Abstract
Seaweeds are considered a promising ingredient to use in developing novel food products, due to their nutritional composition and richness in bioactive compounds. The aim of this work is to investigate the effect of four seaweeds (Chlorella vulgaris CH, Laminaria ochroleuca KO, Ulva spp. SL, Arthrospira platensis SP) enrichment (1%, 2.5%, 4%, flour basis) on technological performance and nutraceutical prospective of soft wheat bread. To do this, dough rheological properties measured by means of farinograph and consistograph parameters, baking response (loaf volume, colour, and porosity), and nutraceutical potential of bread (total soluble phenolic compounds, pigments, and antioxidant activity) were evaluated. Algae addition significantly decreased water absorption and development time, except to SL, and increased stability up to 2.5%, and tenacity for KO. In terms of bread properties, the specific volume was positively affected by SP addition, while negatively by KO enrichment; the porosity enhanced especially for SP and CH. Then, bread crumbs and crusts showed a darker and greener colour, especially for green algae. All seaweeds enriched breads showed significant higher phenolic compounds, chlorophylls a and b, and yellow pigment. At last, SP, SL, and CH at 4% level pointed out the highest antioxidant capacity. Our results suggested that the four algal biomasses could be a suitable ingredient in bread making, also in a perspective of a healthier and sustainable diet.
Similar content being viewed by others
References
Allied Market Research (2018) Seaweed market overview. https://www.alliedmarketresearch.com/seaweed-market. Accessed 30 Mar 2021
Fernandez-Segovia I, Lerma-Garcia MJ, Fuentes A, Barat JM (2018) Characterization of Spanish powdered seaweeds: composition, antioxidant capacity and technological properties. Food Res Int 111:212–219
Gómez Ordóñez E, Jiménez Escrig A, Rupérez P (2010) Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res Int 43:2289–2294
Bishop WM, Zubeck HM (2012) Evaluation of microalgae for use as nutraceuticals and nutritional supplements. J Nutr Food Sci 2(5):147–152
Cardoso SM, Carvalho L, Silva PJ, Rodrigues MS, Pereira OR, Pereira L (2014) Bioproducts from seaweeds: a review with special focus on the Iberian Peninsula. Curr Org Chem 18(7):896–917
Garcia-Segovia P, Pagan-moreno MJ, Lara IF, Martínez-Monzó J (2017) Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Sci Tech Int 23:437–447
Ovando CH, Carvalho JC, de Melo-Pereira VG, Jacques P, Soccol VT, Soccol CR (2016) Functional properties and health benefits of bioactive peptides derived from Spirulina: a review. Food Rev Int 34(1):34–51
Willcox DC, Willcox BJ, Todoriki H, Suzuki M (2009) The Okinawan diet: health implications of a low-calorie, nutrient-dense, antioxidant-rich dietary pattern low in glycemic load. J Am Coll Nutr 28:500S-516S
Batista AP, Nunes MC, Fradinho P, Gouveia L, Sousa I, Raymundo A, Franco JM (2012) Novel foods with microalgal ingredients—effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels. J Food Eng 110:182–189
Fradinho P, Niccolai A, Soares R, Rodolfi L, Biondi N, Tredici MR, Sousa I, Raymundo A (2020) Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta. Algal Res 45:101743
Lafarga T, Mayre E, Echeverría G, Viñas I, Villaró S, Acién Fernández FG, Castellari M, Aguiló-Aguayo I (2019) Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods. LWT Food Sci and Tech 115:108439
Lucas BF, de Morais GM, Duarte Santos T, Costa JAV (2018) Spirulina for snack enrichment: nutritional, physical and sensory evaluations. LWT Food Sci and Tech 90:270–276
Rodríguez De Marco E, Steffolani ME, Martínez CS, León AE (2014) Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta. LWT Food Sci Technol 58(1):102–108
Şahin OI (2020) Functional and sensorial properties of cookies enriched with spirulina and dunaliella biomass. J Food Sci Technol 57:3639–3646
Tańska M, Konopka I, Ruszkowska M (2017) Sensory, physico-chemical and water sorption properties of corn extrudates enriched with spirulina. Plant Foods Hum Nutr 72(3):250–257
Chen Y, Chen J, Chang C, Cao F, Zhao J, Zhenh Y, Zhu J (2019) Physicochemical and functional properties of proteins extracted from three microalgal species. Food Hydrocoll 96:510–517
Plaza M, Cifuentes A, Ibanez E (2008) In the search of new functional food ingredients from algae. Trends Food Sci Technol 19:31–39
Garrido-Cardenas JA, Manzano-Agugliaro F, Acien-Fernandez FG, Molina-Grima E (2018) Microalgae research worldwide. Algal Res 35:50–60
Rico D, Alonso de Linaje A, Herrero A, Asensio-Vegas C, Miranda J, Martínez-Villaluenga C, de Luis DA, Martin-Diana AB (2018) Carob by-products and seaweeds for the development of functional bread. J Food Process Preserv 42:e13700
International Association for Cereal Science and Technology (2003) ICC standard methods (methods no. 104/1, 105/2, 110/1, 136). ICC, Vienna, Austria
Lee SC, Prosky L, DeVries JW (1992) Determination of total, soluble, and insoluble, dietary fibre in foods enzymatic-gravimetric method, MES-TRIS buffer: collaborative study. J Assoc Off Anal Chem 75:395–416
American Association of Cereal Chemistry (AACC) (2003) Approved methods of analysis, 10th edn. AACC, St. Paul, MN, USA
Amoriello T, Amoriello M (2021) L’alga Chlorella vulgaris come nuovo ingrediente nella panificazione: effetti sulla reologia dell’impasto e sulle proprietà del pane. Industrie Alimentari 621:3–9
Arufe S, Della Valle G, Chiron H, Chenlo F, Sineiro J, Moreira R (2018) Effect of brown seaweed powder on physical and textural properties of wheat bread. Eur Food Res Technol 244(1):1–10
Selmo MS, Salas-Mellado MM (2014) Technological quality of bread from rice flour with spirulina. Int Food Res J 21(4):1523–1528
Ciccoritti R, Taddei F, Gazza L, Nocente F (2021) Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat. Eur Food Res Technol 247:353–362
Dere S, Güneş T, Sivaci R (1998) Spectrophotometric determination of chlorophyll-A, B and total carotenoid contents of some algae species using different solvents. Turk J Bot 22(1):13–18
Wells ML, Potin P, Craigie JS, Raven JA, Merchant SS, Helliwell KE, Smith AG, Camire ME, Brawley SH (2017) Algae as nutritional and functional food resources: revisiting our understanding. J Appl Phycol 29:949–982
Barber M, Kabisch S, Pfeiffer AFH, Weickert MO (2020) The health benefits of dietary fibre. Nutrients 12:3209
Ponnuswamy I, Madhavan S, Shabudeen S (2013) Isolation and characterization of green microalgae for carbon sequestration, waste water treatment and bio-fuel production. Int J Biosci Biotech 5(2):17–26
Kannan S (2014) FT-IR and EDS analysis of the seaweeds Sargassum wightii (brown algae) and Gracilaria corticata (red algae). Int J Curr Microbiol App Sci 3(4):341–351
Bataller BG, Capareda SC (2018) A rapid and non-destructive method for quantifying biomolecules in Spirulina platensis via Fourier transform infrared–attenuated total reflectance spectroscopy. Algal Res 32:341–352
Gómez-Ordóñez E, Rupérez P (2011) FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds. Food Hydrocoll 25(6):1514–1520
Dobraszczyk BJ, Morgenstern MP (2003) Rheology and the bread-making process. J Cereal Sci 38:229–245
Collar C, Santos E, Rosell CM (2007) Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. J Food Eng 78:820–826
Gómez M, Oliete B, Caballero PA, Ronda F, Blanco CA (2008) Effect of nut paste enrichment on wheat dough rheology and bread volume. Food Sci Tech Int 14(1):57–65
Dubois M, Dubat A, Launay B (2008) The Alveo consistograph handbook. AACC International, St. Paul, MN, USA
Gómez M, Ronda F, Blanco CA, Caballero PA, Apesteguia A (2003) Effect of dietary fiber on dough reology and bread quality. Eur Food Res Technol 216:51–56
Rosell CM, Rojas JA, Benedito de Barber C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll 15:75
Junqueira RM, Castro IA, Areas JAG, Silva ACC, Scholz S, Mendes S, Oliveira KC (2007) Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chem 101:131–139
Anil M (2007) Using of hazelnut testa as a source of dietary fiber in breadmaking. J Food Eng 80:61–67
Doxastakis G, Zafiriadis I, Irakli M, Marlani H, Tananaki C (2002) Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chem 77:219–227
Rehman S, Paterson A, Hussain S, Murtaza MA, Mehmood S (2007) Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts. LWT Food Sci Technol 40:73–82
Sluimer P (2005) Principles of breadmaking: functionality of raw materials and process steps. American Association of Cereal Chemistry, St. Paul, MN, USA
Dhingra D, Michael M, Rajput H, Patil RT (2012) Dietary fibre in foods: a review. J Food Sci Technol 49:255–266
Sivam AS, Sun-Waterhouse D, Quek SY, Perera CO (2010) Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. J Food Sci 75:163–174
Plaza M, Herrero M, Cifuentes A, Ibanez E (2009) Innovative natural functional ingredients from microalgae. J Agric Food Chem 57:7159–7170
Pangestuti R, Kim SK (2011) Biological activities and health benefit effects of natural pigments derived from marine algae. J Funct Foods 3:255–266
Amoriello T, Mellara F, Galli V, Amoriello M, Ciccoritti R (2020) Technological properties and consumer acceptability of bakery products enriched with brewers’ spent grains. Foods 9:1492
Mabeau S, Fleurence J (1993) Seaweed in food products: biochemical and nutritional aspects. Trends Food Sci Technol 4:103–107
Holdt SL, Kraan S (2011) Bioactive compounds in seaweed: functional food applications and legislation. J Appl Phycol 23(3):543–597
Batista AP, Niccolai A, Fradinho P, Fragoso S, Bursic I, Rodolfi L, Biondi N, Tredici MR, Sousa I, Raymundo A (2017) Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility. Algal Res 26:161–171
Yuan YV (2008) Marine algal constituents. In: Barrow C, Shahidi F (eds) Marine nutraceuticals and functional foods. CRC, Boca Raton, pp 297–320
Huang HL, Wang BG (2004) Antioxidant capacity and lipophilic content of seaweeds collected from the Qingdao coastline. J Agric Food Chem 52:4993–4997
Acknowledgements
Grateful acknowledgements are given to Dr. Roberto Ciorba and Mr. Luigi Bartoli for technical assistance. The authors also thank Paola Manzi (CREA Research Centre for Food and Nutrition) for providing the FT-IR instrument.
Funding
This research received no external funding.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that there is no conflict of interest.
Compliance with ethics requirement
This study does not contain any studies with human participants or animals performed by any of the authors.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Amoriello, T., Mellara, F., Amoriello, M. et al. Powdered seaweeds as a valuable ingredient for functional breads. Eur Food Res Technol 247, 2431–2443 (2021). https://doi.org/10.1007/s00217-021-03804-z
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-021-03804-z