Abstract
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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Raymundo A, Franco J, Gallegos C, Empis J, Sousa I (1998) Nahrung 42:220–224
Raymundo A, Franco J, Empis J, Sousa I (2002) J Am Oil Chemists Society 79:783–790
Britton G (1999) In: Mosquera MI, Galán MJ, Mendéz DH (eds) Pigments in Food Technology. In: Proceedings of 1st International Congress Pigments in Food Technology, Sevilla, Spain
Gouveia L, Veloso V, Reis A, Fernandes HL, Empis J, Novais JM (1996) J Sci Food Agric 70:167–172
Gouveia L, Gomes E, Empis J (1996) Z Lebensm Unters Forsch 202:75–79
Gouveia L, Choubert G, Gomes E, Pereira N, Santinha J, Empis J (2002) Aquac Research 33:987–993
Gouveia L, Rema P, Pereira O, Empis J (2003a) Aquac Nutrition 9(3):123–129
Gouveia L, Veloso V, Reis A, Fernandes HL, Empis J, Novais JM (1996) Biores Technol 57:157–163
Raymundo A, Gouveia L, Batista AP, Empis J, Sousa I (2005) Food Research International (in press)
McClements D, Decker EA (2000) J Food Sci 65(8):1270–1282
Halliwell B, Murcia MA, Chirico S, Aruoma OI (1995) Crit Rev Food Sci Nutr 35:7–20
Min D, Ticknor D (1982) J Am Oil Chem Soc 59(5):226–228
Bast A, Haanen GR, Van den Berg H (1998) Int J Vitam Nutrit Res 68:399–403
Nenadis N, Zafiropoulou I, Tsimidou M. (2003) Food Chem 82:403–407
Decker EA (1998) Trends Food Sci Technol 9:241–248
Kiokias S, Gordon MH (2003) Food Chem 83:523–529
Vonshak A (1986) In: Richmond A (ed) CRC handbook of microalgal mass culture. CRC Press, Boca Raton, USA, pp 117–143
Gouveia L, Empis J (2003b) Innov Food Sci Emerg Technol 4:227–233
Franco JM, Raymundo A, Sousa I, Gallegos C (1998) J Agric Food Chem 46:3109–3115
Bligh EG, Dyer WJ (1959) Can J Biochem Physiol 37:911–917
NP-904 (1972) Portuguese Norm. Edible fats and oils. Peroxide value determination
NP-1819 (1984) Portuguese Norm. Edible fats and oils. p-anisidine value determination
Yen WJ, Chen BH (1995) Food Chem 53:417–425
Acknowledgements
The authors thank Eng. Manuel Resendes and Eng. Ana Miranda for technical support; Graça Conceição for microalgal biomass production; and COSUCRA (Belgium) for providing pea protein isolate samples.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Gouveia, L., Raymundo, A., Batista, A.P. et al. Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions. Eur Food Res Technol 222, 362–367 (2006). https://doi.org/10.1007/s00217-005-0105-z
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-005-0105-z