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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

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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.authorLores, Marta
dc.contributor.authorBarros, Lillian
dc.contributor.authorGarcia-Jares, Carmen
dc.date.accessioned2023-10-30T15:58:00Z
dc.date.available2023-10-30T15:58:00Z
dc.date.issued2023
dc.description.abstractThis 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.pt_PT
dc.description.sponsorshipThis research was funded by project ED431 2020/06 (Galician Competitive Research Groups Xunta de Galicia). All these pro- grammes are co-funded by FEDER (EU). The authors are also grateful to the Foundation for Science and Technology (FCT; Portugal) for financial support through national funds FCT/ MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/ 00690/2020) and SusTEC (LA/P/0007/2021). Castillo A. acknowl- edges the support of the European Grouping of Territorial Cooperation Galicia-Norte Portugal (GNP, EGTC) under the IACOBUS Program and the MCI of Spain for his contract part of the grant DIN2021-011976 funded by the MCIN/AEI/ 10.13039/501100011033. L. Barros and S. Heleno acknowledge the national funding by FCT, P. I., through the institutional scientific employment program-contract for their contracts, and Filipa A. Fernandes for the PhD grant (SFRH/BD/145467/ 2019).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCastillo 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.pt_PT
dc.identifier.doi10.1039/D3FO01028Gpt_PT
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10198/28852
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleThe generally recognized as safe (GRAS) microalgae Haematococcus pluvialis (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberSFRH/BD/145467/2019
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.citation.endPage6035pt_PT
oaire.citation.issue13pt_PT
oaire.citation.startPage6023pt_PT
oaire.citation.titleFood & Functionpt_PT
oaire.citation.volume14pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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
person.identifier.ciencia-id2F18-67B1-776A
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id2312-18AE-DA42
person.identifier.ciencia-id2A1F-9985-F38B
person.identifier.ciencia-id9616-35CB-D001
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.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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