Fresh Pasta Research Articles

새싹귀리 분말을 첨가한 생면 파스타의 품질 특성

This study examined the quality characteristics and consumer acceptance of fresh pasta made with various additions of oat sprout powder. Fresh pasta noodle samples were prepared with varying amounts of oat sprout powder added to fresh pasta, ranging from CON (0%), SP2 (2%), SP4 (4%), SP6 (6%), SP8 (8%) and SP10 (10%). The analysis of moisture content, pH, color, moisture absorption rate, texture profiles and sensory evaluations were conducted. The study found that as the percentage of oat sprout powder in fresh pasta increased, the moisture content of raw noodles increased, while that of cooked noodles decreased, and pH also decreased. Hunter L and b values decreased with increasing oat sprout powder, while moisture absorption rate increased. Texture profile analysis showed that the hardness, adhesiveness, springiness, gumminess, and chewiness of raw pasta noodles decreased significantly, but the cooked noodles increased significantly. In the sensory attribute difference test, dark color and green received the highest score in SP10, and oat sprout odor received the highest score, but egg and flour odor received the lowest score. The bitterness and oat sprout taste increased with increasing oat sprout content, but the savory taste showed no significant difference. SP6 had the highest overall acceptance score in consumer acceptance tests. Based on this research, it is expected to be used as meaningful basic data for more diverse studies on the functionality of oat sprout powder in the future.

Development and Characterization of Thermoformed Bilayer Trays of Paper and Renewable Succinic Acid Derived Biopolyester Blends and Their Application to Preserve Fresh Pasta.

The present study reports on the development by thermoforming of highly sustainable trays based on a bilayer structure composed of paper substrate and a film made of a blend of partially bio-based poly(butylene succinate) (PBS) and poly(butylene succinate-co-adipate) (PBSA). The incorporation of the renewable succinic acid derived biopolyester blend film slightly improved the thermal resistance and tensile strength of paper, whereas its flexural ductility and puncture resistance were notably enhanced. Furthermore, in terms of barrier properties, the incorporation of this biopolymer blend film reduced the water and aroma vapor permeances of paper by two orders of magnitude, while it endowed the paper structure with intermediate oxygen barrier properties. The resultant thermoformed bilayer trays were, thereafter, originally applied to preserve non-thermally treated Italian artisanal fresh pasta, "fusilli calabresi" type, which was stored under refrigeration conditions for 3 weeks. Shelf-life evaluation showed that the application of the PBS-PBSA film on the paper substrate delayed color changes and mold growth for 1 week, as well as reduced drying of fresh pasta, resulting in acceptable physicochemical quality parameters within 9 days of storage. Lastly, overall migration studies performed with two food simulants demonstrated that the newly developed paper/PBS-PBSA trays are safe since these successfully comply with current legislation on plastic materials and articles intended to come into contact with food.

Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese.

Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions.

Physical quality of gluten-free doughs and fresh pasta made of amaranth.

Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten-free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat-treated and sodium alginate (1.0 and 1.5%) was added. The pasta was produced by extrusion into a 0.1M calcium L-lactate pentahydrate-containing bath. Both the dough and the pasta were examined. The doughs for its viscosity properties, water content, and color and the pasta for its firmness, color, water content, water absorption, cooking loss, and swelling index. The pasta was cooked for 5, 10, and 15 min for the cooking quality study. A higher alginate content of 1.5% and a higher proportion of amaranth flour resulted in a significant difference in color, water content, and shear-dependent viscosity of the dough (p < .001). It was also found that both doughs with amaranth flour-water content of 1:2 and 1:10 had significant effects on processing properties and pasta quality, especially on firmness, swelling index, and cooking loss. For the doughs with a 1:2 ratio, the high flour content resulted in very soft pasta, and for the doughs with a 1:10 ratio, the high-water content resulted in very firm pasta with a smooth, watery surface. Overall, cooking loss, swelling index, and water absorption were low for the pasta with 1.5% alginate. Even with cooking times of 15 min, the pasta retained its shape.

Effect of Tannins on Cholesterol Content and Its Oxidation in Egg Pasta as Related to Different Pasta Shapes

Egg pasta contains high amount of cholesterol, that upon oxidation, generates oxysterols (COPs), which play a key role in the onset of several human diseases. In this study, the effect of two tannins (esters of ellagic acid, A; esters of gallic acid, B) at three different concentrations (0.25%, 0.50%, 1.00%) was tested in egg pasta considering two different pasta shapes (squared, S; rectangular, F). When tannin B was added, the total phenolic content (TPC) in fresh pasta increased (p < 0.01) and after cooking its content was greater than those obtained with tannin A. The pasta shape affected the presence of cholesterol; its amount in uncooked F shape samples (27.67 ± 0.28 mg/g pasta) was higher than that found in S shape (21.18 ± 0.49 mg/g pasta). In addition, tannin B significantly (p < 0.01) increased the presence of cholesterol in the cooking water (up to 1.04 ± 0.05 μg/mL), in particular in S pasta shape. Tannin B was also greater than tannin A to reduce the content of COPs in fresh egg pasta, while the cooking process did not impact (p > 0.05) the oxidation of cholesterol. The results suggest that tannin B could be applied in the formulation of egg pasta as a strategy for reducing the content of cholesterol and its oxidation products.

Effect of chestnut flour fortification on physico‐chemical characteristics of gluten‐free fresh pasta

SummaryGluten‐free (GF) products are typically characterised by lower nutritional and functional quality compared to gluten‐containing counterparts. In the last years, several studies have tried to improve the nutritional characteristics of GF products by the utilisation of alternative ingredients. In this work, the effect of three levels of chestnut flour (CF) supplementation (20, 30, 40%) on the physico‐chemical, sensory characteristics of raw and cooked GF fresh pasta, were investigated. CF showed higher water absorption properties (water binding capacity, solubility, absorption indexes) than the commercial GF mix used as control. In pasta, substitution of GF mix with CF caused a reduction in water activity and amount of freezable water due to stronger interaction of water molecules with CF components (sugars, starches, proteins). Increasing levels of CF also delivered darker, browner colour and a softer texture; the latter was also probably related to the greater cooking loss of CF, indicating a less organised network for the CF‐enriched samples compared to the control. CF also improved the antioxidant capacity, due to the presence of bioactives in chestnut integuments. CF represents a valuable ingredient for the manufacturing of functional GF pasta, more appreciated in this study at a substitution level of 30% and 40%.

Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients and are gluten-free. Replacing wheat flour with jackfruit seeds in pasta represents a potential alternative food for those with gluten sensitivities. This investigation examined the impact of replacing wheat flour with jackfruit seeds on the proximate composition and sensory assessment of gluten-free fresh pasta (fettuccine). Methods:The pasta was prepared by replacing wheat flour with jackfruit seeds and adding 10% (percentage of rice flour [PJS] 10%), 15% (PJS 15%) or 20% (PJS 20%). The proximate composition and sensory attributes of the pastas were evaluated. Results:The proximate composition of pasta was significantly improved (p &lt; 0.05) when the amount of jackfruit seeds added to the pasta was increased. Results showed decreased in energy (152-174 kcal/100g) and carbohydrate (8.2-14.8%), however increased in crude fiber (0.4–0.9%) and ash (1.9–4.7%). The results of a sensory characteristic evaluation with a nine-point hedonic scale showed that pasta made from 100% wheat flour was acceptable to the participants, and the gluten-free fresh pasta was not significantly different. The gluten-free pasta’s colour and texture changed as a result of adding rice flour and replacing the wheat flour with jackfruit seeds. The addition of jackfruit seeds resulted in a reduction in the flavour, cohesiveness, taste, and colour characteristics compared to wheat flour pasta. The pasta that substituted jackfruit seeds and added 15% rice flour scored highly on the sensory analysis. Conclusion:This study showed that fresh gluten-free pasta made from jackfruit seeds can be a tasty and nutritious substitute for regular pasta, with promising potential for food variety, notably for those with celiac disease.Clinical trial registration: TCTR20220325001Keywords:Gluten-free, jackfruit seed, just-about-right, nutrition, pasta

Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety.

With a global market of around $55 billion (in US dollars; i.e. around the 57% of the global cheese market), pasta filata cheeses sales are rising approximately 2% per year worldwide and are expected to further increase to $65.01 billion by 2028. Among these groups of cheeses, fresh pasta filata cheeses, such as mozzarella and fior di latte, are the most consumed. Herein, we provide an overview of fresh pasta filata cheeses, their commodity-related and technological aspects, focusing on the composition, the role, and evolution of their microbiota along the dairy chain.

Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project

More healthy and sustainable food are nowadays desirable to improve human health and protect the planet’s resources. From this perspective, the aim of this study is to investigate artichoke (Cynara scolymus L.) by-products as a potential source of phenolic compounds and to use these compounds to design new fresh egg pasta formulation. Sustainable extraction was carried out using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the Response Surface Methodology (RSM). UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Under the optimal conditions (temperature: 60 °C; time: 60 min; solvent: 50% ethanol:water), the amount of phenolics (TPC) was 22.4 ± 0.2 mg GAE g−1 d.w., characterized mainly by dicaffeoylquinic acid (32.8 ± 0.6 mg CAE g−1 d.w.) and chlorogenic acid (14.1 ± 0.2 mg CAE g−1 d.w.). Hence, the polyphenols extract was used as an ingredient to design a new formulation of functional fresh egg pasta. Four recipes with soft wheat and semolina (P1 and P2) and with soft wheat alone (P3 and P4) were prepared. Compared with control pastas (P1 and P3), the enriched ones (P2 and P4) showed a higher polyphenol content, especially for P4 (1.86 ± 0.03 mg GAE g−1 d.w. for P1, 2.05 ± 0.02 mg GAE g−1 d.w. for P2, 1.92 ± 0.03 mg GAE g−1 d.w. for P3, 2.04 ± 0.02 mg GAE g−1 d.w. for P4). A high decrease in TPC was observed as a result of the cooking process, especially for the two control formulations (−71% for P1 and −70% for P3) in comparison with P2 (−64%) and P4 (−55%). At last, to assess the antimicrobial effect of artichoke by-products on fresh pasta and to monitor its spoilage, we used image analysis. Corresponding to a higher TPC content, P2 and P4 showed an extended shelf life of 16% and 33%, respectively, probably due to the antioxidant activity of artichoke. The new fresh egg pasta enriched with polyphenols extracted from artichoke by-products showed very good nutritional and technological characteristics, even after cooking, confirming the good potentiality of artichoke by-products in the design of new, healthy, and sustainable food products.

Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index

To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS 2050 and mid- and end-point ReCiPe 2016 standard methods to assess, respectively, its carbon footprint and overall environmental profile, as weighted by a hierarchical perspective. Even if both eco-indicators allowed the identification of the same hotspots (i.e., high-amylose bread wheat cultivation and consumer use of fresh pasta), the potential consumer of low-GI foods should be conscious that the novel low-GI fresh pasta had a greater environmental impact than the conventional counterpart made of common wheat flour, their corresponding carbon footprint or overall weighted damage score being 3.88 and 2.51 kg CO2e/kg or 184 and 93 mPt/kg, respectively. This was mainly due to the smaller high-amylose bread wheat yield per hectare. Provided that its crop yield was near to that typical for common wheat in Central Italy, the difference between both eco-indicators would be not greater than 9%. This confirmed the paramount impact of the agricultural phase. Finally, use of smart kitchen appliances would help to relieve further the environmental impact of both fresh pasta products.

Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta.

Globe artichoke roots represent an alternative and sustainable source for inulin extraction and are well-noted for their technological and functional properties. Therefore, the aim of our study was to exploit inulin with high degree of polymerization as a replacement of durum wheat semolina for the production of functional fresh pasta. The effect of increased level of substitution (5, 10, 15%) on cooking, structural, sensory, and nutritional properties were evaluated and compared with a control sample consisting exclusively of durum wheat semolina. Inulin addition caused changes to internal structure as evaluated by scanning electron microscopy. The enriched samples showed a lower swelling index, an increasing cooking time, and values of cooking loss (2.37–3.62%), mainly due to the leaching of inulin into the cooking water. Cooked and raw enriched pasta was significantly darker and firmer than the control, but the sensory attributes were not negatively affected, especially at 5 and 10% of substitution levels. The increase of dietary fiber content in enriched pasta (3.44–12.41 g/100 g) resulted in a significant reduction of glycaemic index (pGI) and starch hydrolysis (HI). After gastrointestinal digestion, inulin-enriched pasta increased prebiotic growth able to significantly reduce E. coli cell density.

Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour

Hemp seed flour (HSF) is a by-product of the hemp oil production process and is a valuable source of protein, dietary fiber, minerals, and vitamins. In line with sustainable food production and a circular economy, this research aimed to utilize HSF as fortifying ingredient in the production of gnocchi, a typical Italian potato-based fresh pasta, and to investigate the effects of the addition on the quality and consumers’ acceptability of the enriched products. Three formulations have been developed using 5–20% HSF in substitution of soft wheat flour. Nutritional value, cooking quality, color, texture and sensory profile, and the consumers’ acceptability of gnocchi samples were evaluated, as well as the functional properties of pure and composite flours and the HSF aroma compounds. HSF addition allowed to enhance the nutritional value of gnocchi, gaining the nutritional claim of “source of fiber” in case of formulations with ≥10% of HSF. Moreover, the fortified gnocchi had a high technological quality in terms of cooking loss, cooking resistance and textural properties, and average sensory quality; however, the vegetable and hemp odor and the bitter taste make them not well appreciated by consumers highlighting the need for improving the HSF sensory quality for consumers’ satisfaction.

Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures

Microbial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the addition of bioprotective cultures (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp., and Bacillus coagulans) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO2:N2), and barrier packaging, (ii) the experimental MAP (40:60 CO2:N2) and barrier packaging, and (iii) the experimental MAP, barrier packaging, and bioprotective cultures. Their effects on physicochemical properties (i.e., content on macro elements, water activity, headspace O2, CO2 concentrations, and mycotoxins), microbiological patterns, protein, and volatile organic compounds (VOC) were investigated at the beginning and the end of the actual or extended shelf-life through traditional and multi-omics approaches. We showed that the gas composition and properties of the packaging material tested in the experimental MAP system, with or without bioprotective cultures, positively affect features of fresh pasta avoiding changes in their main chemical properties, allowing for a storage longer than 120 days under refrigerated conditions. These results support that, although bioprotective cultures were not all able to grow in tested conditions, they can control the spoilage and the associated food-borne microbiota in fresh pasta during storage by their antimicrobials and/or fermentation products synergically. The VOC profiling, based on gas-chromatography mass-spectrometry (GC-MS), highlighted significant differences affected by the different manufacturing and packaging of samples. Therefore, the use of the proposed MAP system and the addition of bioprotective cultures can be considered an industrial helpful strategy to reduce the quality loss during refrigerated storage and to increase the shelf life of fresh pasta for additional 30 days by allowing the economic and environmental benefits spurring innovation in existing production models.

아열대 기후 변화에 따른 인디언시금치 생면의 최적제조에 관한 연구

The aim of this study is to add Indian spinach, a subtropical vegetable, in making pasta in order to enhance its quality and sensual properties. The pH of the pasta increased as the amount of Indian spinach increased, and slightly decreased as the amount of bread flour increased, according to measurements of pH and chromaticity in the chemical properties of pasta. The ratio of Indian spinach pasta was 50.42 grams of Indian spinach to 249.99 grams of bread flour in predicting the ideal numerical point that satisfies the preference maximum. The predicted response value for this mixing ratio, which is 7 as a max, was 4.53 for sweetness, 6.07 for color, and 3.12 for bitterness. In comparison to the control group, fresh pasta had a higher level of Indian spinach's antioxidant activity. Indian spinach pasta had higher moisture and ash levels and lower levels of fat, protein, carbohydrates and calories than the control group, indicating low fat, low carbohydrate, and low calorie content, according to the general ingredient analysis of the pasta. The purpose of this research is to reevaluate Indian spinach, which is cultivated in Korea but eaten in salads only for now. This study may help create fresh, functional pasta and raise raise public awareness of domestic subtropical vegetable food culture and health, as well as help increase income for Indian spinach growers.

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures.

This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio greater than 14% and was therefore eligible to claim a physiological effect of improved glucose metabolism after a meal, as according to EU Regulation 432/2012.

Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product.

Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment.

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations.

Simple SummaryConsidering the chemical composition of cricket powder, specific nutritional goals (such as high protein content) can be achieved by including cricket powder, even at low levels (i.e., 5%). However, when formulating new food products, it is worth assessing the functional properties of the new ingredient and/or formulation. Thus, the aim of this study was to assess the technological properties of cricket-enriched wheat flours to be used in the development of staple foods, such as bread or pasta, whose features are also discussed.The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta. The hydration (i.e., water absorption capacity, oil absorption capacity, water absorption index, water solubility index, and swelling power), foaming (i.e., foaming capacity and stability),emulsifying (emulsifying activity and emulsion stability), and rheological (during gluten aggregation, mixing, extension, and leavening) properties were investigated. Finally, bread and fresh pasta were prepared and characterized. Emulsifying activity, stability, and foaming capacity decreased in the presence of CP, whereas foaming stability and water solubility increased. The results on dough rheology highlighted the need to increase the amount of water, and to decrease the mixing and leavening time, to keep an acceptable bread volume. Indeed, 10% CP enrichment led to a product characterized by a similar volume and crumb hardness to the control (wheat flour). Despite the decrease in extensibility caused by CP, it was possible to produce fresh pasta enriched with CP, with the best cooking behavior obtained at a 5% replacement level.

Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index

Pasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g−1 of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta’s technological properties without affecting the sensory acceptability.

De Novo Transcriptome of the Flagellate Isochrysis galbana Identifies Genes Involved in the Metabolism of Antiproliferative Metabolites.

Simple SummaryMicroalgae are a huge renewable and eco-friendly source of natural compounds, including vitamins, carbohydrates, pigments, sterols and lipids. They have found applications in different industrial sectors, including the pharmaceutical, nutraceutical and cosmeceutical fields. Isochrysis galbana, a marine flagellate belonging to the Haptophyta phylum, thanks to its nutraceutical composition has been proposed as a shellfish diet (Shellfish Diet 1800®) as well as in the composition of cookies, fresh pasta and yogurt. I. galbana powder, extracts or pure molecules have shown interesting bioactivities, such as antioxidant, antidiabetes and antituberculosis, while the antiproliferative activity is mainly related to lung lymphoblasts. In the current study, we aimed to identify metabolic pathways activated in stressful conditions (stationary growth phase) by transcriptomic and bioactivity-guided fractionation. Overall, the results showed antiproliferative activities against melanoma cells, suggesting new possible applications in cancer prevention and treatment.Haptophytes are important primary producers in the oceans, and among the phylum Haptophyta, the flagellate Isochrysis galbana has been found to be rich in high-value compounds, such as lipids, carotenoids and highly branched polysaccharides. In the present work, I. galbana was cultured and collected at both stationary and exponential growth phases. A transcriptomic approach was used to analyze the possible activation of metabolic pathways responsible for bioactive compound synthesis at the gene level. Differential expression analysis of samples collected at the exponential versus stationary growth phase allowed the identification of genes involved in the glycerophospholipid metabolic process, the sterol biosynthetic process, ADP-ribose diphosphatase activity and others. I. galbana raw extracts and fractions were tested on specific human cancer cells for possible antiproliferative activity. The most active fractions, without affecting normal cells, were fractions enriched in nucleosides (fraction B) and triglycerides (fraction E) for algae collected in the exponential growth phase and fraction E for stationary phase samples. Overall, transcriptomic and bioactivity data confirmed the activation of metabolic pathways involved in the synthesis of bioactive compounds giving new insights on possible Isochrysis applications in the anticancer sector.