A new microalgae-based gluten-free pasta

The use of microalgal biomass as a nutritional supplement is widely spread, however, its utilization for incorporation in food products is still limited. Arthrospira platensis (spirulina) is known for its high protein, -linolenic acid and phycocyanin content [1]. Fradique et al. [2] successfully incorporated spirulina in wheat pasta and recently, a study with cookies showed that spirulina can provide a significant structuring effect, probably due to its high protein content (around 70% d.w.) [3]. In this work, A. platensis F&M-C256 biomass was incorporated at 2 and 3% in rice pasta dough. This spirulina gluten-free pasta (SGFP) was compared to the control (without spirulina) and to a durum-wheat reference pasta. The purpose of the work was to provide high levels of bioactives and to achieve a structuring effect similar to gluten-containing pasta. Cooked pasta quality parameters and texture properties (firmness, stickiness and extensibility) were characterized. Biochemical composition, radical scavenging activity (RSA), total phenolic (TPC), phycocyanin and chlorophylls content, and in vitro digestibility (IVD) of all the products were also evaluated. SGFP presented significantly higher water absorption and swelling than the control and the durum-wheat pastas, especially with 3% incorporation. Regarding texture, firmness properties were similar for all pastas, while SGFPs showed less stickiness than the wheat pasta. SGFP (2 and 3%) showed significantly higher TPC (from +9% to +100%) and RSA (from +10% to +31%) compared to the control. As expected, SGFP added with 3% spirulina biomass exhibited the lowest IVD. References: [1] Hongsthong, A., Bunnag, B. (2009). In P.M. Gault, H.J. Marler (Eds.), Handbook on Cyanobacteria: Biochemistry, Biotechnology and Applications, Nova Science Publishers, pp. 51–103. [2] Fradique, M., Batista, A.P., Nunes, M.C., Gouveia, L., Bandarra, N.M., Raymundo, A. (2010). J. Sci. Food Agric. 90: 1656–1664. [3] Batista, A.P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., Biondi, N., Tredici, M.R., Sousa, I., Raymundo, A. (2017). Algal Research. 26: 161-171.