Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Rita Lousada Falcão, Valentina Pinheiro, Cátia Ribeiro, Isabel Sousa, Anabela Raymundo, Maria Cristiana Nunes
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引用次数: 2

Abstract

Research background: The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals.

Experimental approach: This work aims to study the impact of the 2 and 4 % microalga Chlorella vulgaris addition on the nutritional composition, bioactivity, structure and sensory profile of quark and cream cheese, both probiotic fermented products. Texture profile analysis and fundamental rheology measurements (oscillatory and stationary) were performed to evaluate the impact of C. vulgaris on the mechanical properties of the fresh cheese. The nutritional composition was evaluated using standard methods and bioactivity through the determination of total phenolic compounds and antioxidant capacity.1.

Results and conclusions: C. vulgaris had an impact on the firmness of both cheeses. In general, the cheese with added C. vulgaris had a better nutritional profile, with an increase in protein content, content of Mg, P, S, Cu, Zn, Fe and Mn, and better bioactivity with an increase in the antioxidant activity. Sensory testing results were promising, especially for cream cheese.

Novelty and scientific contribution: The enrichment of traditional foods such as fresh cheese with microalgae represents an interesting strategy to develop hybrid products (with protein from animal and vegetable sources), obtain innovative and more sustainable products, and improve their nutritional profile in terms of protein and mineral content and bioactivity.

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普通小球藻对鲜奶酪营养成分、结构和感官接受的影响
研究背景:食品公司已经认识到,用生物活性成分强化食品的生产是将其产品定位于健康食品市场的一种方式。由于奶酪基质的化学和结构的复杂性,以及在发酵和成熟过程中发生的生化反应的复杂性,奶酪的强化是一个重大挑战。微藻是营养丰富的可持续食物来源,含有重要的生物活性化合物,如蛋白质、多不饱和脂肪酸、多糖、叶绿素、类胡萝卜素、维生素和矿物质。实验方法:本研究旨在研究添加2%和4%小球藻对益生菌发酵产品夸克和奶油奶酪营养成分、生物活性、结构和感官的影响。通过质地分析和基本流变学测量(振荡和静止)来评估寻常芝士对新鲜奶酪力学性能的影响。采用标准方法评价其营养成分,并通过测定总酚类化合物和抗氧化能力评价其生物活性。结果与结论:寻常草对两种奶酪的硬度均有影响。综上所述,添加黄曲霉的奶酪营养成分更好,蛋白质含量、Mg、P、S、Cu、Zn、Fe和Mn含量均有所提高,生物活性也有所提高,抗氧化能力也有所提高。感官测试结果很有希望,尤其是对奶油奶酪。新颖性和科学贡献:用微藻丰富传统食品,如新鲜奶酪,代表了一种有趣的策略,可以开发混合产品(动物和植物来源的蛋白质),获得创新和更可持续的产品,并在蛋白质和矿物质含量和生物活性方面改善其营养状况。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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