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Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects.
J Sci Food Agric. 2020 Mar 30; 100(5):2018-2026.JS

Abstract

BACKGROUND

Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP).

RESULTS

The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg-1) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check-all-that-apply).

CONCLUSIONS

Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil.

Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil.

Food Engineering Course, University of Passo Fundo, Passo Fundo, Brazil.

Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil.

Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil.

Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil.

Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil.

MeSH

AntioxidantsCookingFlourFood AdditivesFood AnalysisFood HandlingFunctional FoodHumansSpirulinaTasteTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31858600

Citation

Zen, Cindiele Karen, et al. "Development of Functional Pasta With Microencapsulated Spirulina: Technological and Sensorial Effects." Journal of the Science of Food and Agriculture, vol. 100, no. 5, 2020, pp. 2018-2026.

Zen CK, Tiepo CBV, da Silva RV, et al. Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects. J Sci Food Agric. 2020;100(5):2018-2026.

Zen, C. K., Tiepo, C. B. V., da Silva, R. V., Reinehr, C. O., Gutkoski, L. C., Oro, T., & Colla, L. M. (2020). Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects. Journal of the Science of Food and Agriculture, 100(5), 2018-2026. https://doi.org/10.1002/jsfa.10219

Zen CK, et al. Development of Functional Pasta With Microencapsulated Spirulina: Technological and Sensorial Effects. J Sci Food Agric. 2020 Mar 30;100(5):2018-2026. PubMed PMID: 31858600.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects. AU - Zen,Cindiele Karen, AU - Tiepo,Caroline Balensiefer Vicenzi, AU - da Silva,Raíssa Vieira, AU - Reinehr,Christian Oliveira, AU - Gutkoski,Luiz Carlos, AU - Oro,Tatiana, AU - Colla,Luciane Maria, Y1 - 2020/01/16/ PY - 2019/10/14/received PY - 2019/12/13/revised PY - 2019/12/20/accepted PY - 2019/12/21/pubmed PY - 2020/3/19/medline PY - 2019/12/21/entrez KW - check-all-that-apply KW - fresh pasta KW - ionic gelation KW - microencapsulation SP - 2018 EP - 2026 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 100 IS - 5 N2 - BACKGROUND: Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS: The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg-1) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check-all-that-apply). CONCLUSIONS: Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/31858600/Development_of_functional_pasta_with_microencapsulated_Spirulina:_technological_and_sensorial_effects_ DB - PRIME DP - Unbound Medicine ER -