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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 †

2021Conference object Open access
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dc.contributor.authorCastillo, Aly
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorRodrigues, Paula
dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorPereira, Simón
dc.contributor.authorGarcia-Jares, Carmen
dc.contributor.authorBarros, Lillian
dc.contributor.authorLores, Marta
dc.date.accessioned2023-02-09T11:50:42Z
dc.date.available2023-02-09T11:50:42Z
dc.date.issued2021
dc.description.abstractHaematococcus 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.pt_PT
dc.description.sponsorshipThis research was funded by project ED431 2020/06 (Galician Competitive Research Groups Xunta de Galicia). This study was supported by project EQC2018-005011-P (Ministry of Science, Innovation and Universities, Spain). All these programmes are co-funded by FEDER (EU). The authors are also grateful to Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); to FCT for S. Heleno (CEECIND/03040/2017) and L. Barros contracts through the individual and institutional scientific employment programme contract, respectively. This article is based upon work from the Sample Preparation Study Group and Network, supported by the Division of Analytical Chemistry of the European Chemical Societypt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCastillo, Aly; Finimundy, Tiane C.; Heleno, Sandrina A.; Rodrigues, Paula; Fernandes, Filipa A.; Pereira, Simón; Garcia-Jares, Carmen; Barros, Lillian (2021). Novel incorporation of red-stage haematococcus pluvialis wet paste as a colourant and enhancer of the organoleptic and functional properties of filloas †. In 2nd International Electronic Conference on Foods, Future Foods and Food Technologies for a Sustainable World and Biology and Life Sciences Forum. ISSN 2673-9976. 6, p. 2pt_PT
dc.identifier.doi10.3390/Foods2021-11072pt_PT
dc.identifier.issn2673-9976
dc.identifier.urihttp://hdl.handle.net/10198/26852
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHaematococcus pluvialispt_PT
dc.subjectFilloaspt_PT
dc.subjectMicroalgaept_PT
dc.subjectColourantpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectFunctional foodpt_PT
dc.titleNovel incorporation of red-stage haematococcus pluvialis wet paste as a colourant and enhancer of the organoleptic and functional properties of filloas †pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.citation.startPage72pt_PT
oaire.citation.titleBiology and Life Sciences Forumpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
person.familyNameFinimundy
person.familyNameHeleno
person.familyNameRodrigues
person.familyNameFernandes
person.familyNameBarros
person.givenNameTiane C.
person.givenNameSandrina A.
person.givenNamePaula
person.givenNameFilipa Alexandra
person.givenNameLillian
person.identifier469085
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person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-3789-2730
person.identifier.orcid0000-0001-6807-1137
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridL-5951-2014
person.identifier.ridA-8045-2019
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id7102639646
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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