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In vitro bioaccessibility of minerals from microalgae-enriched cookies
Zaida Natalia Uribe-Wandurraga1, Marta Igual1, Purificación García-Segovia1
1Universitat Politècnica de València, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain. xmartine@tal.upv.es.
Food & Function
|February 25, 2020
Summary
Adding Spirulina and Chlorella microalgae to cookies boosts mineral content and accessibility. These mineral-rich cookies enhance the body's absorption of essential nutrients like phosphorus, selenium, and iron.
Area of Science:
- Nutritional Science
- Food Science
- Biotechnology
Background:
- Microalgae contain valuable bioactive compounds, including essential minerals.
- Commercial applications of microalgae are expanding into food and animal feed industries.
- Mineral bioavailability is crucial for human health, but anti-nutritional factors can impede absorption.
Purpose of the Study:
- To assess the mineral bioaccessibility in cookies fortified with Arthrospira platensis (Spirulina) and Chlorella vulgaris.
- To determine the impact of microalgae concentration on mineral content and accessibility in cookies.
Main Methods:
- Utilized in vitro static systems simulating human digestion.
- Analyzed mineral content and bioaccessibility in cookies with varying microalgae concentrations.
- Compared mineral profiles of enriched cookies against control samples.
Main Results:
- Microalgae enrichment significantly increased mineral content in cookies compared to controls.
- Higher concentrations of Arthrospira platensis and Chlorella vulgaris led to increased phosphorus, selenium, sodium, and magnesium levels.
- Cookies with 1.5-2% microalgae fortification met criteria for being "high in selenium".
Conclusions:
- Incorporating Arthrospira platensis and Chlorella vulgaris into cookie formulations is an effective strategy to enhance mineral fortification.
- These microalgae-enriched cookies offer improved accessibility of key minerals (P, K, Ca, Mg, Fe, Zn, Se) for absorption.
- Microalgae represent a promising ingredient for developing mineral-rich food products.
