LİYOFİLİZE BAZI MİKROALG TÜRLERİNİN SAKIZ BİLEŞİMİNDE DOĞAL RENKLENDİRİCİ OLARAK KULLANIMI

Abstract

Bu çalışmada, Nannochloropsis sp., Isochrysis galbana ve Tetraselmis sp. türleri kütlece %1 ve %3 oranında kullanılarak şekerli sakız model gıdasında doğal yeşil renklendiricisi olarak kullanılması araştırılmıştır. Sakızların renk analizi sonuçlarına göre mikroalg ilavesi ve kullanım düzeylerinin birbirinden farklı yeşil tonlarda sakız elde edilmesini sağladığı tespit edilmiş ve a* değerleri -5 ila -20 arasında değişim göstermiştir. Kullanılan mikroalglerin sakız tekstürüne önemli düzeyde etki etmediği gözlenmiş, yalnız Isochrysis galbana türü ilavesinin sakızda sertlik değerini düşürdüğü görülmüştür (P <0.05). Tekstür sonucuna göre sertlik değerleri 113 ila 356 g arasında değişiklik göstermiştir. Duyusal olarak ise %1 Nannochloropsis sp. ve Tetraselmis sp. ilaveli sakızlarda yosun tadı hissedilmemiş ve en fazla genel beğeni kazanan yeşil sakız örnekleri olmuşlardır (P <0.05).  

Keywords

• şekerleme,doğal renklendirici,yeşil,tekstür,duyusal özellikler

EFFECT OF LYOPHILIZED MICROALGAE ADDITION ON QUALITY PARAMETERS OF CHEWING GUM

Abstract

In this study, Nannochloropsis sp., Isochrysis galbana and Tetraselmis sp. were investigated as a natural green coloring agent in chewing gum model system at different concentrations. According to color analysis, it was found that microalgae addition and usage levels provide chewing gums in different green tones and a* values varied from -5 to -20. It was observed that the microalgae used did not affect chewing gum texture. Only the addition of Isochrysis galbana reduced the hardness value in the samples. According to texture results, the hardness values varied between 113 and 356 g. Considering sensory analysis, algal taste was not perceived in samples including 1% Nannochloropsis sp. and Tetraselmis sp., therefore, they had the highest overall acceptability scores.

Keywords

• confectionery,natural colorant,green,texture,sensory properties

References

1. Batista, A.P., Nunes, M.C., Fradinho, P., Gouveia, L., Sousa, I., Raymundo, A., Franco, J.M. (2012). Novel foods with microalgal ingredients—effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels. J Food Eng, 110: 182-189.
2. Chranioti, C., Nikoloudaki, A., Tzia, C. (2015). Saffron and beetroot extracts encapsulated in maltodextrin, gum arabic, modified starch and chitosan: Incorporation in chewing gum system. Carbohydrate Polymers, 127: 252-263.
3. Dufossé, L., Galaup, P., Yaron, A., Arad, S.M., Blanc, P., Murthy, K.N.C., Ravishankar, G.A. (2005). Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?. Trends in Food Sci Technol, 16: 389-406.
4. Fradique, M., Batista, A.P. Nunes, M.C., Gouveia, L., Bandarra, N.M., Raymundo A. (2010). Chlorella vulgaris and Spirulina maxima biomass incorporation in pasta products. J Sci Food Agr, 90: 1656-1664.
5. Gouveia, L., Batista, A.P., Raymundo, A., Sousa, I., Empis J. (2006). Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions. Eur Food Res Technol, 222: 362-367.
6. Gouveia, L., Coutinho, C., Mendonça, E., Batista, A.P., Sousa, I., Bandarra, N.M., Raymundo A. (2008). Sweet biscuits with Isochrysis galbana microalga biomass as a functional ingredient. J Sci Food Agr, 88: 891-896.
7. Hearty, A., Lau, A., Roberts, A. (2014). Chewing gum intake in Europe: a survey of intakes in France, Germany, Italy, Spain and the UK. Food Addit Contam: Part A, 31(7): 1147-1157.
8. Inomata, N. Osuna, H., Fujita, H., Ogawa, T., Ikezawa Z. (2006). Multiple chemical sensitivities following intolerance to azo dye in sweets in a 5-year-old girl. Allergologia Int, 55(2): 203-205.

9. Konar, N., Toker, O.S., Palabiyik, I. Sagdic, O. (2016). Chewing Gum: Production, Quality Parameters and Oppurtinities for Delivering Bioactive Compounds. Trends Food Sci Technol, 55:29-38.
10. McGowan, B. A., Padua, G. W., & Lee, S.-Y. (2005). Formulation of corn zein chewing gum and evaluation of sensory properties by the time-intensity method. J Food Sci, 70(7): 475-481.
11. Potineni, R. V., Peterson, D. G. (2008). Mechanisms of flavor release in chewing gum: Cinnamaldehyde. J Agr Food Chem, 56: 3260-3267.
12. Robertson, R.C., Mateo, M.R.G., O'Grady, M.N., Guihéneuf, F., Stengel, D.B., Ross, R.P., Fitzgerald, G.F., Kerry, J.P., Stanton, C. (2016). An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga. Innov Food Sci Emerging Technol, 37: 237-246.
13. Santos, M. G., Carpinteiro, D. A., Thomazini, M., Rocha-Selmi, G. A., da Cruz, A. G., Rodrigues, C. E. C., Favaro-Trindade, C. S. (2014). Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewin gum. Food Res Int, 66: 454-462.
14. Sasaki, Y., Kawaguchi, S., Kamaya, A., Ohshita, M., Kabasawa, K., Iwama, K. (2002). The comet assay with 8 mouse organs: Results with 39 currently used food additivies. Mutation Res, 519(1): 103-119.