Influence of Alaria esculenta powder on sensory acceptance, nutritional aspects, and staling of wheat bread

Le résumé fourni par la source

• Inclusion of 5 % of Alaria esculenta maintains bread sensory acceptability. • Fortification increases protein (1.26-fold), fiber (1.47-fold), and ash (5.63-fold). • B-5A exhibits slower starch retrogradation and improved protein structural order. • Protein hydrophobicity decreases gradually in Alaria-bread improving water retention. • 5 % A. esculenta in bread delays staling, extends shelf life, have no cytotoxicity. This study investigated the nutritional, sensory, physiological, and shelf-life impacts of incorporating Alaria esculenta seaweed powder into wheat bread. Structural analysis showed that high levels (7.5–10 %) reduced porosity and volume, whereas moderate inclusion (2.5–5 %) maintained favorable crumb properties. Sensory evaluation revealed overall acceptability scores of 8.15 for control bread (B-C) and 8.12 for bread with 5 % A. esculenta (B-5A). Proximate composition analysis showed increases in protein (1.26-fold), fiber (1.47-fold), and ash (5.63-fold) in B-5A, while energy value and carbohydrate contents decreased (1.48- and 1.26-fold, respectively). In vitro assays using THP-1 macrophages and Caco-2 cells confirmed the absence of cytotoxicity up to 200 µg/mL, with slight viability enhancements. Inflammatory gene expression (IL6, IL8, MCP1, TNFα) remained unchanged, with a modest IL6 reduction in Alaria -treated macrophages. In vivo glycemic testing showed moderated postprandial peaks for B-5A and B-C (≈130 mg/dL at 30 min) compared with glucose (146 mg/dL at 15 min), while B-5A maintained a more stable plateau between 90–120 min, suggesting prolonged satiety. During storage, B-5A exhibited superior moisture retention (28.12 % vs. 22.01 %), slower starch retrogradation (44.76 %→47.95 % vs. 45.27 %→50.29 %), and a more ordered protein structure, with greater increases in α-helix (+14.13 %) and reductions in random coil (–12.40 %). Protein surface hydrophobicity evolved more gradually in B-5A (contact angle decrease 40.48°→35.51°) than in B-C (66.86°→50.92°), reflecting enhanced water-binding. Collectively, these differences indicate slower staling and extended shelf life. Overall, 5 % A. esculenta fortification enhances nutritional quality, delays staling, improves shelf life, and maintains consumer acceptability without adverse cytotoxic or inflammatory effects.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.