Using spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread

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dc.authorscopusid57210048702
dc.authorscopusid36943856000
dc.authorscopusid54881807500
dc.authorscopusid55360952800
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid6602299684
dc.contributor.authorGenç Polat, Derya
dc.contributor.authorDurmaz, Yaşar
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorTaşan, Murat
dc.date.accessioned2022-05-11T14:45:04Z
dc.date.available2022-05-11T14:45:04Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn 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.
dc.identifier.doi10.1007/s10811-021-02669-9
dc.identifier.endpage383
dc.identifier.issn0921-8971
dc.identifier.issn1573-5176
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85123234506
dc.identifier.scopusqualityQ2
dc.identifier.startpage375
dc.identifier.urihttps://doi.org/10.1007/s10811-021-02669-9
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9901
dc.identifier.volume34
dc.identifier.wosWOS:000745411400005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorTaşan, Murat
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Applied Phycology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSpread
dc.subjectMicroalgae
dc.subjectColor
dc.subjectNannochloropsis oculata
dc.subjectPigment
dc.subjectPrebiotic Milk Chocolate
dc.subjectSensory Properties
dc.subjectDark Chocolate
dc.subjectChewing Gum
dc.subjectFormulation
dc.subjectMicroalgae
dc.subjectOptimization
dc.subjectQuality
dc.titleUsing spray-dried and encapsulated Nannochloropsis oculata biomasses in white spread
dc.typeArticle

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