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dc.contributor.authorLafarga, Tomás
dc.contributor.authorMayre, Erika
dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorVillaró, Silvia
dc.contributor.authorAcién Fernández, Francisco Gabriel
dc.contributor.authorCastellari, Massimo
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2019-07-29T09:52:20Z
dc.date.available2020-07-24T22:23:33Z
dc.date.issued2019-07
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10459.1/66653
dc.description.abstractThe potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked crackers and 1.0 or 2.0% for breads containing Nannochloropsis or Tetraselmis, respectively. No major differences were observed in the physicochemical properties of the end products besides an expected darker and greener colour. Microalgae incorporation led to increased phenolic content and in vitro antioxidant capacity in both matrices. For example, the total phenolic content of crackers increased from 24.6 ± 1.5 mg/100 g in the control to 32.4 ± 0.4 or 34.2 ± 1.0 mg/100 g in crackers containing Tetraselmis or Nannochloropsis, respectively. The amount of bioaccessible polyphenols after a simulated gastrointestinal digestion was also higher in microalgae-containing goods than in the controls. Sensory evaluation showed that microalgae-containing products were competitive with the controls with the added advantage of having an improved nutritional value and a "trendy" ingredient. Moreover, microalgae-containing products showed an increased emission of some volatile compounds such as p-cymene and (Z)-2-heptenal, which are responsible for fresh, citrus, terpenic, woody, and spicy or fatty, oily, and fruity odours, respectively.
dc.description.sponsorshipThis work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga (FJCI-2016-29541) and I. Aguiló-Aguayo (RYC-2016-19949) thank the Spanish Ministry of Economy, Industry, and Competitiveness. All authors thank Fundación Cajamar (Almería, Spain) for kindly providing with the microalgal biomass.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.lwt.2019.108439
dc.relation.ispartofLwt-Food Science And Technology, 2019, vol. 115, article 108439, p. 1-9
dc.rightscc-by-nc-nd (c) Elsevier, 2019
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subjectCrackers
dc.subjectNannochloropsis
dc.subjectTetraselmis
dc.subject.classificationAliments funcionals
dc.subject.classificationPa
dc.subject.classificationMicroalgues
dc.subject.otherFunctional foods
dc.subject.otherBread
dc.subject.otherMicroalgae
dc.titlePotential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2019-07-29T09:52:21Z
dc.identifier.idgrec028805
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2019.108439


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cc-by-nc-nd (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2019