EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

El-Hameed, Mahmoud K. Abd; El-Maatti, S. M. Abou; El-Saidy, S.M.; Ahmed, Somaya

doi:10.21608/zjar.2018.49852

Cited by 7 publications

(4 citation statements)

References 19 publications

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“…Our in-house Spirulina’s composition was in range with Spirulina powder used by Tańska et al [ 30 ] for preparation of corn extrudates which contained 60.7% protein, 7.2% fat, 15.2% carbohydrates and 7.9% ash. Spirulina platensis cultivated in our lab was found superior over the culture used by El-Hameed et al [ 31 ] for spaghetti preparation; it also contained similar range of nutrient composition (53.92% crude protein, 6.67% total lipids, 18.10% carbohydrates and 13.11% ash).…”

Section: Resultssupporting

confidence: 53%

“…Vatsala and Sudesh [ 41 ] have reported the value of γ-linolenic, palmitic and stearic acid in the range of 0.70–2.10%, 40.48–42.00% and 17.00–18.40% of total fatty acids upon enrichment of noodles with 2%, 4% and 6% Spirulina biomass. El-Hameed et al [ 31 ] have also reported that the increase in concentration of Spirulina platensis from 0.5–2% led to increase of fatty acids (palmitic, margaric, stearic, oleic and γ-linolenic acid) in spaghetti. To the best of the knowledge of authors, this is the first report of GLA and DHA content in raw and cooked Spirulina enriched pasta products.…”

Section: Resultsmentioning

confidence: 99%

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Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Koli

Rudra

Bhowmik

et al. 2022

Foods

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In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as “liked very much” and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner.

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Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 99%

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Koli

Rudra

Bhowmik

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Our results support and agree with a previous report by Abd El-Hameed et al [ 63 ], which demonstrated that adding Spirulina platensis ( Arthrospira fusiformis ) to raw and cooked spaghetti leads to an increase of five fatty acids including palmitic acid, and stearic acid. They also observed that the fatty acid profile of spaghetti prepared with the incorporation of Spirulina platensis has a higher resistance to the thermal treatment applied during the cooking [ 63 ]. The main constituents of volatile compounds in hot extract were acetic acid (43.33%), and oxalic acid (47.98%).…”

Section: Discussionsupporting

confidence: 94%

Volatile Compounds, Fatty Acids Constituents, and Antimicrobial Activity of Cultured Spirulina (Arthrospira fusiformis) Isolated from Lake Mariout in Egypt

Hamad

El-Baky

Sharaf

et al. 2023

The Scientific World Journal

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In this study, Arthrospira fusiformis previously isolated from Lake Mariout (Alexandria, Egypt) was cultivated in the laboratory using a medium for pharmaceutical grade Arthrospira, named as Amara and Steinbüchel medium. Hot water extract of the Egyptian Spirulina was prepared by autoclaving dried biomass in distilled water at 121°C for 15 min. This algal water extract was analyzed by GC-MS to evaluate its volatile compounds and fatty acids composition. The antimicrobial activity of phycobiliprotein extract from Arthrospira fusiformis using phosphate buffer was evaluated against thirteen microbial strains (two Gram-positive bacteria, eight Gram-negative bacteria, one yeast, and two filamentous fungi). The major components of fatty acids in the hot extract of Egyptian A. fusiformis were hexadecanoic acid (palmitic acid, 55.19%) and octadecanoic acid (stearic acid, 27.14%). The main constituents of its volatile compounds were acetic acid (43.33%) and oxalic acid (47.98%). The most potent antimicrobial effect of phycobiliprotein extract was obtained against two Gram-negative bacteria Salmonella typhi and Proteus vulgaris, filamentous fungus Aspergillus niger, and the pathogenic yeast Candida albicans (all of which showed MIC values of 58.1 μg/ml). Escherichia coli and Salmonella typhimurium come second in their susceptibility to the phycobiliprotein extract from Arthrospira fusiformis and Serratia marcescens and Aspergillus flavus are the least in susceptibility, with MIC values of 116.2 and 232.5 μg/ml, respectively, while phycobiliprotein extract has no antibacterial effect on methicillin-resistant as well as susceptible Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Shigella sonnei. These findings confirmed the nutritional value of Egyptian A. fusiformis isolated from Lake Mariout and suggest the potential use of this strain as an ingredient in the cooking of some foods to increase the level of stearic acid and palmitic acid. Moreover, its effective antibacterial activities against some important and highly resistant to antibiotics bacterial pathogens in addition to its antifungal effects recommend the therapeutic use of its biomass.

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“…Wheat flour pasta represents a staple food product in many countries mainly to its food characteristics, like convenience, palatability, nutritional quality, relative non-perishable capacity, and affordable cost (Kaur et al, 2017;El-Hameed et al, 2018). Commonly hard wheat (Triticum turgidum L. var.…”

Section: Introductionmentioning

confidence: 99%

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

Aldo. Iván,

Erika. Sireni,

Emilio

et al. 2023

Emir J Food Agric

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The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way to solve this problem. Arthrospira platensis, microalgae nutritionally rich in bioactive compounds, has been used to develop hard wheat pasta (semolina) to improve its nutritional value and provide antioxidant properties, but there is scarce information about the effect of adding A. platensis in a soft wheat pasta with egg on these parameters. Given that, this work aimed to assess the effect of adding A. platensis at 1, 5, and 10% in a soft wheat pasta added with egg on the nutritional value. Besides, the total phenolic content (TPC), antioxidant capacity (by FRAP and ABTS), and the spectrophotometric estimation of chlorophylls a + b as well as total carotenoids content were determined after and before cooking. The results showed that adding A. platensis at 5% was enough to increase raw pasta's nutritional value, especially protein by 19.27%, TPC by 3.88%, antioxidant capacity by 48.54%, and 66.09% for ABTS and FRAP respectively, as well as chlorophyll a + b (5.89 mg/100g) and total carotenoids (1.31 mg/100g). After the cooking process losses of 7.40, 16.81 and 0.51% were evidenced for TPC, ABTS and FRAP assays, however, remained 10.63, 62.37 and 70.65% higher than the cooked control. Furthermore, increases of 92.19 and 54.96% for chlorophyll a+b and total carotenoids were evidenced. The addition of A. platensis to pasta represents a way to improve the nutritional value regarding protein content, increase antioxidant capacity, and the content of chlorophylls and carotenoids, without statistically significant modifications in the caloric content. Keywords: Antioxidant, Arthrospira platensis, Carotenoids, Chlorophylls, Functional Food, Pasta.

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EFFECT OF ADDING Spirulina platensis IN PASTA PRODUCTS (SPAGHETTI)

Cited by 7 publications

References 19 publications

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Volatile Compounds, Fatty Acids Constituents, and Antimicrobial Activity of Cultured Spirulina (Arthrospira fusiformis) Isolated from Lake Mariout in Egypt

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

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