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 Chlorella vulgaris (Auto- Chlorella ) and heterotrophic Parachlorella kessleri (Hetero- Chlorella ) to assess impacts on food emulsions' properties and potential functional value. Rheology and texture analysis show that Chlorella biocompounds enhance emulsions by creating a synergistic network with chickpea proteins. The type of Chlorella used significantly influences emulsion characteristics due to differences in culture and processing conditions. Hetero- Chlorella contributed to more structured emulsions, revealed by higher values of the viscoelastic functions (G', G″, and G ⁰ _N ), indicating a complex three-dimensional network ( p < 0.05), while Auto- Chlorella excelled in augmenting dietary elements ( p < 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 ( p < 0.05). Preliminary findings on Vitamin B12 content suggest promising bioavailability potential. However, the nutritional density of Chlorella 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.