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    Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
    (Springer, 2020) Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, Murat
    Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which were grown by using tubular photobioreactor in two different forms (spray-dried and encapsulated by using a spray dryer and maltodextrin (50%)), were used in white chocolate composition (0.00-0.75 g) as a coloring agent. The color stability (Delta E) values for all sample groups were determined below the visibility level of 3.0 under accelerated shelf life conditions (25 degrees C/70% RH) for 28 days. The water activity, moisture and ash content, hardness, yield stress, plastic viscosity, and melting properties of white chocolate samples showed no significant differences (P > 0.05) and the other quality characteristics were found to be acceptable. The chlorophyll-acontent of white chocolate samples was between 9.60-22.9 mu g g(-1). It was found that the sensory properties of the samples as appearance, texture, melting in the mouth, and odor were not affected by level of microalgae use (P > 0.05). However, it was noteworthy that there was a decrease in taste and overall acceptability according to usage level of dried and encapsulated microalgae (P < 0.05). As a result, it was determined that spray-drying technique is preferred for use of microalgae in chocolate composition.
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    Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
    (Springer, 2022) Genç Polat, Derya; Durmaz, Yaşar; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Toker, Ömer Said; Palabıyık, İbrahim; Taşan, Murat
    In this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00-0.75 g (100 g)(-1) spread) as natural pigment source. Physicochemical properties, color stability, and rheological and sensory properties were investigated to assess the possibility of using microalgae biomass in white chocolate spread (WCS). The results showed that the chlorophyll-a amount increased while water activity, L*, a*, b*, and C* values significantly decreased upon incorporation of increased quantities of microalgae into WCS. Under accelerated shelf-life conditions for 35 days (25 degrees C/70% RH), Delta E values for all spread samples were determined as < 3.0 which is critical limit for the color stability. Additionally, the sensory evaluation showed that spreads prepared with 0.125-0.500 g (100 g)(-1) spread microalgae biomass presented acceptable sensory attributes. According to the results studies performed with trained panelists, the sensory appearance and textural parameters of white chocolates spreads did not modify by microalgae addition (P > 0.05). The encapsulation application had advantages in terms of pigment amount and color stability. As a result, the use of N. oculata biomass may be an alternative ingredient to develop colored-spread products after drying or encapsulation by using spray-dryer method.
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    Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
    (Springer, 2018) Palabıyık, İbrahim; Durmaz, Yaşar; Öner, Barış; Toker, Ömer Said; Çoksarı, Gülay; Konar, Nevzat; Tamtürk, Faruk
    Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts of chlorophyll-a in I. galbana and N. oculata biomass were determined in the range of 7.775-11.377 mg g(-1) and 1.1411.836 mg g(-1), respectively. Total carotenoids were found as 1.984-3.373 mg g(-1) (dry biomass) for I. galbana and 0.3780.077 mg g(-1) (dry biomass) for N. oculata. Then, these biomasses were used at levels of 0.5% and 1% as natural green colorants in chewing gum, and color, texture, and sensory properties of chewing gums were investigated. The samples were identified as khaki or light khaki. L* value of the samples containing I. galbana species ranged from 42 to 53, a* value ranged from - 1.3 to - 2.88. b* value ranged from 11.5 to 15, and C* value ranged from 9.4 to 15.2, while L* values ranged from 55 to 65, a* value varied from - 0.03 to - 1.7. b* value varied from 15 to 18.2, and the C* value varied from 15 to 18.2 for N. oculata biomass. The highest cohesiveness value was found as 0.26 in the samples containing 1% I. galbana species dried at 180 degrees C. There were no alga tastes except for chewing gum containing 1% N. oculata dried at 150 degrees C.