Addition Of Spirulina Platensis Research Articles

Formulation and Characteristics Analysis of Soap with The Addition of Spirulina Platensis

Cleanliness has become an integral element of daily living. Soap is often used as a cleaning agent. Soap can remove grime and microorganisms that adhere to the skin. Various types of fats or oils are often utilized as soap's primary constituents. The usage of these diverse oils alters the properties of soap, beginning with its hardness, its impact on the skin, and the resultant foam. 3 grams and 5 grams of Spirulina are added to the soap formulation. The pH test, foam height test, and organoleptic test are the test parameters. The findings demonstrated that the pH of each solid soap preparation was nine, which was in agreement with national standard criteria. The foam stability formed was 75% and 25%, and that the soap formulation maintained its color, shape, and odor for a period of ten days during storage. This research concludes that Spirulina platensis can be made into a solid soap formulation. The effects of the addition of Spirulina to solid soap include a light green color, a solid shape or solid texture, and a distinct perfume of essential tea tree oil, as well as the production of quite a bit of foam and a little coarseness.

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

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.

Physicochemical and sensory characteristic of treated sugarcane juice

Sugarcane juice contains high sugar content which can deteriorate rapidly after the juice extraction process. In large juice industry, the deterioration of sugarcane juice can be reduced by pasteurisation and sterilisation treatment process. However, preservation techniques impart undesirable effect on sugarcane juice in terms of taste, colour, appearance and acceptability of the consumer. Therefore, in this study, the effect of pasteurisation process and addition of Spirulina platensis (S. platensis) water extract (0.2% vol/vol) were investigated for its physicochemical (pH, total soluble solid, colour and turbidity), microbiological evaluation (total plate count) and sensory characteristic of sugarcane juice. The addition of S. platensis water extract in sugarcane juice lower the pH value of tested sample contributing to the increase in the stability of sugarcane juice. The other physicochemical tests (total soluble solid, colour and turbidity) have definite correlation with the changes of pH value but not-significant (p > 0.05) in term of addition of S. platensis water extract into sugarcane juice samples. The microbiological evaluation revealed that high number of colony presence in sugarcane juice after storage for about two weeks and their number were reduced until end of testing period which may result from the depletion of nutrient and inhibition of by-product of reactions that happen in sugarcane juice sample. In terms of sensory testing, the addition of S. platensis water extract in sugarcane juice scored best as compared to control sample even though it does not give significant value (p > 0.05) compared to control sample. In conclusion, the addition of S. platensis water extract for treated sugarcane juice is significant as it improves consumer acceptability. The water extract could also acts as colouring agent in sugarcane juice without affecting the physicochemical and sensory properties of sugarcane juice.

Desenvolvimento e avaliação física, físico-química e sensorial de massa alimentícia fresca enriquecida com Spirulina platensis: uma alternativa para alimentação infantil

Objetivou-se desenvolver e avaliar os parâmetros físicos, físico-químicos e sensoriais de massa alimentícia fresca, do tipo espaguete, enriquecida com diferentes concentrações de Spirulina platensis. Para tanto, foram produzidas quatro formulações com 0%, 5%, 10% e 15% de Spirulina platensis. Foram avaliados os parâmetros físicos, físico-químicos e sensoriais, sendo este último, realizado com 53 provadores não treinados, compostos pré-escolares e escolares da rede pública de ensino do Curimataú Paraibano, com idades entre 4 e 9 anos. Além disso, foi realizada a análise do percentual do enriquecimento proteico das formulações, tendo como base a Ingestão Dietética de Referência (IDR) para cada faixa etária. Os resultados referentes às avaliações físicas e físico-química evidenciaram que a substituição de parte da farinha de trigo por Spirulina platensis, reflete no aumento do aporte proteico, lipídico, cinzas e promove redução do percentual de carboidratos. De acordo com a IDR, uma porção (100g) das massas acrescidas de Spirulina platensis forneceram o percentual diário de nutrientes para crianças (idades entre 1-10 anos) necessário para que possa ser classificado como massa enriquecida. Todas as formulações apresentaram sua avaliação situada no escore “indiferente”, evidenciando que a formulação que continha 15% Spirulina platensis foi a que obteve melhor percentual de aceitabilidade atingindo 60,37%. Diante disso, constatou-se que o acréscimo de Spirulina platensis, em massa alimentícia, tipo espaguete, promove um alimento com características nutricionais melhoradas, de fácil preparo, baixo custo e com boa aceitabilidade, que pode ser inserido como um alimento alternativo na alimentação de pré-escolares e escolares.

Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis

Spirulina Superfood is the common name of blue-green microalgae, which have a spiral cellular structure belonging to two genera Spirulina and Arthrospira which consist of (55-70% dry weight) protein, (5-6%) lipid, carbohydrates, vitamins, minerals and pigments. According to FDA Spirulina is approved and safe to be employed as a food additive. Ten kg of fresh minced meat was purchased from different retail markets within Ismailia province, mixed thoroughly with common salt and divided into seven portions; control, 0.5%, 1%, 1.5%, 2%, 3% and 5% concentrations of added Spirulina platensis powder. About 500g from control and treated samples were formed into small meatballs, refrigerated at 4oC and examined for sensory and bacteriological evaluation at (zero, 2, 3, 4, 6, 8 and 9 days) of storage. The results of this study showed that the addition of Spirulina platensis had an adverse effect on the colour of both raw and cooked meatball samples, but gave an acceptable smell. Consistency of raw meatball samples was acceptable at different concentrations of Spirulina platensis, while it was mildly affected in cooked meatball samples especially at 5% concentration. The Taste of cooked meatball samples was not affected by the addition of different concentrations of Spirulina platensis. The obtained results revealed that the addition Spirulina platensis has the ability to reduce the growth of total aerobic bacteria, Enterobacteriaceae spp. and Staphylococcus aureus.

Effects of Nanoencapsulated Carotenoid of Spirulina platensis on the Sensory Profiles of Dark and Milk Chocolate

The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S. platensis, which was then encapsulated using a mixture of gum arabic and WPC by nanoemulsion technique. It helped reduce the fishy odor and concentrate carotenoid content in the nanocapsules. This study aimed to determine the effect of S. platensis’s carotenoid nanocapsules on the flavor profiles of dark and milk chocolate. The S. platensis’s carotenoid nanocapsules were added at a dose of 0.37% (w/w). Flavor profiles were detected using Gas Chromatography-Mass Spectrometry. A total of 79 aroma active were detected. The dark chocolate had a specific aroma of strong acidic chocolate, enriched with creamy and sweet. Meanwhile, the milk chocolate was dominated by creamy, cheesy, and sweet. The fortified chocolate had lower concentration of acids and aldehydes but had higher pyrazines and alcohols. Volatile compound that responsible for the fishy odor in Spirulina platensis was not detected in fortified chocolate. In conclusion, the fortification increased the intensity of sweet and chocolate flavor, decreased the bitter and sour flavor, and did not generate any unpleasant odor.

Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food

The aim of this study was to enhance the growth and activity of probiotic bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis) by the addition of Spirulina platensis into ayran. The effects of S. platensis at 0 %, 0.25 %, 0.5 %, and 1 % concentrations on the growth of probiotic bacteria were studied before and after fermentation and on the 7th, 14th, and 21st days of storage. The S. platensis had a significant effect on the growth of S. thermophilus, L. delbrueckii spp. bulgaricus, L. acidophilus and B. lactis and the biochemical variables. The addition of S. platensis, significantly increased the growth of probiotics compared to the control after fermentation and within storage. Samples containing S. platensis had significantly higher titratable acidity levels compared to the control during the study period. The mixing of S. platensis at 1 % gave the highest total solid and protein content compared to the control samples. Viscosity values of samples having S. platensis decreased during storage time. The addition of algal biomass at 0.25 %, 0.5 %, and 1 % significantly decreased Hunter color parameters; L* and b* values compared to the control. Spirulina platensis has great potential for enhancing the growth of probiotic bacteria and the nutritional content of ayran.

Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

AbstractPasta is produced from semolina with the addition of Spirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color (L, a, b) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding Spirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with Spirulina. Sensory evaluation indicated that pasta enriched with 10% S. platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with Spirulina indicated satisfactory technological attributes needed in the pasta industry.Practical ApplicationsMicroalgae may enhance the nutritional content of conventional foods to positively affect human health because of their high nutritional components. Pasta is one of the best choices for incorporating Spirulina because it is popular with consumers due to it is easy handling, storage and preparation. There is a great need for scientific knowledge about application of such functional ingredients in industrial food. Determination of the cooking quality parameters of pasta enriched with Spirulina will provide the basic information to the food industry.

Modulatory Role of Pre- And Post- Treatment of Spirulina platensis on Mitomycin C Drug Induced Genotoxicity and Pathological Changes in Ehrlich Ascites Carcinoma Bearing Mature Female Swiss Albino Mice

Mitomycin C (MMC) is a potent antitumor agent used against many cancers. It has a clastogenic and aneugenic effects. The protective effect of pre- and post- addition of Spirulina platensis (Sp) to the diet on MMC induced genotoxic effect and histopathological changes were evaluated in Erlich Acites Carcinoma Cell (EAC) bearing mature female Swiss albino mice. The sixty EAC bearing female albino mice weighted 30-40 gm were observed along the experimental period and classified into six equal groups. The first kept as negative control fed on Sp powder free diet. the second kept as control positive fed on Sp powder 1% in their diet 3 weeks before tumor induction (Sp1), the third group fed on Sp powder 1% 3 weeks pre and one week post – tumor induction (Sp1+Sp2), while the fourth group intraperitonealy (i.p) injected with MMC (1mg/kg b.wt) on the third day post tumor induction and for 7 consecutive days, while the fifth group fed on Sp1 in diet for 24 days before MMC injection (Sp1+MMC) and the six group fed on Sp1 for 24 days pre- and 7 days post MMC injection (Sp1+MMC+Sp2) as the same previous dose and manner. The end of experimental period, 7 days from MMC injection, 3 animals from each group were sacrificed after 90 minutes from I.M injection of colchicine. MMC exhibited a significant increase in the frequency of micronucleated (MN) erythrocytes concomitant with several chromosomal aberrations and multiple histopathological changes in the bone marrow, liver and kidney. Pre- and post- treatment with Sp showed potent anticlastogenic effect, regeneration of liver and kidney with restoration of bone marrow to the normal state. It can be concluded that Sp can minimize and mitigate the side effects of MMC on the normal cells and tissues of the body, so it can be pre- or post- treatment with MMC chemotherapy.