Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters
This study aimed at producing a sourdough bread supplemented with two marine algae powders of <i>Ulva lactuca</i> and <i>Gelidium corneum</i> at 2.5, 5, 7.5, and 10% (<i>w</i>/<i>w</i>, g/100 g DW) at the laboratory scale using mixed starters prepared...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
|
| Series: | Phycology |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9410/5/1/7 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849341422167130112 |
|---|---|
| author | Mounir EL Boujamaai Imane Brahimi Meryem Benyamane Nouhaila Belasla João Miguel Rocha Faouzi Errachidi Abdellah Zinedine |
| author_facet | Mounir EL Boujamaai Imane Brahimi Meryem Benyamane Nouhaila Belasla João Miguel Rocha Faouzi Errachidi Abdellah Zinedine |
| author_sort | Mounir EL Boujamaai |
| collection | DOAJ |
| description | This study aimed at producing a sourdough bread supplemented with two marine algae powders of <i>Ulva lactuca</i> and <i>Gelidium corneum</i> at 2.5, 5, 7.5, and 10% (<i>w</i>/<i>w</i>, g/100 g DW) at the laboratory scale using mixed starters prepared with three lactic acid bacteria (LAB) combinations (LCS1, LCS2, and LCS3). The phytochemical composition, nutritional value, organoleptic properties, and acceptability of algae bread by consumers were then assessed. Good results were obtained for enriched bread with <i>Gelidium</i> at 2.5% (GB1) with a reducing sugar of 0.77 ± 0.1%, total sugar of 36.90 ± 3.15, and protein content of 8.3 ± 0.2%. While total phenolic content was 8.32 ± 1.20 mg GAE/g DW, total flavonoids was 225.00 ± 11.31 mgQE/g DW, and the antioxidant activity ranged from 71.05 ± 3.71 to 82.93 ± 3.61%. Regarding enriched bread with <i>Ulva</i> at 10% (UB12), reducing sugar was 0.48 ± 0.03%, total sugar was 45.45 ± 5.75%, and protein content was 3.7 ± 0.07%. The total phenolic content value was 6.45 ± 1.19 mg GAE/g DW, total flavonoids was 191.20 ± 12.52 mgQE/g DW, while the antioxidant activity values ranged from 52.06 ± 6.21 to 80.51 ± 1.72%. Microbiological analysis showed that all pathogenic bacteria were not detected in algae bread. The consumer acceptability test revealed that bread enriched at the level of 10% of algae powder was significant for the five selected criteria (general appearance, crumb color, odor, taste, and texture). Traditional bread supplemented with <i>Gelidium</i> powder at 2.5% and <i>Ulva</i> powder at 10%, prepared with combined sourdough (LCS1), showed good antioxidant and nutritional properties and consumer acceptance. |
| format | Article |
| id | doaj-art-5bdc532a4d4e4f5c9d461d6296111bc5 |
| institution | Kabale University |
| issn | 2673-9410 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Phycology |
| spelling | doaj-art-5bdc532a4d4e4f5c9d461d6296111bc52025-08-20T03:43:37ZengMDPI AGPhycology2673-94102025-02-0151710.3390/phycology5010007Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional StartersMounir EL Boujamaai0Imane Brahimi1Meryem Benyamane2Nouhaila Belasla3João Miguel Rocha4Faouzi Errachidi5Abdellah Zinedine6Laboratory of Marine Biotechnologies and Environment (BIOMARE), Faculty of Sciences, Chouaib Doukkali University, P.O. Box 20, El Jadida 24000, MoroccoLaboratory of Marine Biotechnologies and Environment (BIOMARE), Faculty of Sciences, Chouaib Doukkali University, P.O. Box 20, El Jadida 24000, MoroccoLaboratory of Marine Biotechnologies and Environment (BIOMARE), Faculty of Sciences, Chouaib Doukkali University, P.O. Box 20, El Jadida 24000, MoroccoLaboratory of Marine Biotechnologies and Environment (BIOMARE), Faculty of Sciences, Chouaib Doukkali University, P.O. Box 20, El Jadida 24000, MoroccoLaboratório Associado, Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalFunctional Ecology and Environmental Engineering Laboratory, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, P.O. Box 2202, Fez 30050, MoroccoLaboratory of Marine Biotechnologies and Environment (BIOMARE), Faculty of Sciences, Chouaib Doukkali University, P.O. Box 20, El Jadida 24000, MoroccoThis study aimed at producing a sourdough bread supplemented with two marine algae powders of <i>Ulva lactuca</i> and <i>Gelidium corneum</i> at 2.5, 5, 7.5, and 10% (<i>w</i>/<i>w</i>, g/100 g DW) at the laboratory scale using mixed starters prepared with three lactic acid bacteria (LAB) combinations (LCS1, LCS2, and LCS3). The phytochemical composition, nutritional value, organoleptic properties, and acceptability of algae bread by consumers were then assessed. Good results were obtained for enriched bread with <i>Gelidium</i> at 2.5% (GB1) with a reducing sugar of 0.77 ± 0.1%, total sugar of 36.90 ± 3.15, and protein content of 8.3 ± 0.2%. While total phenolic content was 8.32 ± 1.20 mg GAE/g DW, total flavonoids was 225.00 ± 11.31 mgQE/g DW, and the antioxidant activity ranged from 71.05 ± 3.71 to 82.93 ± 3.61%. Regarding enriched bread with <i>Ulva</i> at 10% (UB12), reducing sugar was 0.48 ± 0.03%, total sugar was 45.45 ± 5.75%, and protein content was 3.7 ± 0.07%. The total phenolic content value was 6.45 ± 1.19 mg GAE/g DW, total flavonoids was 191.20 ± 12.52 mgQE/g DW, while the antioxidant activity values ranged from 52.06 ± 6.21 to 80.51 ± 1.72%. Microbiological analysis showed that all pathogenic bacteria were not detected in algae bread. The consumer acceptability test revealed that bread enriched at the level of 10% of algae powder was significant for the five selected criteria (general appearance, crumb color, odor, taste, and texture). Traditional bread supplemented with <i>Gelidium</i> powder at 2.5% and <i>Ulva</i> powder at 10%, prepared with combined sourdough (LCS1), showed good antioxidant and nutritional properties and consumer acceptance.https://www.mdpi.com/2673-9410/5/1/7marine algaesupplementationsourdough breadlactic acid bacteriafermentationnutrition |
| spellingShingle | Mounir EL Boujamaai Imane Brahimi Meryem Benyamane Nouhaila Belasla João Miguel Rocha Faouzi Errachidi Abdellah Zinedine Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters Phycology marine algae supplementation sourdough bread lactic acid bacteria fermentation nutrition |
| title | Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters |
| title_full | Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters |
| title_fullStr | Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters |
| title_full_unstemmed | Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters |
| title_short | Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters |
| title_sort | nutritional properties antioxidant activity and consumer acceptability of sourdough bread supplemented with marine algae powder using selected traditional starters |
| topic | marine algae supplementation sourdough bread lactic acid bacteria fermentation nutrition |
| url | https://www.mdpi.com/2673-9410/5/1/7 |
| work_keys_str_mv | AT mounirelboujamaai nutritionalpropertiesantioxidantactivityandconsumeracceptabilityofsourdoughbreadsupplementedwithmarinealgaepowderusingselectedtraditionalstarters AT imanebrahimi nutritionalpropertiesantioxidantactivityandconsumeracceptabilityofsourdoughbreadsupplementedwithmarinealgaepowderusingselectedtraditionalstarters AT meryembenyamane nutritionalpropertiesantioxidantactivityandconsumeracceptabilityofsourdoughbreadsupplementedwithmarinealgaepowderusingselectedtraditionalstarters AT nouhailabelasla nutritionalpropertiesantioxidantactivityandconsumeracceptabilityofsourdoughbreadsupplementedwithmarinealgaepowderusingselectedtraditionalstarters AT joaomiguelrocha nutritionalpropertiesantioxidantactivityandconsumeracceptabilityofsourdoughbreadsupplementedwithmarinealgaepowderusingselectedtraditionalstarters AT faouzierrachidi nutritionalpropertiesantioxidantactivityandconsumeracceptabilityofsourdoughbreadsupplementedwithmarinealgaepowderusingselectedtraditionalstarters AT abdellahzinedine nutritionalpropertiesantioxidantactivityandconsumeracceptabilityofsourdoughbreadsupplementedwithmarinealgaepowderusingselectedtraditionalstarters |