Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
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...
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| Veröffentlicht in: | European food research & technology 2006-02, Vol.222 (3-4), p.362-367 |
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| creator | Gouveia, L Raymundo, A Batista, A.P Sousa, I Empis, J |
| description | 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. |
| doi_str_mv | 10.1007/s00217-005-0105-z |
| format | Article |
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Psychology</subject><subject>Haematococcus pluvialis</subject><subject>Microalgae</subject><subject>model food systems</subject><subject>natural additives</subject><subject>Oxidation</subject><subject>oxidative stability</subject><subject>sensory properties</subject><subject>Studies</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpFkEtLAzEUhYMoWKs_wJWD4HI0j3kupagVBBfadbiTSWpKOqnJTNH-em-dopt7A_nOuYdDyCWjt4zS8i5SylmZUpqnlOHYHZEJy0SVclHlx3_vsjwlZzGukKsLlk2Inn04H7RzkGwHt4RgYwJdm8xBr6H3yis1xGTjhq0Fh3-N9WuIyMREeeeHYLvlrwC63vov2-JObJcY79tErwcXre_iOTkx4KK-OOwpWTw-vM_m6cvr0_Ps_iVVghd9WoiWt6qus1aVmLXI6qapmDGZplqwGhO3tTFggLfIGNNUecY4CJ41edaUVEzJ9ei7Cf5z0LGXK4zY4UlZCM6qiqLvlLARUsHHGLSRm2DXEL4lo3JfphzLlFiS3Jcpd6i5ORhDVOBMgE7Z-C8sc1rzskLuauQMeAlLbFMu3jhlAn1qnLn4AaSxf4o</recordid><startdate>20060201</startdate><enddate>20060201</enddate><creator>Gouveia, L</creator><creator>Raymundo, A</creator><creator>Batista, A.P</creator><creator>Sousa, I</creator><creator>Empis, J</creator><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20060201</creationdate><title>Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions</title><author>Gouveia, L ; Raymundo, A ; Batista, A.P ; Sousa, I ; Empis, J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c326t-63d2dc994dc7237649bb81ff4e0e319961d9ffafa2d94dffb85412a324b54b703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Algae</topic><topic>Antioxidants</topic><topic>appearance (quality)</topic><topic>Biological and medical sciences</topic><topic>Biomass</topic><topic>Chlorella vulgaris</topic><topic>color</topic><topic>Emulsions</topic><topic>food coloring</topic><topic>Food industries</topic><topic>foods</topic><topic>functional properties</topic><topic>Fundamental and applied biological sciences. 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| subjects | Algae Antioxidants appearance (quality) Biological and medical sciences Biomass Chlorella vulgaris color Emulsions food coloring Food industries foods functional properties Fundamental and applied biological sciences. Psychology Haematococcus pluvialis Microalgae model food systems natural additives Oxidation oxidative stability sensory properties Studies |
| title | Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions |
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