Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure

Abstract

Coloring foods with natural pigments enables the development of attractive products with nutritional advantages. The overall objective of this work was to study the consequences of adding the pigments lutein (lipophylic) and phycocyanin (hydrophilic) on the rheological behavior of oil-in-water food emulsions stabilized by pea protein isolate. The emulsions were characterized in terms of their linear viscoelasticity, and of their steady and transient flow behaviors. The rheological tests were monitored by using a microscope (optical analysis system) coupled to a controlled stress rheometer. Upon lutein incorporation, the emulsions became less stable, presenting lower rheological function values than the control emulsion (without pigment addition). On the other hand, phycocianin addition resulted in a significant reinforcement of emulsion structure, a higher resistance to structural breakdown becoming evident. An emulsion containing both pigments, in the same proportion, presented an intermediate rheological behavior resulting from a combination of the effects observed for the emulsions containing each of them.

Sunflower Oil and Protein-based Novel Bigels as Matrices for Drug Delivery Applications—Characterization andin vitroAntimicrobial Efficiency

“…Adsorption of proteins on to the droplet surface may be attributed to the presence of both apolar and polar amino acids in the polypeptide backbone of the protein molecules [30,31] . This phenomenon of adsorption of proteins at the surface of the polar-apolar interface lead to the increase in the volume fraction of emulsion droplets in GG and WG [32] .…”

“…The addition of the proteins increased the viscosity of the bigels. The movement of the droplets was reduced due to the presence of protein molecules at the interface and hence increased the viscosity and the stability of the bigels [31] . The increase in the viscosity may be associated with the intermolecular hydrogen bonding among the bigel components as evident from the FTIR studies [56,57] .…”

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

“…In recent years, several products enriched with carotenoid and polyunsaturated fatty acids prepared from microalgae biomass have been developed, namely emulsions Batista, Raymundo, Sousa, Empis, & Franco, 2006;Gouveia, Batista, Raymundo, Sousa, & Empis, 2006;Raymundo, Gouveia, Batista, Empis, & Sousa, 2005), gelled desserts (Batista, Gouveia, Nunes, Franco, & Raymundo, 2008;Gouveia, Batista, Raymundo, & Bandarra, 2008), biscuits (Gouveia, Batista, Miranda, Empis, & Raymundo, 2007;Gouveia, Coutinho, et al, 2008) and pasta (Fradique et al, 2010).…”

Study on the interaction of food colourant quinoline yellow with bovine serum albumin by spectroscopic techniques

“…Colour-protein interaction plays a very important role in food chain system, particularly in food processing. Natural colours are sensitive to heat, pH and pressure that's why synthetic dyes used to compensate the colour loss (Batista, Raymundo, Sousa, Empis, & Franco, 2006).…”