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

Abstract

This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-aminobutyric acids (GABA) into sucrose-free chewing candy (gummy) preparations. Fermented Spirulina had higher b* (yellowness) coordinates than untreated (non-fermented), and fermentation duration (24 and 48 h) had a statistically significant effect on colour coordinates. The highest contents of L-glutamic and gamma-aminobutyric acids (4062 and 228.6 mg/kg, respectively) were found in 24 and 48 h-fermented Spirulina, respectively. Fermentation increased the content of saturated fatty acids and omega-3 in Spirulina, while monounsaturated fatty acids and omega-6 were reduced. The addition of fermented Spirulina (FSp) significantly affected hardness, decreased lightness and yellowness, and increased the greenness of chewing candies. All chewing candy samples (with xylitol) prepared with 3 and 5 g of FSp and 0.2 µL of Citrus paradise essential oil received the highest scores for overall acceptability, and the highest intensity (0.052) of emotion “happy” was elicited by the sample group containing xylitol, agar, ascorbic acid, 3 g of FSp, and 0.1 µL of Mentha spicata essential oil. As an outcome of this research, one may conclude that fermented Spirulina has significant potential as an innovative ingredient in the production of healthier sucrose-free nutraceutical chewing candies.

Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry

“…Through fermentation, the levels of L‐glutamic acid (L‐Glu) and gamma‐aminobutyric acid (GABA) in A. platensis increased significantly, which can reduce neuronal activity and prevent overheating of nerve cells. To mask the undesirable odour of A. platensis , the chewable with 0.2 μL of citrus essential oil was rated the highest, and 0.1 μL of Rehmannia essential oil was most effective in stimulating positive emotions in the evaluators (Bartkiene et al ., 2023). Moreover, Münzel & Daiber (2019) identified a decapeptide in A. platensis that enhances endothelial nitric oxide synthase (eNOS) activity, thereby acting as a vasoprotective and hypotensive agent.…”

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

“…Several studies have reported the production of fruit candies using various fresh fruits, including unripe mango ( 12 ). Acetic acid, alcoholic and lactic acid-fermented apple juice products ( 13 ), as well as fermented algae such as Spirulina ( 14 ) have been used to produce chewy candies. The production of soft candies (gummy jellies) by adding pomegranate juice ( 15 ) and other natural extracts is well documented.…”

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

“…Due to the biological activity of LAB and their enzymatic systems, a number of biochemical processes occur during fermentation, modifying the raw materials and leading to the production of foods with pleasant tastes, specific aromas and textures [ 14 , 15 , 16 , 17 , 18 , 19 ]. The use of lactic acid starter cultures enables the production of a wide range of products of animal and plant origin.…”