Use of Chondrus crispus Stakehouse Hydrolysate for Functional, Nutritional, and Potential Bioactive Health Benefits and Demonstration of Use as an Emulsifier in Selected Baked Goods

Abstract

An increase in flexitarians, vegetarians, and vegan consumers coupled with soaring egg prices post covid has increased demand in the food industry for alternative ingredients, including emulsifier products. Plant-derived emulsifiers, including chickpea aquafaba and oat proteins, can imitate egg protein techno-functional attributes like foam formation and emulsification properties. Oat milk proteins provide less protein than soy or dairy and, as they are carbohydrate rich, can cause rapid blood sugar spikes. More alternative emulsifiers are required. This work describes the development of a red seaweed Chondrus crispus Stakehouse emulsifier ingredient applied in a vegan fairy cake recipe. The techno-functional attributes of the developed C. crispus hydrolysate were assessed using in vitro assays, and a prototype vegan fairy cake was made using the generated hydrolysate as an emulsifier. Product proximate qualities including protein, ash, and lipid content were compared to those of a traditionally made fairy cake. Results suggest that hydrolysis of C. crispus enables the extraction of 17.37% of available protein and makes the application of C. crispus in food products more attractive by improving emulsification properties. Moreover, novel bioactive peptides with sequences GIPDEWMGL, VLPSLPFM, GGPAGGGPAGGDAGLA, and AQVPPLPNMPRMPA were characterized and were shown to have in silico anti-inflammatory and anti-diabetic potential activities.