Phycocyanin as substitute for texture ingredients in ice creams

Abstract

Purpose The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP. Findings The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers. Originality/value The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.

Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review

“…On the other hand, when microalgae derivatives such as pigments are incorporated, a different behavior can be observed in the melting time of ice cream. Rodrigues et al [ 80 ] reported that the use of 0.5% w / v phycocyanin as a substitute for stabilizers in ice cream resulted in shorter relative first drop times (below 10.0 s.g −1 ) when compared to the control (13.0 s.g −1 ), which indicates that this pigment does not improve the stabilizing capacity of the ice cream.…”

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

“…The replacement of stabilizers and emulsifiers with phycocyanin extract did not change sensorially the overall acceptability of the product. Rodrigues et al (2020) Ice cream Spirulina platensis LEB-52 C-phycocyanin, a protein with bioactive properties, was extracted from Spirulina dry biomass, purified, and applied in an ice cream formulation. The product showed a blue color that remained stable over six months.…”

“…Microalgae represent a non-animal source of protein and have higher contents compared to beef, pork, and dairy products, also to superior amino acid quality ( de Medeiros et al, 2021 ). Microalgae biomass can also contribute to adding bioactive compounds to the food, for example, carotenoids ( Lucas, de Morais, Santos, & Costa, 2018 ), phenolic compounds ( de Oliveira et al, 2021 ), and the blue pigment found in Spirulina, phycocyanin, which in addition to contributing to the color, is also characterized by its antioxidant potential ( de Amarante et al, 2020 , Faresin, Devos, Reinehr, & Colla, 2022 ; Rodrigues et al, 2020 ). With the addition of Spirulina in food formulations, authors also found an increase in the concentration of minerals ( Almeida et al, 2021 , Carvalho et al, 2017 , Lucas et al, 2018 ).…”

“…Several studies have shown that incorporating algae and their isolated bioactive in the formulation of food products contributes to both technological and functional properties. The main technological properties englobe stabilizing and emulsifiers power ( Rodrigues et al, 2020 ), modifications in color and flavor ( Freitas et al, 2019 ), and increasing of shelf life ( Carvalho, Moreira, Oliveira, & Costa, 2017 ). Whereas functional characteristics are correlated to increasing of protein, lipid, mineral and bioactive content ( Almeida et al, 2021 , da Silva et al, 2021b , Los et al, 2018 , Lucas et al, 2020 , Lucas et al, 2018 , de Oliveira et al, 2021 ).…”

Improvement of nutritional quality of ruminant feed composed of soybean straw and ryegrass hay

“…Spirulina platensis biomass was supplied provided by the Federal University of Rio Grande, with the following chemical composition in dry basis: 71.8% crude protein, 11.2% carbohydrates, 2.9% lipids and 14.1% ash. The percent of total solids of dry biomass was 90% [17]. Aspergillus niger, isolated in a previous work [18] was used for solid state fermentation.…”