Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

Detalhes bibliográficos
Autor(a) principal: Batista, Ana Paula
Data de Publicação: 2012
Outros Autores: Nunes, Maria Cristiana, Fradinho, Patrícia, Gouveia, Luísa, Sousa, Isabel, Raymundo, Anabela, Franco, José M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/4255
Resumo: Available at ScienceDirect
id RCAP_f4cb268535b89fa204741a579aaea02f
oai_identifier_str oai:www.repository.utl.pt:10400.5/4255
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gelsmicroalgaegelslinear viscoelasticitythermal treatmentgel settingAvailable at ScienceDirectMicroalgae represent an alternative and innovative source of natural ingredients that can be used in the development of novel food products. Biologically active compounds (e.g. carotenoids) are naturally encapsulated within microalgal cells, being able to resist harsh technological conditions involved in food technology processes. The aim of this work was to study the effect of adding Haematococcus pluvialis and Spirulina maxima microalgal biomass on the linear viscoelastic behaviour of vegetarian food gels prepared from pea protein, j-carrageenan and starch. The gelation process was monitored in situ through dynamic oscillatory measurements, under different thermal profile conditions. Increasing temperature (70–90 C, 5 min) resulted in more structured gels, while the effect of time (5–30 min, at 90 C) was less pronounced. The effect of heating and cooling rates on gel setting was also studied. Haematococcus gels were highly structured and less dependent on gel setting conditions. Spirulina gels presented lower values of viscoelastic functions than the control (gel matrix without microalgae), but this was overcome when using lower heating/cooling rates.ElsevierRepositório da Universidade de LisboaBatista, Ana PaulaNunes, Maria CristianaFradinho, PatríciaGouveia, LuísaSousa, IsabelRaymundo, AnabelaFranco, José M.2012-04-19T14:49:11Z20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4255engJournal of Food Engineering. ISSN 0260-8774. 110 (2012) 182-1860260-8774info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:35:15Zoai:www.repository.utl.pt:10400.5/4255Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:57.299031Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
title Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
spellingShingle Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
Batista, Ana Paula
microalgae
gels
linear viscoelasticity
thermal treatment
gel setting
title_short Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
title_full Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
title_fullStr Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
title_full_unstemmed Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
title_sort Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels
author Batista, Ana Paula
author_facet Batista, Ana Paula
Nunes, Maria Cristiana
Fradinho, Patrícia
Gouveia, Luísa
Sousa, Isabel
Raymundo, Anabela
Franco, José M.
author_role author
author2 Nunes, Maria Cristiana
Fradinho, Patrícia
Gouveia, Luísa
Sousa, Isabel
Raymundo, Anabela
Franco, José M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Batista, Ana Paula
Nunes, Maria Cristiana
Fradinho, Patrícia
Gouveia, Luísa
Sousa, Isabel
Raymundo, Anabela
Franco, José M.
dc.subject.por.fl_str_mv microalgae
gels
linear viscoelasticity
thermal treatment
gel setting
topic microalgae
gels
linear viscoelasticity
thermal treatment
gel setting
description Available at ScienceDirect
publishDate 2012
dc.date.none.fl_str_mv 2012-04-19T14:49:11Z
2012
2012-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/4255
url http://hdl.handle.net/10400.5/4255
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Food Engineering. ISSN 0260-8774. 110 (2012) 182-186
0260-8774
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799130996031881216

Registros relacionados