Drying of Chlorella vulgaris: techno-functional, digestibility and sensory data
Microalgae biomass is typically dried to improve shelf life and reduce degradation. However, how the process of drying influences the microalgae protein quality, techno-functional properties and sensory properties remain largely unexplored. Therefore, Chlorella vulgaris biomass was dried using 5 dif...
| Autores: | , , , , , , , , |
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| Formato: | conjunto de datos |
| Fecha de publicación: | 2024 |
| País: | España |
| Recursos: | Consorci de Serveis Universitaris de Catalunya (CSUC) |
| Repositorio: | CORA.Repositori de Dades de Recerca |
| OAI Identifier: | oai:dnet:cora.rdr____::f67ea39f11ed0e11500f35091add4ba0 |
| Acesso em linha: | https://doi.org/10.34810/DATA1436 |
| Access Level: | acceso abierto |
| Palavra-chave: | Agricultural Sciences Microalgae Drying Functional properties Digestibility organoleptic analysis sensory evaluation Volatiles |
| Resumo: | Microalgae biomass is typically dried to improve shelf life and reduce degradation. However, how the process of drying influences the microalgae protein quality, techno-functional properties and sensory properties remain largely unexplored. Therefore, Chlorella vulgaris biomass was dried using 5 different drying technologies including 3 innovative (solar drying, pulse combustion drying, agitated thin film drying) and 2 industry standard techniques (spray drying and freeze drying). The impact of these drying techniques was determined on techno-functional properties (emulsion capacity, water/oil holding capacity, foaming capacity, minimal gelling concenctration, solubility), digestibility and sensory properties (trained test panel evaluation, volatile compounds measurement). We concluded that agitated thin film drying improved both protein quality and several of the techo-functional properties. Moreover, we showed that drying has a differential impact on sensory properties depending on the drying conditions. |
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