AI Article Synopsis
- Modern consumers are seeking natural colorants instead of synthetic ones, leading to the exploration of microalgae as a source of pigments.
- The study assessed the use of microalgae biomass and extracts in brioche-type breads, finding that a 1% mixture of White and Honey microalgae could effectively replace eggs while maintaining product quality.
- Additionally, hydroalcoholic extracts at 0.05% concentration were used in fondant, successfully providing a green color without compromising the product's overall quality.
Article Abstract
Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold significant amounts of pigments. This study aimed to evaluate the potential of using microalgae biomass and extracts as natural colorants for pastry and confectionary products. The application of different biomass and levels of (White, Honey, and a mixture of both) was evaluated in brioche-type breads as egg substitute to confer the typical yellow coloration to the product. A mixture of 1% (White: Honey [1:1]) showed potential as egg substitute, having minimal impact on the physical-chemical, microbiological, nutritional, and sensory characteristics of the products. Hydroalcoholic extracts were applied in fondant at a concentration of 0.05%, providing a green coloration with minimal impact on the quality of the product. This study supported the potential of using microalgae, biomass, and extracts, as alternative natural colorants in pastry and confectionary products.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11606905 | PMC |
| http://dx.doi.org/10.1002/fsn3.4394 | DOI Listing |
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