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Acceptability of Different Concentrations of Chlorella sp. in Filipino Delicacy Puto as Coloring Agent

Yıl 2024, Cilt: 34 Sayı: 1, 62 - 73, 31.03.2024

Jurmin Sarri Gökhun Çağatay Erbil Mahmut Elp Ali Eslem Kadak

https://doi.org/10.29133/yyutbd.1351176

Öz

Natural colorants play a crucial role in food product development and improvement of health. Microalga Chlorella sp. is one of the sources of natural colorant. In this study, different concentrations of microalga Chlorella sp. (0.5, 1, and 2%) were added to Puto as coloring agents to evaluate its sensory properties. Pigments such as chlorophyll a and total carotenoid quantities of Chlorella powder and the experimental group were also investigated. It was found that the natural colorant Chlorella sp. at all levels of concentrations did not affect the color properties (p≥0.05) of the Puto products. However, the smell and texture of Puto differed significantly (p≤0.05) when 2% Chlorella sp. was incorporated. The study also found that the 0.5% and 1% amounts of Chlorella sp. component did not significantly affect (p≥0.05) the Puto’s taste and overall acceptability. However, the 2% level of Chlorella sp. significantly decreased both overall acceptability and taste attributes. Moreover, Chlorella sp. powder constituted 4004.79±119.1 µg g-1 chlorophyll a and 1442.67±74.41 µg g-1 total carotenoids. Chlorophyll a amounts in experimental groups varied from 14.34±0.49 µg g-1 to 54.06±1.71 µg g-1 while total carotenoids amounts were found ranging from 5.59±0.37 µg g-1 and 18.06±0.66 µg g-1. Puto used these biomasses at a concentration of 0.5%, 1%, and 2% as natural green colorants. However, chlorophyll a and carotenoid pigments level at 2% Chlorella sp. were not tolerable for the production of Puto. Hence, the Chlorella sp. biomass at 0.5% and 1% would be suitable for use as a natural colorant in the Filipino delicacy Puto.

Anahtar Kelimeler

Sensory properties Chlorella sp. Colorant Pigment Puto

Kaynakça

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  • Aghajanpour, M., Nazer, M. R., Obeidavi, Z., Akbari, M., Ezati, P., & Kor, N. M. (2017). Functional foods and their role in cancer prevention and health promotion: a comprehensive review. American Journal of Cancer Research, 7(4), 740.
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  • Andrade, L. M., Andrade, C. J., Dias, M., Nascimento, C., & Mendes, M. A. (2018). Chlorella and spirulina microalgae as sources of functional foods. Nutraceuticals, and Food Supplements, 6(1), 45-58. https://doi.org/10.15406/mojfpt.2018.06.00144
  • Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., ... & Abdelkafi, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant, and sensory properties of yogurt during fermentation and storage. LWT, 84, 323-330. https://doi.org/10.1016/j.lwt.2017.05.071
  • Barsanti, L., & Gualtieri, P. (2005). Algae: Anatomy, Biochemistry, and Biotechnology. CRC press. https://doi.org/10.1201/9780203492598
  • Begum, H., Yusoff, F. M., Banerjee, S., Khatoon, H., & Shariff, M. (2016). Availability and utilization of pigments from microalgae. Critical Reviews in Food Science and Nutrition, 56(13), 2209-2222. https://doi.org/10.1080/10408398.2013.764841
  • Blase, M. E. M., & Labay, P. M. (2017). Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch. Food Research, 1(6), 256-263. http://doi.org/10.26656/fr.2017.6.063
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  • Chranioti, C., Nikoloudaki, A., & Tzia, C. (2015). Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system. Carbohydrate Polymers, 127, 252-263. https://doi.org/10.1016/j.carbpol.2015.03.049
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  • De Andrade, C. J., & De Andrade, L. M. (2017). An overview on the application of genus Chlorella in biotechnological processes. Journal of Advanced Research in Biotechnology, 2, 1-9.
  • Durmaz, Y., & Bandarra, N. (2017). Fatty acids and pigments content of Nannochloropsis oculata (Eustigmatophyceae) culture at bag systems using different nitrogen sources and concentration in medium. Fresenius Environmental Bulletin, 26(8), 5289-5289.
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  • Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010). Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation. Journal of the Science of Food and Agriculture, 90(10), 1656-1664. https://doi.org/10.1002/jsfa.3999
  • Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2013). Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. LWT-Food Science and Technology, 50(1), 312-319. https://doi.org/10.1016/j.lwt.2012.05.006
  • García-Segovia, P., Pagán-Moreno, M. J., Lara, I. F., & Martínez-Monzó, J. (2017). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Science and Technology International, 23(5), 437-447. https://doi.org/10.1177/108201 3217700259
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Yıl 2024, Cilt: 34 Sayı: 1, 62 - 73, 31.03.2024

Jurmin Sarri Gökhun Çağatay Erbil Mahmut Elp Ali Eslem Kadak

https://doi.org/10.29133/yyutbd.1351176

Öz

Kaynakça

  • Abdallah, E. M. (2016). Antibacterial activity of Hibiscus sabdariffa L. calyces against hospital isolates of multidrug resistant Acinetobacter baumannii. Journal of Acute Disease, 5(6), 512-516. https://doi.org/10.1016/j.joad.2016.08.024
  • Aghajanpour, M., Nazer, M. R., Obeidavi, Z., Akbari, M., Ezati, P., & Kor, N. M. (2017). Functional foods and their role in cancer prevention and health promotion: a comprehensive review. American Journal of Cancer Research, 7(4), 740.
  • Akhtar, M. H., & Bryan, M. (2008). Extraction and quantification of major carotenoids in processed foods and supplements by liquid chromatography. Food Chemistry, 111(1), 255-261. https://doi.org/10.1016/j.foodchem.2008.03.071
  • Andrade, L. M., Andrade, C. J., Dias, M., Nascimento, C., & Mendes, M. A. (2018). Chlorella and spirulina microalgae as sources of functional foods. Nutraceuticals, and Food Supplements, 6(1), 45-58. https://doi.org/10.15406/mojfpt.2018.06.00144
  • Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., ... & Abdelkafi, S. (2017). Effect of Spirulina platensis fortification on physicochemical, textural, antioxidant, and sensory properties of yogurt during fermentation and storage. LWT, 84, 323-330. https://doi.org/10.1016/j.lwt.2017.05.071
  • Barsanti, L., & Gualtieri, P. (2005). Algae: Anatomy, Biochemistry, and Biotechnology. CRC press. https://doi.org/10.1201/9780203492598
  • Begum, H., Yusoff, F. M., Banerjee, S., Khatoon, H., & Shariff, M. (2016). Availability and utilization of pigments from microalgae. Critical Reviews in Food Science and Nutrition, 56(13), 2209-2222. https://doi.org/10.1080/10408398.2013.764841
  • Blase, M. E. M., & Labay, P. M. (2017). Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch. Food Research, 1(6), 256-263. http://doi.org/10.26656/fr.2017.6.063
  • Bohn, T. (2012). Provitamin a carotenoids: Occurrence, intake and bioavailability. Vitamin A and Carotenoids: Chemistry, Analysis, Function and Effects. Royal Society of Chemistry, 142-161.
  • Briand, L., & Salles, C. (2016). Taste perception and integration. In P. Etiévant, E. Guichard, C. Salles & A. Voilley (Eds.), Flavor: From Food to Behaviors, Wellbeing and Health (pp. 101-119). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100295-7.00004-9
  • Britton, G., & Khachik, F. (2009). Carotenoids. In G. Britton, S. Liaaen-Jensen, & H. Pfander (Eds.), Carotenoids: Volume 5: Nutrition and Health (pp. 45-66). Birkhäuser Verlag, Basel – Boston – Berlin.
  • Chranioti, C., Nikoloudaki, A., & Tzia, C. (2015). Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system. Carbohydrate Polymers, 127, 252-263. https://doi.org/10.1016/j.carbpol.2015.03.049
  • Ciccone, M. M., Cortese, F., Gesualdo, M., Carbonara, S., Zito, A., Ricci, G., ... & Riccioni, G. (2013). Dietary intake of carotenoids and their antioxidant and anti-inflammatory effects in cardiovascular care. Mediators of Inflammation, 2013. https://doi.org/10.1155/2013/782137
  • Da-Costa-Rocha, I., Bonnlaender, B., Sievers, H., Pischel, I., & Heinrich, M. (2014). Hibiscus sabdariffa L.–A phytochemical and pharmacological review. Food Chemistry, 165, 424-443. https://doi.org/10.1016/j.foodchem.2014.05.002
  • De Andrade, C. J., & De Andrade, L. M. (2017). An overview on the application of genus Chlorella in biotechnological processes. Journal of Advanced Research in Biotechnology, 2, 1-9.
  • Durmaz, Y., & Bandarra, N. (2017). Fatty acids and pigments content of Nannochloropsis oculata (Eustigmatophyceae) culture at bag systems using different nitrogen sources and concentration in medium. Fresenius Environmental Bulletin, 26(8), 5289-5289.
  • El-Sheekh, M. M., Osman, M. E., Dyab, M. A., & Amer, M. S. (2006). Production and characterization of antimicrobial active substance from the cyanobacterium Nostoc muscorum. Environmental Toxicology and Pharmacology, 21(1), 42-50. https://doi.org/10.1016/j.etap.2005.06.006
  • Erbil, G. Ç., Durmaz, Y., & Elp, M., (2021). Indoor Growth Performance of Chlorella sp. Production at Tubular Photobioreactor. Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi, 7(2), 90-95.
  • Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010). Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation. Journal of the Science of Food and Agriculture, 90(10), 1656-1664. https://doi.org/10.1002/jsfa.3999
  • Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2013). Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source. LWT-Food Science and Technology, 50(1), 312-319. https://doi.org/10.1016/j.lwt.2012.05.006
  • García-Segovia, P., Pagán-Moreno, M. J., Lara, I. F., & Martínez-Monzó, J. (2017). Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation. Food Science and Technology International, 23(5), 437-447. https://doi.org/10.1177/108201 3217700259
  • Genc Polat, D., Durmaz, Y., Konar, N., Toker, O. S., Palabiyik, I., & Tasan, M. (2020). Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent. Journal of Applied Phycology, 32(5), 3077-3088. https://doi.org/10.1007/s10811-020-02205-1
  • Grobbelaar, J. U. (2004). Algal nutrition: mineral nutrition. Handbook of Microalgal Culture: Biotechnology and Applied Phycology, 97-115.
  • Guedes, A. C., Amaro, H. M., & Malcata, F. X. (2011). Microalgae as sources of carotenoids. Marine Drugs, 9(4), 625-644. https://doi.org/10.3390/md9040625
  • Hutchings, J. B. (1977). The importance of visual appearance of foods to the food processor and the consumer 1. Journal of Food Quality, 1(3), 267-278. https://doi.org/10.1111/j.1745-4557.1977.tb00945.x
  • Imram, N. (1999). The role of visual cues in consumer perception and acceptance of a food product. Nutrition & Food Science, 9(5), 224-230. https://doi.org/10.1108/0034665 9910277650
  • Jia, Y. P., Sun, L., Yu, H. S., Liang, L. P., Li, W., Ding, H., Song, X.B. & Zhang, L. J. (2017). The pharmacological effects of lutein and zeaxanthin on visual disorders and cognition diseases. Molecules, 22(4), 610. https://doi.org/10.3390/molecules22040610
  • Koyande, A. K., Chew, K. W., Rambabu, K., Tao, Y., Chu, D. T., & Show, P. L. (2019). Microalgae: A potential alternative to health supplementation for humans. Food Science and Human Wellness, 8(1), 16-24. https://doi.org/10.1016/j.fshw.2019.03.001
  • Li, X., Wang, Z., Zhang, G., & Yi, L. (2019). Improving lycopene production in Saccharomyces cerevisiae through optimizing pathway and chassis metabolism. Chemical Engineering Science, 193, 364-369. https://doi.org/10.1016/j.ces.2018.09.030
  • Liu, J., & Chen, F. (2014). Biology and industrial applications of Chlorella: advances and prospects. Microalgae Biotechnology, 1-35.
  • Liu, J., & Hu, Q. (2013). Chlorella: industrial production of cell mass and chemicals. Handbook of Microalgal Culture: Applied Phycology and Biotechnology, 327-338. https://doi.org/10.1002/9781118567166.ch16
  • Ludvigson, H. W., & Rottman, T. R. (1989). Effects of ambient odors of lavender and cloves on cognition, memory, affect and mood. Chemical Senses, 14(4), 525-536. https://doi.org/10.1093/chemse/14.4.525
  • Macıas-Sánchez, M. D., Mantell, C., Rodrıguez, M., de La Ossa, E. M., Lubián, L. M., & Montero, O. (2005). Supercritical fluid extraction of carotenoids and chlorophyll a from Nannochloropsis gaditana. Journal of Food Engineering, 66(2), 245-251. https://doi.org/10.1016/ j.jfoodeng.2004.03.021
  • Mahmoud, N. H. (2006). Toxic effects of the synthetic food dye brilliant blue on liver, kidney and testes functions in rats. Journal of the Egyptian Society of Toxicology, 34(4), 77-84.
  • Mathoniere, C., Mioche, L., Dransfield, E., & Culioli, J. (2000). Meat texture characterisation: comparison of chewing patterns, sensory and mechanical measures. Journal of Texture Studies, 31(2), 183-203. https://doi.org/10.1111/j.1745-4603.2000.tb01416.x
  • Mizutani, T. (2009). Toxicity of xanthene food dyes by inhibition of human drug-metabolizing enzymes in a noncompetitive manner. Journal of Environmental and Public Health, 2009. https://doi.org/10.1155/2009/953952
  • Mortensen, A. (2006). Carotenoids and other pigments as natural colorants. Pure and Applied Chemistry, 78(8), 1477-1491. https://doi.org/10.1351/pac200678081477
  • Mushtaq, M. A., Pan, Q., Chen, D., Zhang, Q., Ge, X., & Li, Z. (2016). Comparative leaves transcriptome analysis emphasizing on accumulation of anthocyanins in Brassica: molecular regulation and potential interaction with photosynthesis. Frontiers in Plant Science, 7, 311. https://doi.org/10.3389/fpls.2016.00311
  • Nabi, B. G., Mukhtar, K., Ahmed, W., Manzoor, M. F., Ranjha, M. M. A. N., Kieliszek, M., Bhat, Z. F., & Aadil, R. M. (2023). Natural pigments: Anthocyanins, carotenoids, chlorophylls, and betalains as food colorants in food products. Food Bioscience, 25, 102403. https://doi.org/10.1016/j.fbio.2023.102403
  • O’Neill, M. E., Carroll, Y., Corridan, B., Olmedilla, B., Granado, F., & Blanco, I. (2001). van den Berg H, Hininger I, Rousell AM, Chopra M, Southon S and Thurnham DI. A European carotenoid database to assess carotenoid intakes and its use in a five-country comparative study. British Journal of Nutrition, 85, 499-507.
  • Oo, Y. Y. N., Su, M. C., & Kyaw, K. T. (2017). Extraction and determination of chlorophyll content from microalgae. International Journal of Advanced Research and Publications, 1(5), 298.
  • Palabiyik, I., Durmaz, Y., Öner, B., Toker, O. S., Coksari, G., Konar, N., & Tamtürk, F. (2018). Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties. Journal of Applied Phycology, 30(2), 1031-1039. https://doi.org/10.1007/s10811-017-1324-y
  • Periche, A., Heredia, A., Escriche, I., Andrés, A., & Castelló, M. L. (2015). Potential use of isomaltulose to produce healthier marshmallows. LWT-Food Science and Technology, 62(1), 605-612. https://doi.org/10.1016/j.lwt.2014.12.024
  • Persson, P. E. (1980). Sensory properties and analysis of two muddy odour compounds, geosmin and 2-methylisoborneol, in water and fish. Water Research, 14(8), 1113-1118. https://doi.org/10.1016/0043-1354(80)90161-X
  • Puleo, S., Braghieri, A., Pacelli, C., Bendini, A., Toschi, T. G., Torri, L., Piochi M., & Di Monaco, R. (2021). Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food. Foods, 10(12), 3122. https://doi.org/10.3390/foods10123122
  • Pulz, O., & Gross, W. (2004). Valuable products from biotechnology of microalgae. Applied Microbiology and Biotechnology, 65(6), 635-648. https://doi.org/10.1007/s00253-004-1647-x
  • Robertson, R. C., Mateo, M. R. G., O'Grady, M. N., Guihéneuf, F., Stengel, D. B., Ross, R. P., ... & Stanton, C. (2016). An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri. Innovative Food Science & Emerging Technologies, 37, 237-246. https://doi.org/10.1016/j.ifset.2016.03.017
  • Rustagi, S. (2020). Food Texture and Its Perception, Acceptance and Evaluation. Biosciences Biotechnology Research Asia, 17(3), 651-658. http://dx.doi.org/10.13005/bbra/2869
  • Sadar, P., Dande, P., Kulkami, N., & Pachori, R. (2017). Evaluation of toxicity of synthetic food colors on human normal flora and yeast. International Journal of Health Sciences and Research, 7(8), 110-114.
  • Saleem, N., & Umar, Z. N. (2013). Survey on the use of synthetic Food Colors in Food Samples procured from different educational institutes of Karachi city. Journal of Tropical Life Science, 3(1), 1-7.
  • Schuldt, J. P. (2013). Does green mean healthy? Nutrition label color affects perceptions of healthfulness. Health Communication, 28(8), 814-821. https://doi.org/10.1080/10410236. 2012.725270
  • Shimamatsu, H. (2004). Mass production of Spirulina, an edible microalga. Hydrobiologia, 512(1), 39-44.
  • Silva, M. M., Reboredo, F. H., & Lidon, F. C. (2022). Food colour additives: A synoptical overview on their chemical properties, applications in food products, and health side effects. Foods, 11(3), 379. https://doi.org/10.3390/foods11030379
  • Stevenson, R. J. (2010). An initial evaluation of the functions of human olfaction. Chemical Senses, 35(1), 3-20. https://doi.org/10.1093/chemse/bjp083
  • Sun, H., Wang, Y., He, Y., Liu, B., Mou, H., Chen, F., & Yang, S. (2023). Microalgae-derived pigments for the food industry. Marine Drugs, 21(2), 82.
  • Van Bever, H. P., Docx, M., & Stevens, W. J. (1989). Food and food additives in severe atopic dermatitis. Allergy, 44(8), 588-594. https://doi.org/10.1111/j.1398-9995.1989.tb04205.x
  • Villaró, S., Viñas, I., & Lafarga, T. (2021). Consumer acceptance and attitudes toward microalgae and microalgal-derived products as food. In Cultured Microalgae for the Food Industry (pp. 367-385). Academic Press. https://doi.org/10.1016/B978-0-12-821080-2.00001-0
  • Witzel, R. F., Burnham, R. W., & Onley, J. W. (1973). Threshold and suprathreshold perceptual color differences. . Journal of Optical Society of America, 63(5), 615-625. https://doi.org/10.1364/JOSA.63.000615
  • Zhao, L., Temelli, F., Curtis, J. M., & Chen, L. (2017). Encapsulation of lutein in liposomes using supercritical carbon dioxide. Food Research International, 100, 168-179. https://doi.org/10.1016/j.foodres. 2017.06.055
  • Zou, N., & Richmond, A. (2000). Light-path length and population density in photoacclimation of Nannochloropsis sp.(Eustigmatophyceae). Journal of Applied Phycology, 12(3), 349-354.
Toplam 60 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sucul Kültür ve Balıkçılık (Diğer)
Bölüm Makaleler
Yazarlar

Jurmin Sarri 0000-0002-4798-0566

Gökhun Çağatay Erbil 0000-0002-6704-5073

Mahmut Elp 0000-0001-6811-5048

Ali Eslem Kadak 0000-0002-7128-9134

Erken Görünüm Tarihi 25 Mart 2024
Yayımlanma Tarihi 31 Mart 2024
Kabul Tarihi 20 Aralık 2023
Yayımlandığı Sayı Yıl 2024 Cilt: 34 Sayı: 1

Kaynak Göster

APA Sarri, J., Erbil, G. Ç., Elp, M., Kadak, A. E. (2024). Acceptability of Different Concentrations of Chlorella sp. in Filipino Delicacy Puto as Coloring Agent. Yuzuncu Yıl University Journal of Agricultural Sciences, 34(1), 62-73. https://doi.org/10.29133/yyutbd.1351176
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