The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads
Summary This work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand...
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| Veröffentlicht in: | International journal of food science & technology 2024-02, Vol.59 (2), p.872-885 |
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| container_title | International journal of food science & technology |
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| creator | Freitas, Marco A. Ferreira, Joana Nunes, Maria Cristiana Raymundo, Anabela |
| description | Summary
This work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten‐free breads in regard to antioxidant capacity and the α‐amylase inhibitory potential. Therefore, nutritional composition and bioactive properties of gluten‐free breads before and after in vitro digestion model were examined. Identification of compounds responsible for the overall aroma of microalgae using GC–MS was done. There was a considerable decrease in protein and minerals available after in vitro digestion, as well as in the antioxidant potential. The overall aroma of microalgae‐enriched breads was mainly due to the presence of alcohols, representing the major class of volatiles present in breads (3% to 59%), being lower for T. chuii‐enriched bread. Terpenes also existed in considerable amounts especially in M. gaditana (24%) where γ‐terpinene was the most abundant. Alkanoic acids were the most abundant lipophilic bioactive compounds (25%–68%), and 9,12‐octadecadienoic acid was the major identified compound (13%–51%). Phytic acid is also present in all microalgae‐enriched breads and may contribute to the decrease in the bioaccessibility of nutrients.
In vitro digestibility of gluten‐free microalgae‐based breads |
| doi_str_mv | 10.1111/ijfs.16846 |
| format | Article |
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This work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten‐free breads in regard to antioxidant capacity and the α‐amylase inhibitory potential. Therefore, nutritional composition and bioactive properties of gluten‐free breads before and after in vitro digestion model were examined. Identification of compounds responsible for the overall aroma of microalgae using GC–MS was done. There was a considerable decrease in protein and minerals available after in vitro digestion, as well as in the antioxidant potential. The overall aroma of microalgae‐enriched breads was mainly due to the presence of alcohols, representing the major class of volatiles present in breads (3% to 59%), being lower for T. chuii‐enriched bread. Terpenes also existed in considerable amounts especially in M. gaditana (24%) where γ‐terpinene was the most abundant. Alkanoic acids were the most abundant lipophilic bioactive compounds (25%–68%), and 9,12‐octadecadienoic acid was the major identified compound (13%–51%). Phytic acid is also present in all microalgae‐enriched breads and may contribute to the decrease in the bioaccessibility of nutrients.
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This work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten‐free breads in regard to antioxidant capacity and the α‐amylase inhibitory potential. Therefore, nutritional composition and bioactive properties of gluten‐free breads before and after in vitro digestion model were examined. Identification of compounds responsible for the overall aroma of microalgae using GC–MS was done. There was a considerable decrease in protein and minerals available after in vitro digestion, as well as in the antioxidant potential. The overall aroma of microalgae‐enriched breads was mainly due to the presence of alcohols, representing the major class of volatiles present in breads (3% to 59%), being lower for T. chuii‐enriched bread. Terpenes also existed in considerable amounts especially in M. gaditana (24%) where γ‐terpinene was the most abundant. Alkanoic acids were the most abundant lipophilic bioactive compounds (25%–68%), and 9,12‐octadecadienoic acid was the major identified compound (13%–51%). Phytic acid is also present in all microalgae‐enriched breads and may contribute to the decrease in the bioaccessibility of nutrients.
In vitro digestibility of gluten‐free microalgae‐based breads</description><subject>Alcohols</subject><subject>Algae</subject><subject>Antioxidants</subject><subject>Aquatic microorganisms</subject><subject>Aroma</subject><subject>Bioaccessibility</subject><subject>Bioactive compounds</subject><subject>Bioavailability</subject><subject>Biological activity</subject><subject>Composition</subject><subject>Digestion</subject><subject>Enrichment</subject><subject>Gluten</subject><subject>gluten‐free bread</subject><subject>in vitro digestibility</subject><subject>Lipophilic</subject><subject>lipophilics</subject><subject>Microalgae</subject><subject>Minerals</subject><subject>Nutrients</subject><subject>Phytic acid</subject><subject>Proteins</subject><subject>Terpenes</subject><subject>Terpinene</subject><subject>Volatile compounds</subject><subject>Volatiles</subject><subject>volatiles composition</subject><subject>α-Amylase</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><recordid>eNp9kM9KAzEQxoMoWKsXnyDgTdia_9s9SrFaKXiwgreQzU7alO1uTbZKbz6Cz-iTmLqencvAzO-b-fgQuqRkRFPd-LWLI6rGQh2hAeVKZkwxeowGpJAkk4LxU3QW45oQwnguBuh1sQJsV7DxsQt7bJoKl741tvPvgLeh3ULoPERcwsqn3cbb0Jp6aeD78wua4JO0wst610GTJi4A4DKAqeI5OnGmjnDx14foZXq3mDxk86f72eR2nlnOhMqKnBpFcmmoJcwRIStRMWqM4cLRnNuSWQe5g6JyqmBurCQ3RQkMDGGyVI4P0VV_N5l920Hs9LrdhSa91KygjColGU3UdU8l-zEGcHob_MaEvaZEH5LTh-T0b3IJpj384WvY_0Pq2eP0udf8ADCmc_E</recordid><startdate>202402</startdate><enddate>202402</enddate><creator>Freitas, Marco A.</creator><creator>Ferreira, Joana</creator><creator>Nunes, Maria Cristiana</creator><creator>Raymundo, Anabela</creator><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-7637-3466</orcidid><orcidid>https://orcid.org/0000-0001-5266-1685</orcidid></search><sort><creationdate>202402</creationdate><title>The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads</title><author>Freitas, Marco A. ; Ferreira, Joana ; Nunes, Maria Cristiana ; Raymundo, Anabela</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3246-971a6075a1c02f045d4d21aaa34f173cb2cfe7fe9df692f8653a9be2ea025b6f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Alcohols</topic><topic>Algae</topic><topic>Antioxidants</topic><topic>Aquatic microorganisms</topic><topic>Aroma</topic><topic>Bioaccessibility</topic><topic>Bioactive compounds</topic><topic>Bioavailability</topic><topic>Biological activity</topic><topic>Composition</topic><topic>Digestion</topic><topic>Enrichment</topic><topic>Gluten</topic><topic>gluten‐free bread</topic><topic>in vitro digestibility</topic><topic>Lipophilic</topic><topic>lipophilics</topic><topic>Microalgae</topic><topic>Minerals</topic><topic>Nutrients</topic><topic>Phytic acid</topic><topic>Proteins</topic><topic>Terpenes</topic><topic>Terpinene</topic><topic>Volatile compounds</topic><topic>Volatiles</topic><topic>volatiles composition</topic><topic>α-Amylase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Freitas, Marco A.</creatorcontrib><creatorcontrib>Ferreira, Joana</creatorcontrib><creatorcontrib>Nunes, Maria Cristiana</creatorcontrib><creatorcontrib>Raymundo, Anabela</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Freitas, Marco A.</au><au>Ferreira, Joana</au><au>Nunes, Maria Cristiana</au><au>Raymundo, Anabela</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-02</date><risdate>2024</risdate><volume>59</volume><issue>2</issue><spage>872</spage><epage>885</epage><pages>872-885</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
This work aims to: (i) assess volatiles composition of microalgae‐enriched gluten‐free breads (prepared with Tetraselmis chuii, Chlorella vulgaris and Microchloropsis gaditana); (ii) report the bioaccessibility of protein and minerals after a static in vitro digestion model; (iii) understand how it affects the bioactive properties of gluten‐free breads in regard to antioxidant capacity and the α‐amylase inhibitory potential. Therefore, nutritional composition and bioactive properties of gluten‐free breads before and after in vitro digestion model were examined. Identification of compounds responsible for the overall aroma of microalgae using GC–MS was done. There was a considerable decrease in protein and minerals available after in vitro digestion, as well as in the antioxidant potential. The overall aroma of microalgae‐enriched breads was mainly due to the presence of alcohols, representing the major class of volatiles present in breads (3% to 59%), being lower for T. chuii‐enriched bread. Terpenes also existed in considerable amounts especially in M. gaditana (24%) where γ‐terpinene was the most abundant. Alkanoic acids were the most abundant lipophilic bioactive compounds (25%–68%), and 9,12‐octadecadienoic acid was the major identified compound (13%–51%). Phytic acid is also present in all microalgae‐enriched breads and may contribute to the decrease in the bioaccessibility of nutrients.
In vitro digestibility of gluten‐free microalgae‐based breads</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16846</doi><tpages>885</tpages><orcidid>https://orcid.org/0000-0002-7637-3466</orcidid><orcidid>https://orcid.org/0000-0001-5266-1685</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | International journal of food science & technology, 2024-02, Vol.59 (2), p.872-885 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Alcohols Algae Antioxidants Aquatic microorganisms Aroma Bioaccessibility Bioactive compounds Bioavailability Biological activity Composition Digestion Enrichment Gluten gluten‐free bread in vitro digestibility Lipophilic lipophilics Microalgae Minerals Nutrients Phytic acid Proteins Terpenes Terpinene Volatile compounds Volatiles volatiles composition α-Amylase |
| title | The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads |
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