微藻作为天然调色剂用于糕点和糖果制品的应用
Tatiana Pereira1, Sónia Barroso1, Filipa R Pinto1
1MARE - Marine and Environmental Sciences Centre/ARNET - Aquatic Research Network ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal.
Food science & nutrition
|December 2, 2024
概括
微藻生物质和提取物显示出作为食品天然着色剂的前景. 研究发现,制品中的Chlorella vulgaris和粉红中的Tetraselmis chuii提取物对质量影响最小.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 自然产品 化学 化学
背景情况:
- 越来越多的消费者对天然食品染料的需求超过了合成替代品.
- 微藻类是天然颜料的丰富来源,适合食品应用.
- 在食品工业中需要可持续和安全的天然色素选择.
研究的目的:
- 评估微藻生物质和提取物作为糕点和糖果的天然染料.
- 为了评估Chlorella vulgaris作为蛋的替代品,在brioche中的黄色着色.
- 为了研究 Tetraselmis chuii 提取物在粉底剂中的绿色染色.
主要方法:
- 菌 (Chlorella vulgaris) 生物质 (白色,蜂蜜,混合物) 在饼型面包配方中的应用.
- 分析面包的物理化学,微生物学,营养和感官特性.
- 纳入含酒的Tetraselmis chuii提取物融剂和质量评估.
主要成果:
- 1%的Chlorella vulgaris (White:Honey [1:1]) 混合物有效地染色饼,对产品特征的影响最小.
- 含有0.05%的水酒提取物为调味剂提供了绿色的颜色,而不会影响质量.
- 微藻生物质和提取物都证明了作为天然食品染料的可行性.
结论:
- 微藻生物质和提取物是食品中合成色素的可行的天然替代品.
- 氏菌 (Chlorella vulgaris) 和氏菌 (Tetraselmis chuii) 显示出在糕点和糖果制品中使用的巨大潜力.
- 进一步的研究可以优化微藻的应用,以提高食品的颜色和质量.
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