Percorrer por autor "Castillo, Aly"
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- Novel incorporation of red-stage haematococcus pluvialis wet paste as a colourant and enhancer of the organoleptic and functional properties of filloas †Publication . Castillo, Aly; Finimundy, Tiane C.; Heleno, Sandrina A.; Rodrigues, Paula; Fernandes, Filipa Alexandra; Pereira, Simón; Garcia-Jares, Carmen; Barros, Lillian; Lores, MartaHaematococcus pluvialis Flotow is a microalga used as a nutraceutical, due to its high content in bioactive compounds, mainly carotenoids, in which astaxanthin stands out [1]. Furthermore, H. plu- vialis has shown a high antioxidant potential, and combined with its intense red colour, this microalga could have dual functionality: as a colourant and a bioactive ingredient [ 2]. The process to obtain this ingredient involves several transformation steps—namely, lyophilisation and saponification—raising the costs to develop and obtain free astaxanthin, which paradoxically presents greater instability and solubility than its esterified counterpart [ 3]. Thus, this study provides an alternative approach for the application of red, astaxanthin-rich, H. pluvialis wet paste as a partial substitute for wheat flour (7% and 13% w/w) in the preparation of filloas (Galician pancakes), a typical dessert from the northwestern region of the Iberian Peninsula. To evaluate its power as a natural pigment, the stability of colour over time (3, 6, and 9 days) was measured, and the results were compared with those of a commercial colourant. At the same time, its physicochemical properties such as the microbiological profile were measured to determine its functionality as a food preservative. As a result, redness stability (a*) of 8% higher than that of the commercial colourant was obtained for the maximum concentration of H. pluvialis analysed. The texture showed a significant response (p < 0.02), improving its properties as the concentration of the microalga increased, which showed a tenacity of 3.23 N and extensibility of 15.10 mm during the first 6 days, i.e., a 52% and 19% improvement, respectively, in relation to the control group. In turn, an enrichment of carotenoids, fatty acids, and phenolic com- pounds, in combination with a potential moderator of microbiological degradation by this unicellular organism, gives added value to this food matrix.
- The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foodsPublication . Castillo, Aly; Finimundy, Tiane C.; Heleno, Sandrina A.; Rodrigues, Paula; Fernandes, Filipa Alexandra; Pereira, Simón; Lores, Marta; Barros, Lillian; Garcia-Jares, CarmenThis work proposes the application of astaxanthin-rich H. pluvialis wet paste (HPW) as a partial substitute for wheat flour in the preparation of filloas, a dish that combines the basic ingredients of industrial bakery. The nutritional and color profile of HPW-enriched samples was evaluated by comparative analysis with a mixture of synthetic food dyes. The highest content of carotenoids (798 ± 12 µg g−1) and fatty acids (76 ± 2mgg−1) was obtained for a filloa fortified with H. pluvialis in contrast to a non-significant dye response. Subsequently, the color stability of the fortified filloa was evaluated over time (3, 6 and 9 days), as well as its physicochemical properties and microbiological profile. As a result, HPW provided filloas with a longer shelf life, brightness (*L), and texture, in comparison with a mixture of synthetic dyes. In addition, an inhibitory effect of HPW towards mesophilic aerobic microorganisms in the food was obtained.