Fresh pasta production enriched with Spirulina platensis biomass
Open accessAbstract
The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with the legislation in force. The sensorial quality was considered satisfactory (“liked very much”) and purchase intention high (“probably would buy”).
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Due to high nutrient and salt requirements, Spirulina can only be naturally cultivated in salt lakes.
“Due to the high nutrient and salt requirements of spirulina, it can only be naturally cultivated in salt lakes [44,45,46].”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [46]
The Introduction (page unavailable) describes low nutritional demand as an advantage of Spirulina, contrary to the claimed high nutrient requirements. The paper does not state that natural cultivation is restricted to salt lakes; its Materials and Methods instead describe cultivation in open ponds. (LLM, conf=0.86)
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Experimental — accuracy not yet measuredSpirulina was added to wheat flour at a rate of 5% and 10% to prepare macaroni, and the protein and energy content increased to 10.32% and 14.50%, respectively, while the caloric value increased to 322.94 and 327.60 kcal/g.
“Spirulina was added to wheat flour at a rate of 5% and 10% in order to prepare macaroni. As a result, the protein and energy content of the macaroni increased to 10.32% and 14.50%, respectively, while the caloric value increased to 322.94 and 327.60 kcal/g in the pasta that had been enriched with algae at a rate of 5% and 10%, respectively [124].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [124]
Table 2 (Results and Discussion) reports protein values of 10.32% and 14.50% and caloric values of 322.94 and 327.60 for fresh pasta made with special wheat flour and 5% and 10% Spirulina, respectively. It does not give the caloric values in kcal/g. The claimed increases also apply to the special-wheat-flour formulations, not the integral-wheat-flour formulations in Table 3. (LLM, conf=0.88)
Experimental — accuracy not yet measuredWater quality characteristics affect mass production of algae, solubility of added nutrients, and accumulation of heavy metals by algae.
“The characteristics of the water quality contributed to the mass production of algae and had a double effect by affecting the solubility of added nutrients in the agricultural media and the accumulation of some heavy metals by the algae while they were in the growth stage. In addition, the water quality characteristics had an effect on the mass production of algae [44,45,46].”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [46]
The Materials and Methods section describes Spirulina cultivation and water used to replace evaporation, but does not assess how water quality affects production. Searches for nutrient solubility and heavy-metal accumulation found no passage addressing either effect; the paper’s focus is fresh pasta enriched with Spirulina biomass. No page numbers were available in our copy. (LLM, conf=0.74)
Experimental — accuracy not yet measuredReplacing potassium nitrate with urea increased protein proportion without affecting chlorophyll synthesis, reducing cultivation cost.
“The growth of photons/m2/s over a period of seven days was determined by measuring the optical density, and it was discovered that the replacement was helpful in increasing the proportion of protein while having no effect on the synthesis of chlorophyll, which resulted in a reduction in the cost of cultivation.”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as [46]
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- Authors
- Lemes, A. C., Takeuchi, K. P., Carvalho, J. C. M. D., & Danesi, E. D. G.
- Affiliations
- Universidade Federal do Rio Grande, Brasil
- Universidade Federal de Goiás (BR)
- Universidade de São Paulo (BR)
- Universidade Estadual de Maringá (BR)
- Venue
- Brazilian Archives of Biology and Technology
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2012-10
- Volume
- 55
- Issue
- 5
- Pages
- 741-750
- ISSN
- 1516-8913 (ISSN-L)
- OpenAlex
- W2123702112
- Cited by
- 61
- References
- 48
- Citations by year
- 2026: 2 · 2025: 7 · 2024: 7 · 2023: 5 · 2022: 5 · 2021: 11 · 2020: 1 · 2019: 6 · 2018: 2 · 2017: 4 · 2016: 5 · 2015: 3 · 2014: 3
- FWCI
- 2.95
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by-nc
- Locations
- Brazilian Archives of Biology and Technology (publishedVersion, cc-by-nc)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (publishedVersion)
- Americanae (AECID Library) (submittedVersion, cc-by-nc)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Fundação Araucária
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- Spirulina platensis, fresh pasta, wheat flour, cyanobacteria biomass, functional foods, nutritional enrichment, bioactive compounds, green, sensory acceptability, cooking properties, water absorption, protein content, microbial contamination
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