Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients,Food & Function

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Impact of different sequences of mechanical and thermal processing on the rheological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients
Food & Function ( IF 5.1 ) Pub Date : 2018-04-04 00:00:00 , DOI: 10.1039/c8fo00261d
Tom M. M. Bernaerts _{1,

2,

3,

4,

5} , Agnese Panozzo _{1,

2,

3,

4,

5} , Katrien A. F. Verhaegen _{1,

2,

3,

4,

5} , Lore Gheysen _{2,

3,

6,

7,

8} , Imogen Foubert _{2,

3,

6,

7,

8} , Paula Moldenaers _{4,

5,

9,

10,

11} , Marc E. Hendrickx _{1,

2,

3,

4,

5} , Ann M. Van Loey _{1,

2,

3,

4,

5}

Affiliation

Microalgae are a promising and sustainable source for enhancing the nutritional value of food products. Moreover, incorporation of the total biomass might contribute to the structural properties of the enriched food product. Our previous study demonstrated the potential of Porphyridium cruentum and Chlorella vulgaris as multifunctional food ingredients, as they displayed interesting rheological properties after applying a specific combination of mechanical and thermal processing. The aim of the current study was to investigate the impact of a different sequence of high pressure homogenization (HPH) and thermal processing on the thickening and gelling potential of these microalgal biomasses in aqueous suspensions. Thermal processing largely increased the gel strength and viscosity of both microalgae, which was ascribed to larger and stronger aggregates as a result of partial solubilization of polymers, while subsequent HPH generally reduced the rheological properties. Interestingly, large amounts of intact cells were still observed for both microalgae when HPH was performed after a thermal treatment, irrespective of the applied homogenization pressure, implying that cell disruption was hindered by the preceding thermal treatment. Although thermal processing was regarded as the most effective processing technique to obtain increased rheological properties, the combination with a preceding HPH treatment should still be considered when cell disruption is desired, for instance to increase the bioavailability of intracellular components. Finally, biomass of P. cruentum showed the largest potential for use as a structuring agent, as the gel strength and viscosity in thermally treated suspensions of this microalga were about 10 times higher than for C. vulgaris.

中文翻译：

机械加工和热处理的不同顺序对作为功能性食品成分的卟啉卟啉和小球藻流变特性的影响

微藻是提高食品营养价值的有前途和可持续的来源。此外，总生物量的掺入可能有助于浓缩食品的结构特性。我们之前的研究证明了克鲁氏卟啉菌和小球藻的潜力作为多功能食品成分，因为它们在应用机械和热处理的特定组合后显示出有趣的流变特性。当前研究的目的是研究高压均质化（HPH）和热处理的不同顺序对水性悬浮液中这些微藻生物质增稠和胶凝潜力的影响。热处理极大地增加了两种微藻的凝胶强度和粘度，这归因于聚合物部分增溶的结果是更大，更强的聚集体，而随后的HPH通常降低了流变性能。有趣的是，在热处理后进行HPH时，无论所施加的均质压力如何，仍会观察到大量完整的细胞，包括两种微藻。暗示先前的热处理阻止了细胞破裂。尽管热加工被认为是获得增加的流变性能的最有效的加工技术，但是当需要破坏细胞（例如增加细胞内组分的生物利用度）时，仍应考虑与先前的HPH处理相结合。最后，克鲁氏假单胞菌显示出用作结构化剂的最大潜力，因为在该微藻的热处理悬浮液中的凝胶强度和粘度比寻常假单胞菌高约10倍。

更新日期：2018-04-04

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