Work

Hybrid aerogels of spirulin and whey proteins as novel cellular solids

Year: 2024

Type: article

Abstract: A new strategy to obtain cellular solids by aerogelation of spirulin (SP) cells and whey protein (WP) is proposed. Aqueous suspensions containing 20% (w/w) of a mixture of WP and SP, were submitted to thermal gelation. The obtained hydrogels were characterised by an intense green colour and the unpleasant fishy odour. Hydrogels were submitted to ethanol solvent exchange and supercritical-CO2 drying, leading to hybrid aerogels, which were analysed for physical properties (color, density, volume contraction, firmness, microstructure). The conversion of hydrogels into aerogels reduced their green colour. The increase in SP in the aerogel progressively decreased its firmness, so that the aerogels obtained from suspensions containing more than 10% (w/w) spirulin were not able to maintain the continuity of the aerogel network. The latter was demonstrated by SEM to consist of dried WP microgels organised in a tri-dimensional architecture embedding SP cells. The aerogel obtained from 10% SP suspension, did not swell or disintegrate upon absorption of both water and oil. Sensory analysis showed this sample to have negligible SP odour. These results open new possibilities in development of hybrid cellular solids with neutral sensory properties, posing the basis for a new approach to the engineering of food tissue analogues.

Source: LWT

DOI: 10.1016/j.lwt.2024.117078

Authors: Lorenzo De Berardinis, Stella Plazzotta, Michele Magnan, Lara Manzocco

Institution: University of Udine

Language: English

Topic: Aerogels and thermal insulation

Subfield: Spectroscopy

Field: Chemistry

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $2,570

Funder: Università degli Studi di Udine