Campinas (LabNews Media LLC) – Flour from the brown algae Sargassum filipendula can significantly increase the nutritional density and digestibility of gluten-free cookies. Even an addition of just one percent noticeably increases the content of phenolic compounds and antioxidant activity. This is shown by a study from the State University of Campinas (UNICAMP) and the Federal University of Santa Maria (UFSM), which was published in the journal Food Research International.
Researcher Bruna Lago Tagliapietra and her team found that the algal flour also increases the protein and fiber content of the cookies. The bioactive compounds proved to be heat-stable and thus suitable for processing. At the same time, the algal flour improved the texture of the cookies by retaining moisture better and making them softer.
The alga Sargassum filipendula is found on the Brazilian coast and is considered a sustainable raw material source, as it requires neither farmland nor freshwater. The study highlights the potential of seaweed as a functional food ingredient, especially for gluten-free products, which are often low in nutrients.
The scientists see great application potential in the food industry, for example in cookies, snacks, or other gluten-free products. However, before industrial use is possible, further investigations into sensory properties, safety, and regulatory approval are required.
“Even small amounts are sufficient to increase the functional value of foods,” explained Bruna Lago Tagliapietra. The results show that algal flour can be a promising, sustainable additive for the development of more nutrient-rich gluten-free products.
