Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

Microalgae can potentially be used as a food ingredient due to its biochemical composition that can enrich the bioactive compound content of the food products. In the present study, spray-dried Nannochloropsis oculata, Porphyridium cruentum and Diacronema vlkianum microalgae species were added to ice cream formulation at different concentrations (0.10, 0.20 and 0.30 g 100 g−1). The effect of microalgae usage on the color, melting, sensory, flow behaviour and functional properties of ice creams was investigated. Ostwal de Waele model described the flow behaviour of the ice cream mixes well and the consistency index increased with P. cruentum biomass concentration, whereas this value decreased by using N. oculata and D. vlkianum biomasses. Generally, the color of ice creams was remarkably affected by both microalgae type and concentration, and N. oculata and D. vlkianum species had a more pronounced effect. Regarding sensory characteristics, ice cream samples produced with P. cruentum were preferred more than the other samples. The phenolic contents of the ice cream samples increased with microalgae usage. It can be concluded that microalgae can be used in ice cream to improve color and functional properties; however, usage level should be optimized carefully to overcome disadvantages of the microalgae in terms of sensory characteristics. [Display omitted] •Microalgae were used as a natural colorant in ice cream.•Spray drying technique as used to prepare dried biomass.•Main quality parameters of ice cream samples were investigated.•Microalgae can be used in the ice cream to improve color characteristics and functional properties.