From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties. (June 2021)

• Record Type: Journal Article
• Authors: Derossi, A.; Francavilla, M.; Monteleone, M.; Caporizzi, R.; Severini, C.
• Is Part Of: Innovative food science & emerging technologies. Volume 70(2021)
• Publication Date: 2021-06
• Subjects: Microalgae -- Biorefinery -- Vacuum impregnation -- Sustainability -- Novel food -- Nutritional quality; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102677
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: A multi-disciplinary approach based on the biorefinery of microalgae biomass ( Chlorella sorokiniana ) to remove the lipid fraction responsible of the green color and the 'fishy' aroma and vacuum impregnation technique to create innovative apple snacks with improved nutritional properties has been investigated. The pressure (150 mbar – 650 mbar), vacuum time (1–7 min) and relaxation time (3–13 min) were modulated by using a Box-Behnken experimental design. The filling of apple pores occurred with a maximum gaining weight of 19.5% and a reduction of porosity fraction from 15.32% to less than 5% but only the pressure and relaxation time significantly affect the level of impregnation. While the texture did not show any difference compared to fresh apples, the color of impregnated apple was affected with minor change in comparison. Industrial relevance: Results positively fuel the food chain sustainability by proposing multidisciplinary tools that combine microalgae cultivation, biorefinery and vacuum impregnation processing capable to improve the nutritional quality of fruit products. Biorefinery is proved to be an essential technology for fractionating chemical compounds from raw microalgae and improving their potential use in food industry as source of nutrient by eliminating some undesired components such as lipid fractions related to the fishy aroma. Finally, the obtained results may be used as basic protocols for the optimization of VI treatments aiming to enrich fruit product of proteins and micronutrients. Highlights: Biorefinery of microalgal biomass and VI have been synergistically used. The strategy served to get high nutritious and sensory appreciated apple snacks. An impregnating solution of 5% in lipid extracted residue of C.sorokiniana was used. Impregnated apples were high in minerals while no changes in color was observed. Furthers studies will allow to increase the fraction of impregnated microalgae.