Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
Journal of Applied Phycology, cilt.30, sa.2, ss.1031-1039, 2018 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 30 Sayı: 2
- Basım Tarihi: 2018
- Doi Numarası: 10.1007/s10811-017-1324-y
- Dergi Adı: Journal of Applied Phycology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.1031-1039
- Anahtar Kelimeler: Chewing gum, Coloring agent, Confectionery, Drying, Isochrysis galbana, Microalgae, Nannaochloropsis oculata, Natural additive
- Ankara Yıldırım Beyazıt Üniversitesi Adresli: Hayır
Özet
© 2017, Springer Science+Business Media B.V.Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150–200 °C) using the spray dryer technique were investigated. The amounts of chlorophyll-a in I. galbana and N. oculata biomass were determined in the range of 7.775–11.377 mg g−1 and 1.141–1.836 mg g−1, respectively. Total carotenoids were found as 1.984–3.373 mg g−1 (dry biomass) for I. galbana and 0.378–0.077 mg g−1 (dry biomass) for N. oculata. Then, these biomasses were used at levels of 0.5% and 1% as natural green colorants in chewing gum, and color, texture, and sensory properties of chewing gums were investigated. The samples were identified as khaki or light khaki. L* value of the samples containing I. galbana species ranged from 42 to 53, a* value ranged from − 1.3 to − 2.88, b* value ranged from 11.5 to 15, and C* value ranged from 9.4 to 15.2, while L* values ranged from 55 to 65, a* value varied from − 0.03 to − 1.7, b* value varied from 15 to 18.2, and the C* value varied from 15 to 18.2 for N. oculata biomass. The highest cohesiveness value was found as 0.26 in the samples containing 1% I. galbana species dried at 180 °C. There were no alga tastes except for chewing gum containing 1% N. oculata dried at 150 °C.