Universitat Politècnica de València, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain.
Food Funct. 2020 Mar 26;11(3):2186-2194. doi: 10.1039/c9fo02603g.
Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, and minerals, among others. Nowadays, there are numerous commercial applications for microalgae in food and animal feed. Minerals have many functions in the human body, from structural to metabolic function; as mineral absorption by the human body is important, its study is also key because of anti-nutritional factors responsible for lowering the bioaccessibility of these minerals. The aim of this work was to evaluate the mineral bioaccessibility in cookies, enriched with Arthrospira platensis (Spirulina) and Chlorella vulgaris, using in vitro static systems that simulate digestive processes. Using microalgae as an ingredient to enrich cookies with minerals was a good alternative because cookies presented a higher content of minerals compared to control samples. When the microalgae concentration in formulation increased (within studied range), higher P, Se, Na, and Mg amounts were observed in cookies. Cookies enriched with 1.5 or 2% Chlorella or Spirulina are foods classed as "high in selenium". Incorporating A. platensis and C. vulgaris in cookie formulations, therefore, allowed greater accessibility of P, K, Ca, Mg, Fe, Zn, and Se for absorption in the body, compared with control cookies.
微藻含有多种生物活性成分，如色素、脂肪酸、维生素和矿物质等。如今，微藻在食品和动物饲料中有许多商业应用。矿物质在人体中有许多功能，从结构到代谢功能；由于人体对矿物质的吸收很重要，因此对其进行研究也很关键，因为负责降低这些矿物质生物利用度的抗营养因子会影响其吸收。本工作旨在使用模拟消化过程的体外静态系统评估饼干中富含螺旋藻（Spirulina）和小球藻（Chlorella vulgaris）的矿物质生物可利用性。将微藻作为一种成分来强化饼干中的矿物质是一种很好的选择，因为与对照样品相比，饼干中的矿物质含量更高。当配方中微藻的浓度增加（在研究范围内）时，饼干中的 P、Se、Na 和 Mg 含量增加。添加 1.5%或 2%小球藻或螺旋藻的饼干被归类为“高硒”食品。与对照饼干相比，在饼干配方中添加 A. platensis 和 C. vulgaris 可以提高 P、K、Ca、Mg、Fe、Zn 和 Se 的可及性，从而更有利于人体吸收。
