Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review.

Area of Science:

• Food Science
• Food Technology
• Nutritional Science

Background:

• Microalgae are increasingly recognized for nutritional value and techno-functional properties in food.
• Isolated compounds and whole biomass show potential as sustainable food additives and ingredients.
• Current research explores microalgae's impact on food texture, rheology, and sensory attributes.

Purpose of the Study:

• To review the influence of microalgae on the techno-functional properties of bakery and pasta products.
• To analyze microalgae's role as both isolated compounds and whole biomass in food systems.
• To highlight the dual nutritional and functional potential of microalgae in cereal-based foods.

Main Methods:

• Literature review of studies on microalgae incorporation into food products.
• Analysis of research on isolated microalgal compounds and whole biomass.
• Examination of effects on dough rheology, product texture, and sensory qualities.

Main Results:

• Microalgal compounds function as effective emulsifiers and thickeners.
• Whole microalgae biomass incorporation affects color, rheology, and texture, with effects varying by species and inclusion level.
• Inclusion below 3% generally maintains or improves product quality; higher levels may compromise it.

Conclusions:

• Microalgae possess significant potential as functional ingredients in bakery and pasta.
• Strategies like pre-treatments and microencapsulation can improve microalgae's functional performance and sensory acceptance.
• Optimizing microalgae's dual nutritional and functional roles is crucial for expanding their use in cereal-based food systems.