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dc.contributor.authorMartínez Sanz, Martaes_ES
dc.contributor.authorLarsson, Emanueles_ES
dc.contributor.authorFilli, Kalep B.es_ES
dc.contributor.authorLoupiac, Camillees_ES
dc.contributor.authorAssifaoui, Alies_ES
dc.contributor.authorLópez-Rubio, Amparoes_ES
dc.date.accessioned2020-02-06T12:37:48Z-
dc.date.available2020-02-06T12:37:48Z-
dc.date.issued2020-01-26-
dc.identifier.citationFood Hydrocolloids 103: 105697 (2020)es_ES
dc.identifier.issn0268-005X-
dc.identifier.urihttp://hdl.handle.net/10261/199887-
dc.description.abstractThis 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.es_ES
dc.description.sponsorshipSynchrotron 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).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectMicroalgaees_ES
dc.subjectSAXSes_ES
dc.subjectWAXSes_ES
dc.subjectNeutron tomographyes_ES
dc.subjectGelatinizationes_ES
dc.titleNano-/microstructure of extruded Spirulina/starch foams in relation to their textural propertieses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodhyd.2020.105697-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodhyd.2020.105697es_ES
dc.embargo.terms2021-01-26es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
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