Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Pesto Preparation
2.3. Color and pH Measurement
2.4. Nutrient Composition
2.5. In Vitro Protein Digestibility and Protein Availability
In Vitro Digestion
2.6. Minerals Content
2.7. Bioactive Properties
2.7.1. Bioactive Compounds Extraction
2.7.2. Total Polyphenol Content (TPC)
2.7.3. Total Flavonoids Content (TFC)
2.7.4. DPPH Radical Scavenging Activity
2.7.5. ABTS Radical Scavenging Activity
2.8. Texture Profile Analysis (TPA)
2.9. Semi-Consumer Evaluation
2.10. Statistical Analysis
3. Results
3.1. Color and pH Measurements
3.2. Nutritional Value
3.3. In Vitro Protein Digestibility
3.4. Minerals Content
3.5. Bioactive Properties
Total Polyphenol Content, Total Flavonoids Content, and Antioxidant Activity
3.6. TPA
3.7. Semi-Consumer Evaluation
4. Discussion
5. Conclusions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Grape Seed Oil | Basil | Cashew Nuts | Yeast Flakes | Lemon Juice | Salt | Spirulina | Granulated Garlic |
---|---|---|---|---|---|---|---|---|
[g/100 g] | ||||||||
BP0 | 35 | 31 | 25 | 5.7 | 2 | 1 | - | 0.3 |
BP1 | 35 | 30 | 25 | 5.7 | 2 | 1 | 1 | 0.3 |
BP2 | 35 | 29 | 25 | 5.7 | 2 | 1 | 2 | 0.3 |
Sample | L* | a* | b* | ΔE |
---|---|---|---|---|
BP0 | 43.03 ± 0.58 a * | −5.75 ± 0.33 a | 19.57 ± 0.32 a | - |
BP1 | 36.92 ± 0.39 b | −5.79 ± 0.24 a | 13.19 ± 0.26 b | 8.83 |
BP2 | 34.77 ± 0.83 c | −5.99 ± 0.24 a | 10.80 ± 0.19 c | 12.05 |
Sample | Protein | Carbohydrates | Fat | Ash | Moisture | Energy Value [kcal/100 g] |
---|---|---|---|---|---|---|
g/100 g Fresh Pesto | ||||||
BP0 | 6.47 ± 0.25 b * | 9.89 ± 0.47 a | 39.32 ± 0.17 b | 1.83 ± 0.10 a | 43.02 ± 1.14 a | 419.33 ± 4.42 a |
BP1 | 8.73 ± 0.38 a | 6.67 ± 0.52 b | 40.46 ± 0.13 a | 1.99 ± 0.09 a | 42.21 ± 0.92 a | 425.72 ± 0.03 a |
BP2 | 9.13 ± 0.20 a | 6.97 ± 0.43 b | 40.43 ± 0.21 a | 1.75 ± 0.02 a | 41.72 ± 0.85 a | 428.26 ± 0.99 a |
Sample | PD [%] | PA [g/100 g] |
---|---|---|
BP0 | 79.89 ± 0.33 a * | 5.17 ± 0.22 b |
BP1 | 78.75 ± 0.12 a | 6.88 ± 0.29 a |
BP2 | 77.88 ± 1.12 a | 7.11 ± 0.02 a |
Sample | Ca | Mg | K | Fe | P |
---|---|---|---|---|---|
mg/100 g Fresh Pesto | |||||
BP0 | 78.66 ± 2.88 b * | 81.14 ± 2.68 b | 342.32 ± 6.18 c | 1.98 ± 0.09 c | 177.71 ± 3.12 b |
BP1 | 97.64 ± 0.65 a | 87.04 ± 2.63 ab | 382.45 ± 4.85 b | 4.09 ± 0.12 b | 185.51 ± 5.26 b |
BP2 | 98.47 ± 3.84 a | 91.63 ± 0.44 a | 408.77 ± 2.18 a | 6.15 ± 0.07 a | 234.46 ± 2.62 a |
Sample | TPC [mg GAE/100 g] | TFC [mg EPI/100 g] | DPPH [μM Trolox/g] | ABTS [μM Trolox/g] |
---|---|---|---|---|
BP0 | 172.96 ± 4.6 c * | 21.50 ± 0.13 c | 290.97 ± 14.71 c | 439.61 ± 9.76 c |
BP1 | 206.32 ± 6.34 b | 24.82 ± 0.28 b | 353.66 ± 5.11 b | 459.00 ± 6.68 b |
BP2 | 259.24 ± 9.30 a | 29.88 ± 0.8 a | 392.41 ± 13.58 a | 484.56 ± 2.16 a |
Sample | Hardness [N] | Adhesiveness | Cohesion | Springiness |
---|---|---|---|---|
BP0 | 70.46 ± 1.50 c * | −47.92 ± 1.28 a | 0.08 ± 0.01 a | 13.28 ± 0.42 a |
BP1 | 76.31 ± 2.25 b | −53.87 ± 2.87 a | 0.08 ± 0.01 a | 12.90 ± 0.49 a |
BP2 | 83.62 ± 1.14 a | −51.03 ± 5.24 a | 0.08 ± 0.01 a | 13.04 ± 0.40 a |
Sample | Evaluation Parameters | Overall Rating | ||||
---|---|---|---|---|---|---|
Overall Appearance | Color | Taste | Aroma | Consistency | ||
BP0 | 4.26 ± 0.70 b * | 4.09 ± 0.78 b | 4.17 ± 0.71 b | 4.23 ± 0.60 a | 4.34 ± 0.76 ab | 4.22 |
BP1 | 4.77 ± 0.43 a | 4.49 ± 0.61 a | 4.57 ± 0.50 a | 4.26 ± 0.61 a | 4.49 ± 0.66 a | 4.56 |
BP2 | 4.00 ± 0.64 b | 3.97 ± 0.62 b | 4.00 ± 0.69 b | 4.09 ± 0.61 a | 4.03 ± 0.66 b | 4.01 |
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Podgórska-Kryszczuk, I. Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto. Nutrients 2024, 16, 2825. https://doi.org/10.3390/nu16172825
Podgórska-Kryszczuk I. Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto. Nutrients. 2024; 16(17):2825. https://doi.org/10.3390/nu16172825
Chicago/Turabian StylePodgórska-Kryszczuk, Izabela. 2024. "Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto" Nutrients 16, no. 17: 2825. https://doi.org/10.3390/nu16172825