Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties
Visualitza/Obre
Autor/a
Van De Walle, Simon
Gifuni, Imma
Coleman, Bert
Baune, Marie-Christin
Rodrigues, Alexandre
Cardoso, Helena
Muylaert, Koenraad
Van Royen, Geert
Data de publicació
2024-02-18ISSN
0963-9969
Resum
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 technofunctional
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.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
14
Publicat per
Elsevier
Publicat a
Food Research International
Citació
Van De Walle, Simon, Imma Gifuni, Bert Coleman, Marie-Christin Baune, Alexandre Rodrigues, Helena Cardoso and Fanari Fanari et al. 2024. “Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties”. Food Research International 182 (114142). doi:10.1016/j.foodres.2024.114142
Número de l'acord de la subvenció
EC/H2020/862980/EU/MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE/ProFuture
Programa
Funcionalitat i Seguretat Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
- ARTICLES CIENTÍFICS [2647]
Excepte que s'indiqui una altra cosa, la llicència de l'ítem es descriu com http://creativecommons.org/licenses/by-nc/4.0/