120 documents found, page 1 of 12

Determination of cobalamin (Vitamin B12) in selected microalgae and cyanobacter...

In the scope of vegetarian diets, cobalamin (CBL or vitamin B12) remains a particular concern, as it is mostly absent from natural, vegetarian foods. As such, vegetarians must rely on supplementation or enriched food products, to fulfil their recommended daily intake of the vitamin. The potential of microalgae is of extreme importance in this context, given the fact that they may absorb exogenous CBL and displa...

The Volatile Composition and the Potential Health Benefits of Different Microal...

The use of microalgae as a food ingredient has been gaining attention in recent years due to its nutritional benefits. The main goals of this study were to (i) assess the nutritional po- tential of Chlorella vulgaris, Tetraselmis chuii, Microchloropsis gaditana, and Phaeodactylum tricornutum; (ii) evaluate their bioactive properties (antioxidant activity, total phenolic content, and α-amylase inhibitory activit...

Fermented unripe tomato paste – Development of innovative salad dressings as a ...

As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edi...

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds an...

The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by chara...

Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alph...

This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible i...

Three-Dimensional printing of Red Algae biopolymers: effect of locust bean gum ...

Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (Chondrus crispus, Gelidium C...

Let's make Algae Yummy! - Revelando o potencial culinário das microalgas

Printable formulations of protein and Chlorella vulgaris enriched vegetable pur...

Three Chlorella vulgaris biomasses, smooth Chlorella, honey Chlorella and white Chlorella were used at a per- centage of 3 % in vegetable purees (10 % zucchini and 10 % carrots), enriched in protein (22 % lentil protein concentrate) and 0.8 % of xanthan gum. Their nutritional, in vitro digestibility, physicochemical, rheological and 3D-printability properties were determined. Sample with white Chlorella showed ...

Enhancing the protein, mineral content, and bioactivity of wheat bread through ...

At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii were added into wheat flour to produce bread and assesses their impact on the dough rheology behaviour, quality performance, nutrit...

A circular economy approach in the development of superabsorbent Polymeric matr...

This manuscript focuses on the production of polymeric matrices enriched in minerals and antioxidant compounds. The biopolymers employed are obtained from different by-products of the agro-food industry (porcine plasma protein, pea protein concentrate and soy protein isolate), which helps to revalorize them. Two different manufacturing techniques are employed to produce these matrices: 3D-printing and injection...