Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties
Artikel i vetenskaplig tidskrift, 2021

The use of macroalgae in food products is growing due to their techno-functionality and nutritional properties. In this context, an increased understanding of the rheological properties which are relevant for manufacturing and texture is needed. Here we investigated the impact of thermal and mechanical treatments, including high pressure homogenisation (HPH), on the polysaccharide composition, microstructure, and rheological properties of brown algae Laminaria digitata suspensions (5 wt %). Monosaccharide analysis and immunolabeling of alginate in combination with confocal laser scanning microscopy, revealed a sequential release of different polysaccharides as result of the applied shear. Results showed that thermal treatment (70 °C 1 h) and mild shear lead to suspensions of clusters of cells and release of fucoidan and laminarin into the liquid phase, conferring shear thinning properties to the suspensions. High pressure homogenisation was able to completely break the macroalgae cells, reducing particle size and releasing other soluble polysaccharides, in particular alginate, conferring gel properties (G'>G'') to the suspensions. This study contributes to the knowledge of how to design sustainable, innovative and nutritious liquid/semiliquid food products containing macroalgae biomass.



High pressure homogenisation





Loredana Malafronte

RISE Research Institutes of Sweden

Secil Yilmaz-Turan

Alba Nova Universitetscentrum

A. Krona

RISE Research Institutes of Sweden

Marta Martínez-Sanz

CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA)

francisco Vilaplana

Alba Nova Universitetscentrum

Patricia Lopez-Sanchez

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

RISE Research Institutes of Sweden

Food Hydrocolloids

0268-005X (ISSN)

Vol. 120 106989




Annan materialteknik



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