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

Detalhes bibliográficos
Autor(a) principal: Niccolai, Alberto
Data de Publicação: 2019
Outros Autores: Venturi, Manuel, Galli, Viola, Pini, Niccoló, Rodolfi, Liliana, Biondi, Natascia, D'Ottavio, Massimo, Batista, Ana Paula, Raymundo, Anabela, Granchi, Lisa, Tredici, Mario R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/19221
Resumo: 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
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spelling Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) additionspirulinabakery productnutritional propertiesfunctional propertiessourdoughThe 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 featuresNature Publishing GroupRepositório da Universidade de LisboaNiccolai, AlbertoVenturi, ManuelGalli, ViolaPini, NiccolóRodolfi, LilianaBiondi, NatasciaD'Ottavio, MassimoBatista, Ana PaulaRaymundo, AnabelaGranchi, LisaTredici, Mario R.2020-01-06T14:31:59Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/19221engScientific Reports, (2019) 9:19433https://doi.org/10.1038/s41598-019-55840-1info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:48:43Zoai:www.repository.utl.pt:10400.5/19221Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:04:08.861341Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
title Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
spellingShingle Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
Niccolai, Alberto
spirulina
bakery product
nutritional properties
functional properties
sourdough
title_short Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
title_full Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
title_fullStr Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
title_full_unstemmed Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
title_sort Development of new microalgae-based sourdough "crostini": functional aspects of Arthrospira platensis (spirulina) addition
author Niccolai, Alberto
author_facet Niccolai, Alberto
Venturi, Manuel
Galli, Viola
Pini, Niccoló
Rodolfi, Liliana
Biondi, Natascia
D'Ottavio, Massimo
Batista, Ana Paula
Raymundo, Anabela
Granchi, Lisa
Tredici, Mario R.
author_role author
author2 Venturi, Manuel
Galli, Viola
Pini, Niccoló
Rodolfi, Liliana
Biondi, Natascia
D'Ottavio, Massimo
Batista, Ana Paula
Raymundo, Anabela
Granchi, Lisa
Tredici, Mario R.
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Niccolai, Alberto
Venturi, Manuel
Galli, Viola
Pini, Niccoló
Rodolfi, Liliana
Biondi, Natascia
D'Ottavio, Massimo
Batista, Ana Paula
Raymundo, Anabela
Granchi, Lisa
Tredici, Mario R.
dc.subject.por.fl_str_mv spirulina
bakery product
nutritional properties
functional properties
sourdough
topic spirulina
bakery product
nutritional properties
functional properties
sourdough
description 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
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
2020-01-06T14:31:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/19221
url http://hdl.handle.net/10400.5/19221
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Scientific Reports, (2019) 9:19433
https://doi.org/10.1038/s41598-019-55840-1
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Nature Publishing Group
publisher.none.fl_str_mv Nature Publishing Group
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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