Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread

Detalhes bibliográficos
Autor(a) principal: Nunes, M.Cristiana
Data de Publicação: 2020
Outros Autores: Graça, Carla, Vlaisavljevic, Sanja, Tenreiro, Ana, Sousa, Isabel, Raymundo, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/19227
Resumo: The aim of this study is to investigate the potential of the addition of a microalgal biomass to improve nutritional quality of bread. Microalgae contain a substantial amount of nutrients that are naturally encapsulated within cells, namely proteins, polysaccharides, polyunsaturated fatty acids and pigments (chlorophylls and carotenoids), which are capable of resisting harsh conditions during food processing. However, the cell wall integrity may significantly limit nutrient availability, and microalgal cell disruption is potentially required as a pretreatment. A suspension of a fresh Chlorella vulgaris biomass (0.88 g/L) was disrupted in a high-pressure homogenizer at 340 MPa using 1 and 4 passages. The impact of the cell disruption method was evaluated in terms of the reduction in the number of intact cells and average colony diameter of the remaining cells using flow cytometry and microscopy. Since cell disruption promotes the release of intracellular products, it can impart structural modifications to doughs and breads. Therefore, doughs and breads were prepared with the fresh C. vulgaris biomass (1.0 g of Cv/ 100 g of flour+Cv), the disrupted biomass, or a commercial powder. Doughs were characterized in terms of texture and oscillatory rheology. The texture and colour of breads were also evaluated. Cell wall disruption affected the colour and texture of the breads, resulting in breads with a higher firmness. Furthermore, bioactivity was evaluated, and the reducing power of the bread extracts obtained using the ferric ion reducing antioxidant power assay showed that cell disruption positively modulated the antioxidant capacity
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spelling Microalgal cell disruption: effect on the bioactivity and rheology of wheat breadmicroalgal pretreatmentChlorella vulgarisoscillatory teststextureantioxidant capacityThe aim of this study is to investigate the potential of the addition of a microalgal biomass to improve nutritional quality of bread. Microalgae contain a substantial amount of nutrients that are naturally encapsulated within cells, namely proteins, polysaccharides, polyunsaturated fatty acids and pigments (chlorophylls and carotenoids), which are capable of resisting harsh conditions during food processing. However, the cell wall integrity may significantly limit nutrient availability, and microalgal cell disruption is potentially required as a pretreatment. A suspension of a fresh Chlorella vulgaris biomass (0.88 g/L) was disrupted in a high-pressure homogenizer at 340 MPa using 1 and 4 passages. The impact of the cell disruption method was evaluated in terms of the reduction in the number of intact cells and average colony diameter of the remaining cells using flow cytometry and microscopy. Since cell disruption promotes the release of intracellular products, it can impart structural modifications to doughs and breads. Therefore, doughs and breads were prepared with the fresh C. vulgaris biomass (1.0 g of Cv/ 100 g of flour+Cv), the disrupted biomass, or a commercial powder. Doughs were characterized in terms of texture and oscillatory rheology. The texture and colour of breads were also evaluated. Cell wall disruption affected the colour and texture of the breads, resulting in breads with a higher firmness. Furthermore, bioactivity was evaluated, and the reducing power of the bread extracts obtained using the ferric ion reducing antioxidant power assay showed that cell disruption positively modulated the antioxidant capacityElsevierRepositório da Universidade de LisboaNunes, M.CristianaGraça, CarlaVlaisavljevic, SanjaTenreiro, AnaSousa, IsabelRaymundo, Anabela2020-01-06T15:08:51Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/19227engAlgal Research 45 (2020) 101749https://doi.org/10.1016/j.algal.2019.101749info: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:RCAAP2023-03-06T14:48:44Zoai:www.repository.utl.pt:10400.5/19227Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:04:09.214491Repositório 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 Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
title Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
spellingShingle Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
Nunes, M.Cristiana
microalgal pretreatment
Chlorella vulgaris
oscillatory tests
texture
antioxidant capacity
title_short Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
title_full Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
title_fullStr Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
title_full_unstemmed Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
title_sort Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
author Nunes, M.Cristiana
author_facet Nunes, M.Cristiana
Graça, Carla
Vlaisavljevic, Sanja
Tenreiro, Ana
Sousa, Isabel
Raymundo, Anabela
author_role author
author2 Graça, Carla
Vlaisavljevic, Sanja
Tenreiro, Ana
Sousa, Isabel
Raymundo, Anabela
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Nunes, M.Cristiana
Graça, Carla
Vlaisavljevic, Sanja
Tenreiro, Ana
Sousa, Isabel
Raymundo, Anabela
dc.subject.por.fl_str_mv microalgal pretreatment
Chlorella vulgaris
oscillatory tests
texture
antioxidant capacity
topic microalgal pretreatment
Chlorella vulgaris
oscillatory tests
texture
antioxidant capacity
description The aim of this study is to investigate the potential of the addition of a microalgal biomass to improve nutritional quality of bread. Microalgae contain a substantial amount of nutrients that are naturally encapsulated within cells, namely proteins, polysaccharides, polyunsaturated fatty acids and pigments (chlorophylls and carotenoids), which are capable of resisting harsh conditions during food processing. However, the cell wall integrity may significantly limit nutrient availability, and microalgal cell disruption is potentially required as a pretreatment. A suspension of a fresh Chlorella vulgaris biomass (0.88 g/L) was disrupted in a high-pressure homogenizer at 340 MPa using 1 and 4 passages. The impact of the cell disruption method was evaluated in terms of the reduction in the number of intact cells and average colony diameter of the remaining cells using flow cytometry and microscopy. Since cell disruption promotes the release of intracellular products, it can impart structural modifications to doughs and breads. Therefore, doughs and breads were prepared with the fresh C. vulgaris biomass (1.0 g of Cv/ 100 g of flour+Cv), the disrupted biomass, or a commercial powder. Doughs were characterized in terms of texture and oscillatory rheology. The texture and colour of breads were also evaluated. Cell wall disruption affected the colour and texture of the breads, resulting in breads with a higher firmness. Furthermore, bioactivity was evaluated, and the reducing power of the bread extracts obtained using the ferric ion reducing antioxidant power assay showed that cell disruption positively modulated the antioxidant capacity
publishDate 2020
dc.date.none.fl_str_mv 2020-01-06T15:08:51Z
2020
2020-01-01T00:00:00Z
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/10400.5/19227
url http://hdl.handle.net/10400.5/19227
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Algal Research 45 (2020) 101749
https://doi.org/10.1016/j.algal.2019.101749
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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