Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Boukid, Fatma; Comaposada, Josep; Ribas-Agustí, Albert; Castellari, Massimo

doi:10.3390/foods10112550

Cited by 6 publications

(4 citation statements)

References 37 publications

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“…In contrast, there were no significant differences ( p > 0.05) observed for the other remaining components, including pH, a w , and salt content, between CV-AN and CTRL. In this aspect, Boukid et al (2021) observed the same pattern of behavior for moisture, fat, protein, and fiber content in a similar vegetable cream [ 50 ]. NPN and AAN contents were significantly higher ( p < 0.05) in CV-AN because of the increment of total protein.…”

Section: Resultsmentioning

confidence: 87%

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Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream

Muela,

Abellán,

Bande-De León

et al. 2024

Foods

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Algae are a booming resource in the food industry due to their several health benefits. This study assesses the impact of the combined use of selected macro- and microalgae to improve the nutritional profile and the labeling of a vegetable cream by the introduction of nutrition and health claims. As macroalgae, two Ascophyllum nodosum L., one natural (An) and one smoked (AnS), were selected for their high iodine concentration and flavor notes. A new strain of Chlorella vulgaris, golden (CvG), was selected as the microalgae, which is rich in proteins and has a neutral sensorial profile (golden color and mild flavor). In this study, two vegetable creams were compared. The control (CTRL) versus one enriched with a mixture of macroalgae and microalgae (CV-AN). Sensory, physicochemical, and functional properties of both vegetable creams were evaluated. The bioactivity assessed was the effect of iodine as a health claim and antioxidant and antihypertensive properties. CV-AN vegetable cream showed significantly higher values (p < 0.05) for protein content, iodine value, and antioxidant activity, with no significant differences (p > 0.05) in antihypertensive activity or sensory panel. The incorporation of these algae resulted in a vegetable cream with a better nutritional profile and sensory acceptability comparable to the control, offering protein and iodine source claims in the labeling.

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Section: Resultsmentioning

confidence: 87%

“…Other authors who incorporated Chlorella sp. into foods, even at lower concentrations than in CV-AN, had a negative effect on taste that was reflected in the sensory panel [ 50 , 64 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream

Muela,

Abellán,

Bande-De León

et al. 2024

Foods

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“…These microalgae were used in the reformulation of a standard vegetable cream (STD). The list of ingredients and the preparation procedure of vegetable creams were previously reported [ 29 ]. In brief, 67.6% frozen vegetables (spinach, zucchini, chickpea, leek, broccoli, and chard bought from Geland, Girona, Spain), 29% mineral water, 2.9% sunflower oil, and 0.5% salt (purchased from a local supermarket) were used to prepare the standard vegetable cream formulation (STD).…”

Section: Methodsmentioning

confidence: 99%

Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Prandi

Boukid

Walle³

et al. 2023

Foods

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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.

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“…Currently, many of these products are present on the global market. New and unconventional food, such as vegetable creams (with higher protein content), are becoming very popular thanks to the increased demand for healthy products, and some new recipes meet the criteria to be labeled as ‘high‐protein content’ following the current European Union (EU) legislation 90 . Unfortunately, commercial companies do not clarify the used microalgae species and, in most cases, the label only describes the microalgae genus.…”

Section: Biotechnological Applicationsmentioning

confidence: 99%

Current challenges of microalgae applications: exploiting the potential of non‐conventional microalgae species

Occhipinti,

Russo,

Foti

et al. 2023

J Sci Food Agric

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The intensified attention to health, the growth of an elderly population, the changing lifestyles, and the medical discoveries have increased demand for natural and nutrient‐rich foods, shaping the popularity of microalgae products. Microalgae thanks to their metabolic versatility represent a promising solution for a ‘green’ economy, exploiting non‐arable land, non‐potable water, capturing carbon dioxide (CO2) and solar energy. The interest in microalgae is justified by their high content of bioactive molecules, such as amino acids, peptides, proteins, carbohydrates, polysaccharides, polyunsaturated fatty acids (as ω‐3 fatty acids), pigments (as β‐carotene, astaxanthin, fucoxanthin, phycocyanin, zeaxanthin and lutein), or mineral elements. Such molecules are of interest for human and animal nutrition, cosmetic and biofuel production, for which microalgae are potential renewable sources. Microalgae, also, represent effective biological systems for treating a variety of wastewaters and can be used as a CO2 mitigation approach, helping to combat greenhouse gases and global warming emergencies. Recently a growing interest has focused on extremophilic microalgae species, which are easier to cultivate axenically and represent good candidates for open pond cultivation. In some cases, the cultivation and/or harvesting systems are still immature, but novel techniques appear as promising solutions to overcome such barriers. This review provides an overview on the actual microalgae cultivation systems and the current state of their biotechnological applications to obtain high value compounds or ingredients. Moreover, potential and future research opportunities for environment, human and animal benefits are pointed out. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Cited by 6 publications

References 37 publications

Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream

Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream

Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Current challenges of microalgae applications: exploiting the potential of non‐conventional microalgae species

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