Publicação
Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta
| Resumo: | Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. This work aimed to evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedures) to gluten-free pastas, in terms of mechanical properties, antioxidant capacity, in vitro digestibility and sensory analysis. Texture properties of GF pasta was not significantly (p < 0.05) altered by the incorporation of A. platensis biomass. The different drying methods applied to A. platensis biomasses had an impact on the bioactive compounds and the in vitro digestibility of the gluten-free pastas. Both A. platensis biomasses provided a significant (p < 0.05) supplementation of phenolic compounds, chlorophylls and carotenoids to the gluten-free pastas, that resulted in significantly (p < 0.05) higher antioxidant activity when compared to control (without A. platensis) and wheat pasta. Between the new gluten-free developed pastas, consumers preferred the one supplemented with 2% A. platensis F&M-C256 biomass. Knowing the contribution of A. platensis biomass addition on pasta properties is fundamental to extend the utilization of this cyanobacterium for novel foods development. These results indicate that A. platensis biomass is a suitable ingredient to enhance the nutritional quality of pasta, without affecting its cooking and texture quality properties, with a favourable sensory evaluation |
|---|---|
| Autores principais: | Fradinho, Patrícia |
| Outros Autores: | Niccolai, Alberto; Soares, Rita; Rodolfi, Liliana; Biondi, Natascia; Tredici, Mario R.; Sousa, Isabel; Raymundo, Anabela |
| Assunto: | spirulina Psyllium digestibility antioxidants functional foods rheology |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866810500460838912 |
|---|---|
| author | Fradinho, Patrícia |
| author2 | Niccolai, Alberto Soares, Rita Rodolfi, Liliana Biondi, Natascia Tredici, Mario R. Sousa, Isabel Raymundo, Anabela |
| author2_role | author author author author author author author |
| author_facet | Fradinho, Patrícia Niccolai, Alberto Soares, Rita Rodolfi, Liliana Biondi, Natascia Tredici, Mario R. Sousa, Isabel Raymundo, Anabela |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Fradinho, Patrícia\",\"Person.identifier.orcid\":\"0000-0002-2503-9898\"},{\"Person.name\":\"Niccolai, Alberto\"},{\"Person.name\":\"Soares, Rita\"},{\"Person.name\":\"Rodolfi, Liliana\"},{\"Person.name\":\"Biondi, Natascia\"},{\"Person.name\":\"Tredici, Mario R.\"},{\"Person.name\":\"Sousa, Isabel\",\"Person.identifier.orcid\":\"0000-0001-9384-7646\"},{\"Person.name\":\"Raymundo, Anabela\",\"Person.identifier.orcid\":\"0000-0001-5266-1685\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Fradinho, Patrícia Niccolai, Alberto Soares, Rita Rodolfi, Liliana Biondi, Natascia Tredici, Mario R. Sousa, Isabel Raymundo, Anabela |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2020-01-06T15:19:04Z |
| datacite.date.embargoed.fl_str_mv | 2020-01-06T15:19:04Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | spirulina Psyllium digestibility antioxidants functional foods rheology |
| datacite.titles.title.fl_str_mv | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Fradinho, Patrícia Niccolai, Alberto Soares, Rita Rodolfi, Liliana Biondi, Natascia Tredici, Mario R. Sousa, Isabel Raymundo, Anabela |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2020-01-06T15:19:04Z |
| dc.date.embargoed.fl_str_mv | 2020-01-06T15:19:04Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/19228 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | spirulina Psyllium digestibility antioxidants functional foods rheology |
| dc.title.fl_str_mv | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Gluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. This work aimed to evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedures) to gluten-free pastas, in terms of mechanical properties, antioxidant capacity, in vitro digestibility and sensory analysis. Texture properties of GF pasta was not significantly (p < 0.05) altered by the incorporation of A. platensis biomass. The different drying methods applied to A. platensis biomasses had an impact on the bioactive compounds and the in vitro digestibility of the gluten-free pastas. Both A. platensis biomasses provided a significant (p < 0.05) supplementation of phenolic compounds, chlorophylls and carotenoids to the gluten-free pastas, that resulted in significantly (p < 0.05) higher antioxidant activity when compared to control (without A. platensis) and wheat pasta. Between the new gluten-free developed pastas, consumers preferred the one supplemented with 2% A. platensis F&M-C256 biomass. Knowing the contribution of A. platensis biomass addition on pasta properties is fundamental to extend the utilization of this cyanobacterium for novel foods development. These results indicate that A. platensis biomass is a suitable ingredient to enhance the nutritional quality of pasta, without affecting its cooking and texture quality properties, with a favourable sensory evaluation |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/9b252757-a4f9-4348-869f-87d36632e994/download |
| id | ul_c19af6bfb7cfa232557d686e0c760cda |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/19228 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/19228 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Fradinho, Patrícia Fradinho, Patrícia https://www.ciencia-id.pt/F01A-8E33-1E96 F01A-8E33-1E96 http://orcid.org/0000-0002-2503-9898 0000-0002-2503-9898 Niccolai, Alberto Soares, Rita Rodolfi, Liliana Biondi, Natascia Tredici, Mario R. Sousa, Isabel Sousa, Isabel https://www.ciencia-id.pt/8113-9DC6-277F 8113-9DC6-277F http://orcid.org/0000-0001-9384-7646 0000-0001-9384-7646 Raymundo, Anabela Raymundo, Anabela https://www.ciencia-id.pt/D71D-F355-5B85 D71D-F355-5B85 http://orcid.org/0000-0001-5266-1685 0000-0001-5266-1685 |
| publishDate | 2020 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engElsevierpt_PTGluten-free foods are generally nutritionally deficient and are the source of serious technological constraints. This work aimed to evaluate the technological performance of addition of two spirulina biomasses: Arthrospira platensis F&M-C256 and Ox Nature (resulting from different drying procedures) to gluten-free pastas, in terms of mechanical properties, antioxidant capacity, in vitro digestibility and sensory analysis. Texture properties of GF pasta was not significantly (p < 0.05) altered by the incorporation of A. platensis biomass. The different drying methods applied to A. platensis biomasses had an impact on the bioactive compounds and the in vitro digestibility of the gluten-free pastas. Both A. platensis biomasses provided a significant (p < 0.05) supplementation of phenolic compounds, chlorophylls and carotenoids to the gluten-free pastas, that resulted in significantly (p < 0.05) higher antioxidant activity when compared to control (without A. platensis) and wheat pasta. Between the new gluten-free developed pastas, consumers preferred the one supplemented with 2% A. platensis F&M-C256 biomass. Knowing the contribution of A. platensis biomass addition on pasta properties is fundamental to extend the utilization of this cyanobacterium for novel foods development. These results indicate that A. platensis biomass is a suitable ingredient to enhance the nutritional quality of pasta, without affecting its cooking and texture quality properties, with a favourable sensory evaluationapplication/pdfpt_PTEffect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pastaPersonalFradinho, PatríciaDSpacehttp://dspace.org/items/5cfb75f0-c9cf-4c1f-8a45-d58151d09a25DSpacehttp://dspace.org/items/5cfb75f0-c9cf-4c1f-8a45-d58151d09a25FradinhoPatríciaCiência IDhttps://www.ciencia-id.ptF01A-8E33-1E96ORCIDhttp://orcid.org0000-0002-2503-9898Researcher IDhttps://www.researcherid.comN-3459-2013Scopus Author IDhttps://www.scopus.com35726802000Niccolai, AlbertoSoares, RitaRodolfi, LilianaBiondi, NatasciaTredici, Mario R.PersonalSousa, IsabelDSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9DSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9SousaIsabelCiência IDhttps://www.ciencia-id.pt8113-9DC6-277FORCIDhttp://orcid.org0000-0001-9384-7646Scopus Author IDhttps://www.scopus.com6701317947PersonalRaymundo, AnabelaDSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183DSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183RaymundoAnabelaCiência IDhttps://www.ciencia-id.ptD71D-F355-5B85ORCIDhttp://orcid.org0000-0001-5266-1685Researcher IDhttps://www.researcherid.comM-9260-2013Researcher IDhttps://www.researcherid.comN-2268-2019Scopus Author IDhttps://www.scopus.com55957162900HostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptDOIIsPartOfhttps://doi.org/10.1016/j.algal.2019.1017432020-01-06T15:19:04Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/19228http://purl.org/coar/access_right/c_abf2open accessspirulinaPsylliumdigestibilityantioxidantsfunctional foodsrheology1273272 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/9b252757-a4f9-4348-869f-87d36632e994/downloadAlgal Research |
| spellingShingle | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta Fradinho, Patrícia spirulina Psyllium digestibility antioxidants functional foods rheology |
| status | SINGLETON |
| subject.fl_str_mv | spirulina Psyllium digestibility antioxidants functional foods rheology |
| title | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| title_full | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| title_fullStr | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| title_full_unstemmed | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| title_short | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| title_sort | Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta |
| topic | spirulina Psyllium digestibility antioxidants functional foods rheology |
| topic_facet | spirulina Psyllium digestibility antioxidants functional foods rheology |
| url | http://hdl.handle.net/10400.5/19228 |
| visible | 1 |