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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

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          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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          Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

          Sinéad Lordan, R. Paul Ross, Ann-Catherine J. Stanton (2011)
          The marine environment represents a relatively untapped source of functional ingredients that can be applied to various aspects of food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as functional food ingredients for health maintenance and the prevention of chronic diseases.
          Article 0 comments Cited 182 times – based on 0 reviews     Review now
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            Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease.

            D M Klurfeld, George Fahey, Lu Qi … (2013)
            Studies of whole grain and chronic disease have often included bran-enriched foods and other ingredients that do not meet the current definition of whole grains. Therefore, we assessed the literature to test whether whole grains alone had benefits on these diseases. The objective was to assess the contribution of bran or cereal fiber on the impact of whole grains on the risk of type 2 diabetes (T2D), obesity and body weight measures, and cardiovascular disease (CVD) in human studies as the basis for establishing an American Society for Nutrition (ASN) position on this subject. We performed a comprehensive PubMed search of human studies published from 1965 to December 2010. Most whole-grain studies included mixtures of whole grains and foods with ≥25% bran. Prospective studies consistently showed a reduced risk of T2D with high intakes of cereal fiber or mixtures of whole grains and bran. For body weight, a limited number of prospective studies on cereal fiber and whole grains reported small but significant reductions in weight gain. For CVD, studies found reduced risk with high intakes of cereal fiber or mixtures of whole grains and bran. The ASN position, based on the current state of the science, is that consumption of foods rich in cereal fiber or mixtures of whole grains and bran is modestly associated with a reduced risk of obesity, T2D, and CVD. The data for whole grains alone are limited primarily because of varying definitions among epidemiologic studies of what, and how much, was included in that food category.
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              Extraction, structure and biofunctional activities of laminarin from brown algae

              Colm P. O'Donnell, Brijesh Tiwari, Shekhar Kadam (2015)
              Article 0 comments Cited 90 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Foods
                Journal ID (iso-abbrev): Foods
                Journal ID (publisher-id): foods
                Title: Foods
                Publisher: MDPI
                ISSN (Electronic): 2304-8158
                Publication date (Electronic): 26 July 2017
                Publication date Collection: August 2017
                Volume: 6
                Issue: 8
                Electronic Location Identifier: 57
                Affiliations
                [1 ]Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand; AKMMofasser.Hossain@ 123456lincolnuni.ac.nz (A.K.M.M.H.); Margaret.Brennan@ 123456Lincoln.ac.nz (M.A.B.); Sue.mason@ 123456lincoln.ac.nz (S.L.M.)
                [2 ]Riddet Institute, Palmerston North 4442, New Zealand
                [3 ]School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; xbg720@ 123456gmail.com (X.G.); xazeng@ 123456scut.edu.cn (X.A.Z.)
                Author notes
                [* ]Correspondence: charles.brennan@ 123456lincoln.ac.nz ; Tel.: +64-3-4230-637
                Author information
                https://orcid.org/0000-0003-2479-8478
                Article
                Publisher ID: foods-06-00057
                DOI: 10.3390/foods6080057
                PMC ID: 5575632
                PubMed ID: 28933728
                SO-VID: f8b72ee0-dd48-45bc-bf80-74461518c637
                Copyright © © 2017 by the authors.
                License:

                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/).

                History
                Date received : 23 May 2017
                Date accepted : 21 July 2017
                Categories
                Subject: Article

                Keywords: microalgae,hematococcus pluvialis,astaxanthin,bakery products,glycaemic response,antioxidant
                Data availability:
                Keywords: microalgae, hematococcus pluvialis, astaxanthin, bakery products, glycaemic response, antioxidant

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