PDF(Pubmed)
Abstract：
Algae are a booming resource in the food industry due to their several health benefits. This study assesses the impact of the combined use of selected macro- and microalgae to improve the nutritional profile and the labeling of a vegetable cream by the introduction of nutrition and health claims. As macroalgae, two Ascophyllum nodosum L., one natural (An) and one smoked (AnS), were selected for their high iodine concentration and flavor notes. A new strain of Chlorella vulgaris, golden (CvG), was selected as the microalgae, which is rich in proteins and has a neutral sensorial profile (golden color and mild flavor). In this study, two vegetable creams were compared. The control (CTRL) versus one enriched with a mixture of macroalgae and microalgae (CV-AN). Sensory, physicochemical, and functional properties of both vegetable creams were evaluated. The bioactivity assessed was the effect of iodine as a health claim and antioxidant and antihypertensive properties. CV-AN vegetable cream showed significantly higher values (p < 0.05) for protein content, iodine value, and antioxidant activity, with no significant differences (p > 0.05) in antihypertensive activity or sensory panel. The incorporation of these algae resulted in a vegetable cream with a better nutritional profile and sensory acceptability comparable to the control, offering protein and iodine source claims in the labeling.
摘要：
藻类由于其多种健康益处而成为食品工业中的蓬勃发展的资源。这项研究通过引入营养和健康声明，评估了结合使用选定的大型和微藻来改善营养状况和蔬菜奶油标签的影响。作为大型藻类，两个夜蛾，一个自然(安)和一个吸烟(安),因其高碘浓度和风味而被选中。一种新的普通小球藻菌株，金色（CvG），被选为微藻，它富含蛋白质，具有中性的感官特征（金色和温和的味道）。在这项研究中,比较了两种蔬菜奶油。对照(CTRL)与富含大型藻类和微藻的混合物(CV-AN)的对照相比。感官，物理化学,并对两种植物乳膏的功能特性进行了评价。评估的生物活性是碘作为健康主张以及抗氧化和抗高血压特性的作用。CV-AN蔬菜奶油显示蛋白质含量显著较高的值(p<0.05)，碘值,和抗氧化活性，在降压活性或感觉面板上没有显着差异（p>0.05）。与对照相比，这些藻类的掺入导致蔬菜奶油具有更好的营养特征和感官可接受性。在标签中提供蛋白质和碘来源声明。
