Cinnamon and amylum mucilage alter the physicochemical, sensory, and antioxidant activity of Arthrospira platensis granules

Abstract

This study was done to find out how creating Arthrospira platensis granules using the wet granulation method and a blend of cinnamon powder and amylum mucilage affected their physical, physicochemical, and antioxidant properties. Arthrospira platensis is granulated by the wet granulation method using cinnamon, amylum mucilage, and stevia sugar as sweeteners. The 3×3 factorial design was used, with factors for amylum mucilage of 2.5%, 5%, and 7.5% w/w and cinnamon powder of 0.5%, 1%, and 1.5% w/w. Granules were tested for their physical characteristics (moisture content and pH), physicochemical characteristics (water holding capacity, oil holding capacity, solubility, foam ability, emulsion activity, and stability), and antioxidant activity using the DPPH-RSA and FRAP procedures. The results demonstrated that all granules had moisture contents that met the required standard of less than 7%. Arthrospira platensis dry biomass can be processed into granules, which can raise the OHC but reduce the WHC, solubility, foam ability, emulsion activity, emulsion stability, and antioxidant ability. Amylum mucilage affected the solubility of Arthrospira platensis granules, while cinnamon powder had an impact on the pH level, solubility, and activity of the emulsion. Consumer preferences and buying intention of granules are higher than dry biomass Arthrospira platensis. The combination of 1.5% cinnamon powder and 5% amylum mucilage is the optimal treatment based on pH, solubility, and emulsion activity, making it appropriate for fortified in food product.