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dc.contributor.authorLafarga, Tomás
dc.contributor.authorAcién-Fernández, Francisco Gabriel
dc.contributor.authorCastellari, Massimo
dc.contributor.authorVillaró, Silvia
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherIndústries Alimentàriesca
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-12-10T15:11:47Z
dc.date.available2020-05-08T22:01:12Z
dc.date.issued2019-05-09
dc.identifier.citationLafarga, 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.ca
dc.identifier.issn0023-6438ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/585
dc.description.abstractThe 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).ca
dc.format.extent28ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofLWT - Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soupca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2019.05.037ca
dc.contributor.groupPostcollitaca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/