Functional biscuits with PUFA‐ω3 from <i>Isochrysis galbana</i>

Gouveia, Luísa; Coutinho, Carla P.; Mendonça, Emanuel; Batista, Ana Paula; Sousa, Isabel; Bandarra, Narcisa M.; Raymundo, Anabela

doi:10.1002/jsfa.3166

Cited by 121 publications

(80 citation statements)

References 22 publications

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“…3). Similar results were reported in previous studies carried out with the incorporation of flaxseeds in chikkis (Chetana and Yella Reddy 2011) and for microalgae biomass incorporated cookies 2008). Microalgae biomass addition exceeding 2 % increased the chikkis green color which results in negative a* values (Fig.…”

Section: Color Evaluationsupporting

confidence: 90%

“…These results confirmed the importance of microalgae incorporation in traditional foods as a way to enrich the nutritional value by bioactive molecules. Gouveia et al 2008 reported almost Beneficial changes achieved by increasing polyunsaturated fatty acids in chikkis are susceptible to the oxidation. PUFAs, in particular, were easily attacked by free radicals that react with their double bonds and yield products such as short-chain aldehydes, forming objectionable off-flavor compounds (Frankel 1998).…”

Section: Texture Analysismentioning

confidence: 99%

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Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

et al. 2014

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The present study evaluates the oxidative stability in chikkis enriched with omega 3 fatty acids using natural antioxidant from Rosmarinus officinalis. The best condition for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) was established, and the antioxidant activity was demonstrated based on inhibition of DPPH free radical formation. Nannochloropsis oculata and Isochrysis galbana are rich sources of Eicosapentanoic acid (EPA) and Docosahexaenoic acid (DHA). Biomass of these microalgae were incorporated in chikkis as omega 3 fatty acid source. Effects of addition of natural and synthetic antioxidants (BHA) on oxidative stability of chikkis were analyzed for storage period of 2 months. Evaluation of peroxide value (PV) and fatty acid profile showed that the process of oxidation slowed down. Natural antioxidant was found to be more effective when compared to synthetic antioxidant (BHA). Omega-3 PUFA levels (EPA+DHA) of 75 and 240 mg/ 100 g chikkis were observed if enriched with 1 and 3 % Nannochloropsis oculata biomass respectively. Similarly, Omega-3 PUFA levels (EPA+DHA) of 102 and 320 mg/ 100 g chikkis were observed if enriched with 1 and 3 % Isochrysis galbana biomass respectively. The effects of microalgae and antioxidant incorporation on the chikkis showed that color values remained stable during storage period of 2 months with no significant change (P<0.05) in texture. Sensory evaluation revealed that up to 3 % microalgal biomass incorporation was positively classified and accepted.

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Section: Color Evaluationsupporting

confidence: 90%

Section: Texture Analysismentioning

confidence: 99%

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

et al. 2014

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“…However, utilization of single-cell organisms (Gouveia et al, 2008) and transgenic plants (VenegasCaleró n, Syanova, & Napier, 2010) for EPA + DHA production seems to be a promising alternative. Supplementation of the animals' diet with fish products (EPA + DHA) is more efficient than linseed products (ALA) for increasing EPA + DHA content in foods; however, organoleptic properties may be compromised in this case (Moghadasian, 2008).…”

Section: Enrichment Of Foods With Epa and Dhamentioning

confidence: 98%

“…The examples comprise spaghetti enriched by adding an integrator containing EPA and DHA in a microencapsulated form to commercial semolina (Iafelice et al, 2008) or biscuits enriched with microalgal biomass of Isochrysis galbana (Gouveia et al, 2008).…”

Section: Enrichment Of Foods With Epa and Dhamentioning

confidence: 99%

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Komprda

2012

Journal of Functional Foods

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PPAR SREBP Cholesterol Functional foods A B S T R A C T The present review summarizes the underlying biochemical and molecular mechanisms that can explain cardioprotective effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and their competition with arachidonic acid as a substrate of cyclooxygenase COX-2 and lipoxygenase 5-LOX, and modulation of the signaling pathways of the transcription factors peroxisome proliferator-activated receptor (PPAR), sterol-response element binding protein (SREBP) and nuclear factor jB (NF-jB). Consequences, namely decreased production of pro-inflammatory eicosanoids and cytokines, stimulation of b-oxidation, inhibition of fatty acid synthesis and down-regulation of the genes coding for enzymes of cholesterol synthesis and uptake are reviewed. Factors influencing responses of an organism to EPA/DHA intake are discussed and these include species, sex, dose and time interval of administration. Examples of food enrichment with EPA + DHA are presented under consideration of a low efficiency of conversion of a-linolenic acid to EPA (DHA).

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“…Sudha et al (2007) studied the influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuits quality, showing that fibres could be used for enriching the fibre contents of biscuits. The incorporation of vegetable fibre from different sources (Piteira et al 2006) and of Chlorella vulgaris (Gouveia et al 2007) and Isochrysis galbana microalgae biomass (Gouveia et al 2008) was tested in biscuits similar to those used in this work.…”

Section: Introductionmentioning

confidence: 99%

Developing consumer acceptable biscuits enriched with Psyllium fibre

Fradinho

Nunes²,

Raymundo

2014

J Food Sci Technol

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Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit's formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48-52 %) and Psyllium (3-9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

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Functional biscuits with PUFA‐ω3 from Isochrysis galbana

Cited by 121 publications

References 22 publications

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review

Developing consumer acceptable biscuits enriched with Psyllium fibre

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