Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions.

摘要

The use of microalgal biomass, a natural ingredient, to colour oil-in-water pea protein stabilized emulsions was studied. Various levels of incorporation of Chlorella vulgaris green, C. vulgaris orange (after carotenogenesis) and Haematococcus pluvialis red (after carotenogenesis) were used, resulting in a wide range of appealing colours from green to orange and pink. The colour stability of the emulsions was evaluated, through the evolution of L*a*b* parameters (CIELAB system), over a 6-wk period. The primary and secondary oxidation products of the emulsions were also analysed. Emulsions containing microalgae demonstrated enhanced resistance to oxidation. C. vulgaris green exhibited the greatest colour stability at all tested concn.