Abstract
Spirulina platensis contains several compounds showing nutritional and therapeutic benefits. Recently, a series of peptides able to reduce the blood pressure level and to enhance the endothelial vasorelaxation was isolated from the hydrolyzed highly water-soluble Spirulina extract (HSE). However, HSE shows critical organoleptic characteristics also having poor intestinal permeability, limiting absorption when orally delivered. This research aims to overcome the critical issues through the encapsulation of HSE in Chitosan/Mannitol—(CM)-based microparticles by spray drying. The produced powders (CM-HSE) showed good process yield (≈70%) and encapsulation efficiency (≈100%) also having good derived flow properties as well as stability up to six months storage. The microparticles constituting the spray-dried powder resulted in an amorphous micrometric state (d50 ≈ 14 µm) able to retain dark colour and unpleasant smell of raw HSE. Moreover, the in vitro permeation study by Franz cell indicated that the engineered microparticles are able to enhance the permeation of HSE through an intestinal biomimetic barrier (551.13 μg/cm2 CM-HSE vs. 315.46 μg/cm2 HSE at 270 min).
Highlights
Microalgae of Arthrospira species (i.e. Arthrospira platensis), known as Spirulina have been employed for centuries by several African populations as food, and today are studied for various applications in nutraceutical and food industry [1], thanks to the content of bioactive compounds such as proteins, peptides, carotenoids, chlorophylls, polyphenols, and polyunsaturated fatty acids [2]
This study suggests that the enhanced permeation of the extract loaded in the engineered microparticles with respect to raw highly water-soluble Spirulina extract (HSE) seems because of the spray-drying process combined with the selected polymer matrix
A chitosan/mannitol (CM) matrix was studied for its ability to encapsulate via spray drying and to deliver HSE, sensitive peptide-rich Spirulina extract
Summary
Microalgae of Arthrospira species (i.e. Arthrospira platensis), known as Spirulina have been employed for centuries by several African populations as food, and today are studied for various applications in nutraceutical and food industry [1], thanks to the content of bioactive compounds such as proteins, peptides, carotenoids, chlorophylls, polyphenols, and polyunsaturated fatty acids [2]. Spirulina biomass and extracts are usually not appreciated by consumers for their organoleptic characteristics and critical sensory attributes (penetrating smell and flavour, dark colour, and undesirable taste). Sensory attributes do not have a direct relationship with the potential adverse human health effects, they could result in unpalatable products limiting the incorporation in the target food or food supplements. Shahbazizadeh et al produced cookies with a supplement of S. platensis in a 0.5–1.5 (w/w) concentration resulting in unpleasant colour, bitter taste and low acceptability [5]; Niccolai et al developed a microalgae-based bakery product with
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