Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis chui, and Na...

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Autores principales:	Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	viscosity color nutritional labeling spirulina Chlorella Tetraselmis Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/063a05bfee834308a3db156a929f89f1
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spelling	oai:doaj.org-article:063a05bfee834308a3db156a929f89f12021-11-25T17:32:31ZDevelopment of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species10.3390/foods101125502304-8158https://doaj.org/article/063a05bfee834308a3db156a929f89f12021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2550https://doaj.org/toc/2304-8158The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from <i>Arthrospira</i><i>platensis</i> (spirulina), <i>Chlorella vulgaris</i>, <i>Tetraselmis chui</i>, and <i>Nannochloropsis oceanica</i> were incorporated at two levels of addition (1.5% and 3.0%) to a standard vegetable cream (STD). Effects of incorporation were assessed in terms of physicochemical and rheological attributes as well as nutritional labeling facts. Creams formulated with 3% <i>A. platensis</i>, <i>N. oceanica</i>, or <i>T. chui</i> showed strong color differences (6 < ΔE < 12) compared to STD; creams formulated with 1.5% <i>A. platensis</i>, <i>T. chui</i>, or <i>N. oceanica</i> showed perceptible differences (3 < ΔE < 6); and those made with <i>C. vulgaris</i> at 1.5 and 3% exhibited small differences (ΔE < 2). Moisture content, water activity, pH, syneresis, and °Brix did not show significant changes. Adding microalgae increased Bostwick consistency and decreased the consistency coefficient (K) except in creams made with <i>A. platensis</i>, which showed comparable values to STD. Principal component analysis indicated that creams made with 1.5% <i>C. vulgaris</i> were the most similar to STD considering all evaluated parameters. Estimation of the nutritional labeling facts showed that the four formulations could be labeled as having “high protein content” following the present EU legislation.Fatma BoukidJosep ComaposadaAlbert Ribas-AgustíMassimo CastellariMDPI AGarticleviscositycolornutritional labelingspirulinaChlorellaTetraselmisChemical technologyTP1-1185ENFoods, Vol 10, Iss 2550, p 2550 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	viscosity color nutritional labeling spirulina Chlorella Tetraselmis Chemical technology TP1-1185
spellingShingle	viscosity color nutritional labeling spirulina Chlorella Tetraselmis Chemical technology TP1-1185 Fatma Boukid Josep Comaposada Albert Ribas-Agustí Massimo Castellari Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
description	The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from <i>Arthrospira</i><i>platensis</i> (spirulina), <i>Chlorella vulgaris</i>, <i>Tetraselmis chui</i>, and <i>Nannochloropsis oceanica</i> were incorporated at two levels of addition (1.5% and 3.0%) to a standard vegetable cream (STD). Effects of incorporation were assessed in terms of physicochemical and rheological attributes as well as nutritional labeling facts. Creams formulated with 3% <i>A. platensis</i>, <i>N. oceanica</i>, or <i>T. chui</i> showed strong color differences (6 < ΔE < 12) compared to STD; creams formulated with 1.5% <i>A. platensis</i>, <i>T. chui</i>, or <i>N. oceanica</i> showed perceptible differences (3 < ΔE < 6); and those made with <i>C. vulgaris</i> at 1.5 and 3% exhibited small differences (ΔE < 2). Moisture content, water activity, pH, syneresis, and °Brix did not show significant changes. Adding microalgae increased Bostwick consistency and decreased the consistency coefficient (K) except in creams made with <i>A. platensis</i>, which showed comparable values to STD. Principal component analysis indicated that creams made with 1.5% <i>C. vulgaris</i> were the most similar to STD considering all evaluated parameters. Estimation of the nutritional labeling facts showed that the four formulations could be labeled as having “high protein content” following the present EU legislation.
format	article
author	Fatma Boukid Josep Comaposada Albert Ribas-Agustí Massimo Castellari
author_facet	Fatma Boukid Josep Comaposada Albert Ribas-Agustí Massimo Castellari
author_sort	Fatma Boukid
title	Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
title_short	Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
title_full	Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
title_fullStr	Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
title_full_unstemmed	Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
title_sort	development of high-protein vegetable creams by using single-cell ingredients from some microalgae species
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/063a05bfee834308a3db156a929f89f1
work_keys_str_mv	AT fatmaboukid developmentofhighproteinvegetablecreamsbyusingsinglecellingredientsfromsomemicroalgaespecies AT josepcomaposada developmentofhighproteinvegetablecreamsbyusingsinglecellingredientsfromsomemicroalgaespecies AT albertribasagusti developmentofhighproteinvegetablecreamsbyusingsinglecellingredientsfromsomemicroalgaespecies AT massimocastellari developmentofhighproteinvegetablecreamsbyusingsinglecellingredientsfromsomemicroalgaespecies
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Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

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