Preprint Article Version 1 This version is not peer-reviewed

Wheat Flour Pasta Combining Bacillus Coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants

Version 1 : Received: 1 August 2024 / Approved: 2 August 2024 / Online: 3 August 2024 (16:07:45 CEST)

How to cite: García-Moncayo, A. I.; Ochoa-Reyes, E.; Sáenz-Hidalgo, H. K.; González-Pérez, P.; Muñoz-Castellanos, L. N.; Sepúlveda-Ahumada, D. R.; Buenrostro-Figueroa, J. J.; Alvarado-González, M. Wheat Flour Pasta Combining Bacillus Coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants. Preprints 2024, 2024080151. https://doi.org/10.20944/preprints202408.0151.v1 García-Moncayo, A. I.; Ochoa-Reyes, E.; Sáenz-Hidalgo, H. K.; González-Pérez, P.; Muñoz-Castellanos, L. N.; Sepúlveda-Ahumada, D. R.; Buenrostro-Figueroa, J. J.; Alvarado-González, M. Wheat Flour Pasta Combining Bacillus Coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants. Preprints 2024, 2024080151. https://doi.org/10.20944/preprints202408.0151.v1

Abstract

Arthrospira platensis (Ap) and Bacillus coagulans (Bc) have been successfully used to develop functional foods, but not a combination of both regarding functional implications in nutritional value and antioxidant capacity. This work aimed to develop an artisanal wheat flour pasta with egg using 5% A. platensis and 1% B. coagulans GBI 6068 (Bc+Ap). Uncooked pasta was characterized regarding nutritional value; furthermore, total phenolic content, antioxidant capacity (by ABTS and FRAP), pigment content (chlorophyll a + b, and total carotenoids), colorimetry assay, textural profile analysis, buffering capacity and probiotic viability were carried out on uncooked and cooked pasta to assess the changes induced by cooking. The Bc+Ap pasta showed enhanced nutritional value with a significant increase in protein content (30.61%). After cooking, the pasta increased phenolic content (14.22% mg GAE/g), antioxidant capacity (55.59% µmol Trolox Equivalents/g and 10.88% µmol Fe+2/g) for ABTS and FRAP respectively, pigment content (6.72 and 1.17 mg/100g), for chlorophyll a+b and total carotenoids respectively, but relative positive impacts on colorimetric parameters in contrast to control (wheat flour pasta). Furthermore, Bc+Ap showed improved firmness (59%, measured in g), buffer capacity (87.80% μmol H+(g × ΔpH)−1), and good probiotic viability (7.2 ± 0.17 log CFU/g) after the cooking process.

Keywords

Pasta; Functional; Arthrospira; Probiotic; antioxidants; novel foods

Subject

Biology and Life Sciences, Food Science and Technology

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