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Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

2017Artigo científico Acesso aberto
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dc.contributor.authorBatista, Ana Paula
dc.contributor.authorNiccolai, Alberto
dc.contributor.authorFradinho, Patrícia
dc.contributor.authorFragoso, Solange
dc.contributor.authorBursic, Ivana
dc.contributor.authorRodolfi, Liliana
dc.contributor.authorBiondi, Natascia
dc.contributor.authorTredici, Mario R.
dc.contributor.authorSousa, Isabel
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2018-11-26T11:52:06Z
dc.date.available2018-11-26T11:52:06Z
dc.date.issued2017
dc.description.abstractMicroalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae (Arthrospira platensis F & M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F & M-M33 and Phaeodactylum tricornutum F & M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/ w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly (p < 0.05) higher protein content compared to the control, and by sensory analysis A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher (p < 0.05) total phenolic content and in vitro antioxidant capacity compared to the control. No significant difference (p < 0.05) in in vitro digestibility between microalgae cookies and the control was foundpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAlgal Research 26 (2017) 161–171pt_PT
dc.identifier.doihttp://dx.doi.org/10.1016/j.algal.2017.07.017pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/16391
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionwww.elsevier.com/locate/algalpt_PT
dc.subjectmicroalgaept_PT
dc.subjectnovel foodspt_PT
dc.subjectdigestibilitypt_PT
dc.subjectantioxidantspt_PT
dc.subjectphenolicspt_PT
dc.titleMicroalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleAlgal Researchpt_PT
person.familyNameFradinho
person.familyNameSousa
person.familyNameRaymundo
person.givenNamePatrícia
person.givenNameIsabel
person.givenNameAnabela
person.identifier1445512
person.identifier.ciencia-idF01A-8E33-1E96
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0002-2503-9898
person.identifier.orcid0000-0001-9384-7646
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridN-3459-2013
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id35726802000
person.identifier.scopus-author-id6701317947
person.identifier.scopus-author-id55957162900
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication5cfb75f0-c9cf-4c1f-8a45-d58151d09a25
relation.isAuthorOfPublication2d9ee74a-d127-41dc-bcf6-883d9e6292d9
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery5cfb75f0-c9cf-4c1f-8a45-d58151d09a25

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