Microalgal cell disruption: effect on the bioactivity and rheology of wheat bread
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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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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 |
dc.format.none.fl_str_mv |
application/pdf |
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 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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1799131133146824704 |