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Macroalgae suspensi...
Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties
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- Malafronte, Loredana, 1986 (author)
- RISE,Jordbruk och livsmedel,RISE Research Institutes of Sweden
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- Yilmaz Turan, Secil (author)
- KTH,Glykovetenskap,KTH Royal Institute of Technology, Sweden,Alba Nova Universitetscentrum,AlbaNova University Center. Stockholm Center for Physics, Astronomy and Biotechnology
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- Krona, Annika (author)
- RISE,Jordbruk och livsmedel,RISE Research Institutes of Sweden
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- Martínez-Sanz, Marta (author)
- CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA),IATA CSIC, Dept Food Safety & Preservat, Avda Agustin Escardino 7, Valencia 46980, Spain.,Institute of Agrochemistry and Food Chemistry, Spain
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- Vilaplana, Francisco, 1979- (author)
- KTH,Glykovetenskap,KTH Royal Institute of Technology, Sweden,Alba Nova Universitetscentrum,AlbaNova University Center. Stockholm Center for Physics, Astronomy and Biotechnology
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- Lopez-Sanchez, Patricia, 1977 (author)
- RISE,Jordbruk och livsmedel,Chalmers University of Technology, sweden,Chalmers tekniska högskola,RISE Research Institutes of Sweden
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(creator_code:org_t)
- Elsevier BV, 2021
- 2021
- English.
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In: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 120
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Abstract
Subject headings
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- The use of macroalgae in food products is growing due to their techno-functionality and nutritional properties. In this context, an increased understanding of the rheological properties which are relevant for manufacturing and texture is needed. Here we investigated the impact of thermal and mechanical treatments, including high pressure homogenisation (HPH), on the polysaccharide composition, microstructure, and rheological properties of brown algae Laminaria digitata suspensions (5 wt %). Monosaccharide analysis and immunolabeling of alginate in combination with confocal laser scanning microscopy, revealed a sequential release of different polysaccharides as result of the applied shear. Results showed that thermal treatment (70 °C 1 h) and mild shear lead to suspensions of clusters of cells and release of fucoidan and laminarin into the liquid phase, conferring shear thinning properties to the suspensions. High pressure homogenisation was able to completely break the macroalgae cells, reducing particle size and releasing other soluble polysaccharides, in particular alginate, conferring gel properties (G'>G'') to the suspensions. This study contributes to the knowledge of how to design sustainable, innovative and nutritious liquid/semiliquid food products containing macroalgae biomass.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Polymerteknologi (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Polymer Technologies (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Materialteknik -- Annan materialteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Materials Engineering -- Other Materials Engineering (hsv//eng)
Keyword
- Suspensions
- Algae
- High pressure homogenisation
- Polysaccharides
- Structure
- Rheology
Publication and Content Type
- art (subject category)
- ref (subject category)
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