The generally recognized as safe (GRAS) microalgae (wet) as a multifunctional additive for coloring and improving the organoleptic and functional properties of foods

• Published in: Food & function 2023-07, Vol.14 (13), p.623-635
• Main Authors: Castillo, Aly, Finimundy, Tiane C, Heleno, Sandrina A, Rodrigues, Paula, Fernandes, Filipa A, Pereira, Simón, Lores, Marta, Barros, Lillian, Garcia-Jares, Carmen
• Format: Article
• ISSN: 2042-6496; 2042-650X
• DOI: 10.1039/d3fo01028g

This work proposes the application of astaxanthin-rich H. pluvialis wet paste (HPW) as a partial substitute for wheat flour in the preparation of filloas, a dish that combines the basic ingredients of industrial bakery. The nutritional and color profile of HPW-enriched samples was evaluated by comparative analysis with a mixture of synthetic food dyes. The highest content of carotenoids (798 ± 12 μg g −1 ) and fatty acids (76 ± 2 mg g −1 ) was obtained for a filloa fortified with H. pluvialis in contrast to a non-significant dye response. Subsequently, the color stability of the fortified filloa was evaluated over time (3, 6 and 9 days), as well as its physicochemical properties and microbiological profile. As a result, HPW provided filloas with a longer shelf life, brightness (* L ), and texture, in comparison with a mixture of synthetic dyes. In addition, an inhibitory effect of HPW towards mesophilic aerobic microorganisms in the food was obtained. Novel incorporation of non-lyophilized astaxanthin-rich microalgae as a natural food additive for coloration, improvement of the bioactive profile (carotenoids and fatty acids), and modulation of food degradation.