<i>In Vitro</i>Digestibility of Different Commercial Edible Algae Products

Machů, Ludmila; Mišurcová, Ladislava; Samek, Dušan; Hrabě, Jan; Fišera, Miroslav

doi:10.1080/10498850.2012.721873

Cited by 16 publications

(13 citation statements)

References 25 publications

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“…The in vitro digestibility provides useful information concerning the nutrient bioavailability of a specific product (Boisen and Fernández, 1997). Only few studies focus on the in vitro digestibility of microalgae (Mišurcovà et al, 2010;Tibbetts et al, 2012;Machů et al, 2014). In this study, fermentation did not improve digestibility, except for W + S and W + S + LAB8014 broths ( Table 5).…”

Section: Nutritional Composition and In Vitro Digestibility Of Lyophimentioning

confidence: 64%

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

et al. 2020

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The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL −1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L −1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L −1 , respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.

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Section: Nutritional Composition and In Vitro Digestibility Of Lyophimentioning

confidence: 64%

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

et al. 2020

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“…The in vitro digestibility analysis reproduces the chemical-enzymatic attack that occurs in the proximal tract of the monogastric digestive system through a double enzymatic incubation with pepsin and pancreatin 52 . Most of the literature on algae digestibility focuses on seaweeds 66–68 and only few studies deal with microalgae 69,70 . This is the first work, to our knowledge, on in vitro digestibility of cyanobacteria-enriched “crostini”.…”

Section: Resultsmentioning

confidence: 99%

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Niccolai

Venturi

Galli

et al. 2019

Sci Rep

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The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a “source of protein”. Six and ten percent A. platensis “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional features.

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“…Different studies have reported in vitro digestibility of red seaweeds ranging between 2 and 90 % (Cian et al 2014;Galland-Irmouli et al 1999;Machu et al 2014;Marrion et al 2005;Misurcova et al 2010;Wong and Cheung 2001). In studies where brown and green seaweeds have been examined, their protein digestibility has mostly been shown to be lower than for the red ones (Misurcova et al 2010;Wong and Cheung 2001).…”

Section: In Vitro Digestibility and Bioaccessibility Of Proteinsmentioning

confidence: 96%

Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)

et al. 2015

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In VitroDigestibility of Different Commercial Edible Algae Products

Cited by 16 publications

References 25 publications

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Heat treatment increases the protein bioaccessibility in the red seaweed dulse (Palmaria palmata), but not in the brown seaweed winged kelp (Alaria esculenta)

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