Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 222, Issue 3-4, Pages 362-367Publisher
SPRINGER
DOI: 10.1007/s00217-005-0105-z
Keywords
microalg ae; Chorella vulgaris; Haematococcus pluvialis; emulsions; colouring; oxidation
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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.
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