Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance

Abstract

Research background. The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals. Experimental approach. This work aims to study the impact of the 2 and 4 % microalga Chlorella vulgaris addition on the nutritional composition, bioactivity, structure and sensory profile of quark and cream cheese, both probiotic fermented products. Texture profile analysis and fundamental rheology measurements (oscillatory and stationary) were performed to evaluate the impact of C. vulgaris on the mechanical properties of the fresh cheese. The nutritional composition was evaluated using standard methods and bioactivity through the determination of total phenolic compounds and antioxidant capacity.1 Results and conclusions. C. vulgaris had an impact on the firmness of both cheeses. In general, the cheese with added C. vulgaris had a better nutritional profile, with an increase in protein content, content of Mg, P, S, Cu, Zn, Fe and Mn, and better bioactivity with an increase in the antioxidant activity. Sensory testing results were promising, especially for cream cheese. Novelty and scientific contribution. The enrichment of traditional foods such as fresh cheese with microalgae represents an interesting strategy to develop hybrid products (with protein from animal and vegetable sources), obtain innovative and more sustainable products, and improve their nutritional profile in terms of protein and mineral content and bioactivity.

Alternate abstract:

Pozadina istraživanja. Prehrambene kompanije su prepoznale proizvodnju hrane obogaćene biološki aktivnim spojevima kao način pozicioniranja proizvoda na tržištu zdravom hranom. Obogaćivanje sira predstavlja velik izazov zbog njegove kemijske i strukturne složenosti te kompleksnosti biokemijskih reakcija koje se odvijaju tijekom fermentacije i zrenja. Mikroalge su hranjiv i održiv izvor hrane, koji sadržava važne biološki aktivne spojeve, kao što su proteini, polinezasićene masne kiseline, polisaharidi, klorofili, karotenoidi, vitamini i mineralne tvari. Eksperimentalni pristup. Svrha je ovoga rada bila ispitati utjecaj dodatka 2 i 4 % mikroalge Chlorella vulgaris na hranjiva svojstva, biološku aktivnost, strukturu i senzorske značajke dvaju probiotičkih fermentiranih proizvoda: kvark i svježi krem sir. Ispitana je tekstura sireva i provedena su temeljna reološka mjerenja (oscilirajuća i statična), radi procjene utjecaja dodatka C. vulgaris na mehanička svojstva svježeg sira. Hranjivi je sastav sireva ispitan standardnim metodama, a njihova je biološka aktivnost određena prema udjelu ukupnih fenolnih spojeva i antioksidacijskoj aktivnosti. Rezultati i zaključci. Mikroalga C. vulgaris utjecala je na čvrstoću oba tipa sireva. Sir s dodatkom mikroalge općenito je imao bolji hranjivi sastav, veće udjele proteina, Mg, P, S, Cu, Zn, Fe i Mn, te bolju biološku i antioksidacijsku aktivnost. Rezultati senzorske analize bili su obećavajući, osobito za svježi krem sir. Novina i znanstveni doprinos. Obogaćivanje tradicionalnih prehrambenih artikala, kao što je dodatak mikroalge svježem siru, predstavlja zanimljivu strategiju razvoja hibridnih (sa životinjskim i biljnim izvorima proteina), inovativnih i održivih proizvoda te poboljšanja njihovog hranjivog sastava, osobito udjela proteina i mineralnih tvari, te povećanja njihove biološke aktivnosti.