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Healthier foods with naturally encapsulated functional ingredients - microalgae
Batista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, LuísaThe use of microalgae as food ingredients has been tested in several food products due to their potential health promoting effects, probably related to a general immune-modulating effect (Belay, 1993). One of the main attributes of microalgae is their pigment content, and they are recognized as an excellent source of natural colourings and nutraceuticals. Beside chlorophylls, their primary photosynthetic pigmen...
Pilot study for the production of Arthrospira (Spirulina) maxima in the Azores.
Xavier, Emanuel D.; Neto, Ana I.; Reis, Rodrigo; Gouveia, Luísa; Debeaumont, Jean Louis11th International Conference on Applied Phycology”. Galway, Irlanda, 21-27 de Junho de 2008.
Functional biscuits with PUFA-omega 3 from Isochrysis galbana
Gouveia, Luísa; Coutinho, Carla; Mendonça, Emanuel; Batista, Ana Paula; Sousa, Isabel; Bandarra, Narcisa; Raymundo, AnabelaBACKGROUND: Sweet biscuits, a traditional and nutritious food, can be healthy and very attractive when redesigned to be prepared with the addition of a natural product, themicroalgal biomass of Isochrysis galbana.This marine microalga is recognised as a rich source of polyunsaturated fatty acids (PUFAs), mainly eicosapentaenoic acid (EPA; 20:5ω3), and is a promising ingredient in the food and feed industries. T...
Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxi...
Sousa, Isabel; Gouveia, Luísa; Raymundo, Anabela; Batista, Ana Paula; Empis, JoséThe 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 em...
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