Drying of Chlorella vulgaris: techno-functional, digestibility and sensory data

  • Simon Van De Walle (Maker)
  • Imma Gifuni (Maker)
  • Bert Coleman (Maker)
  • Marie-Christin Baune (Maker)
  • Alexandre Rodrigues (Maker)
  • Helena Cardoso (Maker)
  • Fabio Fanari (Maker)
  • Koenraad Muylaert (Maker)
  • Geert Van Royen (Maker)
  • Simon Van De Walle (Bijdrager)



Microalgae biomass is typically dried to improve shelf life and reduce degradation. However, how the process of drying influences the microalgae protein quality, techno-functional properties and sensory properties remain largely unexplored. Therefore, Chlorella vulgaris biomass was dried using 5 different drying technologies including 3 innovative (solar drying, pulse combustion drying, agitated thin film drying) and 2 industry standard techniques (spray drying and freeze drying). The impact of these drying techniques was determined on techno-functional properties (emulsion capacity, water/oil holding capacity, foaming capacity, minimal gelling concenctration, solubility), digestibility and sensory properties (trained test panel evaluation, volatile compounds measurement). We concluded that agitated thin film drying improved both protein quality and several of the techo-functional properties. Moreover, we showed that drying has a differential impact on sensory properties depending on the drying conditions.
Datum ter beschikking2024
UitgeverCORA.Repositori de Dades de Recerca

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