Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream

Abstract

Spirulina platensis is a cyanobacterium (blue-green algae) that grows in alkaline waters. In food industry, Spirulina’s phycocyanin is used as a natural colorant and stabilizer. The influence of three different concentrations of Spirulina platensis (0.5%, 1% and 1.5%) on physicochemical, textural, antioxidant and sensory parameters of ice cream was studied. It was found that with increasing spirulina concentration, the overrun increases from 30.6% (IC–0) to 48.3% (IC–3). The analysis of texture profile (hardness, adhesiveness, cohesiveness, gumminess) of samples showed a statistically significant difference (p<0.05) between reported values for control sample (IC–0) and the samples with spirulina. Ice cream samples supplemented with spirulina differed with significant increase (p<0.05) in antioxidant activity from 2.8±2.2 mM TE/100 g DW (control sample) to 112.9±4.1 mM TE/100 g DW (IC–3). The addition of Spirulina platensis in ice cream mixture improves its quality and antioxidant properties.

Off-odour Identification from Volatile Organic Compounds (VOCs) of Spirulina

“…The GC-MS analysis layout (chromatogram) of spirulina extract can be seen in Figure 1. A total of 155 VOC of spirulina has been identified using GC-MS analysis in acid (24 compounds), aldehyde (3), alcohol (28), alkene (12), benzene (3), ether (5), ester (46), ketone (22), sulphur-contain (4), and terpene classes (8) (Figure 2). Ester is a significant class with 46 of the total amounts of VOC.…”

“…Spirulina is substantial for commercially produced high-value molecules, including carotenoids, long-chain polyunsaturated fatty acids (PUFA), proteins, and pigment [1]. The addition of spirulina has been studied and applied in a variety of food products, including pasta, snack bars, dark cholate, cookies and beverages [1,2,3,4,5]. The additions spirulina improve the nutrient content, carotenoid [1,2,3], and total phenol [4,5].…”

“…The addition of spirulina has been studied and applied in a variety of food products, including pasta, snack bars, dark cholate, cookies and beverages [1,2,3,4,5]. The additions spirulina improve the nutrient content, carotenoid [1,2,3], and total phenol [4,5].…”

“…When microalgal biomass is added to food products, its odour may influence the sensory properties of the final products. However, increasing the addition of spirulina in food products can improve the contain of bioactive compounds and antioxidant capacity but decrease the panellist acceptance [4,5].…”

“…The antioxidant capacity of spirulina in functional foods increases with the amount added, nevertheless it has low sensory acceptability scales [4,5]. Deodorization is a way to increase spirulina capacity without reducing sensory acceptability of odour.…”