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微藻作为糕点和糖果产品天然色素的应用。

Application of microalgae as natural colorant for pastry and confectionary products.

作者信息

Pereira Tatiana, Barroso Sónia, Pinto Filipa R, Silva Frederica, Teixeira Paula, Mendes Susana, Gil Maria M

机构信息

MARE - Marine and Environmental Sciences Centre/ARNET - Aquatic Research Network ESTM, Polytechnic of Leiria, Cetemares Peniche Portugal.

MARE - Marine and Environmental Sciences Centre/ARNET - Aquatic Research Network, Faculdade de Ciências Universidade de Lisboa Lisbon Portugal.

出版信息

Food Sci Nutr. 2024 Oct 17;12(11):9479-9492. doi: 10.1002/fsn3.4394. eCollection 2024 Nov.

DOI:10.1002/fsn3.4394
PMID:39620023
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11606905/
Abstract

Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold significant amounts of pigments. This study aimed to evaluate the potential of using microalgae biomass and extracts as natural colorants for pastry and confectionary products. The application of different biomass and levels of (White, Honey, and a mixture of both) was evaluated in brioche-type breads as egg substitute to confer the typical yellow coloration to the product. A mixture of 1% (White: Honey [1:1]) showed potential as egg substitute, having minimal impact on the physical-chemical, microbiological, nutritional, and sensory characteristics of the products. Hydroalcoholic extracts were applied in fondant at a concentration of 0.05%, providing a green coloration with minimal impact on the quality of the product. This study supported the potential of using microalgae, biomass, and extracts, as alternative natural colorants in pastry and confectionary products.

摘要

现代消费者要求用天然替代品取代合成色素。微藻可作为这些色素的替代来源，因为它们含有大量色素。本研究旨在评估使用微藻生物质和提取物作为糕点和糖果产品天然色素的潜力。在奶油蛋卷类面包中评估了不同生物质及其用量水平（白色、蜂蜜以及两者的混合物）作为鸡蛋替代品的应用，以使产品呈现典型的黄色。1%的混合物（白色：蜂蜜[1:1]）显示出作为鸡蛋替代品的潜力，对产品的物理化学、微生物、营养和感官特性影响最小。水醇提取物以0.05%的浓度应用于软糖中，赋予其绿色，且对产品质量影响最小。本研究支持了使用微藻、生物质和提取物作为糕点和糖果产品替代天然色素的潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6c4b/11606905/a9c67898d90d/FSN3-12-9479-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6c4b/11606905/2d0f66bc5505/FSN3-12-9479-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6c4b/11606905/aea6ecbc2770/FSN3-12-9479-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6c4b/11606905/a9c67898d90d/FSN3-12-9479-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6c4b/11606905/2d0f66bc5505/FSN3-12-9479-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6c4b/11606905/aea6ecbc2770/FSN3-12-9479-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6c4b/11606905/a9c67898d90d/FSN3-12-9479-g003.jpg

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