Skip to main content
SpringerLink
Log in

Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent

  • Published:
Journal of Applied Phycology Aims and scope Submit manuscript

Abstract

Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study, Nannochloropsis oculata microalgae which were grown by using tubular photobioreactor in two different forms (spray-dried and encapsulated by using a spray dryer and maltodextrin (50%)), were used in white chocolate composition (0.00–0.75 g) as a coloring agent. The color stability (ΔE) values for all sample groups were determined below the visibility level of 3.0 under accelerated shelf life conditions (25 °C/70% RH) for 28 days. The water activity, moisture and ash content, hardness, yield stress, plastic viscosity, and melting properties of white chocolate samples showed no significant differences (P > 0.05) and the other quality characteristics were found to be acceptable. The chlorophyll-a content of white chocolate samples was between 9.60–22.9 μg g−1. It was found that the sensory properties of the samples as appearance, texture, melting in the mouth, and odor were not affected by level of microalgae use (P > 0.05). However, it was noteworthy that there was a decrease in taste and overall acceptability according to usage level of dried and encapsulated microalgae (P < 0.05). As a result, it was determined that spray-drying technique is preferred for use of microalgae in chocolate composition.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Afaokwa EO (2010) Chocolate science and technology. Oxford-Wiley-Blackwell, UK, p 536

    Book  Google Scholar 

  • Afoakwa EO, Paterson A, Fowler M, Vieira J (2009) Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems. Food Res Int 42:200–209

    Article  CAS  Google Scholar 

  • Aidoo RP, Afoakwa EO, Dewettinck K (2013) Industrial manufacture of sugarfree chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci Technol 32:84–96

    Article  CAS  Google Scholar 

  • Aidoo RP, Afoakwa EO, Dewettinck K (2015) Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT-Food Sci Technol 62:592–597

    Article  CAS  Google Scholar 

  • AOAC (1990) Moisture in cacao products: Gravimetric method. Method 931.04. In: Helrich K (ed) Official methods of analysis of the Association of Official Analytical Chemists Arlington. Association of Official Analytical Chemists. p 763

  • Barkallah M, Dammak M, Louati I, Hentani F, Hadrich B, Mechichi T, Ayadi MA, Fendri I, Attia H, Abdelkafi S (2017) Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. LWT-Food Sci Technol 84:323–330

    Article  CAS  Google Scholar 

  • Beckett ST (2000) The science of chocolate. The Royal Society of Chemistry Paperbacks, York, p 240

    Google Scholar 

  • Beckett ST (2008) The science of chocolate, 2nd edn. The Royal Society of Chemistry Publishing, Cambridge, p 240

    Google Scholar 

  • Beckett ST, Fowler MS, Ziegler GR (2017) Beckett’s industrial chocolate manufacture and use. Wiley Blackwell, West Sussex, p 800

    Book  Google Scholar 

  • Dufosse L, Galaup P, Yaron A, Arad SM, Blanc P, Muthy KNC, Ravishanker GA (2005) Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality. Trends Food Sci Technol 16:389–406

    Article  CAS  Google Scholar 

  • Durmaz Y, Bandarra NM (2017) Fatty acids and pigments content of Nannochloropsis oculata (Eustigmatophyceae) culture at bag systems using different nitrogen sources and concentration in medium. Fresenius Environ Bull 26:5289–5294

    CAS  Google Scholar 

  • Durmaz Y, Işık O, Bandarra N, Cirik S, Turan G, Gökpınar Ş (2002) The effects of the drying methods on the fatty acids composition of Porphyridium cruentum (Rhodophyceae). EgeJFAS 19:189–195

    Google Scholar 

  • Farzanmehr H, Abbasi S (2009) Effects of inulin and bulking agents on some physicochemical, textural and sensory properties of milk chocolate. J Texture Stud 40:536–553

    Article  Google Scholar 

  • Fradique M, Batista AP, Nunes MC, Gouveia L, Bandara NM, Raymundo A (2013) Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. LWT-Food Sci Technol 50:312–319

    Article  CAS  Google Scholar 

  • Garcia-Segovia P, Pagan-Moreno MJ, Lara IF, Martinez-Monzo J (2017) Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Sci Tech-Brazil 23:437–447

    Article  CAS  Google Scholar 

  • Glicerina V, Romani S (2016) Advances in yield stress measurements for chocolate. In: Ahmed J, Ptaszek P, Basu J (eds) Advances in food rheology and its applications. Woodhead Publishing, Cambridge, pp 459–481

    Google Scholar 

  • Glicerina V, Balestra F, Dalla Rosa M, Romani S (2013) Rheological, textural and colorimetric modifications of dark chocolate during process. J Food Eng 119:173–179

    Article  CAS  Google Scholar 

  • Godocikova L, Ivanisova E, Kacaniova M (2020) The impact of addition of different tea powders on the biological value of white chocolates. J Microbiol Biotechnol Food Sci 9:396–399

    Google Scholar 

  • Gouveia L, Gomes E, Empis J (1997) Use of Chlorella vulgaris in diets for rainbow trout to enhance coloringation of muscle. J Appl Aquac 7:61–70

    Article  Google Scholar 

  • Guillard RRL, Ryther JH (1962) Studies on marine planktonic diatoms: I. Cyclotella nana Hustedt, and Detonula conferacea (Cleve) Gran. Can J Microbiol 18:229–239

  • Hu Q, Richmond A (1994) Optimizing the population density in Isochrysis galbana grown outdoors in a glass column photobioreactor. J Appl Phycol 6:391–396

    Article  Google Scholar 

  • Ibanez E, Cifuentes A (2013) Benefits of using algae as natural sources of functional ingredients. J Sci Food Agric 93:703–709

    Article  CAS  Google Scholar 

  • Jackson K (1999) Recipes. In: Becket ST (ed) Industrial chocolate manufacture and use, 3rd edn. Blackwell Science, Oxford, pp 323–346

    Google Scholar 

  • Konar N (2013) Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate including containing inulin. Eur Food Res Technol 23:135–143

    Article  Google Scholar 

  • Konar N, Toker OS, Palabiyik I, Polat DG (2018a) Importance of chocolates in functional foods: formulation, production process, and potential health benefits. In: Bioprocessing technology in food and health: potential applications and emerging scope. Apple Academic press, New York, pp 23–64.

  • Konar N, Toker OS, Pirouzian HR, Oba S, Polat DG, Palabiyik I, Poyrazoglu ES, Sagdic O (2018b) Enrichment of milk chocolate by using EPA and DHA originated from various origins: effects on product quality. Sugar Tech 20:745–755

    Article  CAS  Google Scholar 

  • Loncarevic I, Pajin B, Fistes A, Tumbas Saponjac V, Petrovic J, Jovanovic P, Vulic J, Zaric D (2018) Enrichment of white chocolate with blackberry juice encapsulate: impact on physical properties, sensory characteristics and polyphenol content. LWT-Food Sci Technol 92:458–464

    Article  CAS  Google Scholar 

  • McGuire RG (2002) Reporting of objective color measurements. HortScience 27:1254–1255

    Article  Google Scholar 

  • Minifie B (2012) Chocolate, cocoa and confectionery: science and technology. Springer, Dordrecht p 824

  • Olaizola M (2003) Commercial developments of microalgal biotechnology: from test tube to the marketplace. Biomol Eng 20:459–466

    Article  CAS  Google Scholar 

  • Palabiyik I, Durmaz Y, Oner B, Toker OS, Coksari G, Konar N, Tamturk F (2017) Using spray dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory and textural properties. J Appl Phycol 30:1031–1039

    Article  Google Scholar 

  • Periche A, Heredia A, Esrcihe I, Andres A, Castello ML (2015) Potential use of isomaltulose to produce healthier marshmallows. LWT-Food Sci Technol 62:605–612

    Article  CAS  Google Scholar 

  • Rebolloso-Fuentes MM, Navarro-Pérez A, García-Camacho F, Ramos-Miras JJ, Guil-Guerrero JL (2001) Biomass nutrient profiles of the microalga Nannochloropsis. J Agric Food Chem 49:2966–2972

    Article  CAS  Google Scholar 

  • Robertson RC, Mateo MRG, O’Grady MN, Guiheneuf F, Stengel DB, Ross RP, Fitzgerald GF, Kerry JP, Stanton C (2016) An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalgae Pavlova lutheri. Innov Food Sci Emerg 37:237–246

    Article  Google Scholar 

  • Schantz B, Rohm H (2005) Influence of lecithin-PGPR blends on the rheological properties of chocolate. LWT-Food Sci Technol 38:41–45

    Article  CAS  Google Scholar 

  • Shadwell N, Villalobos F, Kern M, Hong MY (2013) Blooming reduces the antioxidant capacity of dark chocolate in rats without lowering its capacity to improve lipid profiles. Nutr Res 33:414–421

    Article  CAS  Google Scholar 

  • Shah AS, Jones GP, Vasiljevic T (2010) Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents effects on physicochemical and sensory properties. Int J Food Sci Technol 45:1426–1435

    Article  CAS  Google Scholar 

  • Subramaniam PJ (2007) Determining shelf-life of confectionery products. Manuf Confectioner 87:85–91

    Google Scholar 

  • Toker OS, Sagdic O, Şener D, Konar N, Zorlucan T, Dağlıoğlu O (2016) The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples. Eur Food Res Technol 242:1253–1266

    Article  CAS  Google Scholar 

  • Toker OS, Zorlucan FT, Konar N, Dağlıoğlu O, Sagdic O, Şener D (2017) Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. Int J Food Sci Technol 52:788–799

    Article  CAS  Google Scholar 

  • Toker OS, Konar N, Palabiyik I, Pirouzian HR, Oba S, Polat DG, Poyrazoglu ES, Sagdic O (2018) Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality. Food Chem 254:224–231

    Article  CAS  Google Scholar 

  • Vavreck AN (2004) Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements. Int J Food Sci Technol 39:465–468

    Article  CAS  Google Scholar 

  • Wüstenberg T (2015) General overview of food hydrocolloids. In Cellulose and cellulose derivatives in the food industry fundamentals and applications. Wiley-VCH , Weinheim pp 1–68.

Download references

Acknowledgments

The authors thank Ege University, Fisheries Faculty, where culture of algae has been carried out. The authors would like to thank the technical staff at the Yildiz Technical University and Tayas Food, R&D Department, for some analyses of white chocolate.

Author information

Authors and Affiliations

  1. R&D Department, Tayas Food, Gebze, Kocaeli, Turkey

    Derya Genc Polat

  2. Faculty of Fisheries, Aquaculture Department, Ege University, 35100, Izmir, Turkey

    Yasar Durmaz

  3. Faculty of Agriculture, Department of Food Engineering, Eskisehir Osmangazi University, Eskisehir, Turkey

    Nevzat Konar

  4. Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, İstanbul, Turkey

    Omer Said Toker

  5. Agriculture Faculty, Food Engineering Department, Namik Kemal University, 59030, Tekirdağ, Turkey

    Ibrahim Palabiyik & Murat Tasan

Authors
  1. Derya Genc Polat
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yasar Durmaz
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nevzat Konar
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Omer Said Toker
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Ibrahim Palabiyik
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Murat Tasan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yasar Durmaz.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Genc Polat, D., Durmaz, Y., Konar, N. et al. Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent. J Appl Phycol 32, 3077–3088 (2020). https://doi.org/10.1007/s10811-020-02205-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10811-020-02205-1

Keywords

Search

Navigation