Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity.

Maria Cristiana Nunes,Anabela Raymundo,Isabel Fernandes,Isabel Sousa,Inês Vasco

doi:10.3390/foods9050579

Maria Cristiana Nunes, Anabela Raymundo + Show 3 more

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https://doi.org/10.3390/foods9050579

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Abstract

The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%—Control, 1%, 2% and 4% w/w) on the GF doughs and breads’ structure was studied. Microdough-Lab mixing tests and oscillatory rheology were conducted to evaluate the dough´s structure. Physical properties of the loaves, total phenolic content (Folin-Ciocalteu) and antioxidant capacity (DPPH and FRAP) of the bread extracts were assessed. For the low additions of T. chuii (1% and 2%), a destabilising effect is noticed, expressed by lower dough viscoelastic functions (G’ and G’’) and poor baking results. At the higher level (4%) of microalgal addition, there was a structure recovery with bread volume increase and a decrease in crumb firmness. Moreover, 4% T. chuii bread presented higher total phenolic content and antioxidant capacity when compared to control. Bread with 4% T. chuii seems particularly interesting since a significant increase in the bioactivity and an innovative green appearance was achieved, with a low impact on technological performance, but with lower sensory scores.

Highlights

This study is part of Algae2Future project, that intends to explore the microalgae potential to be a low-carbon/nitrogen-footprints healthy food ingredient
The mixing and viscoelastic behaviour of GF doughs enriched with Tetraselmis chuii was compared with the control formulation
Bread baking performance was evaluated since GF doughs are complex systems and final bread quality is affected by processing conditions

Summary

Introduction

This study is part of Algae2Future project, that intends to explore the microalgae potential to be a low-carbon/nitrogen-footprints healthy food ingredient. These photosynthetic unicellular organisms have a huge importance in terms of the carbon dioxide mitigation [1] and nitrogen balance [2]. Microalgae are considered to be one of the most promising sources of functional food ingredients since their natural encapsulated bioactive compounds to promote important health benefits [3,4]. There is a technological limit of microalgae incorporation, resulting from its impact on the food structure, that can be followed by a change on the rheology behaviour [7,8,9]. The introduction of microalgae biomass imparts changes in foods structure, and

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