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.
Highlights
Nowadays people pay more and more special attention to nutritional and health benefits of food products they consume
Antioxidant activity is defined as the ability of a compound or composition to capture and neutralize reactive oxygen species (ROS) [20]
Antioxidant activity was assessed by the CUPRAC method, which is based on the electron transfer mechanism
Summary
Nowadays people pay more and more special attention to nutritional and health benefits of food products they consume. In response of demand for food with health protective properties, producers invest in amelioration of technological recipes by implementation of natural bioactive molecules like vitamins, antioxidants, essential fatty acids and others. Spirulina platensis is filamentous cyanobacterium microalgae composed primary of proteins (55-70%), carbohydrates (15-20%) and lipids (approximately 7%) [1, 2, 3]. It is rich in vitamins, minerals and other bioactive compounds like carotenoids, chlorophylls and phycocyanin the last of which is recognized as important antioxidant agent [4]. The assessment of FDA is based on the nutritional and antioxidant properties of spirulina due to its chemical composition and biological active ingredients [5]
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