Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation

Montevecchi, Giuseppe; Santunione, Giulia; Licciardello, Fabio; Köker, Ömer; Masino, Francesca; Antonelli, Andrea

doi:10.1016/j.foodres.2022.111357

Cited by 11 publications

(13 citation statements)

References 24 publications

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“…In a recent report, addition of Spirulina at 2% w/w levels enhanced the essential amino acid content of wheat flour bread as compared to plain wheat breads without affecting the texture and physico-chemical properties. 45 Similarly, the enhancement of the nutritional quality of foods, specifically micronutrients such as iron and selenium at lower levels of incorporation (1.5% to 2%) of Spirulina , has been reported in previous studies. 46…”

Section: Resultssupporting

confidence: 56%

“…Food & Function affecting the texture and physico-chemical properties. 45 Similarly, the enhancement of the nutritional quality of foods, specifically micronutrients such as iron and selenium at lower levels of incorporation (1.5% to 2%) of Spirulina, has been reported in previous studies. 46 The fatty acid profile of Spirulina food products matched the characteristics of marker fatty acids observed for chikki and multigrain products reported previously.…”

Section: Papersupporting

confidence: 56%

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Arthrospira platensis (Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Kumar

Das

et al. 2023

Food Funct.

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Section: Resultssupporting

confidence: 56%

Section: Papersupporting

confidence: 56%

Arthrospira platensis (Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Kumar

Das

et al. 2023

Food Funct.

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“…Hydrolysis occurs when water is added to a covalent peptide bond, leading to the release of individual amino acids [ 52 ]. The complete hydrolysis of proteins to amino acids can occur under high temperatures and acidic conditions [ 53 ]. In a neutral pH environment, hydrolysis occurs more slowly and may lead to the formation of peptides and some free amino acids depending on the intensity of the heat treatment.…”

Section: Discussionmentioning

confidence: 99%

“…However, the L-tyrosine obtained in this study was greater than some previous findings claiming that Arthrospira sp. contained between 0.186 and 0.160 g of L-tyrosine per 100 g of dried biomass [ 52 , 53 ]. L-tyrosine content can differ between different algal species and depend on various environmental factors, including temperature, light, nutrients, extraction techniques, and processing.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Melanin Production by Streptomyces antibioticus NRRL B-1701 Using Arthrospira (Spirulina) platensis Residues Hydrolysates as Low-Cost L-tyrosine Supplement

Kraseasintra

Sensupa

Mahanil

et al. 2023

BioTech

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Melanin is a functional pigment that is used in various products. It can be produced by Streptomyces antibioticus NRRL B-1701 when supplemented with L-tyrosine. Arthrospira (Spirulina) platensis is a cyanobacterium with high protein content, including the protein phycocyanin (PC). During PC’s extraction, biomass residues are generated, and these residues still contain various amino acids, especially L-tyrosine, which can be used as a low-cost supplement for melanin production. Thus, this study employed a hydrolysate of A. platensis biomass residue for L-tyrosine substitution. The effects of two drying methods, namely, lyophilization and dying via a hot air oven, on the proximate composition and content of L-tyrosine in the biomass residue were evaluated. The highest L-tyrosine (0.268 g L-tyrosine/100 g dried biomass) concentration was obtained from a hot-air-oven-dried biomass residue hydrolysate (HAO-DBRH). The HAO-DBRH was then used as a low-cost L-tyrosine supplement for maximizing melanin production, which was optimized by the response surface methodology (RSM) through central composite design (CCD). Using the RSM–CCD, the maximum level of melanin production achieved was 0.24 g/L, which is approximately four times higher than it was before optimization. This result suggests that A. platensis residue hydrolysate could be an economically feasible and low-cost alternative source of L-tyrosine for the production of melanin.

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“…(Acquah et al, 2020). Moreover, the quality of protein of many microalgae species, as measured by PDCAAS, seems to be more than pulses like lentils, chickpeas, beans and peas (Nosworthy et al, 2017). Hence, due to the excellent amino acid scores or essential amino acid profiles of microalgae protein, enhancing digestibility of protein is crucial for the improvement of microalgae protein quality and commercial and nutritional profiles (Wang et al, 2021).…”

Section: Composition and Nutritional Quality Of Algal Proteinmentioning

confidence: 99%

Review on microalgae protein and its current and future utilisation in the food industry

Bhatnagar

Gururani

Singh

et al. 2023

Int J of Food Sci Tech

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SummaryMicroalgae, the photosynthetic microorganisms, open novel commercial opportunities for developing new products because of their abundance in protein, carbohydrates, pigments, vitamins and minerals. These microorganisms possess several advantages such as rapid growth, minimal land and water requirements and adaptability to various environmental conditions. As concerns arise regarding the ability of animal and plant‐based sources to meet future protein demands, researchers have turned their attention to microalgae like Spirulina and Chlorella for various applications. Microalgae typically contain around 30% protein and in case of few cyanobacteria it can reach up to 55%–60%, surpassing the protein content of conventional sources. Numerous studies have investigated the utilisation of algal biomass to enhance the protein content of a wide range of food products, including cookies, bread, yoghurt, snacks, dairy alternatives and soups. This comprehensive review aims to provide a systematic exploration of microalgae protein and its current and future utilisation in the food industry.

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Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation

Cited by 11 publications

References 24 publications

Arthrospira platensis (Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Arthrospira platensis (Spirulina) fortified functional foods ameliorate iron and protein malnutrition by improving growth and modulating oxidative stress and gut microbiota in rats

Optimization of Melanin Production by Streptomyces antibioticus NRRL B-1701 Using Arthrospira (Spirulina) platensis Residues Hydrolysates as Low-Cost L-tyrosine Supplement

Review on microalgae protein and its current and future utilisation in the food industry

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