Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref>
<i>Haematococcus pluvialis</i> Flotow is a microalga used as a nutraceutical, due to its high content in bioactive compounds, mainly carotenoids, in which astaxanthin stands out [<sup>1</sup>]. Furthermore, <i>H. pluvialis</i> has shown a high antioxidant potentia...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
|
| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/6/1/72 |
| _version_ | 1797613105673404416 |
|---|---|
| author | Aly Castillo Tiane C. Finimundy Sandrina A. Heleno Paula Rodrigues Filipa A. Fernandes Simón Pereira Carmen Garcia-Jares Lillian Barros Marta Lores |
| author_facet | Aly Castillo Tiane C. Finimundy Sandrina A. Heleno Paula Rodrigues Filipa A. Fernandes Simón Pereira Carmen Garcia-Jares Lillian Barros Marta Lores |
| author_sort | Aly Castillo |
| collection | DOAJ |
| description | <i>Haematococcus pluvialis</i> Flotow is a microalga used as a nutraceutical, due to its high content in bioactive compounds, mainly carotenoids, in which astaxanthin stands out [<sup>1</sup>]. Furthermore, <i>H. pluvialis</i> has shown a high antioxidant potential, and combined with its intense red colour, this microalga could have dual functionality: as a colourant and a bioactive ingredient [<sup>2</sup>]. The process to obtain this ingredient involves several transformation steps—namely, lyophilisation and saponification—raising the costs to develop and obtain free astaxanthin, which paradoxically presents greater instability and solubility than its esterified counterpart [<sup>3</sup>]. Thus, this study provides an alternative approach for the application of red, astaxanthin-rich, <i>H. pluvialis</i> wet paste as a partial substitute for wheat flour (7% and 13% <i>w</i>/<i>w</i>) in the preparation of <i>filloas</i> (Galician pancakes), a typical dessert from the northwestern region of the Iberian Peninsula. To evaluate its power as a natural pigment, the stability of colour over time (3, 6, and 9 days) was measured, and the results were compared with those of a commercial colourant. At the same time, its physicochemical properties such as the microbiological profile were measured to determine its functionality as a food preservative. As a result, redness stability (a*) of 8% higher than that of the commercial colourant was obtained for the maximum concentration of <i>H. pluvialis</i> analysed. The texture showed a significant response (<i>p <</i> 0.02), improving its properties as the concentration of the microalga increased, which showed a tenacity of 3.23 N and extensibility of 15.10 mm during the first 6 days, i.e., a 52% and 19% improvement, respectively, in relation to the control group. In turn, an enrichment of carotenoids, fatty acids, and phenolic compounds, in combination with a potential moderator of microbiological degradation by this unicellular organism, gives added value to this food matrix. |
| first_indexed | 2024-03-11T06:50:17Z |
| format | Article |
| id | doaj.art-0e1174c621ff4e9d8f581079a993525a |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:50:17Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-0e1174c621ff4e9d8f581079a993525a2023-11-17T09:58:07ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-01617210.3390/Foods2021-11072Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref>Aly Castillo0Tiane C. Finimundy1Sandrina A. Heleno2Paula Rodrigues3Filipa A. Fernandes4Simón Pereira5Carmen Garcia-Jares6Lillian Barros7Marta Lores8CRETUS, Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, SpainCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalInstituto de Acuicultura and Departamento de Microbiología y Parasitología, Universidade de Santiago de Compostela, Campus Vida, E-15782 Santiago de Compostela, SpainCRETUS, Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, SpainCentro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, PortugalLaboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain<i>Haematococcus pluvialis</i> Flotow is a microalga used as a nutraceutical, due to its high content in bioactive compounds, mainly carotenoids, in which astaxanthin stands out [<sup>1</sup>]. Furthermore, <i>H. pluvialis</i> has shown a high antioxidant potential, and combined with its intense red colour, this microalga could have dual functionality: as a colourant and a bioactive ingredient [<sup>2</sup>]. The process to obtain this ingredient involves several transformation steps—namely, lyophilisation and saponification—raising the costs to develop and obtain free astaxanthin, which paradoxically presents greater instability and solubility than its esterified counterpart [<sup>3</sup>]. Thus, this study provides an alternative approach for the application of red, astaxanthin-rich, <i>H. pluvialis</i> wet paste as a partial substitute for wheat flour (7% and 13% <i>w</i>/<i>w</i>) in the preparation of <i>filloas</i> (Galician pancakes), a typical dessert from the northwestern region of the Iberian Peninsula. To evaluate its power as a natural pigment, the stability of colour over time (3, 6, and 9 days) was measured, and the results were compared with those of a commercial colourant. At the same time, its physicochemical properties such as the microbiological profile were measured to determine its functionality as a food preservative. As a result, redness stability (a*) of 8% higher than that of the commercial colourant was obtained for the maximum concentration of <i>H. pluvialis</i> analysed. The texture showed a significant response (<i>p <</i> 0.02), improving its properties as the concentration of the microalga increased, which showed a tenacity of 3.23 N and extensibility of 15.10 mm during the first 6 days, i.e., a 52% and 19% improvement, respectively, in relation to the control group. In turn, an enrichment of carotenoids, fatty acids, and phenolic compounds, in combination with a potential moderator of microbiological degradation by this unicellular organism, gives added value to this food matrix.https://www.mdpi.com/2673-9976/6/1/72<i>Haematococcus pluvialis</i><i>filloas</i>microalgaecolourantbioactive compoundsfunctional food |
| spellingShingle | Aly Castillo Tiane C. Finimundy Sandrina A. Heleno Paula Rodrigues Filipa A. Fernandes Simón Pereira Carmen Garcia-Jares Lillian Barros Marta Lores Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref> Biology and Life Sciences Forum <i>Haematococcus pluvialis</i> <i>filloas</i> microalgae colourant bioactive compounds functional food |
| title | Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref> |
| title_full | Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref> |
| title_fullStr | Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref> |
| title_full_unstemmed | Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref> |
| title_short | Novel Incorporation of Red-Stage <i>Haematococcus pluvialis</i> Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of <i>Filloas</i> <xref rid="fn1-blsf-1692710" ref-type="fn">†</xref> |
| title_sort | novel incorporation of red stage i haematococcus pluvialis i wet paste as a colourant and enhancer of the organoleptic and functional properties of i filloas i xref rid fn1 blsf 1692710 ref type fn † xref |
| topic | <i>Haematococcus pluvialis</i> <i>filloas</i> microalgae colourant bioactive compounds functional food |
| url | https://www.mdpi.com/2673-9976/6/1/72 |
| work_keys_str_mv | AT alycastillo novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT tianecfinimundy novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT sandrinaaheleno novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT paularodrigues novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT filipaafernandes novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT simonpereira novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT carmengarciajares novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT lillianbarros novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref AT martalores novelincorporationofredstageihaematococcuspluvialisiwetpasteasacolourantandenhanceroftheorganolepticandfunctionalpropertiesofifilloasixrefridfn1blsf1692710reftypefnxref |