Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development
Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food pr...
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| Veröffentlicht in: | Sustainability 2021-06, Vol.13 (12), p.6849 |
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| creator | Ramírez-Rodrigues, Milena M. Estrada-Beristain, Carolina Metri-Ojeda, Jorge Pérez-Alva, Alexa Baigts-Allende, Diana K. |
| description | Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta. |
| doi_str_mv | 10.3390/su13126849 |
| format | Article |
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This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.</description><identifier>ISSN: 2071-1050</identifier><identifier>EISSN: 2071-1050</identifier><identifier>DOI: 10.3390/su13126849</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Algae ; Alginic acid ; Amaranth ; Aquatic microorganisms ; Biodiversity ; Biomass ; Calcium ; Climate change ; Composition ; Cyanobacteria ; Dietary minerals ; Emission standards ; Emulsions ; Fatty acids ; Food ; Food composition ; Food production ; Food products ; Health promotion ; Iron ; Linolenic acid ; Magnesium ; Minerals ; Nitrogen ; Nutrition ; Nutritive value ; Pasta ; Physicochemical properties ; Population ; Population studies ; Potassium ; Product development ; Proteins ; Prototypes ; Sodium alginate ; Spirulina platensis ; Structural analysis ; Sustainability</subject><ispartof>Sustainability, 2021-06, Vol.13 (12), p.6849</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c295t-ad6098dc7847e45129ab8be91907c406f1744ceb2d019ca3a1271dea19b6df43</citedby><cites>FETCH-LOGICAL-c295t-ad6098dc7847e45129ab8be91907c406f1744ceb2d019ca3a1271dea19b6df43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Ramírez-Rodrigues, Milena M.</creatorcontrib><creatorcontrib>Estrada-Beristain, Carolina</creatorcontrib><creatorcontrib>Metri-Ojeda, Jorge</creatorcontrib><creatorcontrib>Pérez-Alva, Alexa</creatorcontrib><creatorcontrib>Baigts-Allende, Diana K.</creatorcontrib><title>Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development</title><title>Sustainability</title><description>Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.</description><subject>Algae</subject><subject>Alginic acid</subject><subject>Amaranth</subject><subject>Aquatic microorganisms</subject><subject>Biodiversity</subject><subject>Biomass</subject><subject>Calcium</subject><subject>Climate change</subject><subject>Composition</subject><subject>Cyanobacteria</subject><subject>Dietary minerals</subject><subject>Emission standards</subject><subject>Emulsions</subject><subject>Fatty acids</subject><subject>Food</subject><subject>Food composition</subject><subject>Food production</subject><subject>Food products</subject><subject>Health promotion</subject><subject>Iron</subject><subject>Linolenic acid</subject><subject>Magnesium</subject><subject>Minerals</subject><subject>Nitrogen</subject><subject>Nutrition</subject><subject>Nutritive value</subject><subject>Pasta</subject><subject>Physicochemical properties</subject><subject>Population</subject><subject>Population studies</subject><subject>Potassium</subject><subject>Product development</subject><subject>Proteins</subject><subject>Prototypes</subject><subject>Sodium alginate</subject><subject>Spirulina platensis</subject><subject>Structural analysis</subject><subject>Sustainability</subject><issn>2071-1050</issn><issn>2071-1050</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpNkFtLAzEQhYMoWGpf_AUB34TVTJK95FGq1UJRoX0P2SQrKdvNmovgv3dLBZ2XGZjvHA4HoWsgd4wJch8zMKBVw8UZmlFSQwGkJOf_7ku0iHFPpmEMBFQzJLejC7l3g8Jjr5Idoov4Pfhk3YBVxNsck5q-bW_xevgI1jg7JNz5gF9zCi45P6ger7w3R5nJOkX8aL9s78fDRF6hi0710S5-9xztVk-75UuxeXteLx82haaiTIUyFRGN0XXDa8tLoEK1TWsFCFJrTqoOas61bakhILRiCmgNxioQbWU6zubo5mQ7Bv-ZbUxy73OYkkVJy8lPMCHYRN2eKB18jMF2cgzuoMK3BCKPFcq_CtkPxPlklg</recordid><startdate>20210617</startdate><enddate>20210617</enddate><creator>Ramírez-Rodrigues, Milena M.</creator><creator>Estrada-Beristain, Carolina</creator><creator>Metri-Ojeda, Jorge</creator><creator>Pérez-Alva, Alexa</creator><creator>Baigts-Allende, Diana K.</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>4U-</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20210617</creationdate><title>Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development</title><author>Ramírez-Rodrigues, Milena M. ; Estrada-Beristain, Carolina ; Metri-Ojeda, Jorge ; Pérez-Alva, Alexa ; Baigts-Allende, Diana K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c295t-ad6098dc7847e45129ab8be91907c406f1744ceb2d019ca3a1271dea19b6df43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Algae</topic><topic>Alginic acid</topic><topic>Amaranth</topic><topic>Aquatic microorganisms</topic><topic>Biodiversity</topic><topic>Biomass</topic><topic>Calcium</topic><topic>Climate change</topic><topic>Composition</topic><topic>Cyanobacteria</topic><topic>Dietary minerals</topic><topic>Emission standards</topic><topic>Emulsions</topic><topic>Fatty acids</topic><topic>Food</topic><topic>Food composition</topic><topic>Food production</topic><topic>Food products</topic><topic>Health promotion</topic><topic>Iron</topic><topic>Linolenic acid</topic><topic>Magnesium</topic><topic>Minerals</topic><topic>Nitrogen</topic><topic>Nutrition</topic><topic>Nutritive value</topic><topic>Pasta</topic><topic>Physicochemical properties</topic><topic>Population</topic><topic>Population studies</topic><topic>Potassium</topic><topic>Product development</topic><topic>Proteins</topic><topic>Prototypes</topic><topic>Sodium alginate</topic><topic>Spirulina platensis</topic><topic>Structural analysis</topic><topic>Sustainability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ramírez-Rodrigues, Milena M.</creatorcontrib><creatorcontrib>Estrada-Beristain, Carolina</creatorcontrib><creatorcontrib>Metri-Ojeda, Jorge</creatorcontrib><creatorcontrib>Pérez-Alva, Alexa</creatorcontrib><creatorcontrib>Baigts-Allende, Diana K.</creatorcontrib><collection>CrossRef</collection><collection>University Readers</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Sustainability</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ramírez-Rodrigues, Milena M.</au><au>Estrada-Beristain, Carolina</au><au>Metri-Ojeda, Jorge</au><au>Pérez-Alva, Alexa</au><au>Baigts-Allende, Diana K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development</atitle><jtitle>Sustainability</jtitle><date>2021-06-17</date><risdate>2021</risdate><volume>13</volume><issue>12</issue><spage>6849</spage><pages>6849-</pages><issn>2071-1050</issn><eissn>2071-1050</eissn><abstract>Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/su13126849</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Algae Alginic acid Amaranth Aquatic microorganisms Biodiversity Biomass Calcium Climate change Composition Cyanobacteria Dietary minerals Emission standards Emulsions Fatty acids Food Food composition Food production Food products Health promotion Iron Linolenic acid Magnesium Minerals Nitrogen Nutrition Nutritive value Pasta Physicochemical properties Population Population studies Potassium Product development Proteins Prototypes Sodium alginate Spirulina platensis Structural analysis Sustainability |
| title | Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development |
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