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Hernández-López I, Abadias M, Prieto-Santiago V, Chic-Blanco Á, Ortiz-Solà J, Aguiló-Aguayo I. Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products. Foods 2023; 13:84. [PMID: 38201112 PMCID: PMC10778747 DOI: 10.3390/foods13010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Microalgae have positioned themselves as an innovative and sustainable source of bioactive compounds and high nutritional value. The selection of a suitable food carrier is important to ease its consumption, and to preserve bioactivity through food processing. The aim of this study was to assess the suitability of different microalgae in baked products. Crackers and grissini were produced following a specific formulation, with percentages ranging from 1.5 to 3.5% of flour substituted with Spirulina, Chlorella, and Tetraselmis dry biomass in the formulas. Physico-chemical, nutritional, and sensorial characterization was carried out. The incorporation of microalgae led to increased nutritional values, including antioxidant capacity (AOX), total phenolic content (TPC) and protein content with an amino acids' identification and quantification. Grissini with Chlorella at 3.5% and crackers with Spirulina at 1.5% levels, showed a higher overall acceptance within the panelists. For amino acid content, Spirulina crackers were shown to be rich in alanine, aspartate, and tryptophan, while Chlorella grissini stood out for being particularly rich in isoleucine, leucine, lysine, and valine. Thus, Spirulina and Chlorella could be a sustainable ingredient to formulate baked goods with an enhanced nutrimental matrix without altering their acceptability to consumers.
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Affiliation(s)
| | | | | | | | | | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Parc Agrobiotech Lleida. Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Spain (V.P.-S.); (Á.C.-B.); (J.O.-S.); (M.A.)
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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] [What about the content of this article? (0)] [Affiliation(s)] [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.
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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
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Hernández-López I, Ortiz-Solà J, Alamprese C, Barros L, Shelef O, Basheer L, Rivera A, Abadias M, Aguiló-Aguayo I. Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet. Foods 2022; 11:foods11233858. [PMID: 36496665 PMCID: PMC9740325 DOI: 10.3390/foods11233858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/23/2022] [Accepted: 11/26/2022] [Indexed: 12/05/2022] Open
Abstract
Legumes and nuts are components of high importance in the diet of many countries, mainly those in the Mediterranean region. They are also very versatile and culturally diverse foods found all over the world, acting as a basic protein source in certain countries. Their genetic diversity is needed to sustain the food supply and security for humans and livestock, especially because of the current loss of habitats, species, and genetic diversity worldwide, but also because of the ever present need to feed the increasing human population. Even though both legumes and nuts are considered as high-protein food and environmentally friendly crops, developed countries have lower consumption rates when compared to Asia or Africa. With a view to increasing the consumption of legumes and nuts, the objective of this review is to present the advantages on the use of autochthonous varieties from different countries around the world, thus providing a boost to the local market in the area. The consumption of these varieties could be helped by their use in ready-to-eat foods (RTE), which are now on the rise thanks to today's fast-paced lifestyles and the search for more nutritious and sustainable foods. The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta, and added-value traditional RTE meals. For this reason, information about legume and nut nutrition could possibly increase its acceptance with consumers.
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Affiliation(s)
- Israel Hernández-López
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Jordi Ortiz-Solà
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Oren Shelef
- Department of Natural Resources, Institute of Plant Sciences, Agricultural Research Organization (ARO)—Volcani Institute, Rishon LeZion 7505101, Israel
| | - Loai Basheer
- Food Sciences Department, Faculty of Sciences and Technology, Tel Hai College, Upper Galilee 1220800, Israel
| | - Ana Rivera
- Miquel Agustí Foundation, Campus Baix Llobregat, 08860 Castelldefels, Spain
- Department of Agri-Food Engineering and Biotechnology, Campus Baix Llobregat, Polytechnic University of Catalonia-BarcelonaTech, 08860 Castelldefels, Spain
| | - Maribel Abadias
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain
- Correspondence:
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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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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