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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/2420

Title: Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions
Authors: Sousa, Isabel
Gouveia, Luísa
Raymundo, Anabela
Batista, Ana Paula
Empis, José
Keywords: microalgae
Chlorella vulgaris
Haematococcus pluvialis
emulsions
colouring
oxidation
Issue Date: 2006
Publisher: Springer
Citation: "European Food Research Technology". ISSN 1438-2377. 222 (2006) 362-367
Abstract: 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.
URI: http://hdl.handle.net/10400.5/2420
ISSN: 1438-2377
Appears in Collections:DAIAT - Artigos de Revistas

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