affiliation(s)
- Deepak Kumar Koli
- Centre for Conservation and Utilisation of Blue Green Algae (CCUBGA), Division of Microbiology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India;
| | - Shalini Gaur Rudra
- Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; or
| | - Arpan Bhowmik
- Division of Design of Experiments, ICAR—Indian Agricultural Statistics Research Institute, New Delhi 110012, India;
| | - Sunil Pabbi
- Centre for Conservation and Utilisation of Blue Green Algae (CCUBGA), Division of Microbiology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India;
- Correspondence:
| |
Collapse
|
41
|
Üstün‐Aytekin Ö, Çoban I, Aktaş B. Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with
Arthrospira platensis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Özlem Üstün‐Aytekin
- Department of Nutrition and Dietetics, Hamidiye Faculty of Health Sciences University of Health Sciences Istanbul Turkey
| | - Işık Çoban
- Department of Bioengineering, Faculty of Engineering Science and Advanced Technologies Research Center Istanbul Medeniyet University Istanbul Turkey
| | - Betül Aktaş
- Department of Nutrition and Dietetics, Hamidiye Faculty of Health Sciences University of Health Sciences Istanbul Turkey
| |
Collapse
|
42
|
Zarzycki P, Wirkijowska A, Nawrocka A, Kozłowicz K, Krajewska M, Kłosok K, Krawęcka A. Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112967] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
43
|
Demarco M, Oliveira de Moraes J, Matos ÂP, Derner RB, de Farias Neves F, Tribuzi G. Digestibility, bioaccessibility and bioactivity of compounds from algae. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
44
|
Hadiyanto H, Muslihuddin M, Khoironi A, Pratiwi WZ, Fadlilah MN, Muhammad F, Afiati N, Dianratri I. The effect of salinity on the interaction between microplastic polyethylene terephthalate (PET) and microalgae Spirulina sp. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:7877-7887. [PMID: 34480706 DOI: 10.1007/s11356-021-16286-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Accepted: 08/28/2021] [Indexed: 06/13/2023]
Abstract
The increasing use of plastic over the last few decades has had an impact of plastic pollution in aquatic ecosystems. Plastic pollutions may be in the form of microplastics either from primary or secondary sources. These microplastics will indirectly affect human health through the food chain. This research was aimed at evaluating the interaction between microplastic and microalgae that are a source of food supplements. The experiment was conducted by investigating the impact of microplastic polyethylene terephthalate (PET) on microalga Spirulina sp. cultivated in fresh water and saline water (7 ppt salinity) for 14 days. The growth rate and morphology of Spirulina sp. and PET were evaluated. The result showed that the presence of PET and salinity decreased Spirulina sp. growth rate in cultivation by 0.174 day-1 and reduced nutrient removal rates. However, the salinity system on medium-added PET was indicated that there are influences of Spirulina sp. against PET, where PET can be degraded by Spirulina sp. in the state of water with a salinity 7 ppt. FTIR graphic seems if there is any peak declination within PET augmentation in media with 0 ppt salinization. Nonetheless, the peak augmentation happened within PET augmentation in media with 7 ppt salinity. This signifies if there is an augmentation of PET salinization can be degraded by Spirulina sp. as the polysaccharide sources. PET is resistant to degradation due to its aromatic group. Based on the results scanning electron microscope (SEM), Spirulina sp. which growth with PET had a more uneven shape compared with a control variable.
Collapse
Affiliation(s)
- Hadiyanto Hadiyanto
- Center of Biomass and Renewable Energy (CBIORE), Chemical Engineering Department, Diponegoro University, Semarang, Indonesia.
- Graduate Program of Environmental Sciences, School of Postgraduate Studies, Diponegoro University, Semarang, Indonesia.
| | - Muslihuddin Muslihuddin
- Center of Biomass and Renewable Energy (CBIORE), Chemical Engineering Department, Diponegoro University, Semarang, Indonesia
| | - Adian Khoironi
- Center of Biomass and Renewable Energy (CBIORE), Chemical Engineering Department, Diponegoro University, Semarang, Indonesia
- Study Program of Environmental Health, Faculty of Health, Dian Nuswantoro University, Semarang, Indonesia
| | - Wahyu Zuli Pratiwi
- Center of Biomass and Renewable Energy (CBIORE), Chemical Engineering Department, Diponegoro University, Semarang, Indonesia
| | - Muthia'ah Nur Fadlilah
- Center of Biomass and Renewable Energy (CBIORE), Chemical Engineering Department, Diponegoro University, Semarang, Indonesia
| | - Fuad Muhammad
- Graduate Program of Environmental Sciences, School of Postgraduate Studies, Diponegoro University, Semarang, Indonesia
- Department of Fisheries, Faculty of Fisheries and Marine Sciences, Diponegoro University, Semarang, Indonesia
- Biology Department, Faculty of Sciences and Mathematics, Diponegoro University, Semarang, Indonesia
| | - Norma Afiati
- Department of Fisheries, Faculty of Fisheries and Marine Sciences, Diponegoro University, Semarang, Indonesia
| | - Inggar Dianratri
- Center of Biomass and Renewable Energy (CBIORE), Chemical Engineering Department, Diponegoro University, Semarang, Indonesia
| |
Collapse
|
45
|
LUCAS BF, GUELPA R, VAIHINGER M, BRUNNER T, COSTA JAV, DENKEL C. Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.14822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Bárbara Franco LUCAS
- Universidade Federal do Rio Grande, Brasil; Bern University of Applied Sciences, Switzerland
| | | | | | | | | | | |
Collapse
|
46
|
Kselíková V, Singh A, Bialevich V, Čížková M, Bišová K. Improving microalgae for biotechnology - From genetics to synthetic biology - Moving forward but not there yet. Biotechnol Adv 2021; 58:107885. [PMID: 34906670 DOI: 10.1016/j.biotechadv.2021.107885] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/28/2021] [Accepted: 12/07/2021] [Indexed: 12/28/2022]
Abstract
Microalgae are a diverse group of photosynthetic organisms that can be exploited for the production of different compounds, ranging from crude biomass and biofuels to high value-added biochemicals and synthetic proteins. Traditionally, algal biotechnology relies on bioprospecting to identify new highly productive strains and more recently, on forward genetics to further enhance productivity. However, it has become clear that further improvements in algal productivity for biotechnology is impossible without combining traditional tools with the arising molecular genetics toolkit. We review recent advantages in developing high throughput screening methods, preparing genome-wide mutant libraries, and establishing genome editing techniques. We discuss how algae can be improved in terms of photosynthetic efficiency, biofuel and high value-added compound production. Finally, we critically evaluate developments over recent years and explore future potential in the field.
Collapse
Affiliation(s)
- Veronika Kselíková
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic; Faculty of Science, University of South Bohemia, 37005 České Budějovice, Czech Republic
| | - Anjali Singh
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic
| | - Vitali Bialevich
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic
| | - Mária Čížková
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic
| | - Kateřina Bišová
- Institute of Microbiology of the Czech Academy of Sciences, Centre Algatech, Laboratory of Cell Cycles of Algae, 379 81 Třeboň, Czech Republic.
| |
Collapse
|
47
|
Francezon N, Tremblay A, Mouget JL, Pasetto P, Beaulieu L. Algae as a Source of Natural Flavors in Innovative Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11753-11772. [PMID: 34597023 DOI: 10.1021/acs.jafc.1c04409] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, "fresh seashore", "seafood-like", "cucumber green", and "earthy" are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity-floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.
Collapse
Affiliation(s)
- Nellie Francezon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) 42 Rue Georges Morel, 49070 Beaucouzé, France
| | - Ariane Tremblay
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| | - Jean-Luc Mouget
- Mer-Molécules-Santé (MMS), FR CNRS 3473 IUML, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Pamela Pasetto
- Institut des Molécules et Matériaux du Mans (IMMM), UMR CNRS 6283, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| |
Collapse
|
48
|
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]
|
49
|
Hernández-López I, Benavente Valdés JR, Castellari M, Aguiló-Aguayo I, Morillas-España A, Sánchez-Zurano A, Acién-Fernández FG, Lafarga T. Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102361] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
50
|
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]
|