Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a

Area of Science:

• Food Science
• Nutritional Biochemistry
• Phycology

Background:

• Microalgae are recognized for their nutritional value and are incorporated into various food products.
• Microalgal biomass imparts a distinct green color to food due to its natural pigments.
• Previous research highlights the potential of microalgae in food fortification.

Purpose of the Study:

• To assess the impact of adding Chlorella vulgaris and Arthrospira platensis biomass on breadstick and dough nutritional profiles.
• To quantify changes in vitamin C, total carotenoids, and chlorophyll a content following microalgae incorporation.
• To evaluate the feasibility of using microalgae as functional ingredients in baked goods.

Main Methods:

• Breadstick formulations were prepared with varying levels of Chlorella vulgaris and Arthrospira platensis biomass.
• Analysis of vitamin C, total carotenoids, and chlorophyll a was conducted on both the dough and final breadstick products.
• Comparative analysis was performed against control breadsticks without microalgae addition.

Main Results:

• Microalgae-enriched breadsticks demonstrated significantly higher levels of total carotenoids and chlorophyll a compared to control samples.
• Breadsticks fortified with Chlorella vulgaris exhibited the highest concentrations of the analyzed pigments.
• Vitamin C was not detected in either the breadstick dough or the final breadstick products, despite its presence in the raw microalgae powder.

Conclusions:

• Incorporating Chlorella vulgaris and Arthrospira platensis into breadstick formulations is a viable strategy to increase carotenoid and chlorophyll a content.
• Microalgae-enriched breadsticks offer potential health benefits due to enhanced pigment levels.
• The processing of breadstick dough results in the degradation or absence of vitamin C in the final product.