Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

Khemiri, Sheyma; Khélifi, Nadia; Nunes, Maria Cristiana; Ferreira, Alice; Gouveia, Luísa; Smaali, Issam; Raymundo, Anabela

doi:10.1016/j.algal.2020.101998

Cited by 77 publications

(53 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Breads enriched with C. sorokiniana were characterised by low luminosity and a deep green colour [ 40 ]. Similarly, other authors observed a decrease in bread luminosity and an increase in green and yellow colour when two other microalgae were used as the species, observing differences that are due to both species and level of addition [ 41 ]. Changes in dough and bread colour are due to the presence of pigments (mainly chlorophyll) in microalgal biomass.…”

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 81%

“…In order to minimize production cost, instead of refined protein, the industry tries to promote the use of algal biomass as a whole in powder form and not as a protein isolate. The use of these powders was reported to alter sensory characteristics of the bread such as colour, aroma and flavour as well as texture [ 40 , 41 ]. Breads enriched with C. sorokiniana were characterised by low luminosity and a deep green colour [ 40 ].…”

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 99%

“…In their study, Khemiri, Khelifi, Nunes, Ferreira, Gouveia, Smaali and Raymundo [ 41 ] evaluated the effect of the incorporation of two different microalgae ( Nannochloropsis gaditana L2 and Chlamydomonas sp. EL5) on the dough properties.…”

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 99%

See 2 more Smart Citations

High Protein Substitutes for Gluten in Gluten-Free Bread

Skendi

Παπαγεωργίου

Varzakas³

2021

Foods

View full text Add to dashboard Cite

Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

show abstract

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 81%

Section: Sea Microorganisms- and Insect-based Proteinsmentioning

confidence: 99%

See 1 more Smart Citation

High Protein Substitutes for Gluten in Gluten-Free Bread

Skendi

Παπαγεωργίου

Varzakas³

2021

Foods

View full text Add to dashboard Cite

show abstract

“…Still, microalgae-containing foods were considered safe, nutritious, and sustainable, and the purchase intention of microalgal products was found to be highly influenced by the knowledge that consumers had about this valuable raw material [19]. Microalgae-containing products such as breadsticks [20], soups [3], bread [21], pasta [22], and powdered milk-shakes [23] showed a comparable acceptance to that of the same products formulated without microalgae. Other non-conventional foods showed high acceptance in other European countries previously [24].…”

Section: Introductionmentioning

confidence: 99%

Consumer Attitudes towards Microalgae Production and Microalgae-Based Agricultural Products: The Cases of Almería (Spain) and Livorno (Italy)

Lafarga

Pieroni²,

D’Imporzano

et al. 2021

ChemEngineering

View full text Add to dashboard Cite

The production of microalgal biomass and products derived thereof for a wide variety of applications is a hot research topic, with the number of facilities being built and products and biologically active molecules launched into the market increasing every year. The aim of the current study was to identify the attitudes of citizens in Almería (Spain) and Livorno (Italy) towards the construction of a microalgae production plant and a biorefinery in their cities and also their opinions about the microalgae-based products that could be produced. Overall, in Almería (Spain), a NIMBY (not in my back yard) attitude towards the construction of a microalgal production facility and especially towards a microalgal biorefinery was observed, despite the strong microalgal industry in the region and the higher knowledge of citizens about microalgae. In both locations, but especially in Livorno (Italy), microalgae-based biostimulants, biofertilisers, and aquafeeds were well accepted. Proximity was the main factor affecting the acceptance of a microalgae producing facility. Consumer knowledge about microalgal biotechnology and the health and environmental benefits of this valuable raw material are scarce, and opinions are based on drivers other than knowledge. After gaining more knowledge about microalgal biorefineries, most of the responses in Almería (47%) and Livorno (61%) were more positive.

show abstract

“…Nannochloropsis is successfully used as feed in aquaculture due to the high content of long-chain PUFAs, especially eicosapentaenoic acid [ 40 ]. Nannochloropsis gaditana is a promising marine microalga species for its role in the food web due to its calcium content [ 44 ] and its ability to accumulate large amounts of the high-value n-3 fatty acid EPA during nitrogen starvation [ 45 , 46 ]. The aim of this study was to improve the nutritional quality of farmed salmon meat by enhancing the levels of long-chain PUFAs, such as EPA, and vitamin D 3 by using a natural source like the microalga Nannochloropsis gaditana (NG), prepared by spray drying and concentrating NG cultivated under controlled conditions.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Enhancement of Farmed Salmon Meat via Non-GMO Nannochloropsis Gaditana: Eicosapentaenoic Acid (EPA, 20:5 n-3), Docosapentaenoic Acid (DPA, 22:5 n-3) and Vitamin D3 for Human Health

et al. 2020

View full text Add to dashboard Cite

Omega-3 long-chain polyunsaturated fatty acids (n-3 LC PUFAs) and vitamin D3 are essential components of human nutrition. A regular human diet is highly deficient in n-3 LC PUFAs. Fish like salmon are highly recommended in the human diet as they are a major source of high-value n-3 LC PUFAs and vitamin D3. The levels of these nutrients have been decreasing over the last few years in farmed salmon, whose production urgently needs sustainable sources of these nutrients. The microalga Nannochloropsis gaditana (NG) is known for its naturally high potential for the production of eicosapentaenoic (EPA, 20:5 n-3) fatty acid. A commercial diet for Atlantic salmon was supplemented with 1% and 10% of spray-dried NG grown under controlled conditions for a high EPA content. Salmon were harvested on day 49, following which, boneless and skinless salmon meat was recovered from fish and analyzed for the fatty acid profile, total fat, and vitamin D3. Vitamin D3, EPA, and docosapentaenoic fatty acid (DPA, 22:5 n-3) levels were significantly increased (p < 0.05) by supplementing the basal diet with 10% NG, thus, NG represents a novel, functional, natural ingredient and a sustainable source of n-3 LC-PUFAs that can raise the levels of healthy fats and vitamin D3 in farmed salmon meat.

show abstract

Microalgae biomass as an additional ingredient of gluten-free bread: Dough rheology, texture quality and nutritional properties

Cited by 77 publications

References 42 publications

High Protein Substitutes for Gluten in Gluten-Free Bread

High Protein Substitutes for Gluten in Gluten-Free Bread

Consumer Attitudes towards Microalgae Production and Microalgae-Based Agricultural Products: The Cases of Almería (Spain) and Livorno (Italy)

Nutritional Enhancement of Farmed Salmon Meat via Non-GMO Nannochloropsis Gaditana: Eicosapentaenoic Acid (EPA, 20:5 n-3), Docosapentaenoic Acid (DPA, 22:5 n-3) and Vitamin D3 for Human Health

Contact Info

Product

Resources

About