Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Astaxanthin is a high-value carotenoid currently being produced by chemical synthesis and by extraction from the biomass of the microalga Haematococcus pluvialis. Other microalgae, such as Chlorella zofingiensis, have the potential for being used as sources of astaxanthin. The differences between the synthetic and the microalgae derived astaxanthin are notorious: not only their production and price but also their uses and bioactivity. Microalgae derived astaxanthin is being used as a pigment in food and feed or aquafeed production and also in cosmetic and pharmaceutical products. Several health-promoting properties have been attributed to astaxanthin, and these were summarized in the current review paper. Most of these properties are attributed to the high antioxidant capacity of this molecule, much higher than that of other known natural compounds. The aim of this review is to consider the main challenges and opportunities of microalgae derived products, such as astaxanthin as food. Moreover, the current study includes a bibliometric analysis that summarizes the current research trends related to astaxanthin. Moreover, the potential utilization of microalgae other than H. pluvialis as sources of astaxanthin as well as the health-promoting properties of this valuable compound will be discussed.

Section: Microalgae As Food: Current Challenges and Opportunitiesmentioning

confidence: 99%

Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food

Villaró

Ciardi

Morillas-España

et al. 2021

“…To fulfill the EFSA (European Food Safety Authority, Pama, Italy) specific guidelines for the nutrition claim “increased protein content” a product must provide a minimum of 12% of its energy from proteins (“source of protein”) and contain 30% more proteins compared to a similar product (non-enriched bread). In a recent study using cell wall disrupted Tetraselmis chui with a protein content of 50–60%, wheat flour substitution levels of 12% increased the protein content of bread sufficiently for an “increased protein content” nutrition claim [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…While low doses of addition (≤3%) only slightly impact bread quality [ 8 , 9 , 11 ], higher microalgae doses (5–10%) lead to inferior bread quality (lower volume, denser crumb, dark green colour, negative effects on taste and smell) and such effects can be quite substantial [ 3 , 13 , 14 ]. The incorporation of microalgae influences dough rheology, which results in low bread quality (reduced bread volume and increased crumb firmness) [ 13 ]. Increasing levels of wheat flour substitution can also result in sticky doughs that create difficulties in machinability due to reduced elasticity [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Qazi

Ballance

Kousoulaki

et al. 2021

Self Cite

Cell wall disrupted and dried Microchloropsis gaditana (Mg), Tetraselmis chui (Tc) and Chlorella vulgaris (Cv) microalgae biomasses, with or without ethanol pre-treatment, were added to wheat bread at a wheat flour substitution level of 12%, to enrich bread protein by 30%. Baking performance, protein quality and basic sensory properties were assessed. Compared to wheat, Mg, Tc and Cv contain higher amounts of essential amino acids and their incorporation markedly improved protein quality in the bread (DIAAS 57–66 vs 46%). The incorporation of microalgae reduced dough strength and bread volume and increased crumb firmness. This was most pronounced for Cv and Tc but could be improved by ethanol treatment. Mg gave adequate dough strength, bread volume and crumb structure without ethanol treatment. To obtain bread of acceptable smell, appearance, and colour, ethanol treatment was necessary also for Mg as it markedly reduced the unpleasant smell and intense colour of all algae breads. Ethanol treatment reduced the relative content of lysine, but no other essential amino acids. However, it also had a negative impact on in vitro protein digestibility. Our results show that Mg had the largest potential for protein fortification of bread, but further work is needed to optimize pre-processing and assess consumer acceptance.

“…Examples include the addition of other natural ingredients to improve the flavor and modify the food color, the combination of hetero- and photoautotrophic growth of wild types of microalgae (only possible for some strains) [ 14 ] and chlorophyl-deficient mutants obtained by chemical-induced mutagenesis [ 15 ]. Another approach is the extraction of the microalgae target compounds with the concomitant removal of chlorophyll [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Technological Feasibility of Couscous-Algae-Supplemented Formulae: Process Description, Nutritional Properties and In Vitro Digestibility

Khemiri

Nunes

Bessa³

et al. 2021

The aim of this work was to develop functional couscous in a traditional Tunisian manner (hand rolling), enriched in algae biomass (6% w/w). Four Chlorella vulgaris (C. vulgaris) biomasses and one mixture of C. vulgaris and two macroalgae biomasses (Ulva rigida and Fucus vesiculosus) were used. The C. vulgaris strain was subjected to random mutagenesis and different culture conditions (Allmicroalgae), resulting in different pigmentations and biochemical compositions. Couscous samples were characterized in terms of nutritional properties, oscillatory rheology properties and digestibility. All biomasses provided a significant supplementation of nutrients and excellent acceptance. The enrichment resulted in lower firmness, higher viscoelastic functions (G′ and G″) and a significant improvement in the cooking quality. Major differences between couscous samples with different microalgae were observed in protein and mineral contents, fully meeting Regulation (EC) No. 1924/2006 requirements for health claims made on foodstuffs. The amount of digested proteins was also higher in algae-containing samples. The fatty acid profile of the enriched couscous varied in a biomass-specific way, with a marked increase in linolenic acid (18:3 ω3) and a decrease in the ω6/ω3 ratio. Sensory analysis revealed that microalgae-containing products could compete with conventional goods with an added advantage, that is, having an ameliorated nutritional value using algae as a “trendy” and sustainable ingredient.