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Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet
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Orientador(es)
Resumo(s)
Three Chlorella vulgaris biomasses, smooth Chlorella, honey Chlorella and white Chlorella were used at a per-
centage of 3 % in vegetable purees (10 % zucchini and 10 % carrots), enriched in protein (22 % lentil protein
concentrate) and 0.8 % of xanthan gum. Their nutritional, in vitro digestibility, physicochemical, rheological and
3D-printability properties were determined. Sample with white Chlorella showed significantly higher antioxidant
capacity than the control, with FRAP value of 100.62 and DPPH of 20.72 μmol Trolox/100 g puree. Purees
containing C. vulgaris can be claimed to be a source of iron since they provide >15 % of the Nutrient Reference
Value (NRV) for this essential mineral (2.39–2.36 mg/100 g). Total digestibility was high (90.9–92.6 %) for all
the samples whereas the highest protein digestibility values were observed for purees with smooth Chlorella (46
%). Smooth Chlorella showed very noticeable color differences compared to control (ΔE values >20). All the
purees showed a shear thinning behavior and a weak gel structure (tan δ 0.206–0.212), which made them
suitable for dysphagia diet and also for being successfully printed in 3D.
Descrição
Palavras-chave
Microalgae nutrition Dysphagia foods 3D printing texture
Contexto Educativo
Citação
Giura, Larisa, et al. «Printable Formulations of Protein and Chlorella Vulgaris Enriched Vegetable Puree for Dysphagia Diet». Algal Research, vol. 79, abril de 2024, p. 103447. https://doi.org/10.1016/j.algal.2024.103447
Editora
Elsevier