Abstract
Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150–200 °C) using the spray dryer technique were investigated. The amounts of chlorophyll-a in I. galbana and N. oculata biomass were determined in the range of 7.775–11.377 mg g−1 and 1.141–1.836 mg g−1, respectively. Total carotenoids were found as 1.984–3.373 mg g−1 (dry biomass) for I. galbana and 0.378–0.077 mg g−1 (dry biomass) for N. oculata. Then, these biomasses were used at levels of 0.5% and 1% as natural green colorants in chewing gum, and color, texture, and sensory properties of chewing gums were investigated. The samples were identified as khaki or light khaki. L* value of the samples containing I. galbana species ranged from 42 to 53, a* value ranged from − 1.3 to − 2.88, b* value ranged from 11.5 to 15, and C* value ranged from 9.4 to 15.2, while L* values ranged from 55 to 65, a* value varied from − 0.03 to − 1.7, b* value varied from 15 to 18.2, and the C* value varied from 15 to 18.2 for N. oculata biomass. The highest cohesiveness value was found as 0.26 in the samples containing 1% I. galbana species dried at 180 °C. There were no alga tastes except for chewing gum containing 1% N. oculata dried at 150 °C.
Similar content being viewed by others
References
Charanioti C, Nikoloudaki A, Tzia C (2015) Saffron and beetroot extracts encapsulated in maltodextrin, gum arabic, modified starch and chitosan: incorporation in chewing gum system. Carbohydr Polym 127:252–263
Cohen Z (1991) Preparation of eicosapentaenoic acid (EPA) concentrate from Porphyridium cruentum. J Am Chem Soc 68:16–19
Durmaz Y (2007) Vitamin E (α-tocopherol) production by the marine microalgae Nannochloropsis oculata (Eustigmatophyceae) in nitrogen limitation. Aquaculture 272: 717–722
Durmaz Y, Donato M, Monteiro M, Gouveia L, Nunes ML, Gama P, Gokpinar S, Bandarra NM (2008) Effect of temperature on growth and biochemical composition (sterols, α-tocopherol, carotenoids, fatty acid profiles) of the microalga, Isochrysis galbana. Bamidgeh 60:188–195
Fábregas J, Herrero C (1990) Vitamin content of four marine microalgae. Potential use as source of vitamins in nutrition. J Microbiol 5:259–264
Fábregas J, Herrero C, Cabezas B, Abalde J (1985) Mass culture and biochemical variability of the marine microalga Tetraselmis suecica Kylin (Butch) with high nutrient concentration. Aquaculture 49:231–244
Fidalgo JP, Cid A, Torres E, Sukenik A, Herrero C (1998) Effects of nitrogen source and growth phase on proximate biochemical composition, lipid classes and fatty acid profile of the marine microalga Isochryis galbana. Aquaculture 166:105–116
Flynn KJ, Zapata M, Garrido JL, Öpik H, Hipkin CR (1993) Changes in carbon and nitrogen physiology during ammonium and nitrate nutrition and nitrogen starvation in Isochrysis galbana. Eur J Phycol 28:47–52
Fuentes MM, Fernandez GG, Perez JA, Guerrero JJ (2000) Biomass nutrient profiles of the microalga Porphyridium cruentum. Food Chem 70:345–353
Gizberg A, Cohen M, Sod-Moriah UA, Shany S, Rosenshtrauch A, Arad S (2000) Chickens fed with biomass of the red microalga Porphyridium sp. have reduced blood cholesterol level and modified fatty acid composition in egg yolk. J Appl Phycol 12:325–330
Gouveia L, Gomes E, Empis J (1997) Use of Chlorella vulgaris in diets for rainbow trout to enhance pigmentation of muscle. J Appl Aquac 7:61–70
Guil-Guerrero JL, El-Hassan B, Fuentes MMR (2001) Eicosapentaenoic and arachidonic acids purification from the red microalga Porphyridium cruentum. Bioseparation 9:299–306
Guillard RRL, Ryther JH (1962) Studies on marine planktonic diatoms: I. Cyclotella nana Hustedt, and Detinula conferacea (Cleve) Gran. Can J Microbiol 18:229–239
Hearty A, Lau A, Roberts A (2014) Chewing gum in Europe: a survey intakes in France, Germany, Italy, Spain and the UK. Food Addit Contam A 31:1147–1157
Hu Q, Richmond A (1994) Optimizing the population density in Isochrysis galbana grown outdoors in a glass column photobioreactor. J Appl Phycol 6:391–396
Huo J, Nelis HJ, Lavens P, Sorgeloos P, De Leenheer AP (1997) Determination of vitamin E in microalgae using HPLC with fluorescence detection. J Chromatogr A 782:63–68
Konar N, Toker OS, Palabiyik I, Sagdic O (2016) Chewing gum: production, quality parameters and opportunities for delivering bioactive compound. Trends Food Sci Technol 55:29–38
Lubzens E, Gibson O, Zmora O, Sukenik A (1995) Potential advantages of frozen algae (Nannochloropsis sp.) for rotifer (Brachionus plicatilis) culture. Aquaculture 133:295–309
McGowan BA, Padua GW, Lee SY (2005) Formulation of corn zein chewing gum and evaluation of sensory properties by the time-intensity method. J Food Sci 70:475–481
Mizutani T (2009) Toxicity of xanthene food dyes by inhibition of human drug-metabolizing enzymes in a noncompetitive manner. J Environ Public Health. https://doi.org/10.1155/2009/953952
Molina GE, García CF, Sánchez PJA, Urda CJ, Acién FFG, Fernández SJM (1994) Outdoor chemostat culture of Phaeodactylum tricornutum UTEX 640 in a tubular photobioreactor for the production of eicosapentaenoic acid. Biotechnol Appl Biochem 20:279–290
Otles S, Pire R (2001) Fatty acid composition of Chlorella and Spirulina microalgae species. J Am Chem Soc 84:1708–1714
Pulz O, Gross W (2004) Valuable products from biotechnology of microalgae. Appl Microbiol Biotechnol 65:635–648
Santos MG, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, Da Cruz AG, Rodrigues CEC, Favaro-Trindade CS (2014) Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Res Int 66:454–462
Sukenik A, Yamaguchi Y, Livne A (1993) Alterations in lipid molecular species of the marine eustigmatophyte Nannochloropsis sp. J Appl Phycol 29:620–626
Szczesniak AS (2002) Texture is a sensory property. Food Qual Prefer 13:215–225
Volkman JK, Smith DJ, Eglinton G, Forsberg TEV, Corner EDS (1981) Sterol and fatty acid composition of four marine Haptophyceae algae. J Mar Biol Assoc U K 61:509–527
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Palabiyik, I., Durmaz, Y., Öner, B. et al. Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties. J Appl Phycol 30, 1031–1039 (2018). https://doi.org/10.1007/s10811-017-1324-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10811-017-1324-y