Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.

Bread Fermentation Functional Food Microalgae Spirulina

Journal

Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288

Informations de publication

Date de publication:
19 12 2019
Historique:
received: 21 06 2019
accepted: 26 10 2019
entrez: 21 12 2019
pubmed: 21 12 2019
medline: 12 11 2020
Statut: epublish

Résumé

The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of "crostini", a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 "crostini" doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 "crostini" showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, "crostini" incorporated with 6% and 10% biomass can be claimed to be a "source of protein". Six and ten percent A. platensis "crostini" also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 "crostini" and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional features.

Identifiants

DOI: 10.1038/s41598-019-55840-1 PMID: 31857609 PMC: PMC6923427
pubmed: 31857609
doi: 10.1038/s41598-019-55840-1
pii: 10.1038/s41598-019-55840-1
pmc: PMC6923427
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

19433

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Auteurs

Alberto Niccolai (A)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

Manuel Venturi (M)

FoodMicroTeam S.r.l, Florence, Italy. manuel@foodmicroteam.it.

Viola Galli (V)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

Niccolò Pini (N)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

Liliana Rodolfi (L)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.
Fotosintetica & Microbiologica S.r.l, Florence, Italy.

Natascia Biondi (N)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

Massimo D'Ottavio (M)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

Ana Paula Batista (AP)

LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal.

Anabela Raymundo (A)

LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal.

Lisa Granchi (L)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

Mario R Tredici (MR)

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments › Pain › Development of new microalgae-based sourdough...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Development of new microalgae-based sourdough...
questionsmedicales.fr › Aliments et boissons › Aliments › Aliment fonctionnel › Development of new microalgae-based sourdough...
questionsmedicales.fr › Stades d'organismes › Plancton › Phytoplancton › Microalgues › Development of new microalgae-based sourdough...
questionsmedicales.fr › Bactéries › Spirulina › Development of new microalgae-based sourdough...