16 Chlorophylls as Food Additives
403
Table 16.2 Microalgae-based products that reached colouring green natural
Microalgae specie Product
Application
Colouring
characteristics
References
Chlorella vulgaris Pea protein
stabilized
emulsions
Natural green
dye and
antioxidant
Stable colour for six
weeks and oxidation
reduction
(Gouveia et al.
2006)
Chlorella vulgaris Butter
cookies
Natural green
dye and food
supplement
Stable colour for
three months
(Gouveia et al.
2007)
Isochrysis galbana Biscuits
Natural green
dye and food
supplement
High stability of
colour
(Gouveia et al.
2008)
Chlorella vulgaris
and Spirulina
maxima
Pasta
Increase of
quality
parameters and
natural green
dye
Stable colouring
after cooking
(103 °C)
(Fradique et al.
2010)
Arthrospira
platensis
Pasta
Natural green
dye, sensory
quality, and
nutraceutical
potential
Stable colour during
cooking
(Zouari et al.
2011)
Spirulina platensis Pasta
Natural green
dye and food
supplement
Stable colour during
cooking; appealing
green tone
(Özyurt et al.
2015)
Spirulina platensis Kiwifruit
pastille
Natural green
dye
Instability in colour
over high
temperatures (90
ºC)
(Pool et al. 2016)
Arthrospira
platensis, Chlorella
vulgaris,
Tetraselmis
suecica, and
Cookies
Natural green
dye and food
supplement
Stable colour
(100ºC–120ºC)
(Batista et al.
2017)
Phaeodactylum
tricornutum
and along
conservation time
(eight weeks); 6%
microalgae seem to
have more intense
green colour.
Isochrysis galbana
and
Nannochloropsis
oculata
Chewing gum Natural green
dye
Stable and effective
colour
(Palabiyik et al.
2018)