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The experimental development of emulsions enriched and stabilized by recovering matter from Spirulina Biomass: valorization of residue into a sustainable protein source
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Orientador(es)
Resumo(s)
Spirulina consists of a cluster of green-colored cyanobacteria; it is commonly consumed as
a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly
C-phycocyanin (C-PC), which is related to anti-inflammatory action and anticancer potential when
consumed frequently. After C-PC extraction, the Spirulina residual biomass (RB) is rich in proteins
and fatty acids with the potential for developing food products, which is interesting from the
circular economy perspective. The present work aimed to develop a vegan oil-in-water emulsion
containing different contents of Spirulina RB, obtaining a product aligned with current food trends.
Emulsions with 3.0% (w/w) of proteins were prepared with different chickpea and Spirulina RB
ratios. Emulsifying properties were evaluated regarding texture and rheological properties, color,
antioxidant activity, and droplet size distribution. The results showed that it was possible to formulate
stable protein-rich emulsions using recovering matter rich in protein from Spirulina as an innovative
food ingredient. All the concentrations used of the RB promoted the formulation of emulsions
presenting interesting rheological parameters compared with a more traditional protein source such
as chickpea. The emulsions were also a source of antioxidant compounds and maintained the color
for at least 30 days after production.
Descrição
Palavras-chave
residual biomass antioxidant activity technological ingredient food industry vegan emulsion
Contexto Educativo
Citação
Braga, A.R.C.; Nunes, M.C.; Raymundo, A. The experimental development of emulsions enriched and stabilized by recovering matter from Spirulina Biomass: valorization of residue into a sustainable protein source. Molecules 2023, 28, 6179
Editora
MDPI