Microencapsulated Spirulina Maxima Biomass as an Ingredient for the Production of Nutritionally Enriched and Sensorially Well-Accepted Vegan Biscuits
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The aim of this study was to develop nutritionally enriched and sensorially well-accepted biscuits by incorporating spray-dried microencapsulated S. maxima biomass. Spirulina biomass presented high iron (49.8 mg/100 g) and protein contents (80.0%) with high biological value (chemical score > 99%). Spirulina biomass lipids presented high unsaturated/saturated fatty acids ratio (0.7) and a high content of polyunsaturated fatty acids (32.7%), with an emphasis on γ-linolenic acid (13.8%). No more than 10% of non-microencapsulated Spirulina biomass could be added to biscuits without sensorial loss. Upon spray-drying microencapsulation with octenyl succinic anhydride modified starch, addition of 20% of Spirulina biomass did not change biscuits sensory acceptance and purchase intent scores, with the exception of a 7% decrease in the appearance, probably because off-flavors were masked. The acceptance index for these biscuits was 79.2%, suggesting market potential. This technological approach led to the production of biscuits with 40% more proteins and that could have a claim as a nutritional source of iron (one portion equals to 16% and 35% of the RDA for premenopausal women and men, respectively). Considering its wide use and low cost, spray-drying encapsulation emerges as a successful strategy to employ microalgae for nutritional enrichment by the food industry.
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Adding microencapsulated Arthrospira to wheat cookies at 20% (w/w) does not significantly alter purchase intent or overall acceptance compared to control.
“It was found that adding microencapsulated Arthrospira to wheat cookies at a 20% (w/w) concentration did not significantly alter either purchase intent or overall acceptance compared to the control group.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [145]
Adding 20% (w/w) Arthrospira to biscuits increases protein content by 40% and ash content by 70%, significantly higher than previous similar works.
“When 20% (w/w) Arthrospira was added to the biscuits, the protein content increased by 40%, and the ash content increased by 70%, which were significantly higher than in previous works of a similar nature [145].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [145]
Unique taste of microalgae is effectively hidden when octenyl succinic anhydride starch is used as a coating material.
“The unique taste of microalgae was shown to be effectively hidden when octenyl succinic anhydride starch was used as a coating material.”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [145]
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- Authors
- Paula da Silva, S., Ferreira do Valle, A., & Perrone, D.
- Affiliations
- Universidade Federal do Rio de Janeiro (BR)
- Corresponding author
- Perrone, Daniel
- ORCID
- Perrone, Daniel
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2021-05
- Volume
- 142
- Pages
- 110997
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W3127250684
- Cited by
- 113
- References
- 54
- Citations by year
- 2026: 12 · 2025: 20 · 2024: 27 · 2023: 39 · 2022: 10 · 2021: 5
- FWCI
- 12.11
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (vor, 280 d)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- LWT (publishedVersion)
- Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (424306/2016-6)
- Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (E-26/010.000266/2017, E-26/202.708/2018, E-26/203.276/2016, E-26/210.151/2018)
- Universidade Federal do Rio de Janeiro
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Keywords
- Spirulina maxima, microencapsulation, spray drying, iron fortification, protein enrichment, octenyl succinic anhydride modified starch, sensory acceptability, purchase intention, off-flavor, polyunsaturated fatty acids, gamma-linolenic acid, functional foods
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