Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

• DOI: 10.3389/frfst.2023.1258219
• Publication Date: 2023-10-16T15:15:51Z
• Authors: Camilly Fratelli; Maria Cristiana N...; Veridiana Vera De...; Anabela Raymundo; Anna Rafaela Cava...
• Keywords: Spirulina (dietary supplement); Ingredient; Functional food

Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food sustainable alternative to improve physicochemical characteristics and nutritional aspects the diet. This study aimed explore use (SB) residual (RB) obtained after C-phycocyanin (C-PC) extraction production wheat bread (WB). Methods: The dough rheology, texture, color, aspects, bioaccessibility manufactured samples were accessed achieve this goal. Results Discussion: is first research exploit RB. It was possible replace 3% flour SB or RB bread-making; substitution did not impact rheological dough, even though pH increased with addition (5.63 5.70, respectively). improved volume enhanced profile, increasing antioxidant capacity (DPPH FRAP) compared WB. Heavy metals (Ni, Cd, Pb) found any (<0.2 mg/100 g). vitro protein digestibility better than raw materials, which indicates that manufacturing may contribute improving digestibility. In addition, needs greater appreciation practices worldwide Brazilian exploration, requiring management strategies industry society working together. Further studies are necessary, focusing on acceptability understand viability these ingredients target preferences.