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Algae as nutritional and bioactive food ingredients
... This diversity accounts the numerous applications in industries, such as biofuel, human and animal food, pharmaceuticals, and cosmetics. Additionally, these organisms have applications in agriculture as they stimulate microbial activity in the soil and maintain the available organic carbon and nutrients necessary for crop growth (Díaz-Godínez et al., 2024;Renuka et al., 2018). ...
A native microbial consortium (MC) was isolated and propagated in BG11 and BG110 media to promote the growth of microalgae and cyanobacteria, respectively. Biomass, chlorophyll a, ammonium, light intensity, and dissolved oxygen were monitored during MC growth in a batch photobioreactor system. The MC highlighted the high production of chlorophyll-a (11.2 mg L-1) in BG11 and the potential as a biofertilizer because of its ammonium concentration (1.1-1.9 mg L-1) in both media. An unstructured phenomenological kinetic model was developed by incorporating reaction rates in the photobioreactor for the state variables experimentally monitored. The kinetic model parameters were evaluated using the Marquardt-Levenberg algorithm, which is a nonlinear least square fitting method. The statistical evaluation of the model's effectiveness was performed using dimensionless efficiency coefficients and relative standard deviations. A global sensitivity analysis determined that the light intensity and specific oxygen consumption rate directly influenced the system. The proposed model is robust and suitable for optimization in laboratory-scale photobioreactors because it can represent the hydrodynamics parameter as kLa and the illumination area-operational volume of the photobioreactor, which is an advantage over current models for this type of system.
Microalgae are widely used to produce sorbitol, ethyl and methyl alcohols, acetone, organic acids, esters, pigments, chlorophylls, carotenoids, and other compounds. The purpose of this work was to study the potential of the Baltic Sea microalgae Arthrospira platensis and Chlorella vulgaris, as new ingredients for functional bread. Bread was baked with a dry mixture of Arthrospira platensis and Chlorella vulgaris microalgae (1:1). Gas chromatography, sequencing, chromametry, pH-metry, rheological methods, methods for determining the antioxidant ability of bread samples with microalgae for ferric reduction and removal of active free radicals were used for the research. When baking bread, the organoleptic, physicochemical properties, density, coefficients of elasticity, chewiness, stickiness, resistance to crumbling, the content of polyphenols and volatile compounds in the samples of bread with microalgae were controlled. It was found that with a higher content of microalgae in bread (3% of the flour weight on dry basis), the color of the crust and crumb decreased due to the degradation of the pigment during baking. The specific volume of a loaf with a large amount of microalgae (5%) was lower than the volume of loaves with the addition of 1% and 3% microalgae. It is shown that the moisture content increased with an increase in the amount of microalgae in bread. Replacing wheat flour with the amounts of microalgae of 1% and 3% did not affect the pH and water activity in bread. With the addition of 5% microalgae, bread became more sour, sticky, with a slight “fishy” smell. The addition of more microalgae led to an increase in polyphenols in bread samples, and, accordingly, to an increased antioxidant capacity. In total, 42 volatile compounds were found in bread with microalgae, which makes it possible to obtain functional bread. It is assumed that in the future, bread with microalgae will be competitive with ordinary wheat bread due to improved nutritional and biological value.
Algal biomass or algae extracts can be used as food ingredients, meeting the needs of the consumers for nutritious, sustainable, and healthy food. Microalgae and macroalgae (seaweed) are rich in proteins, soluble fibers and polysaccharides, lipids and polyunsaturated fatty acids, pigments, vitamins, and minerals. However, one of the main challenges of using algae in food systems is related to the palatability of algae in terms of sensory as biomass may contain several odor-active volatile chemical compounds, which can be undesirable for certain algal-food product. This mini-review aim to provide an overview of nutritional compounds extracted from algae, while briefly discussing the main flavor compounds that directly affect the sensorial properties of algal biomass. Examples of new and sophisticated foods enriched with algal biomass such as plant-based fish, meat, and dairy analogues and innovative ingredients are also presented, elevating algae’s credibility as a potential source for novel food development.
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.
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta’s fiber content, which resulted in a more discontinuous protein–matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits.
The increasing demand of algal food supplement is growing tremendously. Algae are being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is considerable evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. Algae are primary producers presenting a remarkable source of different nutrients. The high protein content of algal species is one of the main reasons to consider them as an important source of proteins, oils from microalgae rich in some PUFAs seem particularly suitable for children, pregnant women, vegetarians, and patients with fish allergies. Algae also represent an important source of vitamins, minerals, antioxidants, and natural colorants, the incorporation of the whole biomass in food and feed could be used to provide the color, increment nutritional value, and improve texture or resistance to oxidation. CHAPTER 2
The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their performance, commercial seafood flavoring products were used as a reference during the sensory evaluation and their chemical odor-active and taste-active profiles were compared with those of the algae. Stronger seafood odor and taste were observed in microalgae Rhodomonas salina, Tetraselmis chui and Phaeodactylum tricornutum compared to seaweeds which could be explained by the presence of important seafood aroma compounds (dimethylsulfide, fatty acids-derived compounds and trimethylamine) and taste compounds (glutamic acid, alanine, arginine and 5′-ribonucleotides). R. salina has potential as a plant-based seafood flavoring because of its crab aroma. P. tricornutum possess a high umami taste and shellfish flavor, however, its bitterness could be undesirable. T. chui is less bitter and characterized by high umami and seafood (crab, fishy) flavor, however, it possesses a slightly higher grassy odor.
Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre-treatment, were added to wheat bread at a wheat flour substitution level of 12%, to enrich bread protein by 30%. Baking performance, protein quality and basic sensory properties were assessed. Compared to wheat, Mg, Tc and Cv contain higher amounts of essential amino acids and their incorporation markedly improved protein quality in the bread (DIAAS 57–66 vs. 46%). The incorporation of microalgae reduced dough strength and bread volume and increased crumb firmness. This was most pronounced for Cv and Tc but could be improved by ethanol treatment. Mg gave adequate dough strength, bread volume and crumb structure without ethanol treatment. To obtain bread of acceptable smell, appearance, and colour, ethanol treatment was necessary also for Mg as it markedly reduced the unpleasant smell and intense colour of all algae breads. Ethanol treatment reduced the relative content of lysine, but no other essential amino acids. However, it also had a negative impact on in vitro protein digestibility. Our results show that Mg had the largest potential for protein fortification of bread, but further work is needed to optimize pre-processing and assess consumer acceptance.
As a result of population growth, an emerging middle-class, and a more health-conscious society concerned with overconsumption of fats and carbohydrates, dietary protein intake is on the rise. To address this rapid change in the food market, and the subsequent high demand for protein products, agriculture, aquaculture, and the food industry have been working actively in recent years to increase protein product output from both production and processing aspects. Dietary proteins derived from animal sources are of the highest quality, containing well-balanced profiles of essential amino acids that generally exceed those of other food sources. However, as a result of studies highlighting low production efficiency (e.g., feed to food conversion) and significant environmental impacts, together with the negative health impacts associated with the dietary intake of some animal products, especially red meats, the consumption of animal proteins has been remaining steady or even declining over the past few decades. To fill this gap, researchers and product development specialists at all levels have been working closely to discover new sources of protein, such as plant-based ingredients. In this regard, microalgae have been recognized as strategic crops, which, due to their vast biological diversity, have distinctive phenotypic traits and interactions with the environment in the production of biomass and protein, offering possibilities of production of large quantities of microalgal protein through manipulating growing systems and conditions and bioengineering technologies. Despite this, microalgae remain underexploited crops and research into their nutritional values and health benefits is in its infancy. In fact, only a small handful of microalgal species are being produced at a commercial scale for use as human food or protein supplements. This review is intended to provide an overview on microalgal protein content, its impact by environmental factors, its protein quality, and its associated evaluation methods. We also attempt to present the current challenges and future research directions, with a hope to enhance the research, product development, and commercialization, and ultimately meet the rapidly increasing market demand for high-quality protein products.
This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.
The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospira platensis (spirulina), Chlorella vulgaris, Tetraselmis chui, and Nannochloropsis oceanica were incorporated at two levels of addition (1.5% and 3.0%) to a standard vegetable cream (STD). Effects of incorporation were assessed in terms of physicochemical and rheological attributes as well as nutritional labeling facts. Creams formulated with 3% A. platensis, N. oceanica, or T. chui showed strong color differences (6 < ΔE < 12) compared to STD; creams formulated with 1.5% A. platensis, T. chui, or N. oceanica showed perceptible differences (3 < ΔE < 6); and those made with C. vulgaris at 1.5 and 3% exhibited small differences (ΔE < 2). Moisture content, water activity, pH, syneresis, and °Brix did not show significant changes. Adding microalgae increased Bostwick consistency and decreased the consistency coefficient (K) except in creams made with A. platensis, which showed comparable values to STD. Principal component analysis indicated that creams made with 1.5% C. vulgaris were the most similar to STD considering all evaluated parameters. Estimation of the nutritional labeling facts showed that the four formulations could be labeled as having “high protein content” following the present EU legislation.
There has been an increase in human health concerns, and seaweeds are considered as a potential functional food which can decrease the risk of many diseases, as they contain various bioactive compounds. Seaweeds are of nutritional interest and a rich source of natural bioactive compounds including antioxidants, flavonoids, phenolic compounds, and alkaloids that can be used as an alternative source of food material. Seaweeds contain a high amount of vitamins such as A, D, E, C, and B, and minerals including calcium, potassium, magnesium and iron. Seaweeds containing carrageenan, agar and other polysaccharides not only act as a source of fiber but also can act as prebiotics which may benefit the bacteria present in the large intestine. The lack of technologies to process seaweeds for human consumption at an industrial scale is a serious limitation on growth of the seaweed-based functional foods sector. Seaweeds are one of the most extensively used functional foods, with a long history in Asian countries. Now they are also being explored by many Western and European countries. Evidence from epidemiological research suggests that regular consumption of a marine algae-based diet may boost immunity against a number of diseases including COVID-19 novel virus by angiotensin-I-converting enzyme (ACE) inhibition.
Microalgae are a valuable and innovative emerging source of natural nutrients and bioactive compounds that can be used as functional ingredients in order to increase the nutritional value of foods to improve human health and to prevent disease. The marine microalga Isochrysis galbana has great potential for the food industry as a functional ingredient, given its richness in ω3 long chain-polyunsaturated fatty acids (LC-PUFAs), with high contents of oleic, linoleic, alpha-linolenic acid (ALA), stearidonic, and docosahexaenoic (DHA) acids. This study focuses on the formulation of a functional food by the incorporation of 2% (w/w) of I. galbana freeze-dried biomass and 2% (w/w) of I. galbana ethyl acetate lipidic extract in solid natural yogurts preparation. In the functional yogurt enriched with microalgal biomass, the ω3 LC-PUFA’s content increased (to 60 mg/100 g w/w), specifically the DHA content (9.6 mg/100 g ww), and the ω3/ω6 ratio (augmented to 0.8). The in vitro digestion study showed a poor bioaccessibility of essential ω3 LC-PUFAs, wherein linoleic acid (18:2 ω6) presented a bioaccessibility inferior to 10% and no DHA or eicosapentaenoic acid (EPA) was detected in the bioaccessible fraction of the functional yogurts, thus indicating a low accessibility of lipids during digestion. Notwithstanding, when compared to the original yogurt, an added value novel functional yogurt with DHA and a higher ω3 LC-PUFAs content was obtained. The functional yogurt enriched with I. galbana can be considered important from a nutritional point of view and a suitable source of essential FAs in the human diet. However, this needs further confirmation, entailing additional investigation into bioavailability through in vivo assays.
The red alga Kappaphycus striatus “sacol” brown strain is an economically important species and extensively cultivated at Vanphong Bay, Vietnam. To elucidate the carrageenan quality, the chemical profile of the alkali-modified carrageenan from this alga was investigated by FT-IR, ¹H and ¹³C NMR spectroscopies, and methods of analysis. The structural components of the polysaccharide mainly consisted of 3,6-anhydro-α-D-galactose and β-D-galactose-4-sulfate. FT-IR and ¹H and ¹³C NMR spectra indicated that the polysaccharide was composed predominantly of kappa carrageenan with a small amount of iota carrageenan and 6-O-methylated carrageenan. The red alga K. striatus is good source of carrageenan for application in food or medicine.
Consumers’ dietary patterns have a significant impact on planetary and personal health. To address health and environmental challenges one of the many possible solutions is to substitute meat consumption with alternative protein sources.
This systematic review identifies 91 articles with a focus on the drivers of consumer acceptance of five alternative proteins: pulses, algae, insects, plant-based alternative proteins, and cultured meat. This review demonstrates that acceptance of the alternative proteins included here is relatively low (compared to that of meat); acceptance of insects is lowest, followed by acceptance of cultured meat. Pulses and plant-based alternative proteins have the highest acceptance level. In general, the following drivers of acceptance consistently show to be relevant for the acceptance of various alternative proteins: motives of taste and health, familiarity, attitudes, food neophobia, disgust, and social norms. However, there are also differences in relevance between individuals and alternative proteins. For example, for insects and other novel alternative proteins the drivers of familiarity and affective processes of food neophobia and disgust seem more relevant. As part of gaining full insight in relevant drivers of acceptance, the review also shows an overview of the intervention studies that were included in the 91 articles of the review, providing implications on how consumer acceptance can be increased. The focal areas of the intervention studies included here do not fully correspond with the current knowledge of drivers. To date, intervention studies have mainly focussed on conscious deliberations, whereas familiarity and affective factors have also been shown to be key drivers. The comprehensive overview of the most relevant factors for consumer acceptance of various categories of alternative proteins thus shows large consistencies across bodies of research. Variations can be found in the nuances showing different priorities of drivers for different proteins and different segments, showing the relevance of being context and person specific for future research.
Nowadays, one of the most important research directions that concerns the scientific world is to exploit the earth’s resources in a sustainable way. Considering the increasing interest in finding new sources of bioactive molecules and functional products, many research studies focused their interest on demonstrating the sustainability of exploiting marine macroalgal biomass as feedstock for wastewater treatment and natural fertilizer, conversion into green biofuels, active ingredients in pharmaceutical and nutraceutical products, or even for the production of functional ingredients and integration in the human food chain. The objective of the present paper was to provide an overview on the recent progress in the exploitation of different macroalgae species as a source of bioactive compounds, mainly emphasizing the latter published data regarding their potential bioactivities, health benefits, and industrial applications.
Microalgae productive chains are gaining importance as sustainable alternatives to obtain natural pigments. This work presents a review on the most promising pigments and microalgal sources by gathering trends from a 10-year bibliometric survey, a patents search, and an industrial and market analysis built from available market reports, projects and companies’ webpages. The performed analysis pointed out chlorophylls, phycocyanin, astaxanthin, and β-carotene as the most relevant pigments, and Chlorella vulgaris, Spirulina platensis, Haematococcus pluvialis, and Dunaliella salina, respectively, as the most studied sources. Haematococcus is referred in the highest number of patents, corroborating a high technological interest in this microalga. The biorefinery concept, investment in projects and companies related to microalgae cultivation and/or pigment extraction is increasingly growing, particularly, for phycocyanin from Spirulina platensis. These pieces of evidence are a step forward to consolidate the microalgal pigments market, which is expected to grow in the coming years, increasing the prospects of replacing synthetic pigments by natural counterparts.
Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The rheological characteristics determined the addition of microalgae lead to a greater mechanical resistance and a predominance of the elastic component ahead of the viscous component, this behaviour was confirmed by the textural analysis that showed a greater force for the extrusion of microalgae-enriched doughs. Besides, the influence of processing parameters, including filament diameter (26 and 27 mm) and layer height (1.3 and 1.5 mm), on the geometric accuracy of a 3D printed food structure made of cookie dough before and after baking process, was evaluated. The addition of microalgae biomass in dough, for 3D printed cookies, improves the printability in terms of dimensional properties, achieving 3D structures more stable and resistant to baking.
Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.
This study aims the improvement of the nutritional balance of bread, beforehand we prepared control and enriched breads by a percentage of 1 and 3% of dry biomass of a local microalgae spirulina. The evaluation of the nutritional values of these breads is done on the basis of their chemical composition and the acceptability of enriched breads was estimated by a sensory test. It was noticed that the volume and the specific volume of enriched breads, were slightly influenced by the addition of spirulina, the difference was significant (p<0.05). In addition, the enrichment by spirulina improved the nutritional quality of bread, a better increase on the rate of proteins was obtained for the bread with a rate of 3%, the value is estimated at 9.98%. Furthermore of proteins, ashes also showed an improvement in the bread, the values are 1.86 and 2.31% for 1 and 3% enriched bread, respectively. Moreover, for the rest of nutriments (fat, crude fiber, carbohydrates) the values remain almost unchanged. The results of the sensory test showed that the bread supplemented by 1% of spirulina seem to have more preferred color, bread enriched with 3% was the least appreciated, otherwise all enriched bread presented a good global acceptability.
Background and objective:
Spirulina is a rich source of nutrients viz., essential amino acids, essential fatty acids, carotenoids and vitamins. The study was carried out to evaluate of Spirulina maxima addition as source of nutrients, antioxidants and color on processed cheese properties.
Materials and methods:
Processed cheese analogue treatments were supplemented with Spirulina maxima powder (1, 2 and 3%). The chemical, physical, color and sensorial properties of processed cheese analogue supplemented with S. maxima were evaluated through 3 months of cold storage (7°C). Also, the antioxidant capacity of S. maxima processed cheese analogue treatments was determined.
Results:
The spreadable processed cheese analogue with 3% S. maxima powder had higher chemical components except ash compared to control cheese. The results of physical properties showed that the penetrometer reading of the S. maxima processed cheese treatments was higher than those of control allover storage period, while oil separation and melt ability were lower. The S. maxima processed cheeses were more green (a-value) and lower whiter (L-value) than those of control. The highest free radical scavenging activity (57.24%) was recorded for S. maxima processed cheese analogue treatment (3%). From the sensorial results, the S. maxima processed cheese analogue (1 or 2%) treatments was higher acceptable compared to those of 3%.
Conclusion:
Hence, adding S. maxima powder (1 or 2%) during processed cheese analogue manufacture let the cheese to develop special color (green), high nutritional value, antioxidant activity and sensorial scores.
The ocean is the major essential source of structurally unique natural products that are mainly present in living organisms. The essential products extracted from marine microbes and marine algae are highly analyzed areas in instinctive product research. Marine algae are the novel food with potential nutritional values used for multiple purposes in industry and medicine. They show pharmacological activities which are helpful for the invention of bioactive compounds. Furthermore, marine algae have shown to provide an abundant source of natural bioactive compounds with antidiabetic, anti-inflammatory, antiviral, antifungal, hypolipidemic, antioxidant, anti-hypercholesterolemia, antibacterial, and antineoplastic properties. They produce new secondary metabolites that possess biological activities and have the potential to be developed as therapeutic agents. Macroalgal lectins, fucoidans, kainoids, and other substances have been routinely used in the research of biomedical and also have biological activities. The potential pharmaceutical, medicinal, and research applications of these compounds are discussed.
The present work investigated the effect of incorporating fresh spirulina as compared to dried spirulina into yoghurt, at three different concentrations (0.1%, 0.3% and 0.5%). The samples were analysed to determine the physicochemical, rheological and sensory properties, and viability of Streptococcus thermophilus during storage. Interrelationships between the parameters were investigated using the principal component analysis. Supplementing yoghurt with both spirulina forms increased the protein content, acidity, and apparent viscosity, and lessened the syneresis rate. The supplementation of fresh spirulina slightly reduced the viability of bacterium during the storage. Yoghurts fortified with fresh spirulina yielded different colour parameters, a low amount of protein, ash, and viscosity as compared to yoghurt supplemented with dried spirulina. Grouping the variables in the principal component analysis plot indicated that each yoghurt has specific characteristics. Panellists appreciated the yoghurt that was enriched with 0.3% of fresh spirulina more than other formulations and attributed the lowest score to appearance. Overall, it can be concluded that untreated spirulina can be exploited as a natural ingredient to develop novel yoghurt with high nutritional properties.
Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.
Polyunsaturated fatty acids (PUFAs), which are divided into n-3 and n-6 classes, are essential for good health in humans and many animals. They are metabolised to lipid mediators, such as eicosanoids, resolvins and protectins. Increasing interest has been paid to the 20 or 22 carbon very long chain PUFAs, since these compounds can be used to form lipid mediators and, thus, avoid inefficient formation of dietary plant PUFAs. The ultimate sources of very long chain PUFAs are algae, which are consumed by fish and then by humans. In this review, I describe the biosynthesis of very long chain PUFAs by algae and how this synthesis can be manipulated for commercial purposes. Ultimately, the production of algal oils is critical for ecosystems worldwide, as well as for human dietary lipids.
Spirulina are multicellular and filamentous blue-green microalgae belonging to two separate genera Spirulina and Arthrospira and consists of about 15 species. Of these, Arthrospira platensis is the most common and widely available spirulina and most of the published research and public health decision refers to this specific species. It grows in water, can be harvested and processed easily and has significantly high macro- and micronutrient contents. In many countries of Africa, it is used as human food as an important source of protein and is collected from natural water, dried and eaten. It has gained considerable popularity in the human health food industry and in many countries of Asia it is used as protein supplement and as human health food. Spirulina has been used as a complementary dietary ingredient of feed for poultry and increasingly as a protein and vitamin supplement to aquafeeds.
Spirulina appears to have considerable potential for development, especially as a small-scale crop for nutritional enhancement, livelihood development and environmental mitigation. FAO fisheries statistics (FishStat) hint at the growing importance of this product. Production in China was first recorded at 19 080 tonnes in 2003 and rose sharply to 41 570 tonnes in 2004, worth around US16.6 millions, respectively. However, there are no apparent figures for production in the rest of the world. This suggests that despite the widespread publicity about spirulina and its benefits, it has not yet received the serious consideration it deserves as a potentially key crop in coastal and alkaline areas where traditional agriculture struggles, especially under the increasing influence of salination and water shortages.
There is therefore a role for both national governments – as well as intergovernmental organizations – to re-evaluate the potential of spirulina to fulfill both their own food security needs as well as a tool for their overseas development and emergency response efforts. International organization(s) working with spirulina should consider preparing a practical guide to small-scale spirulina production that could be used as a basis for extension and development methodologies. This small-scale production should be orientated towards: (i) providing nutritional supplements for widespread use in rural and urban communities where the staple diet is poor or inadequate; (ii) allowing diversification from traditional crops in cases where land or water resources are limited; (iii) an integrated solution for waste water treatment, small-scale aquaculture production and other livestock feed supplement; and (iv) as a short- and medium-term solution to emergency situations where a sustainable supply of high protein/high vitamin foodstuffs is required.
A second need is a better monitoring of global spirulina production and product flows. The current FishStat entry which only includes China is obviously inadequate and the reason why other countries are not included investigated. Furthermore, it would be beneficial if production was disaggregated into different scales of development, e.g. intensive, semi-intensive and extensive. This would allow a better understanding of the different participants involved and assist efforts to combine experience and knowledge for both the further development of spirulina production technologies and their replication in the field. A third need is to develop clear guidelines on food safety aspects of spirulina so that human health risks can be managed during production and processing. Finally, it would be useful to have some form of web-based resource that allows the compilation of scientifically robust information and statistics for public access. There are already a number of spirulina-related websites (e.g. www.spirulina.com, www.spirulinasource.com) – whilst useful resources, they lack the independent scientific credibility that is required.
Microalgae contain a multitude of nutrients and can be grown sustainably. Fucoxanthin, a carotenoid from Phaeodactylum tricornutum, could have beneficial health effects. Therefore, we investigated the anti-inflammatory, antioxidative and antiproliferative effects of fucoxanthin derived from this diatom in vitro. The effects of purified fucoxanthin on metabolic activity were assessed in blood mononuclear cells and different cell lines. In cell lines, caspase 3/7 activity was also analyzed. Nitrogen monoxide release and mRNA-expression of proinflammatory cytokines were measured. For antioxidant assays, cell free assays were conducted. Additionally, the antioxidant effect in neutrophils was quantified and glutathione was determined in HeLa cells. The results show that neither did fucoxanthin have anti-inflammatory properties nor did it exert cytotoxic effects on mononuclear cells. However, the metabolic activity of cell lines was decreased up to 58% and fucoxanthin increased the caspase 3/7 activity up to 4.6-fold. Additionally, dose-dependent antioxidant effects were detected, resulting in a 63% decrease in chemiluminescence in blood neutrophils and a 3.3-fold increase in the ratio of reduced to oxidized glutathione. Our studies show that fucoxanthin possesses antiproliferative and antioxidant activities in vitro. Hence, this carotenoid or the whole microalgae P. tricornutum could be considered as a food or nutraceutical in human nutrition, showcasing beneficial health effects.
Background:
Chlorella vulgaris alga is one of the most important additives for enhancing the nutritional content of conventional foods, hence positively affecting human health. This alga is known as a rich source of protein, fatty acids, fiber, essential vitamins and minerals. Also, it contains antioxidants, omega 3, antivi- ral and anticancer properties. The aim of this research is increasing the nutritional and potential therapeutic value of processed cheese by using Chlorella vulgaris alga, taking advantage of its high nutritional and health value.
Methods:
The ingredients in the processed cheese blends were mature cheddar cheese, Ras cheese, butter, skimmed milk powder, Emulsifying salts (K-2394, S9s & S4), Chlorella vulgaris (in freeze- dried and slurry forms). Chemical, rheological and sensory evaluation properties were evaluated in processed cheese analogue (PCA) treatments when fresh and after three months of cold storage at 5–7°C. PCA treat- ments were enriched with 2%, 4% and 6% dried Chlorella vulgaris powder in the cheese blends and 4% Chlorella vulgaris slurry.
Results:
The incorporation of alga into processed cheese led to an increase in their functional characteristics. The results of sensory evaluation of PCA samples demonstrated that 2% of alga addition was the best treat- ment, followed by 4%, but that the level of 6% was unacceptable to consumers. The studied alga enhanced the cheese analog with the high levels of selenium, zinc, iron, magnesium and potassium. Antioxidant activity in the cheese enhanced with Chlorella vulgaris was higher than the control sample. To improve some proper- ties of PCA, other emulsifying salts (S9S and S4) were tested and the alga was added in the form of slurry with value of 4% into the cheese blend. Both S9S and S4 emulsifying salts were good and the S4 was the best for oiling off and meltability. Also, when using the slurry of Chlorella vulgaris, the granular texture of the cheese analog completely disappeared.
Conclusions:
The results showed that the alga indeed increased nutrition values and health benefits to the processed cheese, making it a substantial functional food. Therefore, we recommend supporting the manu- facture of the processed cheese analogue with the addition of 2% Chlorella vulgaris alga in soft powder form and 4% Chlorella vulgaris alga in slurry form at the end of the processing.
Effects of Spirulina (Arthrospira platensis) addition were evaluated on probiotic Lactobacillus casei growth in bacteriologically acidified feta-type (BAF) cheese. The chemical, textural, and sensorial characteristics of cheese were measured. After 60 days of storage, there were significantly higher viable counts of Lb. casei (9.10–9.35 log CFU g⁻¹) in Spirulina samples in comparison with the control (8.68 log CFU g⁻¹). The viable counts of Lb. casei were maintained more successfully in the probiotic BAF cheese which contained Spirulina. The values of titratable acidity, dry matter, and protein contents of Spirulina samples were higher than the control. Furthermore, samples with Spirulina exhibited softer textures which led to an easier disintegration and chewing of the BAF cheese. Based on the results of the sensorial evaluation, no significant difference was observed between the control and the samples with 0.5 or 1.0% Spirulina. In conclusion, Spirulina is deemed a satisfactory nutritional source which can be added to BAF cheese without having any adverse effects on its characteristics.
Graphical abstractEffect of Spirulina powder on probiotic BAF cheese
Microalgae are one of the important components in food chains of aquatic ecosystems and have been used for human consumption as food and as medicines. The wide diversity of compounds synthesized from different metabolic pathways of fresh and marine water algae provide promising sources of fatty acids, steroids, carotenoids, polysaccharides, lectins, mycosporine-like amino acids, halogenated compounds, polyketides, toxins, agar agar, alginic acid and carrageenan. This review discusses microalgae used to produce biological substances and its economic importance in food science, the pharmaceutical industry and public health.
Seaweeds present a promising option for inclusion in the human diet through supplementation in various food systems. Sea grapes (Caulerpa racemosa), a common tropical green seaweed, has immense nutritional potential. An attempt was made to utilize the health benefits of sea grapes in human diet via biscuit as carrying medium. The effect of C. racemosa incorporation on nutritional, physical, anti-oxidative and sensorial characteristics of biscuits was assessed. Functional properties of seaweed-flour mix along with the electrophoretic pattern of dough were evaluated. Caulerpa racemosa addition increased water and oil absorption capacity of flour mix. Likewise, increase was noticed in solvent retention capacities (sodium carbonate, lactic acid, and sucrose) of flour mix. Inclusion of C. racemosa in biscuit enhanced the nutritive potential. Protein and fiber content of biscuits increased with rising level of C. racemosa incorporation. With increase in the concentration of seaweed in biscuits, the phenolic content and anti-oxidant activities (DPPH, ABTS, H2O2 radical scavenging activity and ferric reducing anti-oxidant power) increased. The sensory rating of biscuits varied from “neither like nor dislike” to “like slightly” on 9-point Hedonic scale. The study demonstrated the positive nutritional effect of C. racemosa inclusion in biscuits. Further, the health benefits of different seaweeds can be explored via incorporation in various other food systems. This could give rise to new and significant segment of health foods—“composite seaweed food products.”
Microalgae are a group of microorganisms used in aquaculture. The number of studies regarding their use as a functional food has recently increased due to their nutritional and bioactive compounds such as polysaccharides, fatty acids, bioactive peptides, and pigments. Specific microalgal glucans (polysaccharides) can activate the immune system or exert antioxidant and hypocholesterolemic effects. The importance of algal lipids is based on their polyunsaturated fatty acids, their anti-inflammatory effects, their modulation of lipid pathways, and their neuroprotective action. Microalgae peptides can bind or inhibit specific receptors in cardiovascular diseases and cancer, while carotenoids can act as potent antioxidants. The beneficial biological activity will depend on the specific microalga and its chemical constituents. Therefore, knowledge of the composition of microalgae would aid in identifying, selecting, and studying their functional effects.
Purpose
The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible seaweed, Kappaphycus alvarezii (KA).
Design/methodology/approach
Four different sausage formulations were produced with different formulations containing 0(KA0), 2 (KA2), 4 (KA4) and 6 per cent (KA6) of KA.
Findings
Results have shown that the addition of KA increased the hardness and chewiness parameters, water holding capacity, redness ( a *-value) and the pH value of the MDCM sausages ( p <0.05). The adhesiveness, cohesiveness and springiness of all formulations showed no significant differences ( p >0.05). The addition of KA reduced the cooking loss of MDCM sausages ( p <0.05). However, the addition of KA made the sausages darker (lower L *-value) ( p <0.05). Furthermore, the addition of KA aided in the reduction of lipid oxidation in the MDCM sausages when they were refrigerated at a temperature of 4°C for 12 days. The MDCM sausages that contained KA had lower two-thiobarbituric acid test values compared to the control sample ( p <0.05) during the 12 days of storage at 4°C.
Originality/value
The addition of KA seaweed can potentially produce better quality MDCM sausages in terms of physicochemical properties and reduce the rate of lipid oxidation.
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly (p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie.
Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.
Open Access: http://link.springer.com/article/10.1007/s10811-016-0974-5
The potential of the Caribbean strain Chaetoceros muelleri (CHA-C-04) to be produced and used as diet of two commercially important native scallops (Argopecten nucleus and Nodipecten nodosus) was assessed, using the non-indigenous Chaetoceros calcitrans strain, as a control. Growth and biomass of both diatoms were compared under different culture environments (indoor and outdoor) and culture media (F/2, organic fertilizer triple 15 and humus extract). In addition, their bromatological composition and effect on the physiological condition of the scallops fed with both diatoms were compared. The growth and biomass production of C. muelleri and C. calcitrans were higher under indoor conditions and using the F/2 media. Although the content of proteins, lipids and energy was higher in C. muelleri than in C. calcitrans, its size, organic content, growth and biomass values were not different. Scallops fed with both diatoms strains shows similar values for all of the physiological variables measured, including rates of absorption, oxygen consumption, ammonia excretion and scope for growth. Results suggest that the local strain C. muelleri can be successfully produced and used in the diet of A. nucleus and N. nodosus, but do not offer productive advantages.
The combination of cocoa powder and Spirulina sp. LEB-18 may favor the formulation of chocolate milk with functional property claim. Spray drying method was used to microencapsulate Spirulina sp. LEB-18 and incorporate it into the chocolate milk. The microalgae were microencapsulated with maltodextrin and soy lecithin, and three powdered chocolate milk formulations with different microencapsulated microalgae (MM) concentrations were developed (Fcontrol: 0%; F1: 5.0%; F2: 8.75%). The characterization of MM and formulations were performed by chemical, physical, physicochemical and sensory analysis. The incorporation of MM in chocolate milk presented an increase in protein content and reduced total lipids (Fcontrol:5.63; F1:3.74; F2:3.66). All samples analyzed showed good suspension stability and low hygroscopicity (<10%)(0.75%, 0.82%, 3.04%, 1.05% and 1.66%). There was an increase of DPPH and phenolic compounds increasing 31 and 39% in the MM chocolate milk. Sensorially, the three formulations maintained the same mean for the consistency parameter (Fcontrol: 6.83; F1: 6.33; F2: 6.01), and a global impression that did not was rejected by the tasters, that are beginning to accept the incorporation of components in the elaboration of functional products.
The phycocyanin was purified by Sephadex- G-100 and RP-HPLC and protein content was found to be 52.82% and the high purity fraction was collected and RP-HPLC analysis of fractionated phycocyanin, the α-subunit and β-subunit were detected in 4.9 and 11.1(mAU). The frequency of peak 1456.26 cm⁻¹ has showed the CH2 bending vibration and the protein amide II band was detected at 1539.20 cm⁻¹ (CO stretching) and 2358.94 cm⁻¹. In ¹H NMR analysis, 14 chemical shifts (δ) were observed and signals confirmed namely alkyl halide, alkene, aldehyde proton and carboxylic acid. The in vivo anticancer effect was assessed by MTT assay against HepG-2 cell lines and in vivo antidiabetic effect was carried out through α-amylase and β-glucosidase enzyme inhibition methods. The promising anticancer effect 68% was noticed at the concentration of 500 μg/ml and lower anticancer effect was noticed at the concentration of 100 μg/ml against Hep-G2 cell lines. The α-amylase and β-glucosidase enzyme inhibition of phycocyanin showed dose dependent and maximum inhibition effect at 250 μg/ml. Phycocyanin anti-inflammatory effect such as inhibition of albumin denaturation, antiproteinase, hypotonicity-induced haemolysis and anti-lipoxygenase activities have been recorded maximum level at 500 μg/ml. Phycocyanin have complex structure and high molecular weight with more biomedical applications for drug development.
The freshwater green microalga Scenedesmus obliquus was cultivated to enhance the contents of proteins, carbohydrates and lipids by using Box-Behnken experimental design. S. obliquus was cultured under phototrophic conditions by using Bold’s Basal Medium with different cultivation parameters including pH (7, 8 and 9), salinity (10, 30 and 50 mM), and nitrogen source (0.125, 0.5 and 1 g/L). The highest biomass yield (64.9 ± 0.94 mg/L/day) was obtained by using optimized medium at a salinity concentration of 30 mM (w/v), and nitrogen sources of 0.125 g/L. The maximum content of protein, lipid and carbohydrates from S. obliquus optimized medium were 342.19 ± 0.28 mg/g, 241.41 ± 4.32 mg/g and 288.05 ± 1.12 mg/g of dry wt. respectively. The amino acid and fatty acid analysis of S. obliquus biomass indicated the presence of significant amount of essential amino acids and essential fatty acids. Furthermore, chocolate crispy bar was developed by fortification with encapsulated freeze-dried S. obliquus and evaluated for its oxidative stability and sensory analysis. The chocolate fortified with microalgae can be a potential source of essential fatty acids and amino acids in addition to other bioactive compounds.
This study aimed to investigate the performance of equal amounts of edible green seaweed, Ulva intestinalis powder (2.77 g kg-1), and its sulphated polysaccharide ([USP], 0.5 g kg-1, based on the extraction yield from U. intestinalis powder) on the proximate compositions, lipid oxidation, pH, colour, textural properties, cooking yield and sensory attributes of fish-surimi restructured products during storage at - 18 °C as compared with the control. Results showed incorporation of two functional components resulted in lower TBARS values compared with the control over 6 months (P ≤ 0.05). The USP incorporated fingers showed the least moisture loss over 6 months (P < 0.05). Textural properties for two functional fingers remained relatively stable from month 0 to month 6, while the hardness increased significantly (P < 0.05) in the control fingers (67 to 80 N). Additionally, the sensory attributes of all formulated fingers were judged acceptable; however, the USP containing fingers were preferred by the sensory panelists, due to their juicy texture as a result of less cooking loss comparing with others. In conclusion, this study suggests the potential use of such natural marine ingredients to maintain the quality and to extend the shelf life of surimi-based products with beneficial health effects.
The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked crackers and 1.0 or 2.0% for breads containing Nannochloropsis or Tetraselmis, respectively. No major differences were observed in the physicochemical properties of the end products besides an expected darker and greener colour. Microalgae incorporation led to increased phenolic content and in vitro antioxidant capacity in both matrices. For example, the total phenolic content of crackers increased from 24.6 ± 1.5 mg/100 g in the control to 32.4 ± 0.4 or 34.2 ± 1.0 mg/100 g in crackers containing Tetraselmis or Nannochloropsis, respectively. The amount of bioaccessible polyphenols after a simulated gastrointestinal digestion was also higher in microalgae-containing goods than in the controls. Sensory evaluation showed that microalgae-containing products were competitive with the controls with the added advantage of having an improved nutritional value and a “trendy” ingredient. Moreover, microalgae-containing products showed an increased emission of some volatile compounds such as p-cymene and (Z)-2-heptenal, which are responsible for fresh, citrus, terpenic, woody, and spicy or fatty, oily, and fruity odours, respectively.
The aim of this work was to develop snacks enriched with Spirulina and thus improve their nutritional characteristics. Two formulations were developed: SP added with 2.6% Spirulina sp. LEB 18 and C (0% Spirulina). These snacks were evaluated with respect to the nutritional content (protein, lipids, ash, carbohydrates, carotenoids and in vitro protein digestibility), physical properties (expansion index, bulk density, hardness, water absorption index, water solubility index, microstructure and color parameters) and sensorial characteristics (flavor, color, taste, texture, overall acceptance and purchase intention), as well as microbiological analyses. The addition of Spirulina provided nutritional increase of 22.6% in proteins, 28.1% in lipids and 46.4% in minerals, without significantly affecting (p >.05) the physical parameters such as expansion index and hardness. The pigments of such microalga significantly influenced (p <.05) the color parameters evaluated. Microstructure evaluation of the formulation added with Spirulina showed structures with thin cell walls (18.50 ± 1.50 μm). Furthermore, this formulation resulted in a sensory acceptance index of 82%. It was concluded that Spirulina can be used in the concentration of 2.6% resulting in snacks with high nutritional content and sensory acceptance. Thus, this product can be used as ready-to-eat food by consumers which look for a healthier diet.
Microalgae (including cyanobacteria) are promising organisms for sustainable products for use as feedstocks for food, feed, fine chemicals, and biofuels. They can synthesize a broad range of products with medium- to high-value market price such as β-1,3-glucan polysaccharide, single-cell-protein, carotenoids and phycobilin pigments, and long-chain polyunsaturated fatty acids that are commercialized in the food industry as dietary supplements and functional foods, in the pharmaceutical and chemical industries as cosmaceuticals and flavorants, and in the therapeutic field as nutraceutical compounds. These microorganisms are also exceptional producers of omega-3 and omega-6 fatty acids such as eicosapentaenoic, docosahexaenoic, and arachidonic acids that have been linked to several human health benefits. The aim of this paper is to review the main existing high-value products that can be derived from microalgae with a particular focus on food science and technology applications. It also describes the gross and fine chemical composition of various algal species and details the nutritive importance of selected constituents. Finally, nutritional quality standards and legislative provisions to ensure food safety in the use of algal biomass are presented.
Pigments (mainly carotenoids) are important nutraceuticals known for their potent anti-oxidant activities and have been used extensively as high end health supplements. Microalgae are the most promising sources of natural carotenoids and are devoid of the toxic effects associated with synthetic derivatives. Compared to photoautotrophic cultivation, heterotrophic cultivation of microalgae in well-controlled bioreactors for pigments production has attracted much attention for commercial applications due to its overcoming the difficulties associated with the supply of CO2 and light, as well as avoiding the contamination problems and land requirements in open autotrophic culture systems. In this review, the heterotrophic metabolic potential of microalgae and their uses in pigment production are comprehensively described. Strategies to enhance pigment production under heterotrophic conditions are critically discussed and the challenges faced in heterotrophic pigment production with possible alternative solutions are presented.
Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae cookies and the control was found.
The aims of this study were to (i) investigate the ability of Icelandic brown algae Fucus vesiculosus extracts to inhibit lipid oxidation in granola bars fortified with fish oil‐in‐water emulsion; (ii) investigate whether addition of the seaweed extracts affected the physical microstructure of the oil droplets in granola bars. The oxidative stability of the bars at 20°C was evaluated over a period of 10 wk by measuring the development of peroxides and volatile compounds using dynamic headspace gas chromatography mass spectrometry (DHS GC‐MS). The physical microstructure was determined using microscopy. All extracts − except water extract in low concentration − reduced lipid oxidation during 10 wk of storage when added in a concentration of 0.5 or 1 g extract/100 g emulsion. Ethanol (EE) and acetone extracts (AE) (in the lowest concentration) were found to be most efficient as antioxidants in the bars. The antioxidant efficacy of these two extracts was among other related to an improved incorporation of the fish oil‐in‐water emulsions in the bars, high total phenolic content, high radical scavenging activity together with high interfacial affinity of phenolic compounds and probably regeneration of tocopherol.
Practical applications: The work showed the application potential of F. vesiculosus extracts as a natural antioxidant in low‐moisture foods such as granola bars. These findings implied that the multi‐functional nature of these extracts provides not only oxidative stability of the food but also a physical stability.
Granola bars enriched with 10% Sodium caseinate (Na‐Cas) fish oil‐in‐water emulsion where Fucus vesiculosus extracts where added as antioxidant to control lipid oxidation. Development of secondary oxidation product, 1‐penten‐3‐ol (ng/g granola bar) in the granola bars and confocal light scattering microscopic images of granola bar added 0.5 g acetone extract/100g emulsion (AE1) and the Control (Con) (without extract). The efficacy of acetone extracts to limit development of 1‐penten‐3‐ol in granola bars was found to be related to extract composition as well as the microstructure, as fish oil emulsions in the bars were more stable when this extract was added. Error bars indicate SD of the measurements (n = 3).
The effect of seaweed incorporation on the quality of fish jerky was studied. Sargassum wightii was incorporated in proportions of 0, 3, and 5% in Tuna jerky batter formulation. Physicochemical, microbiological, antioxidant, and sensory qualities were assessed. Total fiber content increases from 0.91 to 2.49% in seaweed incorporated sample. The additional seaweed produced samples with less tensile strength. The results showed that addition of seaweed increase the amounts of the macro minerals and trace elements in the jerky. Addition of seaweed improves antioxidant quality by decreasing IC50‐DPPH of the product from 0.98 to 0.65 mg/ml. Addition of seaweed up to 3% did not affect the organoleptic quality. Sargassum wightii can be a potent functional ingredient in convenient food like jerky.
Practical Applications
Jerky is a convenient ready‐to‐eat dried product, shelf‐stable at room temperature. Jerky is generally made by mixing comminuted meat with appropriate seasonings. Dried seaweed powder can be an ingredient in such products as seaweeds are used extensively as food in South East Asian countries. Seaweeds included as components of fish products would improve nutritional quality and also induce positive effects on health. This study was taken up to combine the positive effect of seaweed to dry‐fish product like jerky.