{"id":4403,"date":"2025-02-26T11:36:42","date_gmt":"2025-02-26T14:36:42","guid":{"rendered":"https:\/\/test.uandes.cl\/?p=4403"},"modified":"2025-05-09T15:58:36","modified_gmt":"2025-05-09T18:58:36","slug":"nutrition-and-dietetics-academy-investigates-the-benefits-of-incorporating-green-algae-in-mass-consumption-foods","status":"publish","type":"post","link":"https:\/\/investiga.uandes.cl\/en\/nutrition-and-dietetics-academy-investigates-the-benefits-of-incorporating-green-algae-in-mass-consumption-foods\/","title":{"rendered":"Incorporating green algae into mass-market foods will impact children's access to healthy foods"},"content":{"rendered":"

The academic from the School of Nutrition and Dietetics at UANDES<\/a><\/strong>, Ingrid Contardo,<\/a><\/strong> is working on the project\" Bioactive food ingredient based on green macroalgae polysaccharides for the regulation of glycemic activity,<\/strong>\" which seeks to develop a prototype food ingredient based on green macroalgae.<\/p>\n\n\n\n

This involves the development of a bioactive food ingredient (BFI) from soluble polysaccharides extracted from green macroalgae with no economic value, to be incorporated into starch-rich foods for mass consumption by children, such as pasta. <\/p>\n\n\n\n

\"It is projected as a strategy that will impact prevention and improve children's access to healthy foods to mitigate metabolic effects such as increased glycemic activity and reduce risk factors for diabetes and obesity. It also generates opportunities in the food industry for the diversification of natural ingredients, new sources of soluble fiber, and bioactive functional products,<\/strong>\" explains academic Ingrid Contardo.<\/p>\n\n\n\n

This research work, developed in conjunction with academics from Universidad Cat\u00f3lica del Norte<\/strong> <\/a>, has reached one of its critical milestones, related to establishing the processing conditions of the bioactive food ingredient and characterizing its composition at various levels: physicochemical, rheological, and thermal properties.<\/p>\n\n\n\n

\"We now need to study the incorporation of this bioactive ingredient in a spaghetti-type model pasta and evaluate the physical properties of the model pasta with the incorporation of the bioactive food ingredient, and characterize the\u00a0in vitro<\/em>\u00a0hypoglycemic activity of the food ingredient alone or incorporated into the pasta,<\/strong>\" adds Ingrid Contardo.<\/p>","protected":false},"excerpt":{"rendered":"

This project is being developed within the framework of the Conecta I+D contest together with Universidad Cat\u00f3lica del Norte.<\/p>","protected":false},"author":5,"featured_media":4937,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salud"],"yoast_head":"\nIncorporar algas verdes en alimentos de consumo masivo impactar\u00e1 en el acceso de los ni\u00f1os a alimentos saludables - Investiga UANDES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/investiga.uandes.cl\/en\/nutrition-and-dietetics-academy-investigates-the-benefits-of-incorporating-green-algae-in-mass-consumption-foods\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Incorporar algas verdes en alimentos de consumo masivo impactar\u00e1 en el acceso de los ni\u00f1os a alimentos saludables - 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