Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii

Aganduk, Adella Anding; Matanjun, Patricia; Tan, Tek Song; Khor, Ban-Hock

doi:10.1007/s10811-023-03022-y

Cited by 6 publications

(2 citation statements)

References 29 publications

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“…The samples included the plants' upper parts, such as leaves and stems. Both will be analyzed to evaluate proximate compositions such as moisture, crude lipid, ash, crude fiber, and crude proteins, according to Aganduk et al (2023). Meanwhile, the acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents were evaluated according to the methodology described by Van Soest et al (2020).…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Nutrient Value and In Vitro Digestibility of Pennisetum purpureum cv. Mott under Varying Gamma Irradiation Doses in Acidic Soil

Putra,

Gopar,

Surachman

et al. 2024

Trop. Anim. Sci. J.

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Section: Chemical Composition Analysismentioning

confidence: 99%

Nutrient Value and In Vitro Digestibility of Pennisetum purpureum cv. Mott under Varying Gamma Irradiation Doses in Acidic Soil

Putra,

Gopar,

Surachman

et al. 2024

Trop. Anim. Sci. J.

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“…Despite this, many products demonstrated improved nutritional profiles, such as increased protein content, antioxidants, essential amino acids, and beneficial fatty acids. Additionally, sausage, turkey burgers, yogurt, cheese, ice cream, and various snacks also displayed altered nutritional and sensory properties with algae incorporation (Aganduk et al., 2023; Batista et al., 2019; Durmaz et al., 2020; Oliveira et al., 2022). Algal biomass integration into dairy is promising, elevating nutrition and lactic microflora growth (Pehlivan et al., 2023).…”

Section: Commercial Food Applicationsmentioning

confidence: 99%

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications

Karabulut,

Purkiewicz,

Goksen

2024

Comp Rev Food Sci Food Safe

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The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae‐derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost‐effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.

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Biochemical, Techno-Functional and Sensory Properties of Food Prepared with Algae

Kong

2024

Environmental Science and Engineering

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Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii

Cited by 6 publications

References 29 publications

Nutrient Value and In Vitro Digestibility of Pennisetum purpureum cv. Mott under Varying Gamma Irradiation Doses in Acidic Soil

Nutrient Value and In Vitro Digestibility of Pennisetum purpureum cv. Mott under Varying Gamma Irradiation Doses in Acidic Soil

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications

Biochemical, Techno-Functional and Sensory Properties of Food Prepared with Algae

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