Valorização da funcionalidade da biomassa de chlorella

Abstract

Microalgae have emerged as promising ingredients due to their nutritional density and functional properties, making them attractive for the development of sustainable plant-based foods. White Chlorella (Chlorella sp. white variant), produced heterotrophically and characterized by its low chlorophyll content, offers improved sensory attributes compared to conventional green microalgae. This dissertation was developed during an internship at Allmicroalgae – Natural Products S.A., focusing on the technological characterization of White Chlorella biomass and its potential application in a plant-based beverage. The work was divided into three parts: evaluation of biomass composition under different C/N ratios, assessment of techno-functional properties of fresh and dried biomass, and incorporation of the biomass into a commercial-style oat drink. In the first part, changes in protein and starch content were observed in response to C/N variation, although these effects were not reproduced at bioreactor scale. The second part demonstrated that the biomass exhibits relevant techno-functional characteristics, including thermal-dependent solubility and strong emulsifying capacity, with the dried biomass showing high stability in emulsions. Color analysis further indicated good chromatic stability under moderate thermal conditions. In the final part, a beverage formulated with 3% White Chlorella powder presented a favorable nutritional profile, allowing claims such as “source of fiber”, “source of protein” and “high in vitamin B12”. However, sensory evaluation revealed that the microalga reduced the acceptance of the product, particularly in flavor, color, texture, and overall appreciation, when compared to the base beverage and the commercial reference. In conclusion, White Chlorella biomass shows promising technological potential for food applications, particularly as a natural emulsifying and functional ingredient. Nevertheless, its sensory impact in beverages remains a challenge, highlighting the need for further formulation strategies to improve consumer acceptance.

Date of Award	5 Feb 2026
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Ana Isabel Faustino Barros (Supervisor) & Camilly Fratelli Pereira (Co-Supervisor)