Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
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Author
Prandi, Barbara
Van De Walle, Simon
Cutroneo, Sara
Van Royen, Geert
Sforza, Stefano
Tedeschi, Tullia
Publication date
2023-06-16ISSN
2304-8158
Abstract
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.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
13
Publisher
MDPI
Is part of
Foods
Citation
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.
Grant agreement number
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
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2802]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/