Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

IF 0.7 4区农林科学 Q3 AGRONOMY

Emirates Journal of Food and Agriculture Pub Date : 2023-09-01 DOI:10.9755/ejfa.2023.3147

García-Moncayo, Aldo. Iván, Rodríguez-Martínez, Erika. Sireni, Ochoa-Reyes, Emilio, Sáenz-Hidalgo, Hilda. Karina, Sepúlveda, David. Roberto, Buenrostro-Figueroa, José. Juan, Alvarado-González, Monica

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引用次数: 0

Abstract

The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way to solve this problem. Arthrospira platensis, microalgae nutritionally rich in bioactive compounds, has been used to develop hard wheat pasta (semolina) to improve its nutritional value and provide antioxidant properties, but there is scarce information about the effect of adding A. platensis in a soft wheat pasta with egg on these parameters. Given that, this work aimed to assess the effect of adding A. platensis at 1, 5, and 10% in a soft wheat pasta added with egg on the nutritional value. Besides, the total phenolic content (TPC), antioxidant capacity (by FRAP and ABTS), and the spectrophotometric estimation of chlorophylls a + b as well as total carotenoids content were determined after and before cooking. The results showed that adding A. platensis at 5% was enough to increase raw pasta's nutritional value, especially protein by 19.27%, TPC by 3.88%, antioxidant capacity by 48.54%, and 66.09% for ABTS and FRAP respectively, as well as chlorophyll a + b (5.89 mg/100g) and total carotenoids (1.31 mg/100g). After the cooking process losses of 7.40, 16.81 and 0.51% were evidenced for TPC, ABTS and FRAP assays, however, remained 10.63, 62.37 and 70.65% higher than the cooked control. Furthermore, increases of 92.19 and 54.96% for chlorophyll a+b and total carotenoids were evidenced. The addition of A. platensis to pasta represents a way to improve the nutritional value regarding protein content, increase antioxidant capacity, and the content of chlorophylls and carotenoids, without statistically significant modifications in the caloric content. Keywords: Antioxidant, Arthrospira platensis, Carotenoids, Chlorophylls, Functional Food, Pasta.

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营养改良的平节螺旋体面食:烹调对抗氧化能力和色素含量的影响

主食和经济食品的功能化，即添加促进健康的物质，已被视为一种解决办法，以减少由不良饮食模式引起的与饮食有关的疾病的增加。微藻是解决这一问题的一种创新方法。platarthrospira platensis是一种富含生物活性化合物的微藻，已被用于制作硬麦面食(小麦粉)，以提高其营养价值和抗氧化性能，但关于在带蛋的软麦面食中添加platarthrospira platensis对这些参数的影响的研究很少。鉴于此，本工作旨在评估在添加鸡蛋的软质小麦面食中添加1.5%、5%和10%的白桦对营养价值的影响。测定蒸煮前后总酚含量(TPC)、抗氧化能力(FRAP和ABTS法)、叶绿素a + b和类胡萝卜素含量的分光光度法测定。结果表明，添加5%的白刺足以使生面食的营养价值，尤其是蛋白质、TPC、抗氧化能力、ABTS和FRAP分别提高19.27%、3.88%、48.54%和66.09%，叶绿素a + b (5.89 mg/100g)和总类胡萝卜素(1.31 mg/100g)。蒸煮后，TPC、ABTS和FRAP的损失分别为7.40%、16.81%和0.51%，但仍比蒸煮后的对照组高出10.63%、62.37%和70.65%。叶绿素a+b和总类胡萝卜素含量分别提高了92.19%和54.96%。在面食中添加扁豆可以提高其蛋白质含量、抗氧化能力、叶绿素和类胡萝卜素含量等营养价值，而其热量含量没有统计学意义上的显著变化。关键词:抗氧化剂，平节螺旋藻，类胡萝卜素，叶绿素，功能食品，面食

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来源期刊

Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.