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Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae
José Matheus1, Maria João Alegria2, Maria Cristiana Nunes1
1LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Foods (Basel, Switzerland)
|July 27, 2024
Summary
Adding algae to chickpea hummus boosts protein, minerals, and antioxidants. This sustainable food innovation enhances texture and nutritional value, offering a healthier, high-quality alternative.
Area of Science:
- Food Science and Technology
- Nutritional Science
- Sustainable Food Systems
Background:
- The global food industry seeks sustainable solutions to feed a growing population while minimizing environmental impact.
- Consumer demand for quality drives innovation in food products and supply chains.
- Algae represent a promising source of nutrients and bioactive compounds for food enrichment.
Purpose of the Study:
- To characterize the physical and chemical properties of algae-enriched chickpea hummus.
- To evaluate the nutritional and rheological impact of incorporating seaweeds (Gelidium corneum, Fucus vesiculosus) and microalgae (Chlorella vulgaris) into hummus.
- To assess the technological potential of algae as an ingredient in popular food products.
Main Methods:
- Algae (Gelidium corneum, Fucus vesiculosus, Chlorella vulgaris) were incorporated at 6% (w/w) into chickpea hummus.
- Nutritional analysis focused on protein content and mineral profiles.
- Antioxidant activity and rheological properties (texture, firmness, elasticity) were evaluated and compared to a control hummus.
Main Results:
- Algae-enriched hummus showed increased protein content and improved mineral profiles, especially with Fucus vesiculosus and autotrophic Chlorella vulgaris.
- Significant increases in antioxidant activity were observed in hummus containing Fucus vesiculosus and Chlorella vulgaris.
- Algal incorporation enhanced hummus structure, elasticity, and firmness, improving overall texture and quality.
Conclusions:
- Algae enrichment offers a viable strategy to enhance the nutritional value and functional properties of chickpea hummus.
- Specific algae species, like Fucus vesiculosus and Chlorella vulgaris, significantly boost mineral content and antioxidant capacity.
- Algae incorporation improves the rheological characteristics of hummus, presenting a sustainable and nutrient-rich food innovation.
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