Porphyridum Cruentum as a natural colorant in chewing gum
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500195 |
Resumo: | Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 μg g -1 and chlorophyll-a from 511 to 1513 μg g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration ( p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums ( p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix. |
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Porphyridum Cruentum as a natural colorant in chewing gummicroalgaecoloring agentnaturalspray dryerconfectioneryAbstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 μg g -1 and chlorophyll-a from 511 to 1513 μg g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration ( p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums ( p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500195Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.41817info:eu-repo/semantics/openAccessTOKER,Omer Saideng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500195Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Porphyridum Cruentum as a natural colorant in chewing gum |
title |
Porphyridum Cruentum as a natural colorant in chewing gum |
spellingShingle |
Porphyridum Cruentum as a natural colorant in chewing gum TOKER,Omer Said microalgae coloring agent natural spray dryer confectionery |
title_short |
Porphyridum Cruentum as a natural colorant in chewing gum |
title_full |
Porphyridum Cruentum as a natural colorant in chewing gum |
title_fullStr |
Porphyridum Cruentum as a natural colorant in chewing gum |
title_full_unstemmed |
Porphyridum Cruentum as a natural colorant in chewing gum |
title_sort |
Porphyridum Cruentum as a natural colorant in chewing gum |
author |
TOKER,Omer Said |
author_facet |
TOKER,Omer Said |
author_role |
author |
dc.contributor.author.fl_str_mv |
TOKER,Omer Said |
dc.subject.por.fl_str_mv |
microalgae coloring agent natural spray dryer confectionery |
topic |
microalgae coloring agent natural spray dryer confectionery |
description |
Abstract In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 μg g -1 and chlorophyll-a from 511 to 1513 μg g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration ( p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums ( p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500195 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500195 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.41817 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 suppl.1 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126324303986688 |