Addition of Spirulina platensis in handmade ice cream: Phisicochemical and sensory effects / Adição de Spirulina platensis em sorvete caseiro: Efeitos físico-químicos e sensoriais

Abstract

Spirulina microalgae possess proven benefits to health. It presents antioxidants that needs to be protected during the food processes, what can be done using microencapsulation techniques. Besides, the encapsulation could prevent the rejection of the food added of Spirulina due to the seaweed flavor. The aim was to accomplish the microencapsulation of Spirulina in maltodextrin and Arabic gum and evaluate the influence in the physicochemical and sensorial profile of handmade ice cream. The ice cream with Spirulina presented 35% to 53% more proteins in relation to the standard formulation. All ice creams showed an acceptability index superior than 70%. The encapsulation was able to mask the taste of seaweed and seaweed aroma; however, this fact does not lead to a greater acceptability of the ice creams.

Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

“…Paternina et al [ 66 ] found that gummy candies with Spirulina at concentrations of 1, 3, and 5% received scores for overall acceptability between 7.09 and 7.22. In the study of Tiepo et al [ 65 ], the overall impression of ice cream with Spirulina was lower than the control ice cream. According to Lucas et al [ 67 ], the overall acceptance of extruded snacks with Spirulina was expressed as “like moderately” and “like very much”.…”

“…Incorporation of microalgae in foods can lead to various forms of sensory acceptability due to the different processing and balance of the ingredients. Because of changes in colour, flavour, and texture, product acceptability can be reduced when microalgae concentration rises [ 65 ]. Paternina et al [ 66 ] found that gummy candies with Spirulina at concentrations of 1, 3, and 5% received scores for overall acceptability between 7.09 and 7.22.…”

Review on microalgae protein and its current and future utilisation in the food industry

“…For instance, Matos et al (2021) prepared yoghurt enriched with freeze-dried biomass of Isochrysis galbana and observed an increase of about 25% in the PC. Tiepo et al (2021) also formulated ice cream with Spirulina and observed that the PC was increased by 53% as compared to the control. Likewise, Bosnea et al (2020) incorporated 1% Spirulina platensis in the production of soft cheese and observed an increase of 9.80% in the PC of the prepared cheese.…”

“…Tiepo et al . (2021) also formulated ice cream with Spirulina and observed that the PC was increased by 53% as compared to the control. Likewise, Bosnea et al .…”

Design and Implementation of a Compact Automated Spirulina Cultivation System for Households

“…Spirulina has been employed in the transformation of various conventional food items, including the incorporation of Spirulina into cookies, pasta, and ice cream, and its blending with juices, such as its combination with pomegranate juice [7]- [9]. The analysis of industrial and market trends indicates that the Spirulina-based dietary supplement market is at the forefront, and it is projected that by the year 2031, the market is poised to reach a value of $254 billion, experiencing a Compound Annual Growth Rate (CAGR) of 9.4% [10].…”