Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 111, Issue -, Pages 167-174Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.05.037
Keywords
Functional foods; Spirulina sp.; Chlorella sp.; Tetraselmis sp.; Novel ingredients
Categories
Funding
- Generalitat de Catalunya
- Spanish Ministry of Economy, Industry, and Competitiveness [FJCI-2016-29541, RYC-2016-19949]
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The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 +/- 1.1 and 45.6 +/- 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).
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