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- W3205170188 endingPage "107276" @default.
- W3205170188 startingPage "107276" @default.
- W3205170188 abstract "Microalgae are a promising and sustainable ingredient for functional food development, due to their rich nutritional and health-promoting effects. Moreover, microalgae generally contain large amounts of structural biopolymers such as proteins and polysaccharides, which might display interesting technological features and rheological properties. This study aims at unravelling Phaeodactylum tricornutum extracts (PTE) potential role as structuring agents for food applications. Distilled water and a mixture of water/ethanol (75/25, v v−1) were used as solvents. Extracts’ physicochemical properties were analysed regarding protein folding, molecular weight distribution, polymer interactions, and their main functional groups. PTE thermal properties, rheological behaviour, and emulsifying capacities were also evaluated. PTE showed different gelling mechanisms, with 40 °C aqueous purified extracts reporting the strongest gel character. Moreover, 80 °C ethanolic purified extracts showed the greatest emulsifying potential, with an initial emulsification index (EI) of around 90%. This EI decreased to 60% after 10 days, but remained constant for the following 15 days, showing an interesting emulsion stability. Overall, these findings suggest that PTE have a great potential for further application as thickening or emulsifier food ingredients. This diatom revealed to be a valuable source of structurally diverse, technologically active compounds." @default.
- W3205170188 created "2021-10-25" @default.
- W3205170188 creator A5014880955 @default.
- W3205170188 creator A5015598652 @default.
- W3205170188 creator A5052641825 @default.
- W3205170188 creator A5057046328 @default.
- W3205170188 creator A5076276753 @default.
- W3205170188 creator A5088642249 @default.
- W3205170188 date "2022-03-01" @default.
- W3205170188 modified "2023-10-16" @default.
- W3205170188 title "Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties" @default.
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