Microalgae based innovative animal fat and proteins replacers for application in functional baked products

Abstract Animal fat and proteins, such as milk butter and eggs, are the main ingredients of baked products, and are frequently blamed for food allergies, obesity, cancer and type II diabetes. Therefore, there is an urgent need to replace these ingredients with healthier ones without degrading the organoleptic characteristics of the final product. Microalgae are a great source of protein, minerals and lipids such as omega-3 and omega-6 fatty acids, which are beneficial for human health, offering multiple health benefits such as antioxidant and anti-aging activity. In this study, Chlorella vulgaris microalgae were the selected raw material for the innovative replacers because of their high content in proteins and polyunsaturated fatty acids. The obtained microalgal oil was colour corrected and used to produce brioche-type baked products with 100% animal fat substitution. For protein recovery, the aquatic extract was freeze-dried, producing a dry protein powder that fully substituted the animal protein in the baked products. Finally, the development of bakery products with 100% replacement of both animal fat and protein was achieved. These innovative bakery products showed equal performance to the commercial ones, and even improved organoleptic characteristics according to the sensorial analysis that occurred.

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The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

Journal of Industrial and Information Technology in Agriculture ◽

10.24198/jiita.v1i2.14514 ◽

2017 ◽

Vol 1 (2) ◽

pp. 36 ◽

Cited By ~ 1

Author(s):

Een Sukarminah ◽

Endah Wulandari ◽

Debby Moody Sumanti ◽

Efri Mardawati ◽

Elazmanawati Lembong ◽

...

Keyword(s):

Lactobacillus Acidophilus ◽

Block Design ◽

Food Product ◽

Raw Material ◽

Soybean Flour ◽

Sorghum Flour ◽

Organoleptic Characteristics ◽

Randomized Block Design ◽

Freeze Dried ◽

Bacterial Content

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

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Omega-3 fatty acids and plant sterols as cardioprotective ingredients in beef patties: composition and relevance of nutritional information on sensory characterization

Food & Function ◽

10.1039/c9fo01128e ◽

2019 ◽

Vol 10 (12) ◽

pp. 7883-7891 ◽

Cited By ~ 1

Author(s):

Marta Alejandre ◽

Icíar Astiasarán ◽

Diana Ansorena

Keyword(s):

Fatty Acids ◽

Saturated Fat ◽

Plant Sterols ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Cholesterol Lowering ◽

Nutritional Information ◽

Animal Fat ◽

Beef Patties

Gel emulsion with cholesterol lowering properties and reduced saturated fat is used to substitute animal fat in beef patties.

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Composition of omega-3 and omega-6 fatty acids in freeze-dried chicken embryo eggs with different days of development

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132004000200009 ◽

2004 ◽

Vol 47 (2) ◽

pp. 219-224

Author(s):

Célia Maria Teixeira de Campos ◽

Antônio José Simões Hamad ◽

Jane Mara Block ◽

José Carlos Fiad Padilha ◽

Paulo José Ogliari ◽

...

Keyword(s):

Fatty Acids ◽

Chicken Embryo ◽

Quadratic Model ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Freeze Dried ◽

Incubation Periods ◽

Omega 6 ◽

Expected Values ◽

Chicken Eggs

Fatty acids omega--3 and omega--6 composition and specially DHA were determined in freeze-dried chicken embryo eggs with pre-determined incubation periods. Fertile and embryo eggs presented palmitic (23.18 + 0.54%), stearic (7.70 + 0.28%), palmitoleic (3.00 + 0.19%), oleic (36.28 + 0.58%), linoleic (22.18 + 0.34%), linolenic (1.08 + 0.04%), arachidonic (2.04 + 0.03%), docosahexaenoic (0.91 + 0.03%), total omega-3 acids (2.26 + 0.10%) and total omega-6 acids (24.62 + 0.33%). There were no significant differences in total contents of omega-3 fatty acids (p=0.1226) between freeze-dried chicken embryo eggs with different incubation periods (3, 5, 7, 9, and 11 days) and fertile freeze-dried chicken eggs (day 0). However, there were significant differences in total medium contents of omega-6 fatty acids (p=0.0001). There was also a strong statistical evidence that quadratic model was related with expected values of DHA content (p= 0.0013).

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From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

Molecules ◽

10.3390/molecules26041002 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1002

Author(s):

Vincenzo Gabriele Alfio ◽

Cosimo Manzo ◽

Raffaella Micillo

Keyword(s):

Fatty Acids ◽

Global Economy ◽

Management Practices ◽

Raw Materials ◽

Food Supplement ◽

Raw Material ◽

Market Demand ◽

Omega 3 ◽

Fish Waste ◽

The Impact

The disposal of food waste is a current and pressing issue, urging novel solutions to implement sustainable waste management practices. Fish leftovers and their processing byproducts represent a significant portion of the original fish, and their disposal has a high environmental and economic impact. The utilization of waste as raw materials for the production of different classes of biofuels and high-value chemicals, a concept known as “biorefinery”, is gaining interest in a vision of circular economy and zero waste policies. In this context, an interesting route of valorization is the extraction of omega-3 fatty acids (ω-3 FAs) for nutraceutical application. These fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have received attention over the last decades due to their beneficial effects on human health. Their sustainable production is a key process for matching the increased market demand while reducing the pressure on marine ecosystems and lowering the impact of waste production. The high resale value of the products makes this waste a powerful tool that simultaneously protects the environment and benefits the global economy. This review aims to provide a complete overview of the sustainable exploitation of fish waste to recover ω-3 FAs for food supplement applications, covering composition, storage, and processing of the raw material.

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Omega-3 Fatty Acids Enrichment and Organoleptic Characteristics of Broiler Meat

Asian Journal of Animal and Veterinary Advances ◽

10.3923/ajava.2008.62.69 ◽

2008 ◽

Vol 3 (2) ◽

pp. 62-69 ◽

Cited By ~ 7

Author(s):

Saeid Chekani-Az ◽

Habib Aghdam Sha ◽

Naser Maheri-Sis ◽

Ali-Reza Ahmadzadeh ◽

Tohid Vahdatpoor

Keyword(s):

Fatty Acids ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Broiler Meat ◽

Organoleptic Characteristics

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Design of recipes and technology for bakery products using Salvia hispanica (chia seeds)

Food processing industry ◽

10.52653/ppi.2021.11.11.003 ◽

2021 ◽

pp. 63-66

Author(s):

Жанна Викторовна Новикова ◽

София Михайловна Сергеева ◽

Татьяна Андреевна Бохолдина ◽

Дмитрий Сергеевич Лавринович

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Control Sample ◽

Biologically Active ◽

Bakery Products ◽

Omega 3 ◽

Plant Component ◽

Salvia Hispanica ◽

Essential Components ◽

Omega 6

Статья обеспечивает научную основу для комплексного подхода к проблеме расширения ассортимента хлебобулочных изделий. Семена Salvia hispanica, применяемые в качестве растительного компонента, являются источником биологически активных веществ: растительного белка, клетчатки, омега-3 и омега-6 полиненасыщенных жирных кислот, магния, кальция, фосфора. С целью обоснования применения растительного сырья в технологии приготовления хлебобулочных изделий были проведены исследования влияния семян Salvia hispanica на органолептические и физико-химические показатели хлебобулочного изделия булочки сдобной (бриошь). Органолептическая оценка исследуемых образцов позволяет сделать вывод о выраженном влиянии вносимых ингредиентов на внешний вид, цвет корки и состояние мякиша, что, однако, не приводит к изменению вкуса и запаха выпеченных изделий. Для оценки влияния семян Salvia hispanica на качество изделий при хранении опытные образцы были заложены на хранение. Было определено, что при использовании семян Salvia hispanica в количестве 10 % от массы муки по истечении 24 ч в изделии менее заметно снижение таких показателей, как вкус, запах, эластичность и крошковатость мякиша. Анализ химического состава хлебобулочного изделия булочки сдобной (бриошь) позволил сделать вывод, что изделия, вырабатываемые с применением семян Salvia hispanica, обладают высокой пищевой ценностью. Так, содержание пищевых волокон в модельном образце в 2 раза превышает значения контрольного образца, а также покрывает 10 % нормы суточной потребности, содержание омега-3 и омега-6 полиненасыщенных жирных кислот удовлетворяет суточную норму на 87,9 % и 19,2 % соответственно. Применение в рецептуре булочки сдобной (бриошь) семян Salvia hispanica позволяет расширить ассортимент продуктов питания, обогащенных эссенциальными компонентами. The article provides a scientific basis for an integrated approach to the problem of expanding the range of bakery products. Salvia hispanica seeds, used as a plant component, are a source of biologically active substances: plant protein, fiber, Omega-3 and Omega-6 polyunsaturated fatty acids, magnesium, calcium, phosphorus. In order to substantiate the use of plant raw materials in the technology of preparing bakery products, studies were carried out on the effect of Salvia hispanica seeds on the organoleptic and physicochemical characteristics of the brioche bun (brioche). The organoleptic assessment of the samples under study allows us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. To assess the effect of Salvia hispanica seeds on the quality of products during storage, prototypes were put into storage. It was found that when using Salvia hispanica seeds in an amount of 10 % by weight of the flour, after 24 hours in the product, the decrease in such indicators as taste, smell, elasticity and crumb crumbness is less noticeable. Analysis of the chemical composition of the brioche bun (brioche) made it possible to conclude that the products produced with the use of Salvia hispanica seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, and also covers 10 % of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9 % and 19.2 %, respectively. The use of brioche (brioche) seeds of Salvia hispanica in the recipe makes it possible to expand the range of food products enriched with essential components.

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Review Probable Ingredients for Trans Free Margarine with Omega-3 Fatty Acids

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.61.3.2018.182.186 ◽

2018 ◽

Vol 61 (3) ◽

pp. 182-186

Author(s):

Muhammad Ajmal ◽

Muhammad Nadeem ◽

Maryam Batool ◽

Imran Taj Khan

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Bakery Products ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Omega Fatty Acids ◽

Wide Range ◽

Physical And Chemical ◽

Harmful Effects ◽

Chia Oil

Margarine is widely used as table spread, in cooking and bakery products. Awareness of consumers regarding the intake of omega fatty acids has led the food industry to develop foods which are rich sources of omega fatty acids. Harmful effects of trans on the development of cardiovascular diseases have steered the researchers to find out wide range of trans free options, without compromising on functional and physical properties of fats. Nutritionists recommend margarine for the growing and school going babies, it is usually manufactured from the combination of hard and soft fats, followed by the addition of vitamins A, D and E. However, little is known regarding the supplementation of margarines with omega fatty acids of chia oil. This paper summarizes the physical and chemical characteristics of few ingredients that may be used in the formulation of trans free margarine with higher magnitude of omega fatty acids.

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Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

Processes ◽

10.3390/pr8040389 ◽

2020 ◽

Vol 8 (4) ◽

pp. 389

Author(s):

Piotr Kraska ◽

Sylwia Andruszczak ◽

Urszula Gawlik-Dziki ◽

Dariusz Dziki ◽

Ewa Kwiecińska-Poppe

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Omega 3 ◽

Overall Acceptability ◽

Freeze Dried ◽

Omega 6 ◽

Almost All

The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight). The spelt grain used in the study was harvested at the milk dough stage (the so-called green grain). Green spelt grain was characterized by a significantly higher content of minerals namely P, Mg, Ca and Zn compared to ripe spelt grain. Additionally, it contained significantly higher amounts of amino acids (Asp, Thr, Ser, Gly, Ala, Cys, Val, Met, Ile, Leu, Phe, Lys), lipids, as well as monounsaturated fatty acids (MUFA), and omega-3 and omega-9 acids. However, it had a lower content of palmitic, stearic, and linoleic acids, polyunsaturated fatty acids (PUFA), and omega-6 acids. The results showed that the nutritional value of bread was improved by the green spelt grain, however the ω6/ω3 ratio in bread enriched with green spelt grain was slightly less favorable than in control bread. Among all the products tested, bread enriched with a 12% proportion of green spelt grain was characterized by the highest content of almost all the amino acids (except for Pro, Cys, and Met), as well as in Mg, Zn, Mn, Cu and Fe. In addition, overall acceptability of this bread was the highest. Bread enriched with 8% of green grain contained the highest amount of P, Ca, Pro, linoleic acid, PUFA, and ω 6 acids, while bread enriched with 4% of green spelt grain had the highest content of palmitic acid and saturated fatty acids.

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Amiata donkey milk chain: animal health evaluation and milk quality

Italian Journal of Food Safety ◽

10.4081/ijfs.2016.5951 ◽

2016 ◽

Vol 5 (3) ◽

Cited By ~ 13

Author(s):

Giuseppe Ragona ◽

Franco Corrias ◽

Martina Benedetti ◽

Ilaria Paladini ◽

Federica Salari ◽

...

Keyword(s):

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Animal Health ◽

Health Effect ◽

Bovine Milk ◽

Milk Quality ◽

Food Allergies ◽

Human Consumption ◽

Omega 3 ◽

Donkey Milk

This study presents an investigation of Amiata donkey health and quality of milk for human consumption. Thirty-one lactating dairy jennies were examined. The following samples were collected: faecal samples from the rectum of animals for parasitological examination; cervical swabs for the detection of bacteria causing reproductive disorders; and blood samples for serological diagnosis of main zoonotic (Brucella spp., Leptospira spp.) and donkey abortion agents (Brucella spp., Leptospira spp., Salmonella abortus equi, Equine viral arterithis virus, Equine herpesvirus type 1). In addition, individual milk samples were collected and analysed for mastitis- causing pathogens and milk quality. Regarding animal health, we detected a high prevalence of strongyle parasites in donkeys. It is very important to tackle parasitic diseases correctly. Selective control programmes are preferable in order to reduce anthelmintic drug use. For dairy donkeys, withdrawal periods from anthelmintic drugs need to be carefully managed, in accordance with EU and national regulations. The isolation of Staphylococcus aureus in milk highlights the importance of preventing contamination during milking, by adopting appropriate hygiene and safety practices at a farm level. Lysozyme activity was high compared to cow’s milk, contributing to the inhibitory activity against certain bacteria. Donkey milk was characterised by high lactose content, low caseins, low fat, higher levels of unsaturated fatty acids compared to ruminant milks. Unsaturated fatty acids and omega 3 fatty acids in particular have become known for their beneficial health effect, which is favourable for human diet. These characteristics make it suitable for infants and children affected by food intolerance/ allergies to bovine milk proteins and multiple food allergies as well as for adults with dyslipidemias. It is also recommended to prevent cardiovascular diseases.

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Separation and Enrichment of Omega 3, 6, and 9 Fatty Acids from the By-Products of Vietnamese Basa Fish Processing using Deep Eutectic Solvent

Journal of Chemistry ◽

10.1155/2018/6276832 ◽

2018 ◽

Vol 2018 ◽

pp. 1-10

Author(s):

Thanh Xuan Le Thi ◽

Hoai Lam Tran ◽

Thanh Son Cu ◽

Son Lam Ho

Keyword(s):

Fatty Acids ◽

Choline Chloride ◽

Deep Eutectic Solvent ◽

Raw Material ◽

Molar Ratio ◽

Omega 3 ◽

Fish Processing ◽

H Nmr ◽

By Products ◽

C Nmr

Omega 3, 6, and 9 fatty acids were separated and enriched successfully from the by-products of Vietnamese Basa fish processing by the deep eutectic solvent. The total amounts of omega fatty acids were about 57% in the raw material, and they were amounted to 91% after the first separation by DES. The optimal mass ratio is 20 g methyl ester with 200 g methanol and 15–20 g DES. Moreover, the ionic liquid-DES was successfully synthesized with the molar ratio of choline chloride/urea of 1 : 1 and 2 : 1. The characteristics of DES were determined and demonstrated by FTIR, TGA, DSC, 1H-NMR, and 13C-NMR analysis methods.

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