PDF(Pubmed)
Abstract：
The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products. The algae-enriched hummuses were developed with an incorporation (6% w/w) of Gelidium corneum and Fucus vesiculosus seaweeds and Chlorella vulgaris (hetero and autotrophic) microalgae to reveal their technological potential and evaluate the nutritional and rheological characteristics relative to a control hummus (without algae). From a nutritional perspective, the main results indicated that hummus enriched with microalgae showed an increase in protein content and an improved mineral profile. This was particularly notable for the seaweed F. vesiculosus and the autotrophic microalga C. vulgaris, leading to claims of being a \"source of\" and \"rich in\" various minerals. Additionally, the antioxidant activity of hummus containing F. vesiculosus and C. vulgaris increased significantly compared to the control. From a rheological perspective, incorporating algae into the humus strengthened its structure. The microalgae further enhanced the dish\'s elasticity and firmness, thus improving this chickpea-based dish´s overall texture and quality.
摘要：
全球食品工业在确保可持续实践以满足不断增长的人口需求，同时最大限度地减少对环境的影响方面面临着严峻的挑战。同时,消费者的意识和对优质产品的需求推动了创新，并激发了食品供应链的积极变化。旨在创造一种更可持续和营养丰富的替代品，这项研究是通过表征富含藻类的鹰嘴豆鹰嘴豆的物理和化学特性来总结的：一种流行食品的创新方法。开发了富含藻类的鹰嘴豆泥，并掺入了（6％w/w）角质岩和白藻海藻和小球藻（异养和自养）微藻，以揭示其技术潜力并评估营养和流变特性相对于对照鹰嘴豆泥（无藻类）。从营养的角度来看，主要结果表明，富含微藻的鹰嘴豆泥显示出蛋白质含量的增加和矿物质分布的改善。这对于海藻F.vesiculosus和自养微藻C.vulgaris尤其值得注意，导致声称自己是“各种矿物的来源”和“富含”。此外,与对照相比，含有水痘和寻常C.的鹰嘴豆泥的抗氧化活性显着增加。从流变学的角度来看，将藻类掺入腐殖质增强了其结构。微藻进一步增强了盘子的弹性和坚固性，从而改善了这种鹰嘴豆菜的整体质地和质量。
