Natural pigments and microalgal biomass in colloidal food systemsrheological characterization

  1. dos Santos Batista, Ana Paula
Dirigida per:
  1. José María Franco Gómez Director
  2. Anabela Cristina da Silva Naret Moreira Raymundo Director/a

Universitat de defensa: Universidad de Huelva

Fecha de defensa: 18 de de maig de 2012

Tribunal:
  1. Antonio Guerrero Conejo President/a
  2. María Carmen Sánchez Carrillo Secretària
  3. Isabel María Nunes de Sousa Vocal
  4. C. Pereyra López Vocal
  5. Pedro Partal López Vocal
Departament:
  1. INGENIERIA QUIMICA, QUIMICA FISICA Y CIENCIA DE LOS MATERIALES

Tipus: Tesi

Teseo: 339375 DIALNET lock_openArias Montano editor

Resum

Microalgae represent an alternative and innovative source of natural colouring ingredients that can be used for developing novel food products. The aim of this thesis was to study the addition of natural pigments and microalgal biomass as colouring agents in model colloidal food systems - emulsions and gels. The impact of these natural colourings on different colloidal systems was studied through a rheological perspective i.e. by monitoring changes in the rheological behaviour, related to the microstructural and physicochemical characteristics. This proved to be an efficient and innovative procedure which simultaneously enables the development of products with original and stable colourations, via healthbeneficent natural pigments, and microstructural reinforcement as observed through the rheological response of these colloidal systems.