Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties

Author:

Palabiyik Ibrahim,Durmaz YasarORCID,Öner Barış,Toker Omer Said,Coksari Gulay,Konar Nevzat,Tamtürk Faruk

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Aquatic Science

Reference27 articles.

1. Charanioti C, Nikoloudaki A, Tzia C (2015) Saffron and beetroot extracts encapsulated in maltodextrin, gum arabic, modified starch and chitosan: incorporation in chewing gum system. Carbohydr Polym 127:252–263

2. Cohen Z (1991) Preparation of eicosapentaenoic acid (EPA) concentrate from Porphyridium cruentum. J Am Chem Soc 68:16–19

3. Durmaz Y (2007) Vitamin E (α-tocopherol) production by the marine microalgae Nannochloropsis oculata (Eustigmatophyceae) in nitrogen limitation. Aquaculture 272: 717–722

4. Durmaz Y, Donato M, Monteiro M, Gouveia L, Nunes ML, Gama P, Gokpinar S, Bandarra NM (2008) Effect of temperature on growth and biochemical composition (sterols, α-tocopherol, carotenoids, fatty acid profiles) of the microalga, Isochrysis galbana. Bamidgeh 60:188–195

5. Fábregas J, Herrero C (1990) Vitamin content of four marine microalgae. Potential use as source of vitamins in nutrition. J Microbiol 5:259–264

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