Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
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Author
Lafarga, Tomás
Acién-Fernández, Francisco Gabriel
Villaró, Silvia
Bobo, Gloria
Aguiló-Aguayo, Ingrid
Publication date
2019-05-09ISSN
0023-6438
Abstract
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
28
Publisher
Elsevier
Is part of
LWT - Food Science and Technology
Citation
Lafarga, Tomás, Francisco Gabriel Acién-Fernández, Massimo Castellari, Silvia Villaró, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2019. "Effect Of Microalgae Incorporation On The Physicochemical, Nutritional, And Sensorial Properties Of An Innovative Broccoli Soup". LWT 111: 167-174. Elsevier BV. doi:10.1016/j.lwt.2019.05.037.
Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ /
Program
Postcollita
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2647]
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/