AUTHOR=Fratelli Camilly , Nunes Maria Cristiana , De Rosso Veridiana Vera , Raymundo Anabela , Braga Anna Rafaela Cavalcante 

TITLE=Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

JOURNAL=Frontiers in Food Science and Technology

VOLUME=Volume 3 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2023.1258219

DOI=10.3389/frfst.2023.1258219

ISSN=2674-1121

ABSTRACT=Following consumers' demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional aspects in the diet. This study aimed to explore the use of Spirulina biomass (SB) and residual biomass (RB) obtained after the C-phycocyanin (C-PC) extraction in the production of wheat bread (WB). The dough rheology, texture, color, nutritional aspects, and bioaccessibility between the manufactured bread were accessed to achieve this goal. This is the first research that has started RB exploitation. It was possible to replace 3 % of wheat flour for SB or RB in breadmaking; this substitution did not impact the rheological characteristics of the dough, even This is a provisional file, not the final typeset article though the pH became more alkaline with SB or RB (5.63 and 5.70, respectively). SB and RB addition improved bread volume and enhanced the nutritional profile, increasing the antioxidant capacity (DPPH and FRAP) compared to WB. Heavy metals (Ni, Cd, and Pb)  were not found in any of the samples (< 0.2 mg/100 g). The in vitro protein digestibility in bread was better than in SB and RB raw materials, which indicates that the bread production process may contribute to improving protein digestibility. Besides, SB needs greater appreciation for sustainable food practices worldwide and Brazilian exploration, requiring management strategies with industry and society working together. Further studies are necessary, focusing on acceptability to understand the viability of these ingredients to target consumers' preferences.