Natural pigments and microalgal biomass in colloidal food systemsrheological characterization

  1. dos Santos Batista, Ana Paula
Supervised by:
  1. José María Franco Gómez Director
  2. Anabela Cristina da Silva Naret Moreira Raymundo Director

Defence university: Universidad de Huelva

Fecha de defensa: 18 May 2012

Committee:
  1. Antonio Guerrero Conejo Chair
  2. María Carmen Sánchez Carrillo Secretary
  3. Isabel María Nunes de Sousa Committee member
  4. C. Pereyra López Committee member
  5. Pedro Partal López Committee member
Department:
  1. INGENIERIA QUIMICA, QUIMICA FISICA Y CIENCIA DE LOS MATERIALES

Type: Thesis

Teseo: 339375 DIALNET lock_openArias Montano editor

Abstract

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.