2024
DOI: 10.1002/fsn3.4394
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Application of microalgae as natural colorant for pastry and confectionary products

Tatiana Pereira,
Sónia Barroso,
Filipa R. Pinto
et al.

Abstract: Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold significant amounts of pigments. This study aimed to evaluate the potential of using microalgae biomass and extracts as natural colorants for pastry and confectionary products. The application of different biomass and levels of Chlorella vulgaris (White, Honey, and a mixture of both) was evaluated in brioche‐type breads as egg substitute to … Show more

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