Disruptive potential of microalgae proteins: Shaping the future of the food industry

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100318 - 100318

Published: Feb. 12, 2024

The world population is expected to reach 9.8 billion by 2050 according a report the United Nations. global demand for alternative proteins from different sources, such as microalgae, mycoproteins, insects, cell-based, cultured meat, meat substitutes, dairy alternatives, and fungi-based proteins, projected USD 290 2035. Due their similar characteristics, offered at relatively more affordable cost than animal plant-based are experiencing significant demand. In recent years, industrial production of microalgal biomass has received attention due its rich content quality lipids, fatty acids, pigments, whose products commercial interest in field food technology engineering. Microalgae can be grown easily open closed systems high-value products. Spirulina Chlorella have outstanding ability accumulate protein already been used products, feed, nutraceuticals, pharmaceuticals. Here, we review current literature, including new insights into patent landscape about algal wholistically quality, culture conditions, recovery, potential applications uses, discuss find sources needs.

Language: Английский

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Novel food ingredients: Evaluation of commercial processing conditions on nutritional and technological properties of edible cricket (Acheta domesticus) and its derived parts

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: 92, P. 103589 - 103589

Published: Feb. 1, 2024

Language: Английский

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Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: 17(12), P. 5199 - 5207

Published: May 22, 2024

Abstract Edible insect powder is a new ingredient that can be used to create innovative functional and nutritional properties in food products. However, adding bakery goods could impact the dough’s technological sensory attributes. This study aims investigate possible alterations dough enriched with examine texture of salty snacks produced using 3D printer. The doughs were prepared varying quantities two types edible powders. stiff flow showed pseudoplastic behaviour fit well power-law equation. Viscosity pseudoplasticity increased proportion concentration, strongest effect observed for L. migratoria . linear viscoelastic exhibited G′ values exceeding G″ values, both moduli concentration. A. displayed greater elastic contribution (lower tan δ) compared diaperinus , which correlates lower printability demonstrated rise breaking force as concentration corresponding profile control 4.6% sample. Moreover, addition heightened crispiness.

Language: Английский

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Snacking insects? A global market investigation

Food and Humanity, Journal Year: 2024, Volume and Issue: 3, P. 100403 - 100403

Published: Sept. 12, 2024

Language: Английский

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Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity

Foods, Journal Year: 2023, Volume and Issue: 12(7), P. 1525 - 1525

Published: April 4, 2023

The extrusion process may influence the nutritional profiles of carbohydrate-rich food ingredients, including glycemic index (GI) and antioxidant capacity. This study aimed to evaluate profile extruded purple sweet potato (EPSP) substituted with kidney bean flour (KBF) (0, 30, 40%). These foods were further characterized by their proximate composition, resistant starch, polyphenols, GI, capacities. 40% KBF substitution enhanced protein fiber contents EPSP up 8% 6%, respectively. Moreover, it also revealed that had a low-GI category (53.1), while 0 30% levels high-GI category, i.e., 77.4 74.7, However, processing reduced anthocyanin content capacity containing 48% 19%, There was significant relationship between GI values proteins, fats, fibers (p < 0.05). insignificant effect starch phenol on value recorded due low concentrations those components. could ameliorate protein, fiber, but not for other innovative processes preserving might improve product quality.

Language: Английский

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Nutritious Corn Extrudates with Added Andean Lupin and Pecan Nut: Physicochemical, Textural, Nutraceutical and Sensory Properties

LWT, Journal Year: 2025, Volume and Issue: 218, P. 117489 - 117489

Published: Feb. 1, 2025

Language: Английский

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Twin‐screw extrusion retains industrial hemp byproduct (hemp flakes) functionality

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(2)

Published: Feb. 1, 2025

Abstract Consumer recognition of the health benefits industrial hemp cannabidiol (CBD) products has increased its value to consumers. Consequently, there is a need explore byproducts improve sustainability and foster circular economy. Extrusion processing was conducted with formulations made flakes , byproduct CBD oil extraction based on corn flour 5%, 10%, 15% replacement using laboratory‐scale conical twin‐screw extruder. The impacts formulation, barrel temperature, screw speed extrudates were evaluated. Cannabichromene (CBC), cannabinol (CBN), cannabidiolic acid (CBDA), cannabigerol (CBG), determined high‐performance liquid chromatography before postextrusion. Antioxidant potential (total polyphenol content [TPC] 1,1‐diphenyl‐1‐picrylhydrazyl radical scavenging assay [DPPH]) ferric‐reducing antioxidant (FRAP) similarly. Increasing in formula reduced pasting properties significantly ( p ≤ 0.05). Expansion ratio (ER) showed significant linear effects amount 0.05) die temperature 0.05), while 10% recorded highest ER 3.24 generally TPC, DPPH, FRAP, cannabinoids compared raw formulas. Low speeds medium temperatures displayed high retention antioxidants. might have allowed adequate shearing, mixing, an extended high‐pressure exposure leading release bound polyphenols, antioxidants, cannabinoids. Some extrusion parameters can maintain antioxidants transforming them into puffed food products. These findings directly affect industry, providing valuable insights for practical application. Practical Application cooking remains one most economical methods valorizing agricultural byproducts. This work developed applicable industry making quality It could apply snacks, breakfast cereals, animal feed, others desirable consumer retained functionality improving wellness.

Language: Английский

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Fatty Acid Enrichment of Corn Extrudates with Hemp Seeds

Molecules, Journal Year: 2025, Volume and Issue: 30(6), P. 1390 - 1390

Published: March 20, 2025

Hemp seeds (HSs) are a rich source of essential fatty acids, proteins, and antioxidant compounds, making them an attractive ingredient for the food industry. This work studies viability enriching corn extrudates with hemp seeds, specifically to improve their acid profile phenolic content, thereby enhancing nutritional value snack. Extrudate formulations different concentrations HSs (up 12.5%) were evaluated, physicochemical, textural, properties resulting products analyzed. The results showed that increasing HS concentration improved lipid products, raising content unsaturated acids 75.6% in snack fortified 12.5% lowering proportion saturated acids. may reduce risk cardiovascular diseases compared extrudates. total snacks capacity also increased linearly increase formulation. A reduction specific mechanical energy during extrusion was observed, attributed higher fat which facilitates lubrication process. At physicochemical level, HS-enriched improvements texture. These softer, reducing hardness while maintaining crunchiness. They even more stable due lower water content. fortification provides consumers healthier option, appealing crunchy texture visual appearance regardless some changes color attributes.

Language: Английский

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Modulation of Snack Foods: An Approach to Overcome Hidden Hunger in Children

Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 112777 - 112777

Published: March 1, 2025

Language: Английский

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Techno‐Functional Biochemical Analysis and Food Applications of Edible Mushroom Powder

Journal of Food Biochemistry, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

The edible mushroom powder has an essential role in sustainable food technology and innovation, therefore, it is considered a multifaceted functional ingredient. Edible mushrooms are rich proteins, fibers, vitamins, bioactive compounds like polysaccharides antioxidants, making them valuable for product innovation. Mushroom enhances texture, stability, nutritional value, aligning with consumer preferences nutritious eco‐friendly alternatives. present review highlights the of improving health attributes sensory qualities products, providing comprehensive overview its benefits, processing methods, applications industry. By incorporating powder, technologists can develop health‐oriented products that meet demands modern consumers seeking dietary diversity sustainability. This manuscript emphasizes powder’s utility development, promising significant advancements solutions.

Language: Английский

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