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Resumo(s)
This 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.
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Contexto Educativo
Citação
Castillo A, Finimundy TC, Heleno SA, Rodrigues P, Fernandes FA, Pereira S, Lores M, Barros L, Garcia-Jares C, 2023. The generally recognized as safe (GRAS) microalgae Haematococcus pluvialis wet as a multifunctional additive for coloring and improving the organoleptic and functional properties of foods. Food & Function 14:13, p. 6023–6035.
Editora
Royal Society of Chemistry