Natural pigments and microalgal biomass in colloidal food systemsrheological characterization
- dos Santos Batista, Ana Paula
- José María Franco Gómez Director
- Anabela Cristina da Silva Naret Moreira Raymundo Director
Universidade de defensa: Universidad de Huelva
Fecha de defensa: 18 de maio de 2012
- Antonio Guerrero Conejo Presidente/a
- María Carmen Sánchez Carrillo Secretaria
- Isabel María Nunes de Sousa Vogal
- C. Pereyra López Vogal
- Pedro Partal López Vogal
Tipo: Tese
Resumo
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.