Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup

The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass i...

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Detalhes bibliográficos
Autores: Lafarga, Tomás, Acién-Fernández, Francisco Gabriel, Castellari, Massimo, Villaró, Silvia, Bobo, Gloria, Aguiló-Aguayo, Ingrid
Tipo de documento: artigo
Data de publicação:2019
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositório:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/585
Acesso em linha:http://hdl.handle.net/20.500.12327/585
https://doi.org/10.1016/j.lwt.2019.05.037
Access Level:Acceso aberto
Palavra-chave:663/664
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spelling Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soupLafarga, TomásAcién-Fernández, Francisco GabrielCastellari, MassimoVillaró, SilviaBobo, GloriaAguiló-Aguayo, Ingrid663/664The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).info:eu-repo/semantics/acceptedVersionElsevierIndústries AlimentàriesProducció VegetalPostcollitaQualitat i Tecnologia Alimentària2019info:eu-repo/semantics/article28http://hdl.handle.net/20.500.12327/585https://doi.org/10.1016/j.lwt.2019.05.037reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésLWT - Food Science and TechnologyMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ /Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/5852026-05-29T05:05:01Z
dc.title.none.fl_str_mv Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
title Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
spellingShingle Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
Lafarga, Tomás
663/664
title_short Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
title_full Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
title_fullStr Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
title_full_unstemmed Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
title_sort Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
dc.creator.none.fl_str_mv Lafarga, Tomás
Acién-Fernández, Francisco Gabriel
Castellari, Massimo
Villaró, Silvia
Bobo, Gloria
Aguiló-Aguayo, Ingrid
author Lafarga, Tomás
author_facet Lafarga, Tomás
Acién-Fernández, Francisco Gabriel
Castellari, Massimo
Villaró, Silvia
Bobo, Gloria
Aguiló-Aguayo, Ingrid
author_role author
author2 Acién-Fernández, Francisco Gabriel
Castellari, Massimo
Villaró, Silvia
Bobo, Gloria
Aguiló-Aguayo, Ingrid
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Producció Vegetal
Postcollita
Qualitat i Tecnologia Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/585
https://doi.org/10.1016/j.lwt.2019.05.037
url http://hdl.handle.net/20.500.12327/585
https://doi.org/10.1016/j.lwt.2019.05.037
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT - Food Science and Technology
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ /
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 28
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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