Impact of Chlorella vulgaris biomass substitution on in vitro bioaccessibility of cookies

Ayşe Neslihan Dündar; Ahmet Aygün; Oya Irmak Şahin

doi:10.55147/efse.1487284

EN

Impact of Chlorella vulgaris biomass substitution on in vitro bioaccessibility of cookies

Abstract

This study aimed to produce low-fat cookies (C) by substituting Chlorella vulgaris biomass (0.5% CB1, 1.0% CB2, and 1.5% CB3) and investigating the bioavailability of minerals, total phenolic content, and antioxidant capacities of the cookies. Chlorella sp. microalgae is recognized for its high phenolic content, antioxidant capacity, and as a source of essential minerals. Extractable and hydrolyzable fractions were prepared to determine the total phenolic content and antioxidant capacity. The total phenolic content of CB samples ranged from 200.82 to 274.07 mg GAE/g, with bioaccessibility values from 32.31 to 47.26 mg GAE/g. The CUPRAC method provided the highest antioxidant capacity values (116.57-154.38 µmol TE/g), while the ABTS method showed the highest bioaccessibility values (6.76-9.21 µmol TE/g). Mineral content analysis (Na, Mg, P, K, Ca, Mn, Fe, Cu, Zn, and Se) revealed significant enhancements in the CB samples compared to controls, showing an approximate 2-fold increase in mineral bioaccessibility. Despite extensive research on microalgae-fortified foods, there is a notable gap in knowledge regarding their "in vitro bioaccessibility." This study aims to pioneer the exploration of bioaccessibility and highlight the positive impact of algae-based food consumption on human health.

Keywords

Chlorella , bioaccessibility , total phenolic , antioxidant , mineral

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Details

Primary Language

English

Subjects

Food Sciences (Other)

Journal Section

Research Article

Authors

Ayşe Neslihan Dündar
0000-0003-2084-7076
Türkiye

Ahmet Aygün
0000-0002-6321-0350
Türkiye

Oya Irmak Şahin ^*
0000-0003-2225-7993
Türkiye

Early Pub Date

September 21, 2024

Publication Date

December 30, 2024

Submission Date

May 20, 2024

Acceptance Date

July 9, 2024

Published in Issue

Year 2024 Volume: 5 Number: 2

DOI

https://doi.org/10.55147/efse.1487284

IZ

https://izlik.org/JA73WG94GG

APA

Dündar, A. N., Aygün, A., & Şahin, O. I. (2024). Impact of Chlorella vulgaris biomass substitution on in vitro bioaccessibility of cookies. European Food Science and Engineering, 5(2), 44-50. https://doi.org/10.55147/efse.1487284

Öz

Impact of Chlorella vulgaris biomass substitution on in vitro bioaccessibility of cookies

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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