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dc.contributor.authorLafarga, Tomás
dc.contributor.authorMayre, Erika
dc.contributor.authorEcheverria, Gemma
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorVillaró, Silvia
dc.contributor.authorAcién-Fernández, Francisco Gabriel
dc.contributor.authorCastellari, Massimo
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2020-06-15T09:29:21Z
dc.date.available2022-03-24T12:00:22Z
dc.date.issued2019-07-24
dc.identifier.citationLafarga, Tomás, Erika Mayre, Gemma Echeverria, Inmaculada Viñas, Silvia Villaró, Francisco Gabriel Acién-Fernández, Massimo Castellari, and Ingrid Aguiló-Aguayo. 2019. "Potential Of The Microalgae Nannochloropsis And Tetraselmis For Being Used As Innovative Ingredients In Baked Goods". LWT 115: 108439. doi:10.1016/j.lwt.2019.108439.ca
dc.identifier.issn0023-6438ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/849
dc.description.abstractThe potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked crackers and 1.0 or 2.0% for breads containing Nannochloropsis or Tetraselmis, respectively. No major differences were observed in the physicochemical properties of the end products besides an expected darker and greener colour. Microalgae incorporation led to increased phenolic content and in vitro antioxidant capacity in both matrices. For example, the total phenolic content of crackers increased from 24.6 ± 1.5 mg/100 g in the control to 32.4 ± 0.4 or 34.2 ± 1.0 mg/100 g in crackers containing Tetraselmis or Nannochloropsis, respectively. The amount of bioaccessible polyphenols after a simulated gastrointestinal digestion was also higher in microalgae-containing goods than in the controls. Sensory evaluation showed that microalgae-containing products were competitive with the controls with the added advantage of having an improved nutritional value and a “trendy” ingredient. Moreover, microalgae-containing products showed an increased emission of some volatile compounds such as p-cymene and (Z)-2-heptenal, which are responsible for fresh, citrus, terpenic, woody, and spicy or fatty, oily, and fruity odours, respectively.ca
dc.format.extent22ca
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.titlePotential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goodsca
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/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de Promoción del Talento y su Empleabilidad/RYC-2016-1994/ES/ /ca
dc.subject.udc63ca
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2019.108439ca
dc.contributor.groupPostcollitaca


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