Use of <i>Chlorella vulgaris</i> Lipidic Extracts in the Development of Healthier Pastry Products with Reduced Fat Contents
Tatiana Pereira,
Sónia Barroso,
Paula Teixeira,
M. Rosário Domingues,
Tatiana Maurício,
Susana Mendes,
Filipa R. Pinto,
Catarina D. Freire,
Gabriela Matos,
Jorge A. Saraiva,
Maria M. Gil
Affiliations
Tatiana Pereira
MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
Sónia Barroso
MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
Paula Teixeira
Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
M. Rosário Domingues
CESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Tatiana Maurício
CESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
Susana Mendes
MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
Filipa R. Pinto
MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
Catarina D. Freire
MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
Gabriela Matos
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Jorge A. Saraiva
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Maria M. Gil
MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal
Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of modern consumers, who are more conscious of the health problems associated with the consumption of high-fat products. With this in mind, the main objective of this study is the reduction of the total fat and saturated fat contents of two bakery products, brioche-type bread and rice cake, by partial substitution of the main fat source with Chlorella vulgaris lipid extracts obtained through non-thermal high-pressure extraction (HPE). A reduction of 3% in the fat content of the brioche and a reduction of 11.4% in the total fat content of the rice cake were observed when the microalgae extracts were used to replace 10% of the margarine used in the brioche and 20% of the sunflower oil used in the rice cake. This substitution resulted in fat-reduced bakery products with similar physicochemical and nutritional properties to the full-fat controls. A triangle test demonstrated that no differences were perceived for the fat-reduced brioche, while in the rice cake, only slightly perceptible differences were detected. Moreover, brioche and rice cake containing the extract presented values of 1.22 ± 0.27 and 1.29 ± 0.39 mg GAE/g of total phenolic compounds, respectively. DPPH and FRAP activities were also quantified in 0.95 ± 0.38 and 1.83 ± 0.27 µmol AAE/g for brioche with extract and 1.10 ± 0.61 and 1.39 ± 0.39 µmol AAE/g for the rice cake with extract, respectively. The products were microbially stable for at least four days at room temperature. This study demonstrates the potential of using HPE microalgal lipid extracts as fat substitutes in bakery products.
