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

Influence of Alaria esculenta powder on sensory acceptance, nutritional aspects, and staling of wheat bread
Leonard Mihaly Cozmuta a,*, Anca Peter a, Camelia Nicula a, Alexandra Uivarasan a, Zsolt Szak´acs a, Sonia Scarfi b,c,d, Maha Moussa b,d, Serena Mirata b,c, Paula Fajardo Bern´ardez e, Sara Baldassari f, Giuliana Drava f, Anca Mihaly Cozmuta a

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.