Microalgae as a promising structure ingredient in food: Obtained by simple thermal and high-speed shearing homogenization

As a biological resource, microalgae are considered promising functional food components due to their balanced composition and various nutritional components. Its function in food is not limited to health but also plays a structural role in food. Therefore, research of the rheological properties of microalgae is vital. Thermal pretreatment (TP) and high-speed shearing homogenization (HSH) are common processing methods in food processing. Here, we studied the effects of TP and HSH on the rheological properties, microstructure, polysaccharide content, and monosaccharide composition of Synechococcus sp. PCC 7002 and Spirulina platensis. The combined of TP and HSH treatment endowed the Spirulina platensis suspensions with shear thinning characteristics and enhanced gel characteristics (G'> G ''), they also led to the breaking of Spirulina platensis cells, thus soluble polysaccharides such as polysaccharides bound to cell walls were released, which greatly increases the viscosity of the suspensions. This study provides a scientific basis for the food of microalgae and the change of food rheology containing microalgae.

Automated summary

This study provides a scientific basis for the application of microalgae in food and the changes in food rheology containing microalgae.