The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, and Nannochloropsis gaditana were used in this study. Properties such as water activity, pH, microbiological counts, viscosity, and color were analyzed to determine the effect of microalgae addition on sourdough. The technological quality of breads was analyzed in terms of physicochemical properties, color, texture profile, and porosity. The main effect of microalgae addition was changes in bread color, crust, and crumb that implies an increase of browning and an evolution to more green-yellow tonalities. The textural parameters of breads such as hardness, chewiness, and resilience are not modified by microalgae addition.
AbramoffMDMagelhaesPJRamSJ (2004) Image processing with imageJ. Biophotonics International11(7): 36–42.
2.
AciénFGFernándezJMMagánJJMolinaE (2012) Production cost of a real microalgae production plant and strategies to reduce it. Biotechnology Advances30: 1344–1353.
3.
AdesanyaVOVadilloDCMackleyMR (2012) The rheological characterization of algae suspensions for the production of biofuels. Journal of Rheology56: 925–939.
4.
Association of Official Analytical Chemists (AOAC) (1995) Official Methods of Analysis, 16th ed. Washington, DC: AOAC.
5.
Association of Official Analytical Chemists (AOAC) (1997) Official Methods of Analysis, Washington, DC: AOAC.
6.
Association of Official Analytical Chemists (AOAC) (1998) Official Methods of Analysis, Washington, DC: AOAC.
7.
BaiM-DChengC-HWanH-MLinY-H (2011) Microalgal pigments potential as byproducts in lipid production. Journal of the Taiwan Institute of Chemical Engineers42: 783–786.
8.
BatistaAPGouveiaLBandarra-NarcisaMFrancoJMRaymundoA (2013) Comparison of microalgal biomass profiles as novel functional ingredient for food products. Algal Research2: 164–173.
9.
BorowitzkaMA (2013) High-value products from microalgae, their development and commercialization. Journal of Applied Phycology25: 743–756.
10.
BourneM (2002) Food Texture and Viscosity. Concept and Measurement, New York, NY: Academic Press, Elsevier Science.
BraadbaartFVan BergenPF (2005) Digital imaging analysis of size and shape of wheat and pea upon heating under anoxic conditions as a function of the temperature. Vegetation History and Archaeobotany14: 67–75.
13.
BrennanLOwendeP (2010) Biofuels from microalgae. A review of technologies for production, processing, and extractions of biofuels and co-products. Renewable and Sustainable Energy Reviews14: 557–577.
14.
BuonoSLangellottiALMartelloARinnaFFoglianoV (2014) Functional ingredients from microalgae. Food and Function8: 1669–1685.
15.
Camacho-RodríguezJCerón-GarcíaMCFernández-SevillaJMMolina-GrimaE (2015) The influence of culture conditions on biomass and high value product generation by Nannochloropsis gaditana in aquaculture. Algal Research11: 63–73.
16.
CerónMCGarcía-MaleaMCRivasJAciénFGFernándezJMDel RíoE (2007) Antioxidant activity of Haematococcus pluvialis cells grown in continuous culture as a function of their carotenoid and fatty acid content. Applied Microbiology Biotechnology74: 1112–1119.
17.
CIE (Commission Internationale de l’Eclairage) (1986) Colorimetry: Technical report. 2nd ed. CIE Pub. No. 15, Vienna, Austria: Central Bureau of CIE, pp. 35–36.
18.
CorsettiASettanniL (2007) Lactobacilli in sourdough fermentation. Food Research International40: 539–558.
19.
Da Silva VazBMoreiraJBMoraisMGCostaJAV (2016) Microalgae as a new source of bioactive compounds in food supplements. Current Opinion in Food Science7: 73–77.
20.
DattaAKSahinSSumnuGKeskinO (2007) Porous media characterization of breads baked using novel heating modes. Journal of Food Engineering79: 106–116.
21.
De VuystDNeysensP (2005) The sourdough microflora: Biodiversity and metabolic interactions. Trends in Food Science and Technology16: 43–56.
22.
De VuystLVranckenGRavytsFRimauxTWeckxS (2009) Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiology26: 666–675.
23.
FábregasJMasedaADomínguezAFerreiraMOteroA (2002) Changes in the cell composition of the marine microalga, Nannochloropsis gaditana, during a light:dark cycle. Biotechnology Letters24: 1699–1703.
FennemaOR (1996) Food Chemistry, 3rd ed. New York, NY: Marcel Dekker.
26.
GarridoJLRodríguezF (2009) Occurrence of loroxanthin, loroxanthin decenoate, and loroxanthin dodecenoate in Tetraselmis species (Prasinophyceae, Chlorophyta). Journal of Phycology45: 366–374.
27.
GobbettiMCorsettiJRossiFLa RosaFDe VicenziS (1994) Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of central Italy. Italian Journal of Food Science1: 85–94.
28.
GouveiaLBatistaAPSousaIMirandaAEmpisJRaymundoA (2007) Chlorella vulgaris biomass used as colouring source in traditional butter cookies. Innovative Food Science and Emerging Technologies8: 433–436.
29.
GouveiaLCoutinhoCMendonçaEBatistaAPSousaIBandarraNM (2008) Sweet biscuits with Isochrysis galbana microalga biomass as a functional ingredient. Journal of the Science of Food and Agriculture88: 891–896.
30.
GuedesACAmaroHMMalcataFX (2013) Microalgae as sources of high added-value compounds. A brief review of recent work. Biotechnology Progress27(3): 597–613.
31.
GülHÖzçelikSSağdiçOCertelM (2005) Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry40: 691–697.
32.
HemaiswarjaSRajaRKumarRRGanesanVAnbazhaganC (2011) Microalgae: A sustainable feed source for aquaculture. World Journal of Microbiology and Biotechnology27: 1737–1746.
33.
International Standards Organization (ISO) (1987) Microbiology: General guidance for Enumeration of Yeasts and Moulds: Colony Count Technique at 25℃, ISO 7954, Geneva: The International Organization for Standardization.
34.
International Standards Organization (ISO) (1998) Microbiology of Food and Animal Feeding Stuffs – Horizontal Method for the Enumeration of Mesophilic Lactic Acid Bacteria – Colony-Count Technique at 30℃, ISO 15214, Geneva: The International Organization for Standardization.
35.
International Standards Organization (ISO) (2013) Microbiology of the Food Chain, Horizontal Method for the Enumeration of Microorganisms, Part 1: Colony Count at 30℃ by the Pour Plate Technique, ISO 4833-1, Geneva: The International Organization for Standardization.
36.
JekleMBeckerT (2012) Effects of acidification, sodium chloride, and moisture levels on wheat dough: II. Modeling of bread texture and staling kinetics. Food Biophysics7: 200–208.
37.
KetabiASoleimannian-ZadSKadivarMSheikh-ZeinoddinS (2008) Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough. Food Research International41: 948–951.
38.
LiuCPLinLP (2001) Ultrastructural study and lipid formation of Isochrysis sp. CCMP1324. Botanical Bulletin of Academia Sinica42: 207–214.
39.
LubiánLMMonteroOMoreno-GarridoIHuertasIESobrinoCGonzález-del ValleM (2000) Nannochloropsis (Eustigmatophyceae) as source of commercially valuable pigments. Journal of Applied Phycology12: 249–255.
40.
M’hirSMejriMHamdiM (2007) Microflora distribution and species ratio of Tunisian fermented doughs for bakery industry. African Journal of Biotechnology6(18): 2122–2129.
41.
MooreMMSchoberTDockeryPArendtEK (2004) Textural comparisons of gluten-free and wheat-based doughs, batters and breads. Cereal Chemistry81: 567–575.
42.
NuñoKVillarruel-LópezAPuebla-PérezAMRomero-VelardecEPuebla-MoradAGAscencioF (2013) Effects of the marine microalgae Isochrysis galbana and Nannochloropsis oculata in diabetic rats. Journal of Functional Foods5: 106–115.
43.
OttogalliGGalliAFoschinoR (1996) Italian bakery products obtained with sourdough: Characterization of the typical microflora. Advances in Food Science18: 131–144.
44.
PalouELópez-MaloABarbosa-CánovasGVWelti-ChanesJSwansonBG (1999) Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree. Journal of Food Science64: 42–45.
45.
PepeOBlaiottaGAnastasioMMoschettiGErcoliniDVillaniF (2004) Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs. Systematic and Applied Microbiology27: 443–453.
46.
PulzOGrossW (2004) Valuable products from biotechnology of microalgae. Applied Microbiology and Biotechnology65: 635–648.
47.
PurlisESalvadoriVO (2007) Bread browning kinetics during baking. Journal of Food Engineering80: 1107–1115.
48.
RajaRHemaiswaryaSKumarNASridharSRengasamyR (2008) A perspective on the biotechnological potential of microalgae. Critical Reviews in Microbiology34: 77–88.
49.
RehmanSRPatersonAPiggottJR (2006) Flavour in sour dough breads: A review. Trends in Food Science and Technology17: 557–566.
50.
RizelloCGLorussoAMontemurroMGobbettiM (2016) Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology56: 1–13.
51.
Rodríguez De MarcoESteffolaniMEMartínezCSLeónAE (2014) Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta. LWT—Food Science and Technology58(1): 102–108.
52.
SánchezAMaceirasRCancelaAPérezA (2013) Culture aspects of Isochrysis galbana for biodiesel production. Applied Energy10: 192–197.
53.
SánchezJFFernándezJMAciénFGRuedaAPérez-ParraJMolinaE (2008) Influence of culture conditions on the productivity and lutein content of the new strain Scenedesmus almeriensis. Process Biochemistry43: 398–405.
54.
SánchezSMartínezMEEspinolaF (2000) Biomass production and biochemical variability of the marine microalga Isochrysis galbana in relation to culture medium. Biochemical Engineering Journal6: 13–18.
55.
ŞimşekÖÇonAHTulumoğluŞ (2006) Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control17: 263–270.
56.
SpolaorePJoannis-CassanCDuranEIsambertA (2006) Commercial applications of microalgae. Journal of Bioscience and Bioengineering101(2): 87–96.
Valenzuela-EspinozaEMillán-NúñezRNúñez-CebreroF (2002) Protein, carbohydrate, lipid and chlorophyll a content in Isochrysis aff. galbana (clone T-Iso) cultured with a low cost alternative to the f/2 medium. Aquacultural Engineering25: 207–216.
60.
VogelRFKnorrRMüllerMRASteudelUGänzleMGEhrmannMA (1999) Non-dairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek76: 403–411.
61.
VogelRFMüllerMStolzPEhrmannM (1996) Ecology in sourdoughs produced by traditional and modern technologies. Advances in Food Science18: 152–159.
62.
WitzelRFBurnhamRWOnleyJW (1973) Threshold and suprathreshold perceptual color differences. Journal of Optical Society of America63: 615–625.
63.
YoshiokaMYagoTYoshie-StarkYArakawaHMorinagaT (2012) Effect of high frequency of intermittent light on the growth and fatty acid profile of Isochrysis galbana. Aquaculture338–341: 111–117.
64.
YuCCChenHWChenMJChangYCChienSCKuoYH (2010) Chemical composition and bioactivities of the marine alga Isochrysis galbana from Taiwan. Natural Product Communications5: 1941–1944.
65.
ZainanNHSrivatsaSCBhattacharyaS (2015) Catalytic pyrolysis of microalgae Tetraselmis suecica and characterization study using in situ synchrotron-based infrared microscopy. Fuel161: 345–354.
66.
ZanoniBPeriCBrunoD (1995) Modelling of browning kinetics of bread crust during baking. LWT—Food Science and Technology28(3): 604–609.
