Microalgal biomass—a bio-based additive: evaluation of green smoothies during storage
Yazarlar (2)
Doç. Dr. Oya Irmak CEBECİ Yalova Üniversitesi, Türkiye
B. Ozturk
Yalova Üniversitesi, Türkiye
Yalova Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Food Research Journal (Q4) | ||
| Dergi ISSN | 1985-4668 Dergi Bilgileri (2021) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2021 |
| Cilt / Sayı / Sayfa | 28 / 2 / 309–316 | DOI | – |
| Makale Linki | http://www.ifrj.upm.edu.my/ifrj-2021-28-issue-2.html | ||
| UAK Araştırma Alanları |
Gıda Biyoteknolojisi
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| Özet |
| Microalgae biomass addition to food has been studied for its nutritional fortification. The present work investigates the impact of microalgae (Chlorella vulgaris and Dunaliella salina) addition, in terms of quality characteristics, during a 28-day storage at 5 C. As much as 2.5%(w/v) of C. vulgaris and D. salina were separately added to fresh green smoothies (spinach, green apple, and cucumber) as food additive. Without any thermal application during storage at 5 C, the changes in pH, total soluble, solid contents, titratable acidity, microbial loads, phenolic contents, antioxidant activity, and sensory characteristics were determined. The addition of microalgae biomass, either Chlorella or Dunaliella, was found statistically significant, but this addition did not make a significant difference during the 28-day storage. Compared to control samples (at day 0; 163.16 mg GAE/100 g and 2.56 mmol GAE/100 g), Dunaliella biomass … |
| Anahtar Kelimeler |
| antioxidants | Chlorella | Dunaliella | phenolics | quality analysis | smoothie |
