Impact of Trophic Mode-Driven Chlorella Biomass on Vegan Food Emulsions: Exploring Structure and Functionality

Aligning with sustainable green practices, this study examines the partial replacement of chickpea protein isolate with commercially available autotrophic <i>Chlorella vulgaris</i> (Auto-<i>Chlorella</i>) and heterotrophic <i>Parachlorella kessleri</i> (Hetero-<i>Chlorella</i>) to assess impacts on food emulsions' properties and potential functional value. Rheology and texture analysis show that <i>Chlorella</i> biocompounds enhance emulsions by creating a synergistic network with chickpea proteins. The type of <i>Chlorella</i> used significantly influences emulsion characteristics due to differences in culture and processing conditions. Hetero-<i>Chlorella</i> contributed to more structured emulsions, revealed by higher values of the viscoelastic functions (G', G″, and G⁰_N), indicating a complex three-dimensional network (<i>p</i> < 0.05), while Auto-<i>Chlorella</i> excelled in augmenting dietary elements (<i>p</i> < 0.05), leading to emulsions rich in antioxidants and allowing for a 'rich in iron' claim. Both types contribute to smaller oil droplet size, improved firmness, adhesiveness, and appealing coloration (<i>p</i> < 0.05). Preliminary findings on Vitamin B12 content suggest promising bioavailability potential. However, the nutritional density of <i>Chlorella</i> emphasizes the need for careful microbiological stability. Produced on a lab scale without preservatives, these emulsions highlight the need for preservation strategies in large-scale production. This research supports the potential for industrial microalgae-based mayonnaise, addressing consumer demand for innovation while prioritizing safety.