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Development of microalgae jelly gummies and characterization of its structural properties
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Nos últimos anos, o sector alimentar tem evoluído em prol de satisfazer o consumidor, não só a nível de acessibilidade de uma maior diversidade de produtos alimentares, mas também a nível nutricional e funcional. Esta dissertação está inserida na Agenda mobilizadora PRR no. C644915664-00000026 - Pacto da Bioeconomia Azul, nomeadamente no projeto WP5 Algae Vertical – SP4A: Sea to fork, fundada pela “Next Generation EU European Fund”, o Plano de Recuperação e Resiliência (PRR), e financiada pela Sumol+Compal. Atendendo ao aumento da preocupação com as questões ambientais e respondendo ao desafio da escassez global de recursos terrestres, a União Europeia tem criado planos com base na Biotecnologia Azul, utilizando o mar como principal recurso promovendo a sustentabilidade, aumentando a produtividade e reduzindo custos. Este estudo teve como principal objetivo o desenvolvimento de gomas funcionais com microalgas promovendo benefícios para a saúde do consumidor. O trabalho consistiu no desenvolvimento de gomas com diferentes níveis de incorporação de Chlorella vulgaris e de Spirulina (0%, 0,5%, 1,0% e 2,0%). Avaliou-se a textura, composição química, perfil nutricional, potencial antioxidante, cor das gomas, bem como a sua apreciação sensorial. A análise sensorial foi realizada recorrendo a um painel não treinado de 30 provadores, com o intuito de avaliar a qualidade em termos de textura, sabor, cor e aroma. Avaliou-se ainda a preferência dos provadores quanto às gomas com diferentes níveis de incorporação das microalgas. O estudo físico-químico revelou um aumento no teor de minerais, hidratos de carbono e compostos fenólicos com o aumento da concentração de microalga. A nível de textura com o aumento de microalga, verificou-se uma diminuição na firmeza e resiliência do produto e pouca ou nenhuma influencia na coesividade e elasticidade. Relativamente àcoloração do produto verifica-se uma grande influencia por parte da adição das diferentes microalgas, com uma perda de pigmentos para um armazenamento das gomas à temperatura ambiente durante dois meses. A avaliação sensorial revelou uma grande aceitabilidade das mesmas, apesar da avaliação menos positiva ao nível de sabor, para gomas com maiores níveis de incorporação das microalgas. De acordo com o estudo microbiológico realizado, as gomas enriquecidas com microalgas apresentam potencial atividade antimicrobiana, possibilitando uma maior shelf-life das mesmas.
In recent years, the food sector has clearly evolved to answer consumer’s needs not only in terms of food accessibility but also providing nutritional satisfying foods. Also, the growing challenges of food scarcity and sustainability have driven the search for innovative and efficient food sources and the European Union has created plans based on Blue Biotechnology, using the sea as the main resource promoting sustainability, increasing productivity and reducing costs. In this context, microalgae have emerged as a promising solution due to their high nutritional value, rapid growth, and low environmental footprint. This work is included in the PRR mobilization agenda no. C644915664-00000026 – Blue Bioeconomy Pact, namely in the WP5 Algae Vertical project – SP4A: Sea to fork, founded by the “Next Generation EU European Fund”, the Recovery and Resilience Plan (PRR), and financed by Sumol+Compal. In this study, the main goal was to develop fortified macroalgae-based gummies with different levels of Chlorella vulgaris and Spirulina incorporation (0%, 0.5%, 1.0% e 2.0%) and access their nutritional profile, as well as potential health benefits. Gummies were characterized in terms of texture, chemical composition, colour, and bioactive potential, namely, antioxidant activity and total phenolic content. Sensory analysis was carried out by an untrained panel of 30 tasters in order to evaluate the sensory quality of the microalgaeenriched gummies, in comparison to a control gum. The preference between different concentration levels was also evaluated, revealing a high acceptability of the developed gummies. The physicochemical study revealed an increase in the content of minerals, carbohydrates and phenolic compounds with the increase in the concentration of microalgae. In terms of texture, with the increase in microalgae, there was a reduction in firmness and resilience of the product and little or no influence on cohesiveness and elasticity. Regarding the colour of the product, the addition of the different microalgae greatly influenced the product colour, with a loss of pigments when the gums were stored at room temperature for two months. The sensory evaluation revealed a high acceptability, despite the less positive evaluation in terms of flavor, for gums with higher levels of microalgae incorporation. According to the microbiological study carried out, the gums enriched with microalgae have potential antimicrobial activity, allowing them to have a longer shelf life.
In recent years, the food sector has clearly evolved to answer consumer’s needs not only in terms of food accessibility but also providing nutritional satisfying foods. Also, the growing challenges of food scarcity and sustainability have driven the search for innovative and efficient food sources and the European Union has created plans based on Blue Biotechnology, using the sea as the main resource promoting sustainability, increasing productivity and reducing costs. In this context, microalgae have emerged as a promising solution due to their high nutritional value, rapid growth, and low environmental footprint. This work is included in the PRR mobilization agenda no. C644915664-00000026 – Blue Bioeconomy Pact, namely in the WP5 Algae Vertical project – SP4A: Sea to fork, founded by the “Next Generation EU European Fund”, the Recovery and Resilience Plan (PRR), and financed by Sumol+Compal. In this study, the main goal was to develop fortified macroalgae-based gummies with different levels of Chlorella vulgaris and Spirulina incorporation (0%, 0.5%, 1.0% e 2.0%) and access their nutritional profile, as well as potential health benefits. Gummies were characterized in terms of texture, chemical composition, colour, and bioactive potential, namely, antioxidant activity and total phenolic content. Sensory analysis was carried out by an untrained panel of 30 tasters in order to evaluate the sensory quality of the microalgaeenriched gummies, in comparison to a control gum. The preference between different concentration levels was also evaluated, revealing a high acceptability of the developed gummies. The physicochemical study revealed an increase in the content of minerals, carbohydrates and phenolic compounds with the increase in the concentration of microalgae. In terms of texture, with the increase in microalgae, there was a reduction in firmness and resilience of the product and little or no influence on cohesiveness and elasticity. Regarding the colour of the product, the addition of the different microalgae greatly influenced the product colour, with a loss of pigments when the gums were stored at room temperature for two months. The sensory evaluation revealed a high acceptability, despite the less positive evaluation in terms of flavor, for gums with higher levels of microalgae incorporation. According to the microbiological study carried out, the gums enriched with microalgae have potential antimicrobial activity, allowing them to have a longer shelf life.
Descrição
Dissertação de Mestrado, Engenharia Alimentar, 2025, Universidade de Lisboa, Instituto Superior de Agronomia.
Palavras-chave
gomas microalgas compostos bioativos Spirulina Chlorella vulgaris Gummies microalgae bioactive properties