Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products
Author
Chic-Blanco, Ángela
Publication date
2023-12-26ISSN
2304-8158
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.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
17
Publisher
MDPI
Is part of
Foods
Citation
Hernández-López, Israel, Maribel Abadías, Virginia Prieto-Santiago, Ángela Chic-Blanco, J. Ortiz-Solà, and Ingrid Aguiló‐Aguayo. 2023. “Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products.” Foods 13 (1): 84. https://doi.org/10.3390/foods13010084.
Grant agreement number
EC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFuture
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
Program
Postcollita
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/