Innovative Application of Encapsulated Microalgae Biomass as Natural Colorants in Marshmallow Confections
JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.2026, no.1, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 2026 Issue: 1
- Publication Date: 2026
- Doi Number: 10.1155/jfpp/4808622
- Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, INSPEC, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Business Source Ultimate (EBSCO), Engineering Source (EBSCO)
- Middle East Technical University Affiliated: Yes
Abstract
This study investigated the development of marshmallow-type confectionery fortified with encapsulated microalgae biomass Chlorella vulgaris (CV), Dunaliella salina (DS), and Porphyridium cruentum (PC) as a source of natural pigments and bioactive compounds. Microalgae powders were produced by spray drying with maltodextrin as a carrier and incorporated into formulations at 0.10-0.50 g/100 g. Physicochemical (moisture, water activity, pH), textural (hardness, springiness, cohesiveness, chewiness), and color (L & lowast;, a & lowast;, b & lowast;, chroma, hue angle) characteristics of marshmallow samples were evaluated. Results showed that the addition of microalgae significantly influenced moisture content, water activity, and pH, while also enriching the samples with carotenoids and chlorophylls. The highest carotenoid content was observed in marshmallows containing 0.50 g/100 g DS (1.11 mu g/g), whereas the highest chlorophyll content was recorded in 0.50 g/100 g CV samples (0.99 mu g/g). Increasing inclusion levels reduced lightness (L & lowast;) and enhanced the green and red color attributes, confirming the effectiveness of microalgae as natural pigments. Texture profile analysis revealed a decrease in hardness from 1095.6 g in the control sample to 475.7, 517.7, and 692.6 g in marshmallows containing the highest levels of PC, DS, and CV, respectively. Sensory evaluations confirmed consumer acceptance up to 0.30 g/100 g, with higher concentrations contributing to off-flavors. Overall, encapsulated microalgae biomass proved to be an effective ingredient for marshmallow confections, enhancing nutritional value, natural color, and texture while maintaining acceptable sensory quality.