Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

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dc.contributor.authorDurmaz, Yaşar
dc.contributor.authorKilicli, Mahmut
dc.contributor.authorToker, Omer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorTamtürk, Faruk
dc.date.accessioned2024-12-24T19:10:11Z
dc.date.available2024-12-24T19:10:11Z
dc.date.issued2020
dc.departmentSiirt Üniversitesi
dc.description.abstractMicroalgae can potentially be used as a food ingredient due to its biochemical composition that can enrich the bioactive compound content of the food products. In the present study, spray-dried Nannochloropsis oculata, Porphyridium cruentum and Diacronema vlkianum microalgae species were added to ice cream formulation at different concentrations (0.10, 0.20 and 0.30 g 100 g? 1). The effect of microalgae usage on the color, melting, sensory, flow behaviour and functional properties of ice creams was investigated. Ostwal de Waele model described the flow behaviour of the ice cream mixes well and the consistency index increased with P. cruentum biomass concentration, whereas this value decreased by using N. oculata and D. vlkianum biomasses. Generally, the color of ice creams was remarkably affected by both microalgae type and concentration, and N. oculata and D. vlkianum species had a more pronounced effect. Regarding sensory characteristics, ice cream samples produced with P. cruentum were preferred more than the other samples. The phenolic contents of the ice cream samples increased with microalgae usage. It can be concluded that microalgae can be used in ice cream to improve color and functional properties; however, usage level should be optimized carefully to overcome disadvantages of the microalgae in terms of sensory characteristics. © 2020 Elsevier B.V.
dc.description.sponsorshipEge Üniversitesi
dc.identifier.doi10.1016/j.algal.2020.101811
dc.identifier.issn2211-9264
dc.identifier.scopus2-s2.0-85078801331
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org10.1016/j.algal.2020.101811
dc.identifier.urihttps://hdl.handle.net/20.500.12604/3991
dc.identifier.volume47
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.ispartofAlgal Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectBioactivity
dc.subjectIce cream
dc.subjectMicroalgae
dc.subjectNatural colorant
dc.subjectSpray-dried
dc.titleUsing spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
dc.typeArticle

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