Microalgae-Based Food Additives for Improved Shelf Life and Nutritional Value

Published: March 3, 2025

Language: Английский

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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Foods, Journal Year: 2023, Volume and Issue: 12(12), P. 2395 - 2395

Published: June 16, 2023

Microalgae are considered a valuable source of proteins that used to enhance the nutritional value foods. In this study, standard vegetable cream recipe was reformulated through addition single-cell ingredients from

Language: Английский

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Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae

LWT, Journal Year: 2023, Volume and Issue: 191, P. 115612 - 115612

Published: Dec. 4, 2023

Increased consumer awareness of healthier foods is driving the growth in functional bread market. In view this potential, three formulations were developed using various types flour enriched with microalgae. The multigrain breads composed lupin and rye (F–R), spelt (F–S), lupin, oats, carob (F-OC) a mixture Chlorella vulgaris (C. White C. Smooth (4:1)). All high protein low saturated fat. Response surface methodology (RSM) following central composite design (CCD) was used to evaluate effect selected technological parameters, namely water content (64.6–94.6% (w/w flours)) microalgae concentration (1.9–3.9% on color, aroma, taste, texture, overall sensory acceptance products. Only found affect bread's scores, especially higher increasing acceptance. This study allowed development optimization novel that met requirements "rich proteins" "low fats" claims.

Language: Английский

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Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives

Journal of Functional Foods, Journal Year: 2023, Volume and Issue: 109, P. 105793 - 105793

Published: Sept. 14, 2023

The health of the general population is one various factors at stake in 2020′s generation: food security, safety, nutrition, and responsible, sustainable production consumption are also part priorities governments enterprises. Under that prism, new EU legislation (Green Deal – Farm to Fork) building on top UN’s Sustainable Development Goals groundwork has brought about a revamped focus sustainability industry, emphasising reducing production's environmental impact promoting systems. Here, an integrative approach between scientific technological advancement, policymakers, consumers, society, design sustainable, functional foods presented, focusing innovation for developing bioactive-rich ingredients tackling non-communicable diseases (NCD). We critically analyse how these findings fit within policy frameworks UN under common goal achieving global security growth.

Language: Английский

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Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta

Foods, Journal Year: 2023, Volume and Issue: 12(16), P. 3039 - 3039

Published: Aug. 13, 2023

Algae contain high-quality proteins, dietary fiber, minerals, and phenolic compounds, making them promising alternative ingredients. Since pasta is consumed worldwide, it can be an effective vehicle for incorporating algae. This study compares the nutritional antioxidant composition of whole-wheat without with enrichment algae mixture (containing Himanthalia elongata Spirulina) ascertains influence cooking procedure on their features. Spirulina H. were also analyzed in parallel comparison purposes. Macronutrients, chlorides salt, total free amino acid profiles, properties (total content ferric reducing power) using AOAC, Mohr’s, high performance liquid chromatography fluorescence detection, spectrophotometric methods, respectively. The results show a significant increase fat (70.4%), protein (29.7%), ash (26.5%), (except serine, tryptophan, isoleucine, threonine) contents raw algae-enriched pasta. activity was higher (4.15 versus 3.68 g ferrous sulfate eq./g dw, respectively). After cooking, protein, acids stable Thus, excellent ingredient food applications health benefits.

Language: Английский

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Emerging trends in algae farming on non-arable lands for resource reclamation, recycling, and mitigation of climate change-driven food security challenges

Reviews in Environmental Science and Bio/Technology, Journal Year: 2024, Volume and Issue: 23(3), P. 869 - 896

Published: Aug. 7, 2024

Language: Английский

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Recovery of lipids and carotenoids from Dunaliella salina microalgae using deep eutectic solvents

Algal Research, Journal Year: 2022, Volume and Issue: 69, P. 102940 - 102940

Published: Dec. 10, 2022

Language: Английский

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Effects of using microalgae in poultry diets on the production and quality of meat and eggs: a review

British Poultry Science, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 17

Published: Jan. 15, 2025

1. This review was conducted to examine the nutritional composition of microalgae and their effects as a feed ingredient in poultry diets, delving into influence on production quality meat eggs. Data collection focused peer-reviewed scientific articles, with no limitation temporal horizon.2. Regarding composition, collected papers indicated that certain species have rich approximately 50% biomass composed proteins. They contain high concentration EPA DHA, important fatty acids are found low concentrations conventional feedstuffs, presence carotenoids such beta-carotene.3. Incorporating diet can improve performance variables, mortality, live weight conversion rate. It promotes benefits egg quality, reduced cholesterol, increased intensified colour higher carotenoids.

Language: Английский

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Nutritional and functional microalgae for human health

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 219 - 234

Published: Jan. 1, 2025

Language: Английский

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Antioxidants from microalgae for nutritional applications

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 113 - 129

Published: Jan. 1, 2025

Language: Английский

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