Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
Ver/Abrir
Autor/a
Prandi, Barbara
Van De Walle, Simon
Cutroneo, Sara
Van Royen, Geert
Sforza, Stefano
Tedeschi, Tullia
Fecha de publicación
2023-06-16ISSN
2304-8158
Resumen
Microalgae are considered a valuable source of proteins that are used to enhance the nutritional value of foods. In this study, a standard vegetable cream recipe was reformulated through the addition of single-cell ingredients from Arthrospira platensis (spirulina), Chlorella vulgaris, Tetraselmis chui, or Nannochloropsis oceanica at two levels of addition (1.5% and 3.0%). The impact of microalgae species and an addition level on the amino acid profile and protein in vitro digestibility of the vegetable creams was investigated. The addition of microalgae to vegetable creams improved the protein content and the amino acid nutritional profile of vegetable creams, whereas no significant differences were observed in protein digestibility, regardless of the species and level of addition, indicating a similar degree of protein digestibility in microalgae species despite differences in their protein content and amino acid profile. This study indicates that the incorporation of microalgae is a feasible strategy to increase the protein content and nutritional quality of foods.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
13
Publicado por
MDPI
Publicado en
Foods
Citación
Prandi, Barbara, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, and Massimo Castellari. 2023. "Protein Quality And Protein Digestibility Of Vegetable Creams Reformulated With Microalgae Inclusion". Foods 12 (12): 2395. doi:10.3390/foods12122395.
Número del acuerdo de la subvención
EC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFuture
Program
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
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