Spirulina Powder Research Articles

Development of Arthrospira platensis fortified spiced buttermilk

An incredible surge in demand for fermented dairy products has been experienced recently due to its nutraceutical benefits and lifestyle preferences. As a traditional fermented dairy beverage, cultured buttermilk is an ideal product choice in this context. This study introduces a novel cultured buttermilk fortified with the high protein microalgae Arthrospira platensis, making it beneficial and appealing due to its preferable mouthfeel and antioxidant characteristics. The goal of this study was to extensively evaluate and determine the optimum amount of Spirulina powder to be mixed into buttermilk, while also analyzing the alterations in the physicochemical and sensory properties of the resulting product. The pH, titratable acidity, DPPH inhibition activity, Phenolic content, and sensory properties of newly developed cultured buttermilk with varying concentrations of Spirulina 0.25, 0.45, 0.65, 0.85 and 1.5% were compared with that of the control buttermilk sample with no added Spirulina. Based on the findings derived from the conducted study, it has been concluded that the incorporation of 0.25% Spirulina, can potentially enhance the nutritional composition and functional health attributes of cultured buttermilk without affecting sensory score Keywords: Butter milk, fortification, Arthospira platensis, antioxidant activity, total phenolic content, sensory evaluation

Experimental analysis on protein content of pectin based edible films incorporated with spirulina powder

Experimental analysis on protein content of pectin based edible films incorporated with spirulina powder

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues.

There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the following plant materials: cashews, pistachios, soy flour, chickpea flour, pea protein, pumpkin protein, hemp protein, and spirulina powder. Plant matrices were fermented with lactic acid bacteria (LAB) starter cultures and cheese starter cultures of mold species Geotrichum candidum and Penicillium camemberti. All microorganisms' growth were tested in a vegan-type culture medium. Calcium supplementation was applied and followed by an in-depth analysis of the elemental composition of selected analogues with inductively coupled plasma optical emission spectroscopy. The physicochemical and organoleptic analyses of plant-based alternatives of Camembert were conducted. This is the first paper describing novel formulations for plant-based alternatives for Camembert cheese prepared with techniques mimicking the original milk product.

Exploring the natural efficacy of spirulina powder for combating obesity, diabetes, and inflammation.

An increasing incidence of metabolic disorders emphasizes the need to explore natural treatments. Spirulina, a microalga with a rich nutrient profile, offers a promising solution for obesity, diabetes, and inflammation. This study provides a meticulous analysis of spirulina powder, evaluating its physicochemical attributes and technofunctional properties through the use of advanced analytical techniques. Spirulina powder demonstrated strong flowability, substantial water and oil absorption capacity, and moderate foaming characteristics. The ethanolic extract of spirulina was found to be a repository of phenolic (6.93 mg GAE/g) and flavonoid (7.17 mg QE/g) compounds, manifesting considerable antioxidant activity with a 58.49 g kg-1 inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The extract also exhibited pronounced inhibitory effects on lipase and amylase enzymes, with inhibition percentages of 72.05 g kg-1 and 70.28 g kg-1, respectively, and displayed a glucose retention capacity of 1.28 mg dL-1 (68.52 g kg-1) in a dialysis membrane assay. These results suggest its efficacy in modulating obesity and glycemic control. The powder also showed a potent anti-inflammatory response by mitigating protein denaturation. Spirulina powder is a potent natural agent with multiple health benefits, meriting its incorporation into functional foods. It could be suitable for application in the food industry, offering a natural strategy to combat metabolic diseases. This research adds to the scientific literature on spirulina, paving the way for future research into its utilization. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preparation and evaluation of value added functional flavoured milk using spirulina powder

Preparation and evaluation of value added functional flavoured milk using spirulina powder

Development of honey dessert recipes for healthy purposes

With the development of food technology, consumers plan to get as many food products as possible to meet their needs, including healthy food. Wellness desserts are one of the potential options to meet consumer needs, but modern nutrition trends place increased demands on the quality of products and their impact on human health. The use of beekeeping products and products of plant origin with the content of biologically active substances in food technologies of the dessert direction allows you to enrich them with minerals and vitamins, increase their nutritional and biological value, as well as improve their taste properties. Such a product can primarily be used by specific population groups, such as athletes, or people with impaired normal body function (health). Four recipes for health-improving desserts with various additional components were developed in this study. To develop the recipes, the ingredients were experimentally combined in different proportions to determine the optimal composition, consistency, and other organoleptic characteristics. All the developed desserts have been given working names. The products are based on honey or honey cream, dried pumpkin, and pumpkin seeds (meal). Recipes: №1 «Anti-inflammatory» additionally contained spirulina (powder) and propolis aqueous extract; №2 «Revitalizing» – freeze-dried raspberries and beebread in natural granules; №3 «Multi-Complex» – ground fenugreek seeds, freeze-dried sea buckthorn berries and crushed bee pollen; №4 «Youth and Beauty» – sesame seeds, freeze-dried apple (powder) and lactose-adsorbed royal jelly. The technological processes for the production of the new product have been developed. The technology of honey desserts for health purposes includes preparation of raw materials, mixing of ingredients for 20 minutes, aging and maturation (12 hours; t 15–25°C), packaging, labeling, and storage (t 15–25°C; φ 50–75%). Recipes for honey desserts for health purposes have been developed. Prospects for further work include organoleptic, physicochemical studies, and determination of safety indicators during storage to develop technical specifications and instructions for further practical implementation. Recipes for honey desserts for health purposes have been developed. Prospects for further work include organoleptic, physicochemical studies, and determination of safety indicators during storage to develop technical specifications and instructions for further practical implementation.

Development of New Polyimide/Spirulina Hybrid Materials: Preparation and Characterization

This study presents the synthesis and characterization of polyimide (PI-2) films incorporated with spirulina powder for potential biomedical applications. The synthesis of PI-2 was achieved through a two-step polycondensation reaction using N-methyl-2-pyrrolidone (NMP) as the solvent. The incorporation of spirulina was systematically varied to investigate its effects on the structural and surface properties of the hybrid materials. Scanning electron microscopy revealed a tightly bound interface between spirulina and the PI-2 matrix, indicating effective dispersion and strong interfacial adhesion. Profilometry and Raman spectroscopy confirmed the homogeneous integration of spirulina within the polymer matrix, with resulting variations in surface roughness and chemistry. Contact angle measurements demonstrated altered wettability characteristics, with increased hydrophilicity observed with spirulina incorporation. Furthermore, blood component interaction studies indicated the variations in adhesion behavior observed for red blood cells, platelets, and plasma proteins. Water uptake studies revealed enhanced absorption capacity in PI-2 films loaded with spirulina, highlighting their potential suitability for applications requiring controlled hydration. Overall, this comprehensive characterization elucidates the potential of PI-2/spirulina hybrid materials for diverse biomedical applications, offering tunable properties that can be tailored to specific requirements.

Growth and Survival of Hatchery-Reared White Teatfish Holothuria fuscogilva Cherbonnier, 1980 Juveniles in Different Feed Types Under Laboratory Conditions

The hatchery production and mariculture of the sea cucumber species Holothuria fuscogilva Cherbonnier, 1980, commonly known as white teatfish, represent a potential remedy for the decreasing population of this extensively exploited species, owing to its considerable nutritional and medicinal value. The Sea Cucumber Research and Development Center at Mindanao State University in Naawan is actively formulating a comprehensive protocol for the large-scale production of H. fuscogilva through hatchery methods. Within hatchery rearing for mass production, selecting an optimal feed type influences the growth and survival rates of H. fuscogilva juveniles. To address this, an experiment employing a complete block randomized design was executed, utilizing four distinct feed types—Navicula sp., tilapia waste + commercial probiotics (CP), Spirulina powder, and commercial feed (mixed feed for Penaeus monodon #1)—each replicated three times. This 90-day laboratory experiment involved 960 individuals of 90-day-old hatchery- reared H. fuscogilva juveniles with an initial weight of 0.11±0.004g. The results revealed that Navicula sp. and Spirulina powder significantly contributed to higher average body weight, average weight gain, growth rate, and specific growth rates compared to commercial feed and tilapia waste + CP. Notably, Navicula sp. demonstrated the highest % survival rate (87.92±3.88%) over the 90 days, surpassing the rates observed for tilapia waste + CP (63.75±7.11%), Spirulina powder (26.67±6.40%), and commercial feed (20.00±4.30%). These findings suggest that the Navicula sp. was the ideal feed for H. fuscogilva juveniles at this stage supporting better survival and growth.

Enhancing Bifidobacterium and lactic acid bacteria activity, and improving oxidative stability in functional algal concentrated yoghurt with Spirulina platensis powder

The purpose of this study was to examine the growing demand for healthy functional dairy products by investigating the incorporation of Spirulina platensis into concentrated yoghurt and evaluating its impact on starter cultures and product properties. A comprehensive analysis demonstrated the potential of spirulina to enhance bifidobacteria growth, acidity, PUFA content, and antioxidant activity in yoghurts, indicating its potential to improve the nutritional quality and oxidative stability of dairy products. The study investigated the impact of different Spirulina ratios on the activity of yoghurt starter cultures, including Lb. casei, Lb. plantarum, Lb. acidophilus, and Bifidobacterium mix. Three concentrated yoghurt samples were prepared, including a control, a probiotic sample, and a sample incorporating Spirulina powder. The findings suggest that while Spirulina did not significantly affect lactic acid bacteria, it noticeably stimulated the growth of Bifidobacterium. Treated samples showed increased acidity and TVFAs, with pH values displaying an inverse trend compared to the control. Clear differences in colour parameters and sensory evaluations distinguished control from treated samples. Additionally, Spirulina supplementation demonstrated a pronounced effect in enhancing antioxidant activity, as observed through DPPH radical scavenging activity, and influencing the peroxide value, reflecting improved oxidative stability in the yoghurt. This successful utilisation of Spirulina suggests its potential application in diverse edible algae in the food sector, especially in dairy products, enhancing both nutritional and sensory aspects, as well as contributing to improved oxidative stability

Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins.

This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), Spirulina powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.

Spirulina platensis: A comprehensive review of its nutritional value, antioxidant activity and functional food potential

BACKGROUND: Spirulina platensis is a well-known photosynthetic prokaryotic alga that has gained recognition in various industries, including food, health, aquaculture and pharmaceuticals. The United Nations acknowledged spirulina as a nutritious food source because of its rich pigments and high protein content. OBJECTIVE: This paper aims to provide an overview of how Spirulina is utilized as both a dietary supplement as well as functional food ingredient in the food industry. METHOD: Spirulina powder can be added to various foods such as bread, cakes and cookies to increase the nutritional value. It is particularly valuable as a dietary supplement in efforts to combat malnutrition in impoverished regions. RESULT: Spirulina platensis is also a source of essential components used in the therapeutic microalgae supplement market. These components include alpha-carotene, astaxanthin, polyunsaturated fatty acids (such as DHA and EPA) and polysaccharides like beta-glucan. CONCLUSION: It is evident that the consumption of spirulina algae can offer both financial benefits and health advantages. Even though there is a large amount of research on the nutritional, environmental and social benefits of spirulina, some natural areas still produce insufficient amounts of the algae. As a result, more and more scientists and researchers throughout the world are pushing for the growth of spirulina farming.

Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.

The aim of this study was to evaluate the shelf-life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content. Additionally, green tea and beef tallow were incorporated to decrease the likelihood of oxidation. Carboxymethyl cellulose was added to increase the porosity and water absorption of the dry noodles. Spirulina powder was used as a dressing for the final product before serving to increase the nutritional value and provide the consumer with the required vitamins and minerals of the day. Physical, chemical, and organoleptic properties were assessed at multiple timepoints in a 120-day period to perform an accelerated shelf-life test by determining their critical moisture content and moisture sorption isotherm curves at 30, 45, and 55°C. The shelf-life of the product was evaluated to be 1197.28 days at 30°C and 75% relative humidity in aluminum pouches. In conclusion, the product is shelf-stable at room temperature and is recommended to be stored and used in disaster conditions such as earthquakes, floods, and wars.

Cradle-to-gate life cycle assessment of Spirulina bioplastic produced via plasticization with glycerol

Bioplastics have been used as alternatives to conventional petroleum-based plastics to lessen the burdens on marine and terrestrial environments due to their non-biodegradability and toxicity. However, recent studies have shown that not all bioplastics may be environmentally friendly. Microalgae, such as Spirulina that do not require arable land, have been identified as a potential bioplastic source. In this study, cradle-to-gate life cycle assessment (LCA) was carried out in openLCA program using the Agribalyse database, to evaluate the environmental impacts of Spirulina bioplastic, formed from plasticization of Spirulina powder with glycerol. Two processes were created for the inventories of (i) Spirulina powder and (ii) Spirulina bioplastic, where the output of the former served as an input for the latter. The extruded bioplastic sheets were food-grade and could be used as edible packaging materials. The bioplastic was also compared to conventional plastics and it was found that the energy consumption was 3.83 ± 0.26 MJ/kg-bioplastic, which was 12% and 22% higher than that of LDPE and PVC plastic films, respectively. The impacts on the environment showed that the chemical growth medium (Zarrouk medium) and electricity were the main contributors in most of the categories. Compared to the PVC and LDPE films, the Spirulina bioplastic's impacts on the aquatic ecosystems were 2–3 times higher. The global warming potential of the Spirulina bioplastic was 1.99 ± 0.014 kg CO2 eq, which was 23% and 47% lower than that of LDPE and PVC films, respectively. Sensitivity analysis was carried out by changing the electricity source and using alternative growth media. Except for the case of switching to solar energy, the results for other cases did not differ significantly from the base case scenario. Future studies were suggested to identify different greener alternatives to the growth medium as well as different energy mixes for more environmentally benign solutions.

A Study on the Brewing of "Prot-Tea" by Blending Spirulina (Arthrospira platensis) With Green Tea.

Introduction Among different blue-green algae, Spirulina (Arthrospira platensis) is known for its high protein content and is hence considered a dietary single-cell protein. In recent decades, Spirulina has been one of the nutritive additives in food and beverage products to enhance the nutritional value of food products. The aim of this study was to brew a "Prot-Tea" enriched with antioxidants and protein for nutrition care. Materials and methods In combination, both the Spirulina and green tea were brewed together in three different formulations: formulation A: 0.5 g of Spirulina powder and 1.5 g of green tea; formulation B: 1 g each of Spirulina powder and green tea; and formulation C: 1.5 g of Spirulina powder and 0.5 g of green tea. All the formulations were brewed in 100 mL of hot water at 80°C for two minutes. Then, all the formulations were subjected to a 2,2-diphenylpicrylhydrazyl free radical scavenging assay and a quantitative protein estimation assay (Lowry method). Results Among the three different formulations, formulation B showed greater antioxidant and protein content. The antioxidant activity of formulation B was directly proportional to the concentration, with an IC50 value of 37.98 µL/mL. Similarly, the protein content was also higher in formulation B, with 287.33 µg/100 µL. The total antioxidant in formulation B was 47.61 mg of ascorbic acid equivalent. Concurrently, the total protein content was 229.86 mg in 80 mL of the total volume of Prot-Tea yield. Conclusion Based on this study, Prot-Tea is considered a future healthy beverage for nutrition care.

Survival Rate and Growth Performance of Holothuria scabra Towards Different Stocking Densities and Feeding with Spirulina

Holothuria scabra is widely used in traditional medicine or consumed as a healthy or exotic food, causing wild stocks to decrease. Therefore, aquaculture is the best solution to address this issue and support the growing market demand. However, up to now, H. scabra production is facing problems related to the nursery phase, survival rate of larvae and juveniles, production cost, and broodstock for mass production. In this study, the juveniles of H. scabra were divided into three different stocking densities and fed with 1 g of dissolved Spirulina powder once on alternate days. Their length was recorded every two weeks. After six weeks, the juveniles reared with 100 individual densities showed the highest survival rate at 80% compared to 200 and 400 stocking densities. Meanwhile, every tank showed a positive growth rate, indicating that Spirulina powder could potentially promote the growth of juvenile H. scabra. The specific growth rate for stocking density at 100, 200, and 400 were 1.2, 0.86, and 1.37%/day, respectively. In conclusion, the optimum initial stocking density is between 100 and 200 individuals for a 1-ton fibreglass tank with a 500 L water capacity. The Spirulina can be used as the main protein source as compared to other diets for juvenile H. scabra.

Blue-Green Horizons: Redefining Alginate Bioplastics with Spirulina Dyes

AbstractThis study introduces a novel, eco-friendly approach for the extraction and application of Spirulina (Sp.) pigments in alginate bioplastics, representing a significant advancement over traditional dyeing methods. The research explores a zero waste model process in a Fab Lab setting, involving three stages, liquid dye preparation, fibre dyeing, and bioplastic dyeing, with a focus on utilizing all by-products sustainably. In the liquid dye preparation phase, vibrant blue-green pigments were successfully extracted from Spirulina powder. The colour depth depended on the Spirulina concentration and the precipitation method used, with pH playing a critical role in achieving a range of green–blue hues. The fibre dyeing phase tested Spirulina dyes on various natural fibres, examining the impact of alum mordant pre-treatment on colour absorption and stability. Optimal dyeing results were obtained with a 1:1 ratio of Spirulina-filtered powder suspension to alum acid precipitation solution at a pH of 4. The techniques optimized were then applied to alginate bioplastics, including bio-yarns and bio-films, yielding a wide spectrum from green to blue. Bio-yarns showed better colour retention compared to bio-films, possibly due to residual alum. However, challenges in long-term colour stability and structural integrity against environmental factors like oxidation and humidity were observed. The study contributes valuable insights into the application of natural dyes in bioplastics, particularly in achieving blue and green shades with a Spirulina zero waste model. This work is significant for future sustainable material science research and emphasizes the importance of balancing aesthetic, functional, and environmental factors in circular design. Graphical Abstract

New Enriched Culture Media for Culturing Streptococcus pyogenes by using Spirulina Powder

Background and Aim: Fastidious bacteria require special nutrients and growth factors to grow on enriched culture media. Many enriched culture media were developed for culturing and isolating fastidious bacteria in pure cultures. The present study investigates the ability of spirulina powder to support the fastidious bacteria growth in pure culture compared to ordinary enriched media, e.g., Blood agar and Chocolate agar.
 Methods: Spirulina powder was used as a nutrient source with some additives to prepare different types of Spirulina media. Reference strain ATCC (19615) and three clinical isolates of Streptococcus pyogenes were examined for their growth on the developed candidate medium. Three formulations of spirulina powder were used: Medium 1, Medium 2, and Medium 3.
 Results: All spirulina media supported the growth of streptococcus pyogenes and there was no significant difference in the morphology and cultural characteristics on the blood agar and chocolate agar media. Colonies size of streptococcus pyogenes were slightly smaller size on spirulina media.
 Conclusion: Spirulina media is a possible candidate that can be used as enriched culture media for culturing and isolating fastidious bacteria such as Streptococcus pyogenes.
 Keyword: Spirulina powder, enriched culture media, Streptococcus pyogenes.

A novel co-metabolic mode with Spirulina powder in enhancing the anaerobic degradation of typical nitrogen heterocyclic compounds

ABSTRACT Spirulina powder emerged as a novel and suitable co-metabolism substance significantly enhancing the anaerobic degradation of specific nitrogen heterocyclic compounds. On the addition of 1.0 mg/L of Spirulina powder, the reactor demonstrated optimal degradation efficiency for quinoline and indole, achieving ratios of 99.77 ± 1.83% and 99.57 ± 1.98%, respectively. Moreover, the incorporation of Spirulina powder resulted in increased concentrations of mixed liquor suspended solids, mixed liquor volatile suspended solids, proteins, and polysaccharides in anaerobic sludge. In addition, Spirulina powder led to reduced levels of Acinetobacter and enriched Aminicenantes genera incertae sedis, Levilinea, and Longilinea. The analysis of the archaeal community structure confirmed that the addition of Spirulina powder increased archaeal sequences, fostering greater richness and diversity in the archaeal community.

Novel Development of Pasta Enriched with Spirulina platensis Microalgae: Biochemical and Histological Parameters

The present study aims to determine the effect of bioactive compounds (total phenolic, total flavonoids, and antioxidant activity) of Spirulina platensis powder and its pasta products on kidney and liver diseases in rats. Pasta preparation enriched in spirulina powder with a standard treatment formulation. Pasta was supplemented by adding Spirulina platensis powder at different levels (5, 10, 15, and 20 %). The results indicated that rats treated with spirulina had lower plasma levels of ALT, AST, ALP, Albumin, creatinine, and total bilirubin after the end of the experiments. However, liver glutathione (GSH) concentration was markedly decreased as compared to the control group. In conclusion, pasta enriched with spirulina improved liver and kidney functions and enhanced oxidative stress indices. Additional studies are necessary to test the application of Spirulina platensis in other contexts.