getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.60.01.22.7105  

Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of Ricotta

Sheyma Khemiri1orcid tiny, Ines Bouchech1,2, Nadia Berrejeb1, Mondher Mejri1orcid tiny, Issam Smaali1orcid tiny and Nadia Khelifi1,2*orcid tiny

1University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080, Cedex, Tunisia

2University of Carthage, Higher Institute of Fisheries and Aquaculture, BP 15, Errimel, 7080, Bizerte, Tunisia

Article history:

Received: 20 December 2020

Accepted: 12 November 2021

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Key words:

Nannochloropsis gaditana; Chlorella sp.; ricotta cheese; growth media; antioxidant; nutritional profile; sensory evaluation

Summary:

Research background. Microalgae represent an emergent sustainable source of bioactive compounds such as antioxidants, vitamins, minerals, and polyunsaturated fatty acids that can ameliorate the nutritional characteristics of foods. The biochemical composition of microalgae could be modulated by varying the culture conditions to enhance the accumulation of biomolecules of interest. The aim of this work is to optimise the nutri-functional properties of two microalgae with potential utility for food-application.

Experimental approach. Nannochloropsis gaditana L2 and Chlorella sp. SM1 were screened for growth, biochemical composition, and radical scavenging activity employing four different growth media (algal, BG-11, f/2, and Conway) with different nutrients composition. Additionally, the feasibility of using Chlorella sp. SM1 cultivated in BG-11 medium, in a Mediterranean under-investigated dairy product, ricotta cheese, and its effect on the sensory attributes was investigated.

Results and conclusions. Nitrate- and phosphate-rich media (BG-11 and algal) enhanced the biomass productivity. However, the highest lipid productivity (23.10 mg/(L·day), 11.86 mg/(L·day) for SM1 and L2 respectively) and carbohydrate content (34.79 and 44.84 % for SM1 and L2 respectively) were obtained with the nitrate-deficient f/2 medium. Regardless of the used medium, the lipidic profile of Chlorella sp. SM1 and Nannochloropsis gaditana L2 remained adequate for different applications with the presence of C16-18 as main fatty acid (>50 %). Significant increase in oleic acid (C18:1) content was recorded in response to nitrogen deficiency, being the highest in SM1 in f/2 medium (34 %). Nitrogen deficiency was also found to enhance phenolic compounds (48.8 and 35.1 GAE/(mg/g) for SM1 and L2 respectively) and carotenoids contents (2.2 and 2 mg/g for SM1 and L2 respectively). Due to its interesting antioxidant potential, Chlorella sp. SM1 was used to enrich the ricotta cheese product at different concentrations (0.2, 1 and 1.5 %). The sample with 0.2 % was found to give the most appreciated product.

Novelty and scientific contribution. This study permitted the production of an innovative ricotta cheese using Chlorella as a functional ingredient, without altering the manufacturing diagram while maintaining acceptable sensorial characteristics. The biochemical composition of the used strains varied depending on the culture medium composition, which permitted the accumulation of phytonutrients of interest.

*Corresponding author: +21671703829
  +21671704329
  khelifi.nad@gmail.com

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