Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects

Abstract

Physicochemical/biological instability and bitterness are among the major challenges limiting the shelf life and direct use of bioactive-peptides in the production of functional foods. This study focused on the structural modification and improvement of biological, nutritional and techno-functional properties of blue-green algae protein by alcalase (30–180 min). Then, the optimal sample (H-120) was stabilized with maltodextrin (MD), gum-arabic (GA), WPC, alginate (A), and pectin (P) biopolymeric-carriers by the spray-drying process. The MD-WPC-encapsulated peptide presented the highest production yield (∼65%), retention of antioxidant activity, functional, flowability, and stability properties. Morphological (formation of wrinkled, irregular, and dented particles) and chemical (FTIR) evaluations respectively indicated the effect of feed composition on the structural properties and entrapment of peptides (through hydrogen bonds and hydrophobic reactions) in the polymer matrix. Finally, the optimal sample (SDP: MD-WPC) was used at different ratios (1, 2, and 4% w/w) for pan-bread fortification. The examination of physicochemical properties (moisture content, water activity, and specific volume), textural (porosity and compressive strength) indices, a color histogram (crust and crumb), antioxidant activity (DPPH• and ABTS• scavenging), and sensory analysis (color, texture, chewiness, taste, and overall acceptability) indicated biological stability, bitterness-masking, and the feasibility of functional bread production with 2%-SDP.