Ts Crackers Parenting With Creativity

Ts Crackers Parenting With Creativity – Initial research and observation of extra virgin olive oil “Kalamata PDO” in the Messenia region, southwest of the Peloponnese (Greece).

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Ts Crackers Parenting With Creativity

Ts Crackers Parenting With Creativity

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Ana Paula Batista 1, Alberto Nikolai 2, *, Ivana Briske 1, Isabelle Sousa 1, Annabella Raimondo 1, Liliana Rodolfi 2, 3, Natasia Biondi 2 and Mario R. Tredici 2

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LEAF – Connecting Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 24, 50144 Florence, Italy

Received: 1 October 2019 / Revised: 17 November 2019 / Accepted: 20 November 2019 / Published: 23 November 2019

Ts Crackers Parenting With Creativity

Crackers are widely used snacks and there is a growing trend to include active ingredients in their composition. In this work, dried biomasses of four microalgae strains – Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33 and Phaeodactylum tricornutum F&M-M40 – were used to obtain proteins, antioxidants and others. by Artisan in wheat crackers. Two levels of incorporation were tested: 2% (w/w) and 6% (w/w). The effect of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility and sensory properties. Microalgae crackers showed stable color and texture during eight weeks of storage. The microalgae crackers were slightly thinner and lighter than the controls, but had a similar density according to scanning electron microscope images, indicating that the addition of microalgae did not significantly affect gas retention. In terms of biochemical composition, 6% A. platensis and C. vulgaris crackers showed a significantly higher protein content (13.2-13.5%), which is considered a “source of protein” according to Regulation (EC) No. be 1924/2006. A. platensis crackers showed the highest antioxidant activity and obtained better sensory analysis results. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity, but obtained low sensory scores mainly due to their unattractive fish flavor.

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Physical properties of crackers microalgae; antioxidants; phenol proteins; digestion; sensory analysis crackers; Physical properties of microalgae; antioxidants; phenol proteins; digestion; Sensory analysis

The global snacks market is estimated to reach USD 639 billion by 2023, growing at a compound annual growth rate (CAGR) of 5.8% between 2018 and 2023 [1]. In recent years, a major market trend has been the introduction of new products containing health-promoting ingredients due to the increasing demand for healthy snacks due to changing consumer tastes and preferences. In particular, salty snacks, namely salty crackers, grow faster than sweet snacks [2]. Crackers are considered popular snack products with significant demand among consumers [3, 4]. Crackers are generally defined as dry, thin, and crisp bread products [5] usually made from wheat flour, lard (or shortening), salt, and leavening agents (yeast, chemical yeast, or a combination of both). There are generally three main types of crackers: salty (soda crackers), salty and chemically leavened [6]. While savory and salty crackers typically involve a “sponge and dough” fermentation (~24 h) using an acidic starter and yeast, chemically leavened crackers do not require this step and are easy to manage in handling [6]. In addition to leavening agents, enzymes (proteinases) can be added to form “enzyme crackers” [7]. These snacks are available in different varieties and flavors, which has subsequently contributed to their popularity in the global market [8]. Additionally, as a baked product, crackers are considered a healthier snack option compared to fried or sugar-enriched alternatives [9]. Increased consumer focus on healthy and functional foods has led to the development of low-fat, low-salt, and gluten-free crackers [5]. In response to the increasing demand for nutritional bakery products, several natural raw materials, i.e., food industry by-products, have also been investigated to fortify crackers with bioactive molecules (e.g., phenols, carotenoids, fibers, and minerals). , [8, 10, 11]).

As documented in several studies, microalgae are a type of potential ingredients that can be used to increase the nutritional value of foods [12, 13, 14], especially in grain-based products such as biscuits [15, 16, 17] bread [15 , 16, 17]. 18, 19], pasta [20, 21, 22] and extruded snacks [23]. To our knowledge, studies on microalgae-enriched crackers have not been published so far.

The high potential of microalgae (including blue-green algae) as food ingredients is related to their high nutritional value and potential health benefits [24, 25]. Microalgae can have a balanced amino acid composition [26] and a good content of vitamins, minerals, short- and long-chain polyunsaturated fatty acids, carotenoids, enzymes and fiber [27, 28]. According to a report by Markets and Markets [29], the algae products market, estimated at USD 3.98 billion in 2018, will grow at a CAGR of 5.4% during the period 2018-2023, driven by increasing consumer awareness of the benefits There is an increasing preference for algae-based products and vegetarian and vegan dishes.

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This work was carried out to formulate and investigate the effects of microalgae introduction on physical aspects, biochemical composition, in vitro digestibility, and antioxidant and sensory properties of wheat crackers. Significantly higher concentrations of microalgal biomass (up to 6% w/w) than commercial algal products (typically <1% w/w) were used to provide significantly higher levels of bioactive compounds. Four strains of microalgae—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were selected as potential nutrients for their nutritional quality. A. platensis (known as “spirulina”), used by human populations since ancient times [ 30 , 31 ], and C. vulgaris are widely used as dietary supplements. is [32] and has already been approved as a food. that they have been largely used for human consumption in the European Union before 15 May 1997 [33]. A. platensis, which is particularly rich in protein, iron, γ-linolenic acid, bioactive sulfated polysaccharides and phycocyanin [ 34 ], is a promising source for the development of functional foods and beverages (e.g., as, [ 35 ]). Buggley et al. [36] have demonstrated that A. platensis F&M-C256 can be used to prevent and manage dyslipidemia. C. vulgaris is also rich in protein, vitamin B-12, pigments and glucan, which can improve the immune system [37]. There is also increasing interest in Tetraselmis strains, namely Tetraselmis chuii, which has recently been approved for commercialization as a dietary supplement and for the production of T. chuii-based sauces and condiments [38]. T. suecica used in this study has been reported to contain high amounts of polyunsaturated fatty acids and α-tocopherol [39]. P. tricornutum has a high content of eicosapentaenoic acid (EPA 20:5 ω3), fucoxanthin and other carotenoids associated with antioxidant, antidiabetic and antiobesity effects [40, 41]. A new food application for an EPA-rich oil from P. tricornutum [42] by the Swedish company Simris Alg AB is currently under development and requires extensive toxicological data. In the work of Niccolai et al. [43], where the general objective was to evaluate the toxicity of microalgal and cyanobacterial strains on human dermal fibroblasts and Artemia salina, the four strains used in this work were tested. A. platensis F&M-C256, T. suecica F&M-M33 and C. vulgaris alma showed no toxicity, while P. tricornutum F&M-M40 showed toxicity against fibroblasts.

Arthrospira platensis F&M-C256 and Tetraselmis suecica F&M-M33 biomasses were provided by Archimede Ricerche S.r.l. (Camporosso, Imperia, Italy) and Phaeodactylum tricornutum F&M-M40 were produced by Fotosintetica & Microbiologica S.r.l. in the factory. (Sesto Fiorentino, Florence, Italy) Chlorella vulgaris (Alma) biomass was obtained from Allma Microalgae (Lisbon, Portugal). A. platensis F&M-C256, T. suecica F&M-M33 and P. tricornutum F&M-M40 were cultured in GWP.

II photobioreactors [44] in semi-batch mode and then biomass harvesting

Ts Crackers Parenting With Creativity

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