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oai:recercat.cat:20.500.12327/5852025-10-22T11:13:01Zcom_2072_4428com_2072_4427col_2072_487898

Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup Lafarga, Tomás Acién-Fernández, Francisco Gabriel Castellari, Massimo Villaró, Silvia Bobo, Gloria Aguiló-Aguayo, Ingrid Indústries Alimentàries Producció Vegetal Postcollita Qualitat i Tecnologia Alimentària 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). 2025-10-22T11:13:00Z 2025-10-22T11:13:00Z 2025-10-22T11:13:00Z 2019-05-09 info:eu-repo/semantics/article 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 eng LWT - Food Science and Technology MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC‐2016‐19949/ES/ / http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier