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Fermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.

2024-12Artigo científico Acesso aberto
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dc.contributor.authorCampos, Bruno M.
dc.contributor.authorMoreira-Leite, Bruno
dc.contributor.authorSalgado, Abigail
dc.contributor.authorRamalho, Edgar
dc.contributor.authorMarmelo, Isa
dc.contributor.authorMalfeito-Ferreira, Manuel
dc.contributor.authorSousa, Paulo
dc.contributor.authorDiniz, Mário S.
dc.contributor.authorMata, Paulina
dc.contributor.institutionFaculdade de Ciências e Tecnologia (FCT)
dc.contributor.institutionUCIBIO - Applied Molecular Biosciences Unit
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2025-02-10T21:17:47Z
dc.date.available2025-02-10T21:17:47Z
dc.date.issued2024-12
dc.descriptionThis research was funded by the European Maritime and Fisheries Fund and co-funded by the Operational Program Mar2020 through the project Alga4Food (MAR-01.03.01-FEAMP-0016). This research was also supported by the Applied Molecular Biosciences Unit (UCIBIO) and the Associate Laboratory for Green Chemistry (LAQV), both funded by national funds from (10.54499/UID/50006/2020), respectively. This study was also co-financed by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007265). Publisher Copyright: © 2024 by the authors
dc.description.abstractThis study is aimed at the development of a fermented cashew nut cheese alternative supplemented with Chondrus crispus and Porphyra sp. and the evaluation of the impact of seaweed supplementation through analysis of physicochemical, microbiological, and organoleptic properties of the developed food products. The total lipid content decreased with the supplementation with seaweeds. Crude protein content also slightly decreased, while elemental analysis showed that mineral and trace element (Ca, K, Mg, Na, Fe, I, Se, and Zn) content increased when C. crispus was added to the paste. The analyses of color and textural (TPA) attributes showed that these were significantly influenced by adding seaweeds to the cashew paste. Generally, the microbiological results comply with the different European guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market, except for aerobic mesophilic bacteria and marine agar counts. Flash Profile analysis allowed for distinguishing sample attributes, showing an increased flavor complexity of the plant-based cheese alternatives supplemented with seaweeds. Overall, the study indicates that seaweed enrichment mainly influenced the physicochemical and sensory characteristics of plant-based cheese alternatives.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent1249157
dc.identifier.doi10.3390/app142311082
dc.identifier.issn2076-3417
dc.identifier.otherPURE: 108210634
dc.identifier.otherPURE UUID: aeb45d66-a476-4d2e-8031-362d258f2f35
dc.identifier.otherScopus: 85212196323
dc.identifier.otherWOS: 001376242900001
dc.identifier.urihttp://hdl.handle.net/10362/178764
dc.identifier.urlhttps://www.scopus.com/pages/publications/85212196323
dc.language.isoeng
dc.peerreviewedyes
dc.relationFunding Information: info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04378%2F2020/PT
dc.subjectChondrus crispus
dc.subjectmicrobiota
dc.subjectphysicochemical characteristics
dc.subjectplant-based cheese alternatives
dc.subjectPorphyrasp
dc.subjectseaweed supplementation
dc.subjectsensory characteristics
dc.subjectGeneral Materials Science
dc.subjectInstrumentation
dc.subjectGeneral Engineering
dc.subjectProcess Chemistry and Technology
dc.subjectComputer Science Applications
dc.subjectFluid Flow and Transfer Processes
dc.subjectSDG 14 - Life Below Water
dc.titleFermented Cashew Nut Cheese Alternative Supplemented with Chondrus crispus and Porphyra sp.en
dc.typejournal article
degois.publication.issue23
degois.publication.titleApplied Sciences (Switzerland)
degois.publication.volume14
dspace.entity.typePublication
rcaap.rightsopenAccess

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