Lactic acid bacteria-fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae-enriched steamed bread

IF 2.2 4区 农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2024-09-05 DOI:10.1002/cche.10833
Zhiqiang Jin, Yaoguang Gu, Wen Zhang
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Abstract

Background and Objectives

Chlamydomonas reinhardtii (C. reinhardtii) is recognized as a sustainable source of high-quality protein. This study aimed to assess the potential application of C. reinhardtii for producing microalgae-fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for C. reinhardtii. Subsequently, both unfermented (unFC) and fermented C. reinhardtii (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).

Findings

The results showed that the incorporation of unFC into steamed bread had a dose-dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of C. reinhardtii, caused the color to shift from green to red (a*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.

Conclusions

Microalgae-enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.

Significance and Novelty

LAB fermentation of C. reinhardtii is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.

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用乳酸菌发酵的衣藻作为创新配料,生产富含微藻的馒头
背景与目的衣藻(C. reinhardtii)被认为是一种可持续的优质蛋白质来源。本研究旨在评估利用衣藻生产微藻强化馒头的潜力。为了减少微藻固有的绿色和挥发性化合物,采用乳酸菌(LAB)发酵法作为 C. reinhardtii 的预处理方法。结果表明,在馒头中加入未发酵(unFC)和发酵的 C. reinhardtii(FC)会对面团发酵性能和馒头的质量(包括体积、质地和感官属性)产生剂量依赖性的负面影响,使馒头无法接受。发酵改变了 C. reinhardtii 的氨基酸谱,使颜色从绿色变为红色(a*,-14.7 对 7.0),并减少了不愉快的挥发性成分。此外,发酵减少了微藻添加的负面影响,特别是在 4% 和 8% 的替代水平下,这表现为面团发酵体积增加,面包体积改善,但馒头的面包屑硬度降低。结论富含微藻的馒头可以通过添加不超过 4% 的 FC 来改善其营养成分,同时保持消费者的整体感官接受度。
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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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