2026-04-17T11:33:01Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/5852025-10-22T11:13:01Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Lafarga, Tomás
author
Acién-Fernández, Francisco Gabriel
author
Castellari, Massimo
author
Villaró, Silvia
author
Bobo, Gloria
author
Aguiló-Aguayo, Ingrid
other
Indústries Alimentàries
other
Producció Vegetal
group
Postcollita
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:13:00Z
2025-10-22T11:13:00Z
2019-05-09
Lafarga, Tomás, Francisco Gabriel Acién-Fernández, Massimo Castellari, Silvia Villaró, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2019. "Effect Of Microalgae Incorporation On The Physicochemical, Nutritional, And Sensorial Properties Of An Innovative Broccoli Soup". LWT 111: 167-174. Elsevier BV. doi:10.1016/j.lwt.2019.05.037.
0023-6438
http://hdl.handle.net/20.500.12327/585
https://doi.org/10.1016/j.lwt.2019.05.037
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae incorporation on their quality and acceptance. Incorporation of freeze-dried microalgae biomass into the broccoli soup resulted in lower L* values, especially after incorporation of Spirulina sp. and Chlorella sp. Microalgae incorporation also led to an increased content of polyphenols and to a higher antioxidant capacity. Microalgae-containing soups showed a higher amount of bioaccessible polyphenols, calculated after a simulated gastrointestinal digestion (ranging between 32.9 ± 1.1 and 45.6 ± 0.5 mg/100 mL). The acceptability index of soups formulated using lower microalgae concentrations was over 70% suggesting that the soups would be well accepted. Indeed, the purchase intention of the soups containing microalgae at 0.5% (w/v) ranged between 3.4 and 4.1 (assessed using a 5-point hedonic scale).
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
info:eu-repo/semantics/article