LAUSR

The biomass obtained from microalgae, such as Chlorella, is used to make dietary products, supplements and pharmaceuticals so their demand has recently increased. However, in most cases, there are produced very far from the places where consumers are willing to pay for them. One of the most usual form of distribution is as dry product. However, in this format algae loss some of their nutritional properties and it implies a high cost of production. Therefore, the aim of this study was to evaluate different strategies (thermal sterilized treatment, material of packaging, acidification and light exposure) to preserve microalgae Chlorella to distribute it properly on moisture content, pH, water activity, salt content, changes in color and microbial growth for two months of storage at different temperatures. The obtained results showed that color was modified considerably by the thermal treatment, without influence of light exposure and type of package, whereas citric acid preserved it especially at low temperature of storage. Besides, the acidification of microalgae with 3.5% of citric acid and vacuum packaging would be the recommended treated without need of cold storage. Packaging in jars or bags did not implied changes in any of the parameters analyzed.