Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

BACKGROUND: Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. RESULTS: The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5–2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. CONCLUSION: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright © 2010 Society of Chemical Industry     

Feeding microalgae at a high level to finishing heifers increases the long‐chain n‐3 fatty acid composition of beef with only small effects on the sensory quality

The aim of the study was to determine the effect of feeding a low and high level of microalgae (MA, high in C22:6n‐3) on the fatty acid (FA) composition and sensory attributes of beef. Thirty Charolais cross Limousin/Friesian heifers were fed one of the three diets (n = 10 per treatment): Control (no MA), low MA (LMA; inclusion rate of 15 g kg^?1) or high MA (HMA; inclusion rate of 30 g kg^?1) for 95 days before slaughter. Heifers fed HMA had a higher (P < 0.05) content of C20:5n‐3: eicosapentaenoic acid (EPA) and C22:6n‐3: docosahexaenoic acid (DHA) in the longissimus thoracis muscle than those receiving the Control (mean values for EPA of 0.5, 0.92, 1.20 and DHA of 0.31, 0.89 and 1.05 % of total FA for Control, LMA and HMA, respectively), and a lower n‐3 to n‐6 ratio (2.9, 1.9 and 1.6 in Control, LMA and HMA, respectively; P < 0.001). Steaks from animals fed either of the MA diets had a marginally higher (P < 0.05) ‘seaweedy flavour’ that was positively correlated with muscle C22:6n‐3 concentration. Steaks from animals fed HMA were rated as being higher (P < 0.05) in tenderness and had a lower (P < 0.05) shear force than those from Control fed animals. It is concluded that feeding microalgae at high levels can beneficially improve the health attributes of beef with only a few effects on sensory quality.     

Nutrient Composition of Chlorella spp. and Monodus subterraneus Cultured in a Bubble Column Bioreactor

The nutritional composition of two marine microalgae, Chlorella spp. and Monodus subterraneus, cultured in an outdoor bubble column photobioreactor used in batch mode was analyzed. Nutrients are reported at different microalgal growth phases. The proximate composition (moisture, crude protein, available carbohydrates and saponifiable oil), fatty acid and carotenoids at different growth stages were determined. On average, the biomass contained high amounts of protein in the two analyzed microalgae for all growth stages. Chlorella spp. biomass contained α-linolenic acid as predominant fatty acid, while M. subterraneus biomass was rich in palmitic and eicosapentaenoic fatty acids, which reached a maximum EPA productivity at the exponential growth phase (65.0 mg· L^?1·day^?1). For both microalgae, carotenoid content was strongly influenced by the growth phase. Chlorella spp. biomass was found to be good sources of lutein and β-carotene, while M. subterraneus biomass exhibited high amounts of neoxanthin and β-carotene. A high carotenoid productivity was obtained for this microalgae at the stationary growth phase, with 19.4 mg·L^?1·day^?1. The results of this study clearly demonstrated the relevance of microalgae for potential use in functional foods, justifying their commercial production.     

Application of common wheat bran for the industrial production of high‐fibre pasta

The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole‐grain durum wheat flour, produced under identical conditions and with commercially available whole‐grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25–30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole‐grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole‐grain durum. Simultaneously, the products had very good sensory quality.     

Nutritional composition and sensory attributes of Alaskan flatfishes compared to plaice (Pleuronectes platessa)

Proximate composition, fatty acids profiles and other nutritional values were evaluated for fillets of Limanda aspera (yellowfin sole), Lepidopsetta bilineata (southern rock sole) and Lepidopsetta polyxystra (northern rock sole) and compared to North Sea plaice (Pleuronectes platessa). Additional information is given on the composition of fillets from arrowtooth flounder (Atheresthes stomias). Plaice (0.8% lipid) and Alaska soles (1.0–1.2% lipid) can be classified as lean species, resulting in low 0.3–0.5 g ∑EPA+DHA/100 g muscle, although the fatty acid profiles of the extracted lipids were characterised by high amount of n‐3 fatty acids (33.2–47.3%). Arrowtooth flounder belong to the medium‐fat species (4.3%). Taurine was the most prevalent free amino acid; mean values ranging between 221 mg100 g^?1 and 247 mg100 g^?1 wet weight. The selenium content varied between 130 and 310 μg kg^?1 ww. Sensory attributes of Southern and Northern rock sole were comparable to plaice.     

Azorean macroalgae (Petalonia binghamiae,Halopteris scoparia and Osmundea pinnatifida) bioprospection: a study of fatty acid profiles and bioactivity

The Azorean macroalgae Petalonia binghamiae, Halopteris scoparia and Osmundea pinnatifida are undervalued and require further study regarding their potential use as food. These three seaweed species had low fat contents, and their fatty acid (FA) profiles were characterised by a high proportion of saturated FA (SFA) in the case of O. pinnatifida and similar weights of SFA and polyunsaturated FA (PUFA) in the other two species. Within the PUFAs, the ω3 PUFAs were the most prominent in O. pinnatifida and P. binghamiae, yielding ω3/ω6 ratios that were higher than one. Eicosapentaenoic acid (EPA, 20:5 ω3) was the most important ω3 PUFA (10–14%). Regarding the other bioactive compounds, the polyphenols were found to reach non-negligible levels (140–220 mg/100 g dw). Significant antioxidant activity was detected. Ethanolic extracts of H. scoparia and aqueous extracts of P. binghamiae showed cyclooxygenase-2 (COX-2) inhibitory capacities between 40% and 79%, indicating anti-inflammatory activity.     

Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta

The present study aims to explore the feasibility for utilization of semolina from Triticum aestivum and Triticum dicoccum in place of Triticum durum semolina in pasta processing. Pasta samples were prepared from the above mentioned wheat semolina with and without additives (ascorbic acid, dry gluten powder, hydroxy propyl methyl cellulose, and glycerol mono stearate) using lab scale extruder. Pasta samples were evaluated for pasting, protein profiles, cooking, texture, color, sensory, and microstructure parameters. The results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9 °C) but the highest peak viscosity (1,053 BU). The T. aestivum pasta had a cream color (b = 15.69) while the T. dicoccum pasta was brownish (b = 11.91, a = 5.89). The cooking loss was more in the case of T. aestivum pasta (8.20%) compared with T. durum (6.90%) and T. dicoccum (7.12%) samples. Texture studies indicated that T. aestivum pasta had the least ratings on shear value (1.80 N) and overall sensory score of 6.21 N whereas shear value of 2.42 N and sensory scores of 6.89 after T. dicoccum pasta was comparable with that of T. durum pasta (2.46 N and 7.19 N). Scanning electron micrograph studies supported this. It was observed from the results obtained from gel filtration chromatograph that protein subunits play an important role in deciding pasta-making quality of different wheat species. The study also indicated that pasta quality of T. aestivum and T. dicoccum could be improved with unique combination of additives.     

Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs

In many Western countries, the average intake of the health beneficial omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is below the recommended level, raising interest in food enrichment with n-3 LC-PUFA. To that end, the impact of feed supplementation with EPA rich autotrophic microalgal biomass on n-3 L-PUFA enrichment of eggs was studied. Hens were divided in three groups receiving different diets for 28 days: a standard diet (C) for laying hens, (C) supplemented with 5.0% spray dried Nannochloropsis gaditana, and (C) to which 10.0% of these microalgae were added. Microalgal EPA was hardly accumulated in yolk lipids, but preferentially converted to DHA and deposited in yolk phospholipids. The efficiency of deposition of microalgal n-3 LC-PUFA to eggs was rather low. Switching back to standard feed ensured that the n-3 LC-PUFA level obtained in enriched eggs decreased back to that of the control eggs. Moreover, the colour of egg yolk shifted from yellow to more orange-red, which is presumably due to transfer of microalgal carotenoids to egg yolk. Thus, the use of autotrophic microalgae as supplement for standard feed offers an alternative to current sources for the production of DHA enriched eggs.     

Impact of feed supplementation with different omega-3 rich microalgae species on enrichment of eggs of laying hens

Four different omega-3 rich autotrophic microalgae, Phaeodactylum tricornutum, Nannochloropsis oculata, Isochrysis galbana and Chlorella fusca, were supplemented to the diet of laying hens in order to increase the level of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) in egg yolk. The microalgae were supplemented in two doses: 125 mg and 250 mg extra n-3 PUFA per 100 g feed. Supplementing these microalgae resulted in increased but different n-3 LC-PUFA levels in egg yolk, mainly docosahexaenoic acid enrichment. Only supplementation of Chlorella gave rise to mainly α-linolenic acid enrichment. The highest efficiency of n-3 LC-PUFA enrichment was obtained by supplementation of Phaeodactylum and Isochrysis. Furthermore, yolk colour shifted from yellow to a more intense red colour with supplementation of Phaeodactylum, Nannochloropsis and Isochrysis, due to transfer of carotenoids from microalgae to eggs.     

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

The objective of this study was to evaluate the effect of the incorporation of spirulina on technological and nutritional quality of dried pasta. Wheat flour was substituted by spirulina biomass at three levels: 5, 10 and 20 g/100 g, and a sample without spirulina biomass was made as control. The technological quality was analyzed in terms of cooking properties and texture profile, while pasta surface was observed by confocal microscopy. In addition, protein content, in vitro protein digestibility, phenolic compound content and in vitro antioxidant activity were the major bio-functional characteristics measured. An in vitro starch digestion was performed in order to estimate the glycemic index. Only pasta with 20 g of spirulina / 100 g of flour did slightly modify technological quality parameters; microstructure studies revealed the impact of spirulina addition, resulting in a more heterogeneous surface. The glycemic index was not affected by the addition of spirulina. The incorporation of spirulina resulted in an increase of protein content; however, protein digestibility was reduced as microalgae content increased. Pasta with spirulina exhibited high phenolic compounds content and antioxidant activity compared to control pasta, which could be used to enhance the nutritional profile of the product.     

Fatty acid composition of several wild microalgae and cyanobacteria, with a focus on eicosapentaenoic, docosahexaenoic and α-linolenic acids for eventual dietary uses

A total of 13 species of microalgae and 14 strains of cyanobacteria, collected directly in the Portuguese coast and lagoons, were characterized for their fatty acid contents, focusing on two with a market potential — i.e. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); and another already with alternative (yet somehow more expensive) natural sources — i.e. α-linolenic (ALA) acid. The purpose of this work was their eventual inclusion as additives in food or feed. ALA was the most abundant PUFA in Nannochloropsis sp. (0.616 ± 0.081 mg_FA.L_culture^{− 1}.d^{− 1}), and EPA in Phaeodactylum tricornutum (0.148 ± 0.013 mg_FA.L_culture^{− 1}.d^{− 1}); Pavlova lutheri was particularly rich in EPA (0.290 ± 0.005 mg_FA.L_culture^{− 1}.d^{− 1}) and DHA (0.140 ± 0.037 mg_FA.L_culture^{− 1}.d^{− 1}). Despite several previous reports on similar topics and encompassing some of our microalgal species, the wild nature of our strains accounts for the novelty of this work — in addition to the characterization of a few wild cyanobacteria. Eustigmatophyceae class was the best producer of ALA, while Prymnesiophyceae was the best for EPA and ALA. Nodularia harveyana exhibited the highest ALA level (0.611 ± 0.022 mg_FA.L_culture^{− 1}.d^{− 1}) and Gloeothece sp. was highest in EPA (0.030 ± 0.004 mg_FA.L_culture^{− 1}.d^{− 1}).     

Fatty acids distribution in different tissues of wild and reared Seriola dumerili

In this study, we compared the lipid and fatty acids content, between cultured and wild Seriola dumerili, in different edible portions. Results showed that cultured fish contained a higher level of lipids than wild fish. The fatty acids profiles revealed that, among all the split‐fish side, palmitic (C16:0) and oleic (C18:1n‐9) acid were the principal saturated and monounsaturated fatty acids, in cultured and wild S. dumerili. On the other hand, wild S. dumerili contained a higher level of saturated (38.12 ± 0.54% vs. 33.66 ± 0.15% in cultured fish), monounsaturated (33.13 ± 1.07% vs. 26.49 ± 0.17%), n‐3 polyunsaturated fatty acids (PUFA) (23.90 ± 1.02% vs. 19.77 ± 0.51%) particularly docosahexaenoic acid (DHA) (18.83 ± 0.48% vs. 11.77 ± 0.42%). However, the cultured fish showed a higher level of n‐6 PUFA due principally to the higher value of linoleic acid (C18:2n‐6). In fact, changes in fatty acids content between anatomical areas marked differences in the muscle quality of wild and cultured S. dumerili. According to this study, both groups of wild and farmed S. dumerili have nutritional benefits for human health. Cultured fish were characterised by higher hypocholesterolaemic and hypercholesterolaemic fatty acids ratio for all samples studied and a lower n‐3/n‐6 ratio due to the abundance of n‐3 PUFA particularly DHA in wild fish.     

Inclusion of microalgae in the caprine diet improves nutritional profile of milk and its Camembert cheese

The experiment was carried out to investigate the effects of supplementation with microalgae (Schizochytrium sp.) on the nutritional characteristics of milk and Camembert cheese from dairy goats. The yield and composition of milk and cheese and the sensory quality of cheese were not affected by the supplementation. As the level of supplementation increased, the concentration of docosahexaenoic acid and total n-3 fatty acids increased, whereas the ratio of n-6/n-3 and total saturated fatty acids decreased in the milk and cheese. In conclusion, supplemented goats, especially goats that received 35 g/head/day produced milk and cheese with better fatty acid composition for human consumption, without affecting the production and composition.     

Monthly variation of total lipid and fatty acid contents of Atlantic bonito,Sarda sarda (Bloch, 1793) of Black Sea

This study represents significant monthly variations of total lipid and fatty acid composition of muscle and liver tissue of Black Sea bonito (P < 0.05). Average total lipids of bonito muscle and liver were 8.4% and 25.1%, respectively, and the highest polyunsaturated fatty acid (PUFA) was observed in September and March as 52.9% and 46.6%, respectively. Bonito muscle was found to contain good amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in a range of 252.0–1169.1 mg/100 g and 712.1–3324.1 g/100 g, respectively. Higher levels were found in liver at 3323.3 mg/100 g for EPA and 6996.5 mg/100 g for DHA. Although 25–100 g edible muscle is necessary to reach 1 g per day of EPA+DHA requirement for a healthy diet, only 9.8–87.9 g of bonito liver is enough to cover the recommended daily amount for these fatty acids. The results indicate that bonito livers constitute a rich and underexploited source of PUFAs.     

EPA微藻油及EPA的功能研究进展

二十碳五烯酸（EPA）是一种重要的多不饱和脂肪酸,与二十二碳六烯酸（DHA）一样,都是Omega-3长链脂肪酸家族的重要代表。大量的研究表明,EPA在调节机体生理健康方面具有多种功能作用,如调节血压、血脂和血糖,抗炎和抗氧化活性等,对动脉粥样硬化斑块因子和减肥也有一些潜在的有益作用。介绍了EPA的主要来源,从拟微球藻作为典型EPA微藻着手重点介绍了EPA微藻油的特性,阐述了EPA减少或预防血脂异常、调节血压和糖代谢、减肥、抗炎和降低抑郁症等方面的功能,提出了EPA微藻油产品开发方向,为食品、医药领域更广泛地利用EPA微藻油提供一定的理论依据。     

Pasteurization Effect on Fatty Acid Stability in a Sous Vide Product Containing Seal Meat (Phoca groenlandica)

The stability of selected fatty acids in a sous vide product containing seal meat (Phoca groenlandica) plus vegetables was examined. The product was processed at five time/temperature combinations. In addition to pasteurized and nonpasteurized products, a conventionally heated (about 100°C) product was prepared for comparison. Unsaturated fatty acids constituted 81.3% of the total fatty acids in the nonpasteurized product. Eicosapentaenoic acid (EPA, 20:5n-3) was 0.9 mg/g and docosahexaenoic acid (DHA, 22:6n-3) was 1.2 mg/g in the nonpasteurized product. EPA was 19% higher and DHA 68% higher in the sample pasteurized at 65°C vs the conventional. Furthermore, pasteurization at lower temperatures retained 22% more EPA and 57% more DHA than pasteurization at higher temperatures.     

The effect of feed supplementation with dietary sources of n‐3 polyunsaturated fatty acids,flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

The influence of feed supplemented with dietary sources of n‐3 polyunsaturated fatty acids (PUFAs), namely flaxseed and algae Schizochytrium sp., on the fatty acid composition of lipids from Japanese quail eggs was studied. Two groups of quails were fed for 19 weeks, starting from 6th week of life. Lipid fractions from dried egg mass of total of 4300 eggs of control and experimental group were analysed. The fatty acid profile was affected in both triacylglycerols and phospholipids. The significant (P < 0.05) increase in n‐3 PUFAs up to 7.33% in the total lipids, α‐linolenic acid (ALA, 18:3) up to 4.57% in triacylglycerols, docosahexaenoic acid (22:6, DHA) up to 23.91% in phosphatidylethanolamine and up to 4.35% in phosphatidylcholine as well as the significant (P < 0.05) reduction in n‐6/n‐3 ratio in the lipid fractions to the range of 0.9–3.7 was observed in experimental group. The incorporation of different n‐3 into lipids was selective: ALA was found in the triacylglycerol fraction, whereas EPA, DPA and DHA were detected in the phospholipid fractions, exclusively at sn‐2 position. The studies showed that the feeding quails with modified diets is effective way of biofortifying the eggs with nutritionally desired n‐3 PUFAs.     

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by‐products by ultrasound‐assisted technology and quality characterisation of the end product

This work is aimed at: (i) analysing the extracts obtained from canning by‐products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC‐ESI‐MS/MS profile, colour, textural properties and cooking performance of fresh pasta enriched of the most antioxidant extract, with control pasta. The concentrated Catanese cv. extracts showed the highest antioxidant activity (1662 μmol Trolox equivalents L^?1) and the highest levels of luteolin‐7‐O‐rutinoside, luteolin‐7‐O‐glucoside and apigenin‐7‐O‐rutinoside compared to other cultivars. Fresh pasta enriched of Catanese extract showed higher (P < 0.05) phenolic compounds and antioxidant activity (500 mg gallic acid kg^?1 and 1324 μmol Trolox kg^?1, respectively) than control pasta (306 mg gallic acid kg^?1 and 886 μmol Trolox kg^?1, respectively). The extract increased (P < 0.05) pasta brownness (from 19.93 to 23.34), and decreased yellowness (from 27.11 to 23.09), but did not alter textural and cooking parameters. So, pasta was a good vehicle to increase the antioxidant dietary intake.     

Fatty acid composition in some selected marine fish species living in Turkish waters

The muscle fatty acid (FA) composition of 12 selected marine fish species living in Turkish waters was determined. FA profiles of muscle were compared in terms of total and individual saturated (SFAs) and unsaturated fatty acids. Total SFA, monounsaturated fatty acid (MUFA), n‐3 polyunsaturated fatty acid (n‐3 PUFA) and n‐6 polyunsaturated fatty acid (n‐6 PUFA) contents as well as n‐3/n‐6 FA and eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) ratios differed (P < 0.01) in all fish species. Palmitic acid (16:0) among total SFAs, oleic acid (18:1n‐9) among MUFAs, DHA (22:6n‐3) among n‐3 PUFAs and 18:2n‐6 and 20:4n‐6 among n‐6 PUFAs were the most abundant FAs. The ratio of n‐3/n‐6 PUFA contents, indicating the availability of n‐3 PUFAs that are beneficial for human health, ranged from 2.67 to 12.61. The EPA/DHA ratio was between 0.17 and 0.83 in the marine fish species studied. Copyright © 2005 Society of Chemical Industry     

Variations in lipid and fatty acid contents in different body parts of Black Sea whiting,Merlangius merlangus euxinus (Nordmann, 1840)

Whiting is a commercially important fish species of the world. This study demonstrates monthly variations in lipid and fatty acid (FA) contents of muscle, liver and roes of Black Sea whiting, Merlangius merlangus euxinus. Significant changes occurred in lipid contents between months (P < 0.05) with the highest values representing in liver 33.8–64.5%. Total polyunsaturated fatty acids (PUFA) in all groups were higher than total saturated and monounsaturated FAs with significant variations between months (P < 0.05). The highest PUFA of muscles, livers and roes were 60.0, 45.9 and 50.9%, respectively. The main FA was docosahexaenoic acid (DHA) of muscle tissue and roes, while oleic acid was the major FA in livers. Although about 164–357 g in muscle tissue or 224–392 g of whiting roe are necessary to consume to cover 1 g day^?1 of eicosapentaenoic acid (EPA)+DHA for a healthy diet, only as low as 5.5–10.0 g of liver would be enough to cover the same amount of daily EPA+DHA requirement. The results indicated that whiting livers constitute a rich and underexploited source of polyunsatured FAs. Furthermore, the results may aid further research on the nutritional studies, the physiology and stock management of whiting species.