ArticleScientific reports2019
Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed.
- Unraveling the multifaceted applications of Spirulina: a comprehensive review.Antonie van Leeuwenhoek · 2026Review
- From Pond to Plate: Tailored Functional Proteins for Next-Gen Microalgal Food.Foods (Basel, Switzerland) · 2026Review
- Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Microalgae Applications in the Agricultural and Food Sector: Towards a Sustainable Future.Molecules (Basel, Switzerland) · 2026Review
- Current Status of Microalgae-based Food Products: Future Trends of Functional Ingredients.Recent patents on biotechnology · 2026Review
- Review
- Synergistic Effects ofFoods (Basel, Switzerland) · 2025Article
- House Cricket (Nutrients · 2025Article
- Sensory Analyses Driven Formulation of Fruit Cereal Bars Enriched WithFood science & nutrition · 2025Article
- Ultrasound-Assisted Deep Eutectic Solvent Extraction of Antioxidant and Anti-Colorectal Cancer Proteins fromAntioxidants (Basel, Switzerland) · 2025Article
- Effects ofLife (Basel, Switzerland) · 2024Article
- Nutritional composition,Food chemistry: X · 2024Article
- Narrative Review of the Current and Future Perspectives of Phycobiliproteins' Applications in the Food Industry: From Natural Colors to Alternative Proteins.International journal of molecular sciences · 2024Review
- Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production.Foods (Basel, Switzerland) · 2024Review
- Spirulina (Foods (Basel, Switzerland) · 2024Review
- Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges.Foods (Basel, Switzerland) · 2024Review
- Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products.Foods (Basel, Switzerland) · 2023Article
- Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion.Foods (Basel, Switzerland) · 2023Article
- Utilising Spent Tea Leaves Powder as Functional Ingredient to Enhance the Quality of Non-Gluten Shortbread Cookies.Foods (Basel, Switzerland) · 2023Article
- Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this work was to evaluate the influence of Arthrospira platensis F&M-C256 (spirulina) incorporation on the nutritional and functional properties of "crostini", a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of A. platensis F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the A. platensis F&M-C256 "crostini" doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed. A. platensis F&M-C256 "crostini" showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, "crostini" incorporated with 6% and 10% biomass can be claimed to be a "source of protein". Six and ten percent A. platensis "crostini" also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of in vitro dry matter and protein digestibility between A. platensis F&M-C256 "crostini" and the control was found. The overall acceptability decreased with increasing A. platensis F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional features.
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