Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits
Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits
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DOI：
10.1016/j.lwt.2021.110997
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发表时间：
2021-02-05
影响因子：
6
通讯作者：
Perrone, Daniel
中科院分区：
文献类型：
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作者：
da Silva, Suellen Paula;do Valle, Anita Ferreira;Perrone, Daniel
本研究的目的是通过添加喷雾干燥的微胶囊S。最大生物量螺旋藻生物量铁含量高（49.8 mg/100 g），蛋白质含量高（80.0%），生物学效价高（化学效价> 99%）。螺旋藻生物质油脂具有较高的不饱和脂肪酸/饱和脂肪酸比值（0.7）和较高的多不饱和脂肪酸含量（32.7%），其中γ-亚麻酸含量最高（13.8%）。不超过10%的非微胶囊化螺旋藻生物质可以添加到饼干中，而不会造成感官损失。喷雾干燥微胶囊与辛烯基琥珀酸酐改性淀粉，除了20%的螺旋藻生物质没有改变饼干的感官接受度和购买意向的分数，在外观上减少了7%，可能是因为关闭的味道被掩盖。这些饼干的接受指数为79.2%，表明市场潜力。这种技术方法导致生产的饼干含有40%以上的蛋白质，可以作为铁的营养来源（一份相当于绝经前女性和男性RDA的16%和35%）。考虑到其广泛的用途和低成本，喷雾干燥封装成为一个成功的策略，利用微藻营养丰富的食品工业。
The aim of this study was to develop nutritionally enriched and sensorially well-accepted biscuits by incorporating spray-dried microencapsulated S. maxima biomass. Spirulina biomass presented high iron (49.8 mg/100 g) and protein contents (80.0%) with high biological value (chemical score > 99%). Spirulina biomass lipids presented high unsaturated/saturated fatty acids ratio (0.7) and a high content of polyunsaturated fatty acids (32.7%), with an emphasis on gamma-linolenic acid (13.8%). No more than 10% of non-microencapsulated Spirulina biomass could be added to biscuits without sensorial loss. Upon spray-drying microencapsulation with octenyl succinic anhydride modified starch, addition of 20% of Spirulina biomass did not change biscuits sensory acceptance and purchase intent scores, with the exception of a 7% decrease in the appearance, probably because off-flavors were masked. The acceptance index for these biscuits was 79.2%, suggesting market potential. This technological approach led to the production of biscuits with 40% more proteins and that could have a claim as a nutritional source of iron (one portion equals to 16% and 35% of the RDA for premenopausal women and men, respectively). Considering its wide use and low cost, spray-drying encapsulation emerges as a successful strategy to employ microalgae for nutritional enrichment by the food industry.