Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation
Open accessAbstract
The effects of semolina enrichment with blue-green algae (Arthrospira platensis) at three different levels (1, 2 and 3 g/100 g of semolina) on the colour, cooking properties, firmness, free radical scavenging activity and sensory characteristics of pasta are reported. Microalgae addition resulted in higher swelling index and lower cooking loss than the control sample. A significant increase in pasta firmness was evidenced with an increase of added microalgae due to structural reinforcement. In addition to colouring, the use of A. platensis (2 g/100 g of semolina) can enhance the sensory quality and nutraceutical potential as evaluated by free radical scavenging activity of pasta.
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Cooking does not cause loss of micronutrients in cooked foods enriched with microalgae.
“In addition, heat application (like cooking) did not cause any loss in micronutrients in cooked foods, such as pasta, bread, and cookies enriched with microalgae [115,116].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [115]
Pasta hardness increases significantly with increased added microalgae due to structural reinforcement.
“A significant increase in pasta hardness was reported with an increase in added microalgae due to structural reinforcement [115].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [115]
Cooked microalgae-containing foods have lower cooking loss and a higher swelling index than control samples.
“On the contrary, lower cooking loss and a higher swelling index were obtained in cooked microalgae-containing foods compared with control samples [115].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [115]
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References 9 · Cited by 68
- Authors
- Zouari, N., Abid, M., Fakhfakh, N., Ayadi, M. A., Zorgui, L., Ayadi, M., & Attia, H.
- Affiliations
- University of Sfax (TN)
- Corresponding author
- Zouari, Nacim
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2011-05-16
- Volume
- 62
- Issue
- 8
- Pages
- 811-813
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W2066787509
- Cited by
- 68
- References
- 9
- Citations by year
- 2026: 6 · 2025: 2 · 2024: 7 · 2023: 9 · 2022: 3 · 2021: 8 · 2020: 7 · 2019: 10 · 2018: 5 · 2017: 3 · 2016: 4 · 2015: 1 · 2014: 1 · 2013: 2
- FWCI
- 0.89
- Type
- journal article
- Language
- en
- Open access
- green
- orbi.uliege.be
- Licence
- other-oa
- Locations
- International Journal of Food Sciences and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- ORBi (University of Liège) (acceptedVersion, other-oa)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Spirulina platensis, cyanobacteria, pasta, microalgae, free radical scavenging, antioxidant activity, pasta firmness, cooking properties, swelling index, cooking loss, sensory evaluation, pasta color, nutraceutical potential, functional foods
- MeSH terms
- Cyanobacteria, Antioxidants, Biphenyl Compounds, Color, Cooking, Diet, Flour, Food Analysis, Food Technology, Food, Fortified, Humans, Picrates, Triticum, Dietary Supplements, Microalgae
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