Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions |
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Authors: | Luísa Gouveia Anabela Raymundo Ana Paula Batista Isabel Sousa José Empis |
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Affiliation: | 1. Instituto Nacional de Engenharia e Tecnologia Industrial - INETI-DER- Unidade Biomassa, Estrada do Pa?o do Lumiar, 1649-038, Lisboa, Portugal 2. Instituto Piaget, Centro de Investiga??o em Eng Alimentar e Biotecnologia, ISEIT de Almada, Quinta da Arreinela de Cima, 2800-305, Almada, Portugal 3. Sec??o de Ciência e Tecnologia dos Alimentos, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, 1349-017, Lisboa, Portugal 4. Centro de Eng Biológica e Química, IST, Av. Rovisco Pais, 1049-001, Lisboa, Portugal
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Abstract: | The use of microalgal biomass, a natural ingredient, to colour oil-in-water pea protein stabilised emulsions was studied.
Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after carotenogenesis), and Haematococcus pluvialis (red, after carotenogenesis) were used, resulting in a wide range of appealing colours from green to orange and pink. The
colour stability of the emulsions was evaluated, through the evolution of the L*a*b* parameters (CIELAB system) along 6 weeks. The primary and secondary oxidation products of the emulsions were also determined,
and an enhanced resistance to oxidation was evidenced by emulsions containing microalgae. Therefore antioxidant functionality
was another positive aspect of its use as an ingredient. Colour stability, a variety of attractive hues, and added resistance
to oxidation ensure an adequate compromise of sensory and functional properties for these novel emulsions. |
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Keywords: | Microalg? Chorella vulgaris Haematococcus pluvialis Emulsions Colouring Oxidation |
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