Publicação
Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties
| Resumo: | Microalgae are a promising and sustainable ingredient for functional food development, due to their rich nutritional and health-promoting effects. Moreover, microalgae generally contain large amounts of structural biopolymers such as proteins and polysaccharides, which might display interesting technological features and rheological properties. This study aims at unravelling Phaeodactylum tricornutum extracts (PTE) potential role as structuring agents for food applications. Distilled water and a mixture of water/ethanol (75/25, v v1) were used as solvents. Extracts physicochemical properties were analysed regarding protein folding, molecular weight distribution, polymer interactions, and their main functional groups. PTE thermal properties, rheological behaviour, and emulsifying capacities were also evaluated. PTE showed different gelling mechanisms, with 40°C aqueous purified extracts reporting the strongest gel character. Moreover, 80°C ethanolic purified extracts showed the greatest emulsifying potential, with an initial emulsification index (EI) of around 90%. This EI decreased to 60% after 10 days, but remained constant for the following 15 days, showing an interesting emulsion stability. Overall, these findings suggest that PTE have a great potential for further application as thickening or emulsifier food ingredients. This diatom revealed to be a valuable source of structurally diverse, technologically active compounds. |
|---|---|
| Autores principais: | Ferreira, Catarina Castro |
| Outros Autores: | Dias, Joana Sofia Gomes; Santos, Pedro Miguel Ferreira; Pereira, Ricardo Nuno Correia; Vicente, A. A.; Rocha, Cristina M. R. |
| Assunto: | Microalgae Extraction Techno-functional properties Emulsifying properties Rheological behaviour Ciências Agrárias::Biotecnologia Agrária e Alimentar |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| _version_ | 1867439205148262400 |
|---|---|
| author | Ferreira, Catarina Castro |
| author2 | Dias, Joana Sofia Gomes Santos, Pedro Miguel Ferreira Pereira, Ricardo Nuno Correia Vicente, A. A. Rocha, Cristina M. R. |
| author2_role | author author author author author |
| author_facet | Ferreira, Catarina Castro Dias, Joana Sofia Gomes Santos, Pedro Miguel Ferreira Pereira, Ricardo Nuno Correia Vicente, A. A. Rocha, Cristina M. R. |
| author_role | author |
| contributor_name_str_mv | RepositóriUM - Universidade do Minho |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Ferreira, Catarina Castro\"},{\"Person.name\":\"Dias, Joana Sofia Gomes\"},{\"Person.name\":\"Santos, Pedro Miguel Ferreira\"},{\"Person.name\":\"Pereira, Ricardo Nuno Correia\"},{\"Person.name\":\"Vicente, A. A.\"},{\"Person.name\":\"Rocha, Cristina M. R.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | RepositóriUM - Universidade do Minho |
| datacite.creators.creator.creatorName.fl_str_mv | Ferreira, Catarina Castro Dias, Joana Sofia Gomes Santos, Pedro Miguel Ferreira Pereira, Ricardo Nuno Correia Vicente, A. A. Rocha, Cristina M. R. |
| datacite.date.Accepted.fl_str_mv | 2022-03-01T00:00:00Z |
| datacite.date.embargoed.fl_str_mv | 10000-01-01T00:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| datacite.subjects.subject.fl_str_mv | Microalgae Extraction Techno-functional properties Emulsifying properties Rheological behaviour Ciências Agrárias::Biotecnologia Agrária e Alimentar |
| datacite.titles.title.fl_str_mv | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| dc.contributor.none.fl_str_mv | RepositóriUM - Universidade do Minho |
| dc.creator.none.fl_str_mv | Ferreira, Catarina Castro Dias, Joana Sofia Gomes Santos, Pedro Miguel Ferreira Pereira, Ricardo Nuno Correia Vicente, A. A. Rocha, Cristina M. R. |
| dc.date.Accepted.fl_str_mv | 2022-03-01T00:00:00Z |
| dc.date.embargoed.fl_str_mv | 10000-01-01T00:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | https://hdl.handle.net/1822/74499 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_16ec |
| dc.subject.none.fl_str_mv | Microalgae Extraction Techno-functional properties Emulsifying properties Rheological behaviour Ciências Agrárias::Biotecnologia Agrária e Alimentar |
| dc.title.fl_str_mv | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Microalgae are a promising and sustainable ingredient for functional food development, due to their rich nutritional and health-promoting effects. Moreover, microalgae generally contain large amounts of structural biopolymers such as proteins and polysaccharides, which might display interesting technological features and rheological properties. This study aims at unravelling Phaeodactylum tricornutum extracts (PTE) potential role as structuring agents for food applications. Distilled water and a mixture of water/ethanol (75/25, v v1) were used as solvents. Extracts physicochemical properties were analysed regarding protein folding, molecular weight distribution, polymer interactions, and their main functional groups. PTE thermal properties, rheological behaviour, and emulsifying capacities were also evaluated. PTE showed different gelling mechanisms, with 40°C aqueous purified extracts reporting the strongest gel character. Moreover, 80°C ethanolic purified extracts showed the greatest emulsifying potential, with an initial emulsification index (EI) of around 90%. This EI decreased to 60% after 10 days, but remained constant for the following 15 days, showing an interesting emulsion stability. Overall, these findings suggest that PTE have a great potential for further application as thickening or emulsifier food ingredients. This diatom revealed to be a valuable source of structurally diverse, technologically active compounds. |
| dirty | 0 |
| eu_rights_str_mv | restrictedAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorium.uminho.pt/bitstreams/192cb503-3f3d-40b8-91ef-c4efc5994b86/download |
| id | rum_3d8f730fecb1f31b1ce09e7d2d710ba7 |
| identifier.url.fl_str_mv | https://hdl.handle.net/1822/74499 |
| instacron_str | repositorium |
| institution | Universidade do Minho |
| instname_str | Universidade do Minho |
| language | eng |
| network_acronym_str | rum |
| network_name_str | RepositóriUM - Universidade do Minho |
| oai_identifier_str | oai:repositorium.uminho.pt:1822/74499 |
| organization_str_mv | urn:organizationAcronym:repositorium |
| person_str_mv | Ferreira, Catarina Castro Dias, Joana Sofia Gomes Santos, Pedro Miguel Ferreira Pereira, Ricardo Nuno Correia Vicente, A. A. Rocha, Cristina M. R. |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | RepositóriUM - Universidade do Minho |
| repository_id_str | urn:repositoryAcronym:rum |
| service_str_mv | urn:repositoryAcronym:rum |
| spelling | engElsevierporMicroalgae are a promising and sustainable ingredient for functional food development, due to their rich nutritional and health-promoting effects. Moreover, microalgae generally contain large amounts of structural biopolymers such as proteins and polysaccharides, which might display interesting technological features and rheological properties. This study aims at unravelling Phaeodactylum tricornutum extracts (PTE) potential role as structuring agents for food applications. Distilled water and a mixture of water/ethanol (75/25, v v1) were used as solvents. Extracts physicochemical properties were analysed regarding protein folding, molecular weight distribution, polymer interactions, and their main functional groups. PTE thermal properties, rheological behaviour, and emulsifying capacities were also evaluated. PTE showed different gelling mechanisms, with 40°C aqueous purified extracts reporting the strongest gel character. Moreover, 80°C ethanolic purified extracts showed the greatest emulsifying potential, with an initial emulsification index (EI) of around 90%. This EI decreased to 60% after 10 days, but remained constant for the following 15 days, showing an interesting emulsion stability. Overall, these findings suggest that PTE have a great potential for further application as thickening or emulsifier food ingredients. This diatom revealed to be a valuable source of structurally diverse, technologically active compounds.application/pdfporPhaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional propertiesFerreira, Catarina CastroDias, Joana Sofia GomesSantos, Pedro Miguel FerreiraPereira, Ricardo Nuno CorreiaVicente, A. A.Rocha, Cristina M. R.HostingInstitutionOrganizationalRepositóriUM - Universidade do Minhoe-mailmailto:repositorium@usdb.uminho.ptrepositorium@usdb.uminho.ptCITATIONCastro-Ferreira, C., Gomes-Dias, J. S., Ferreira-Santos, P., Pereira, R. N., Vicente, A. A., & Rocha, C. M. (2021). Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties. Food Hydrocolloids, 107276. DOI: 10.1016/j.foodhyd.2021.107276ARTICLENUMBER107276ISSNIsPartOf0268-005XDOIIsPartOf10.1016/j.foodhyd.2021.1072762022-032021-022021-10-25T08:44:32Z2022-03-01T00:00:00Z10000-01-01T00:00:00ZHandlehttps://hdl.handle.net/1822/74499http://purl.org/coar/access_right/c_16ecrestricted accessMicroalgaeExtractionTechno-functional propertiesEmulsifying propertiesRheological behaviourhttp://www.oecd.org/science/inno/38235147.pdfFields of Science and Technology (FOS)Ciências Agrárias::Biotecnologia Agrária e Alimentar5757057 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_f1cfapplication/pdffulltexthttps://repositorium.uminho.pt/bitstreams/192cb503-3f3d-40b8-91ef-c4efc5994b86/download |
| spellingShingle | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties Ferreira, Catarina Castro Microalgae Extraction Techno-functional properties Emulsifying properties Rheological behaviour Ciências Agrárias::Biotecnologia Agrária e Alimentar |
| status | SINGLETON |
| subject.fl_str_mv | Microalgae Extraction Techno-functional properties Emulsifying properties Rheological behaviour |
| subject.other.fl_str_mv | Ciências Agrárias::Biotecnologia Agrária e Alimentar |
| title | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| title_full | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| title_fullStr | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| title_full_unstemmed | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| title_short | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| title_sort | Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties |
| topic | Microalgae Extraction Techno-functional properties Emulsifying properties Rheological behaviour Ciências Agrárias::Biotecnologia Agrária e Alimentar |
| topic_facet | Microalgae Extraction Techno-functional properties Emulsifying properties Rheological behaviour Ciências Agrárias::Biotecnologia Agrária e Alimentar |
| url | https://hdl.handle.net/1822/74499 |
| visible | 1 |