Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties

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dc.authoridDurmaz, Yasar/0000-0002-1858-5882
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorDurmaz, Yasar
dc.contributor.authorOner, Baris
dc.contributor.authorToker, Omer Said
dc.contributor.authorCoksari, Gulay
dc.contributor.authorKonar, Nevzat
dc.contributor.authorTamturk, Faruk
dc.date.accessioned2024-12-24T19:24:37Z
dc.date.available2024-12-24T19:24:37Z
dc.date.issued2018
dc.departmentSiirt Üniversitesi
dc.description.abstractChlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts of chlorophyll-a in I. galbana and N. oculata biomass were determined in the range of 7.775-11.377 mg g(-1) and 1.1411.836 mg g(-1), respectively. Total carotenoids were found as 1.984-3.373 mg g(-1) (dry biomass) for I. galbana and 0.3780.077 mg g(-1) (dry biomass) for N. oculata. Then, these biomasses were used at levels of 0.5% and 1% as natural green colorants in chewing gum, and color, texture, and sensory properties of chewing gums were investigated. The samples were identified as khaki or light khaki. L* value of the samples containing I. galbana species ranged from 42 to 53, a* value ranged from - 1.3 to - 2.88. b* value ranged from 11.5 to 15, and C* value ranged from 9.4 to 15.2, while L* values ranged from 55 to 65, a* value varied from - 0.03 to - 1.7. b* value varied from 15 to 18.2, and the C* value varied from 15 to 18.2 for N. oculata biomass. The highest cohesiveness value was found as 0.26 in the samples containing 1% I. galbana species dried at 180 degrees C. There were no alga tastes except for chewing gum containing 1% N. oculata dried at 150 degrees C.
dc.identifier.doi10.1007/s10811-017-1324-y
dc.identifier.endpage1039
dc.identifier.issn0921-8971
dc.identifier.issn1573-5176
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85032509878
dc.identifier.scopusqualityQ1
dc.identifier.startpage1031
dc.identifier.urihttps://doi.org/10.1007/s10811-017-1324-y
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6056
dc.identifier.volume30
dc.identifier.wosWOS:000431194900026
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Applied Phycology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectConfectionery
dc.subjectChewing gum
dc.subjectNatural additive
dc.subjectColoring agent
dc.subjectDrying
dc.subjectNannaochloropsis oculata
dc.subjectIsochrysis galbana
dc.subjectMicroalgae
dc.titleUsing spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
dc.typeArticle

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