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Healthier food products with naturally encapsulated functional ingredients - mi...

Healthier foods with naturally encapsulated functional ingredients - microalgae

The 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...

The effect of calcium dips combined with mild heating of whole kiwifruit for fr...

The effect of moderate heat treatment combined with calcium dips on the quality of minimally processed kiwifruit was studied. Whole fruits were treated for 25 min at 45 C by dipping in deionised water or CaCl2 solutions (1%, 2% and 3% (w/v)) and cooled to 4 C. Twenty-four hours later fruits were peeled, sanitized, cut into slices and packed. The firmness of kiwifruit slices’ was subsequently evaluated during ...

Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxi...

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 em...

Rheological characterization of coloured oil-in-water food emulsions with lutei...

The use of natural colourings in food products presents nutritional advantages, and certain pigments are associated with functional properties, e.g. antioxidant effects. This can be very advantageous in food products with high fat contents like mayonnaises. The aim of this work was to study the effect of adding natural pigments, lutein and phycocyanin, to the water and oil phases, respectively, of oil-in-water ...

Colored food emulsions - implications of pigment addition on the rheological be...

Coloring foods with natural pigments enables the development of attractive products with nutritional advantages. The overall objective of this work was to study the consequences of adding the pigments lutein (lipophylic) and phycocyanin (hydrophilic) on the rheological behavior of oil-in-water food emulsions stabilized by pea protein isolate. The emulsions were characterized in terms of their linear viscoelasti...

Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsio...

Vegetable proteins proved to be good emulsifiers for food emulsions with dietetic advantages. The use of these emulsions as car- riers for healthy ingredients, such as colourings, with antioxidant and other beneficial properties, is an interesting subject. In this work, the capacity of the biomass of the microalga Chlorella vulgaris (which has been widely used as a food supplement) as a fat mimetic, and its emu...

Novel foods and food ingredients : what is the mission of scientists and techno...

The situation concerning world food production is changing dramatically. On the one hand, the world population is expected to grow still further, reaching about 8 billion peo- ple in the middle of the 21st century. Novel phenomena, such as ageing of the human population and excess weight in developing countries pose new nutrition problems. Food scares, which were enhanced by recent BSE and tox- icological outbr...