The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies

Hossain, A. K. M. M.; Brennan, Margaret A.; Mason, Susan L.; Guo, Xinbo; Zeng, X. A.; Brennan, Charles S.

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The effect of astaxanthin-rich microalgae “Haematococcus pluvialis” and wholemeal flours incorporation in improving the physical and functional properties of cookies

Hossain, A. K. M. M. ; Brennan, Margaret A. ; Mason, Susan L. ; Guo, Xinbo ; Zeng, X. A. ; Brennan, Charles S.

Type: Journal Article

Permalink: https://hdl.handle.net/10182/8625

Originally published: 2017-08 by MDPI and available at https://doi.org/10.3390/foods6080057

Rights: © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

Keywords: microalgae; Hematococcus pluvialis; astaxanthin; bakery products; glycaemic response; antioxidant

Fields of Research: 0908 Food Sciences; 090801 Food Chemistry and Molecular Gastronomy (Excl. Wine); 090803 Food Nutritional Balance

Abstract:

Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly (p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie.

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