Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties.

Autor: Van De Walle S; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium; Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium. Electronic address: simon.vandewalle@ilvo.vlaanderen.be., Gifuni I; AlgoSource Technologies SAS, 7 Rue Eugène Cornet, 44600 Saint-Nazaire, France., Coleman B; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium., Baune MC; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany., Rodrigues A; Necton S.A., Belamandil s/n., 8700-152 Olhao, Portugal., Cardoso H; Allmicroalgae Natural Products S.A., 2445-413 Pataias, Portugal., Fanari F; Food Industries, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain., Muylaert K; Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium., Van Royen G; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Apr; Vol. 182, pp. 114142. Date of Electronic Publication: 2024 Feb 18.
DOI: 10.1016/j.foodres.2024.114142
Abstrakt: Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation of the end product. Depending on the differences in applied temperature and treatment time, the process of drying can have a substantial impact on protein quality and aroma, important characteristics determining the incorporation potential in food products. In this study, we compared the drying of heterotrophic Chorella vulgaris with both innovative (agitated thin film drying (ATFD), pulse combustion drying (PCD) and solar drying (SolD)) and commonly used drying techniques (spray drying (SprD) and freeze drying (FD)). To evaluate the impact on protein quality, we evaluated techno-functional properties, in vitro digestibility (INFOGEST) as well as protein denaturation using differential scanning calorimetry (DSC). A sensory analysis was performed by a trained expert panel, combined with headspace solid-phase microextraction (HS-SPME) - gas chromatography-mass spectrometry (GC-MS) to determine volatile organic compounds (VOCs). ATFD was found to increase techno-functional properties such as gelling, water holding and solubility as well as in vitro protein digestibility. These observations could be related to induced cell disruption and protein denaturation by ATFD. Sensory analysis indicated an increased earthy off-flavor after ATFD. Interestingly, the high-temperature PCD led to an increase in cacao odor while low-temperature FD resulted in lower flavor, odors and VOCs. These results demonstrate that protein quality and sensorial properties of C. vulgaris can be steered through the type of drying, which could help in the selection of application-specific drying methods. Overall, this work could promote the incorporation of microalgal single cell proteins in different innovative food products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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