Publication
Development of a microalgae-based egg alternative
| Summary: | The increase in the world's population, coupled with climate change and growing awareness of health and wellness, has increased the demand for more sustainable and nutrient-rich food alternatives. Microalgae present a viable solution as an ingredient in the development of sustainable and nutritive food products since the biomass of microalgae is rich in proteins, lipids, vitamins and minerals positioning it as a promising alternative to traditional sources of animal protein. One of the most consumed animal proteins is eggs, a complete food due to their nutritional composition. However, their high consumption is associated with high environmental and health impacts. In this context, the main aim of this study was to develop an egg analogue incorporating two microalgae: honey Chlorella vulgaris and Euglena gracilis golden in different concentrations (10%, 25% and 40% w/w). The applicability of the egg analogue enriched with microalgae was studied as a food product, in the development of a vegan scrambled egg and as an ingredient in the development of pastry products (pastel de nata). For this purpose, three different microalgae biomass were tested and treated using high-pressure homogenisation to promote cell disruption and compared with untreated biomass in terms of nutritional composition and functional properties. Based on these results, four formulations of egg analogue with microalgae incorporation were developed. The effect of microalgae addition on the final formulations was evaluated in terms of biochemical composition, functional properties, texture profile, colour and sensory properties. The results show that HPH treatment improved the technological characteristics of the microalgae biomasses. The high levels of microalgae addition resulted in a functional and nutritionally improved egg analogue, with nutritional claims regarding mineral content. Moreover, the final formulation presented high protein digestibility (above 90%), a high overall appreciation (7.17/9) and a similar texture profile and colour compared to chicken eggs. The microalgae-enriched egg analogue proved to be a potential substitute for chicken eggs as a food product, in scrambled eggs and as an ingredient in pastry products. |
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| Main Authors: | Fitas, Ana Marta Cavaco |
| Subject: | Chlorella vulgaris egg analogue egg replacer Euglena gracilis microalgae Análogo de ovo microalgas substituto de ovo |
| Year: | 2024 |
| Country: | Portugal |
| Document type: | master thesis |
| Access type: | restricted access |
| Associated institution: | Universidade de Lisboa |
| Language: | English |
| Origin: | Repositório da Universidade de Lisboa |
| Summary: | The increase in the world's population, coupled with climate change and growing awareness of health and wellness, has increased the demand for more sustainable and nutrient-rich food alternatives. Microalgae present a viable solution as an ingredient in the development of sustainable and nutritive food products since the biomass of microalgae is rich in proteins, lipids, vitamins and minerals positioning it as a promising alternative to traditional sources of animal protein. One of the most consumed animal proteins is eggs, a complete food due to their nutritional composition. However, their high consumption is associated with high environmental and health impacts. In this context, the main aim of this study was to develop an egg analogue incorporating two microalgae: honey Chlorella vulgaris and Euglena gracilis golden in different concentrations (10%, 25% and 40% w/w). The applicability of the egg analogue enriched with microalgae was studied as a food product, in the development of a vegan scrambled egg and as an ingredient in the development of pastry products (pastel de nata). For this purpose, three different microalgae biomass were tested and treated using high-pressure homogenisation to promote cell disruption and compared with untreated biomass in terms of nutritional composition and functional properties. Based on these results, four formulations of egg analogue with microalgae incorporation were developed. The effect of microalgae addition on the final formulations was evaluated in terms of biochemical composition, functional properties, texture profile, colour and sensory properties. The results show that HPH treatment improved the technological characteristics of the microalgae biomasses. The high levels of microalgae addition resulted in a functional and nutritionally improved egg analogue, with nutritional claims regarding mineral content. Moreover, the final formulation presented high protein digestibility (above 90%), a high overall appreciation (7.17/9) and a similar texture profile and colour compared to chicken eggs. The microalgae-enriched egg analogue proved to be a potential substitute for chicken eggs as a food product, in scrambled eggs and as an ingredient in pastry products. |
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