Publicaciones

@article{MARTINEZSANZ2020105697,

title = {Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties},

author = {Marta Martínez-Sanz and Emanuel Larsson and Kalep B. Filli and Camille Loupiac and Ali Assifaoui and Amparo López-Rubio and Patricia Lopez-Sanchez},

url = {https://www.sciencedirect.com/science/article/pii/S0268005X19320156},

doi = {https://doi.org/10.1016/j.foodhyd.2020.105697},

issn = {0268-005X},

year  = {2020},

date = {2020-01-01},

journal = {Food Hydrocolloids},

volume = {103},

pages = {105697},

abstract = {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.},

keywords = {Gelatinization, Microalgae, Neutron tomography, SAXS, WAXS},

pubstate = {published},

tppubtype = {article}

}

@article{MARTINEZSANZ2020101960,

title = {Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing},

author = {Marta Martínez-Sanz and Agustín Garrido-Fernández and Ana Mijlkovic and Annika Krona and Antonio Martínez-Abad and José M. Coll-Marqués and Amparo López-Rubio and Patricia Lopez-Sanchez},

url = {https://www.sciencedirect.com/science/article/pii/S2211926420302551},

doi = {https://doi.org/10.1016/j.algal.2020.101960},

issn = {2211-9264},

year  = {2020},

date = {2020-01-01},

journal = {Algal Research},

volume = {49},

pages = {101960},

abstract = {In this study the rheological properties of aqueous suspensions of three microalgae species, Nannochloropsis gaditana, Scenedesmus almeriensis and Spirulina platensis, were investigated as a function of solids content, and related to their composition and microstructure. In addition, the impact of ultrasound processing on their structuring ability was also studied. The less rigid character of the Spirulina platensis cell walls (with very low carbohydrate contents) and the presence of extracellular components promoted cell-cell interactions, yielding suspensions which showed a shear thinning behaviour at lower concentrations than Nannochloropsis gaditana and Scenedesmus almeriensis. It is noteworthy that the three species showed different viscoelastic properties at 25 wt.% total solids. Spirulina platensis suspensions showed a more elastic behaviour and lower frequency dependence, characteristic of weak gels, whilst Nannochloropsis gaditana and Scenedesmus almeriensis behaved more like viscous liquids. The ultrasound treatment did not affect the cell wall integrity, but it promoted the release of intracellular components (some of which could have been partially degraded) and disrupted physical interparticle interactions in Nannochloropsis gaditana and Scenedesmus almeriensis. This has an impact on the rheological properties, increasing the viscosity of Nannochloropsis gaditana suspensions, whilst the viscosity of Scenedesmus almeriensis suspensions was reduced. The outcomes of this work give insights into the exploitation of these microalgae species in soft materials for food, pharma and other technological applications.},

keywords = {Cell wall polysaccharides, Microalgae, Rheology, Suspensions, Ultrasounds},

pubstate = {published},

tppubtype = {article}

}