Printable formulations of protein and Chlorella vulgaris enriched vegetable puree for dysphagia diet

Three Chlorella vulgaris biomasses, smooth Chlorella, honey Chlorella and white Chlorella were used at a percentage of 3 % in vegetable purees (10 % zucchini and 10 % carrots), enriched in protein (22 % lentil protein concentrate) and 0.8 % of xanthan gum. Their nutritional, in vitro digestibility,...

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Authors: Giura, L.M. (Larisa-Mihaela)|||/items/c25dc8e4-45ff-4385-b9d7-bc0c30d306ab, Urtasun, L. (Leire)|||/items/e87e13c8-ed4d-46f0-a0fe-8e33f5c6c8f7, Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, Astiasarán, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b, Raymundo, A. (Anabela)|||/items/6e77b796-84d7-40c9-a686-600e694e7a45
Format: article
Publication Date:2024
Country:España
Institution:Universidad de Navarra
Repository:Dadun. Depósito Académico Digital de la Universidad de Navarra
Language:English
OAI Identifier:oai:dadun.unav.edu:10171/70086
Online Access:https://hdl.handle.net/10171/70086
Access Level:Open access
Keyword:Microalgae
Nutrition
Dysphagia foods
3D printing
Texture
Description
Summary:Three Chlorella vulgaris biomasses, smooth Chlorella, honey Chlorella and white Chlorella were used at a percentage of 3 % in vegetable purees (10 % zucchini and 10 % carrots), enriched in protein (22 % lentil protein concentrate) and 0.8 % of xanthan gum. Their nutritional, in vitro digestibility, physicochemical, rheological and 3D-printability properties were determined. Sample with white Chlorella showed significantly higher antioxidant capacity than the control, with FRAP value of 100.62 and DPPH of 20.72 μmol Trolox/100 g puree. Purees containing C. vulgaris can be claimed to be a source of iron since they provide >15 % of the Nutrient Reference Value (NRV) for this essential mineral (2.39–2.36 mg/100 g). Total digestibility was high (90.9–92.6 %) for all the samples whereas the highest protein digestibility values were observed for purees with smooth Chlorella (46 %). Smooth Chlorella showed very noticeable color differences compared to control (ΔE values >20). All the purees showed a shear thinning behavior and a weak gel structure (tan δ 0.206–0.212), which made them suitable for dysphagia diet and also for being successfully printed in 3D.

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