Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological pr
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ORIGINAL ARTICLE
Microalgae fortification of low-fat oil-in-water food emulsions: an evaluation of the physicochemical and rheological properties Zaida Natalia Uribe-Wandurraga1 • Irene Martı´nez-Sa´nchez1 • Carmen Savall2 Purificacio´n Garcı´a-Segovia1 • Javier Martı´nez-Monzo´1
•
Revised: 23 September 2020 / Accepted: 25 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Reducing the fat content in emulsions can give additional nutritional health benefits. Hence, developing low-fat oil-in-water emulsions, fortified with healthy microalgae providing advantageous properties, is an interesting topic. In this study, the addition of Arthrospira platensis (Spirulina), Chlorella vulgaris (Chlorella), and Dunaliella salina (Dunaliella) microalgae biomass on the physicochemical properties of low-fat oil-in-water emulsion formulations were evaluated. The rheological properties of food emulsions were measured in terms of the viscoelastic, flow behaviour, and textural properties, with all properties studied during 60 days. pH values of all the emulsions ranged between 3.0 and 3.7 and agreed to the Codex Alimentarius Commission. Moreover, their rheological behaviour may be classified as weak gel-like, a distinguishing characteristic of low-fat emulsion products. Substantial differences in rheological properties were observed between the fortified microalgae emulsions over the storage time (60 days). However, incorporating Spirulina or Dunaliella gave emulsions with stable texture, viscoelastic, and rheological properties. The prepared emulsions displayed good colour stability for Chlorella and Dunaliella. Overall, the fortified microalgae low-fat emulsions are expected to provide a blueprint for the design of low-fat mayonnaise-like food emulsions.
& Javier Martı´nez-Monzo´ [email protected] 1
Food Research and Innovation Group, Food Technology Department, Universitat Polite`cnica de Vale`ncia, Camino de Vera s/n, 46022 Valencia, Spain
2
Jumel Alimentaria S.A, Calle Sotaya 2, 46715 L’Alqueria de la Comtessa, Spain
Keywords Chlorella vulgaris Arthrospira platensis Dunaliella salina Oil-in-water emulsions Rheology Mechanical properties
Introduction Food emulsions are systems of two-phase immiscible liquids with restricted stability. An emulsion of oil droplets in water, a so called oil-in-water (O/W) emulsion is characterised by a dispersed phase of oil with oil-based ingredients, a combination of emulsifiers, and a continuous phase of water with water-based ingredients (Yang and Lai 2003; Morley 2016). Traditional oil-in-water emulsions, like mayonnaise, containing 70–80 g/100 g of fat is one of the most broadly used examples worldwide. In most western countries, dietary fat ingestion is higher than medical recommendation and is associated with the prevalence of cardiovascular diseases, obesity, and cancer (Mozaffarian 2017). Therefore, focus on creating more nutritional and healthier food products using fat replacers, promoting lowfat products formulation, particularly
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