Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

Detalhes bibliográficos
Autor(a) principal: Sousa, Isabel
Data de Publicação: 2006
Outros Autores: Gouveia, Luísa, Raymundo, Anabela, Batista, Ana Paula, Empis, José
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/2420
Resumo: The use ofmicroalgal biomass, a natural ingredi- ent, to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after caroteno- genesis), andHaematococcus pluvialis (red, after caroteno- genesis) were used, resulting in a wide range of appealing colours from green to orange and pink. The colour stability of the emulsionswas 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 oxi- dation was evidenced by emulsions containing microalgae. Therefore antioxidant functionality was another positive aspect of its use as an ingredient. Colour stability, a va- riety 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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spelling Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsionsmicroalgaeChlorella vulgarisHaematococcus pluvialisemulsionscolouringoxidationThe use ofmicroalgal biomass, a natural ingredi- ent, to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after caroteno- genesis), andHaematococcus pluvialis (red, after caroteno- genesis) were used, resulting in a wide range of appealing colours from green to orange and pink. The colour stability of the emulsionswas 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 oxi- dation was evidenced by emulsions containing microalgae. Therefore antioxidant functionality was another positive aspect of its use as an ingredient. Colour stability, a va- riety of attractive hues, and added resistance to oxidation ensure an adequate compromise of sensory and functional properties for these novel emulsions.SpringerRepositório da Universidade de LisboaSousa, IsabelGouveia, LuísaRaymundo, AnabelaBatista, Ana PaulaEmpis, José2010-10-28T15:55:06Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/2420eng"European Food Research Technology". ISSN 1438-2377. 222 (2006) 362-3671438-2377info: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:RCAAP2024-11-20T19:04:46Zoai:repositorio.ul.pt:10400.5/2420Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T19:04:46Repositório 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 Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
title Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
spellingShingle Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
Sousa, Isabel
microalgae
Chlorella vulgaris
Haematococcus pluvialis
emulsions
colouring
oxidation
title_short Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
title_full Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
title_fullStr Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
title_full_unstemmed Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
title_sort Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
author Sousa, Isabel
author_facet Sousa, Isabel
Gouveia, Luísa
Raymundo, Anabela
Batista, Ana Paula
Empis, José
author_role author
author2 Gouveia, Luísa
Raymundo, Anabela
Batista, Ana Paula
Empis, José
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Sousa, Isabel
Gouveia, Luísa
Raymundo, Anabela
Batista, Ana Paula
Empis, José
dc.subject.por.fl_str_mv microalgae
Chlorella vulgaris
Haematococcus pluvialis
emulsions
colouring
oxidation
topic microalgae
Chlorella vulgaris
Haematococcus pluvialis
emulsions
colouring
oxidation
description The use ofmicroalgal biomass, a natural ingredi- ent, to colour oil-in-water pea protein stabilised emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, Chlorella vulgaris orange (after caroteno- genesis), andHaematococcus pluvialis (red, after caroteno- genesis) were used, resulting in a wide range of appealing colours from green to orange and pink. The colour stability of the emulsionswas 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 oxi- dation was evidenced by emulsions containing microalgae. Therefore antioxidant functionality was another positive aspect of its use as an ingredient. Colour stability, a va- riety of attractive hues, and added resistance to oxidation ensure an adequate compromise of sensory and functional properties for these novel emulsions.
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01T00:00:00Z
2010-10-28T15:55:06Z
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/10400.5/2420
url http://hdl.handle.net/10400.5/2420
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "European Food Research Technology". ISSN 1438-2377. 222 (2006) 362-367
1438-2377
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 Springer
publisher.none.fl_str_mv Springer
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 mluisa.alvim@gmail.com
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