Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties

This work reports on an in-depth characterization of the nano- and microstructure of extruded starch foams loaded with the microalga Spirulina (1, 5 and 10 wt%), as well as the implications of Spirulina incorporation on the textural properties of the foams. Due to the gelatinization process occurrin...

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Detalhes bibliográficos
Autores: Martínez Sanz, Marta, Larsson, Emanuel, Filli, Kalep B., Loupiac, Camille, Assifaoui, Ali, López-Rubio, Amparo
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/199887
Acesso em linha:http://hdl.handle.net/10261/199887
Access Level:acceso abierto
Palavra-chave:Microalgae
SAXS
WAXS
Neutron tomography
Gelatinization
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spelling Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural propertiesMartínez Sanz, MartaLarsson, EmanuelFilli, Kalep B.Loupiac, CamilleAssifaoui, AliLópez-Rubio, AmparoMicroalgaeSAXSWAXSNeutron tomographyGelatinizationThis work reports on an in-depth characterization of the nano- and microstructure of extruded starch foams loaded with the microalga Spirulina (1, 5 and 10 wt%), as well as the implications of Spirulina incorporation on the textural properties of the foams. Due to the gelatinization process occurring during extrusion, the crystalline and lamellar structures originally present in the starch granule were disrupted, resulting in very amorphous foams. Moreover, the crystalline structure of the fatty acids present in the raw microalga was lost during processing. The presence of Spirulina intracellular components induced the formation of more thermally-stable V-type crystallites through complexation with amylose, hence producing slightly more crystalline foams (XC∼5–9%) than the pure extruded starch (XC ∼3%). This affected the microstructure of the hybrid foams, which showed more densely packed and well-connected porous structures. Microstructural changes had an impact on the texture of the foams, which became harder with greater Spirulina loadings. The foams underwent very limited re-crystallization upon storage, which was further reduced by the presence of Spirulina. Interestingly, the free fatty acids from Spirulina re-crystallized and the resistant starch content in the 10% Spirulina foam increased, which could potentially be interesting from a nutritional perspective. These results show the potential of extrusion cooking to produce healthier snack foods and highlight the suitability of advanced characterization tools such as neutron tomography and small angle X-ray scattering to investigate food structure.Synchrotron experiments were performed at NCD beamline at ALBA Synchrotron with the collaboration of ALBA staff (2016021658 project). Part of this work was supported by the COST Action ES1408 European network for algal-bioproducts (EUALGAE).Peer reviewedElsevierEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/199887reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.foodhyd.2020.105697Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1998872026-05-22T06:33:51Z
dc.title.none.fl_str_mv Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
title Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
spellingShingle Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
Martínez Sanz, Marta
Microalgae
SAXS
WAXS
Neutron tomography
Gelatinization
title_short Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
title_full Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
title_fullStr Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
title_full_unstemmed Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
title_sort Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
dc.creator.none.fl_str_mv Martínez Sanz, Marta
Larsson, Emanuel
Filli, Kalep B.
Loupiac, Camille
Assifaoui, Ali
López-Rubio, Amparo
author Martínez Sanz, Marta
author_facet Martínez Sanz, Marta
Larsson, Emanuel
Filli, Kalep B.
Loupiac, Camille
Assifaoui, Ali
López-Rubio, Amparo
author_role author
author2 Larsson, Emanuel
Filli, Kalep B.
Loupiac, Camille
Assifaoui, Ali
López-Rubio, Amparo
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Microalgae
SAXS
WAXS
Neutron tomography
Gelatinization
topic Microalgae
SAXS
WAXS
Neutron tomography
Gelatinization
description This work reports on an in-depth characterization of the nano- and microstructure of extruded starch foams loaded with the microalga Spirulina (1, 5 and 10 wt%), as well as the implications of Spirulina incorporation on the textural properties of the foams. Due to the gelatinization process occurring during extrusion, the crystalline and lamellar structures originally present in the starch granule were disrupted, resulting in very amorphous foams. Moreover, the crystalline structure of the fatty acids present in the raw microalga was lost during processing. The presence of Spirulina intracellular components induced the formation of more thermally-stable V-type crystallites through complexation with amylose, hence producing slightly more crystalline foams (XC∼5–9%) than the pure extruded starch (XC ∼3%). This affected the microstructure of the hybrid foams, which showed more densely packed and well-connected porous structures. Microstructural changes had an impact on the texture of the foams, which became harder with greater Spirulina loadings. The foams underwent very limited re-crystallization upon storage, which was further reduced by the presence of Spirulina. Interestingly, the free fatty acids from Spirulina re-crystallized and the resistant starch content in the 10% Spirulina foam increased, which could potentially be interesting from a nutritional perspective. These results show the potential of extrusion cooking to produce healthier snack foods and highlight the suitability of advanced characterization tools such as neutron tomography and small angle X-ray scattering to investigate food structure.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/199887
url http://hdl.handle.net/10261/199887
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.foodhyd.2020.105697
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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