Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

IF 0.7 4区 农林科学 Q3 AGRONOMY Emirates Journal of Food and Agriculture Pub Date : 2023-09-01 DOI:10.9755/ejfa.2023.3147
García-Moncayo, Aldo. Iván, Rodríguez-Martínez, Erika. Sireni, Ochoa-Reyes, Emilio, Sáenz-Hidalgo, Hilda. Karina, Sepúlveda, David. Roberto, Buenrostro-Figueroa, José. Juan, Alvarado-González, Monica
{"title":"Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content","authors":"García-Moncayo, Aldo. Iván, Rodríguez-Martínez, Erika. Sireni, Ochoa-Reyes, Emilio, Sáenz-Hidalgo, Hilda. Karina, Sepúlveda, David. Roberto, Buenrostro-Figueroa, José. Juan, Alvarado-González, Monica","doi":"10.9755/ejfa.2023.3147","DOIUrl":null,"url":null,"abstract":"The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way to solve this problem. Arthrospira platensis, microalgae nutritionally rich in bioactive compounds, has been used to develop hard wheat pasta (semolina) to improve its nutritional value and provide antioxidant properties, but there is scarce information about the effect of adding A. platensis in a soft wheat pasta with egg on these parameters. Given that, this work aimed to assess the effect of adding A. platensis at 1, 5, and 10% in a soft wheat pasta added with egg on the nutritional value. Besides, the total phenolic content (TPC), antioxidant capacity (by FRAP and ABTS), and the spectrophotometric estimation of chlorophylls a + b as well as total carotenoids content were determined after and before cooking. The results showed that adding A. platensis at 5% was enough to increase raw pasta's nutritional value, especially protein by 19.27%, TPC by 3.88%, antioxidant capacity by 48.54%, and 66.09% for ABTS and FRAP respectively, as well as chlorophyll a + b (5.89 mg/100g) and total carotenoids (1.31 mg/100g). After the cooking process losses of 7.40, 16.81 and 0.51% were evidenced for TPC, ABTS and FRAP assays, however, remained 10.63, 62.37 and 70.65% higher than the cooked control. Furthermore, increases of 92.19 and 54.96% for chlorophyll a+b and total carotenoids were evidenced. The addition of A. platensis to pasta represents a way to improve the nutritional value regarding protein content, increase antioxidant capacity, and the content of chlorophylls and carotenoids, without statistically significant modifications in the caloric content.
 Keywords: Antioxidant, Arthrospira platensis, Carotenoids, Chlorophylls, Functional Food, Pasta.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Emirates Journal of Food and Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9755/ejfa.2023.3147","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}
引用次数: 0

Abstract

The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way to solve this problem. Arthrospira platensis, microalgae nutritionally rich in bioactive compounds, has been used to develop hard wheat pasta (semolina) to improve its nutritional value and provide antioxidant properties, but there is scarce information about the effect of adding A. platensis in a soft wheat pasta with egg on these parameters. Given that, this work aimed to assess the effect of adding A. platensis at 1, 5, and 10% in a soft wheat pasta added with egg on the nutritional value. Besides, the total phenolic content (TPC), antioxidant capacity (by FRAP and ABTS), and the spectrophotometric estimation of chlorophylls a + b as well as total carotenoids content were determined after and before cooking. The results showed that adding A. platensis at 5% was enough to increase raw pasta's nutritional value, especially protein by 19.27%, TPC by 3.88%, antioxidant capacity by 48.54%, and 66.09% for ABTS and FRAP respectively, as well as chlorophyll a + b (5.89 mg/100g) and total carotenoids (1.31 mg/100g). After the cooking process losses of 7.40, 16.81 and 0.51% were evidenced for TPC, ABTS and FRAP assays, however, remained 10.63, 62.37 and 70.65% higher than the cooked control. Furthermore, increases of 92.19 and 54.96% for chlorophyll a+b and total carotenoids were evidenced. The addition of A. platensis to pasta represents a way to improve the nutritional value regarding protein content, increase antioxidant capacity, and the content of chlorophylls and carotenoids, without statistically significant modifications in the caloric content. Keywords: Antioxidant, Arthrospira platensis, Carotenoids, Chlorophylls, Functional Food, Pasta.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
营养改良的平节螺旋体面食:烹调对抗氧化能力和色素含量的影响
主食和经济食品的功能化,即添加促进健康的物质,已被视为一种解决办法,以减少由不良饮食模式引起的与饮食有关的疾病的增加。微藻是解决这一问题的一种创新方法。platarthrospira platensis是一种富含生物活性化合物的微藻,已被用于制作硬麦面食(小麦粉),以提高其营养价值和抗氧化性能,但关于在带蛋的软麦面食中添加platarthrospira platensis对这些参数的影响的研究很少。鉴于此,本工作旨在评估在添加鸡蛋的软质小麦面食中添加1.5%、5%和10%的白桦对营养价值的影响。测定蒸煮前后总酚含量(TPC)、抗氧化能力(FRAP和ABTS法)、叶绿素a + b和类胡萝卜素含量的分光光度法测定。结果表明,添加5%的白刺足以使生面食的营养价值,尤其是蛋白质、TPC、抗氧化能力、ABTS和FRAP分别提高19.27%、3.88%、48.54%和66.09%,叶绿素a + b (5.89 mg/100g)和总类胡萝卜素(1.31 mg/100g)。蒸煮后,TPC、ABTS和FRAP的损失分别为7.40%、16.81%和0.51%,但仍比蒸煮后的对照组高出10.63%、62.37%和70.65%。叶绿素a+b和总类胡萝卜素含量分别提高了92.19%和54.96%。在面食中添加扁豆可以提高其蛋白质含量、抗氧化能力、叶绿素和类胡萝卜素含量等营养价值,而其热量含量没有统计学意义上的显著变化。 关键词:抗氧化剂,平节螺旋藻,类胡萝卜素,叶绿素,功能食品,面食
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Emirates Journal of Food and Agriculture
Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY
CiteScore
1.80
自引率
0.00%
发文量
18
期刊介绍: The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.
期刊最新文献
Exploring the synergistic toxicity of synthetic pesticides and their impact on development and behavior of Honeybee (Apis mellifera L.) Corn and cassava flours can replace wheat flour in gluten-free fish fingers Microbiological quality of raw milk under a scheme of good milking and storage practices in a goat production system in the Lagunera Region, Mexico Effects of lignite-based sulphur fertilizer levels on soil properties and growth of Brassica napus Global warming’s grip on agriculture: Strategies for sustainable production amidst climate change using regression based prediction
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1