Publicação
Development of clean label emulsions stabilized by microalgae and yeast extracts
| Resumo: | The main aim of this work was to develop Clean Label mayonnaises incorporating three varieties of Chlorella vulgaris (Bio, Honey and White) and yeast protein extracts (YPE) of Saccharomyces cerevisae, as possible protein sources to totally replace eggs. The experimental work was subdivided into three studies. The first consisted of making model emulsions consisting only of 65% of oil, 1% to 4% of protein, microalgae or YPE, and water until obtaining 100%. These emulsions were then analyzed for their rheology, texture, color and droplet size distribution (DSD) and the results showed that the most structured and stable emulsions were those made up of 4% protein. In the second study, model emulsions were developed with mixed systems between the various microalgae and YPE, at a total concentration of 4%. After analyzing their rheology, texture, color and DSD, it was found that the best systems obtained were 1%Bio+3%YPE, 3%Bio+1%YPE and 3%White+1%YPE. The mixed systems obtained between Honey and YPE were not stable, therefore they weren’t used in the course of work. The third study consisted of applying these best systems to a Clean Label mayonnaise. As no satisfactory results were obtained with these systems, through trial and error it was realized that the system composed of 1%microalgae+0,8%YPE was able to form a better mayonnaise. This system was then incorporated into a Coriander mayonnaise. Two final products were developed, consisting of 1%Bio+0,8%YPE and 1%White+0,8%YPE, which were evaluated according to their rheology, texture, color, DSD, antioxidant activity, total phenolic compound content and finally a sensory analysis test was carried out. 1%White+0,8%YPE was considered by the tasters to be very similar to the Target mayonnaise in several sensory parameters evaluated. |
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| Autores principais: | Serrano, Maria do Carmo Santos Andrade de Pina |
| Assunto: | mayonnaises Chlorella vulgaris yeast protein extract (YPE) Saccharomyces cerevisae emulsions maioneses extrato proteico de levedura (EPL) emulsões |
| Ano: | 2024 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The main aim of this work was to develop Clean Label mayonnaises incorporating three varieties of Chlorella vulgaris (Bio, Honey and White) and yeast protein extracts (YPE) of Saccharomyces cerevisae, as possible protein sources to totally replace eggs. The experimental work was subdivided into three studies. The first consisted of making model emulsions consisting only of 65% of oil, 1% to 4% of protein, microalgae or YPE, and water until obtaining 100%. These emulsions were then analyzed for their rheology, texture, color and droplet size distribution (DSD) and the results showed that the most structured and stable emulsions were those made up of 4% protein. In the second study, model emulsions were developed with mixed systems between the various microalgae and YPE, at a total concentration of 4%. After analyzing their rheology, texture, color and DSD, it was found that the best systems obtained were 1%Bio+3%YPE, 3%Bio+1%YPE and 3%White+1%YPE. The mixed systems obtained between Honey and YPE were not stable, therefore they weren’t used in the course of work. The third study consisted of applying these best systems to a Clean Label mayonnaise. As no satisfactory results were obtained with these systems, through trial and error it was realized that the system composed of 1%microalgae+0,8%YPE was able to form a better mayonnaise. This system was then incorporated into a Coriander mayonnaise. Two final products were developed, consisting of 1%Bio+0,8%YPE and 1%White+0,8%YPE, which were evaluated according to their rheology, texture, color, DSD, antioxidant activity, total phenolic compound content and finally a sensory analysis test was carried out. 1%White+0,8%YPE was considered by the tasters to be very similar to the Target mayonnaise in several sensory parameters evaluated. |
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