Natural pigments and microalgal biomass in colloidal food systemsrheological characterization

  1. dos Santos Batista, Ana Paula
unter der Leitung von:
  1. José María Franco Gómez Doktorvater
  2. Anabela Cristina da Silva Naret Moreira Raymundo Doktorvater/Doktormutter

Universität der Verteidigung: Universidad de Huelva

Fecha de defensa: 18 von Mai von 2012

Gericht:
  1. Antonio Guerrero Conejo Präsident/in
  2. María Carmen Sánchez Carrillo Sekretärin
  3. Isabel María Nunes de Sousa Vocal
  4. C. Pereyra López Vocal
  5. Pedro Partal López Vocal
Fachbereiche:
  1. INGENIERIA QUIMICA, QUIMICA FISICA Y CIENCIA DE LOS MATERIALES

Art: Dissertation

Teseo: 339375 DIALNET lock_openArias Montano editor

Zusammenfassung

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.