Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement
Open accessAbstract
In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as “liked very much” and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner.
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Spirulina's functional properties rely on the composition of polysaccharides and lipids, as well as the amphiphilic nature of proteins.
“They also rely on the composition of polysaccharides and lipids, as well as the amphiphilic nature of proteins, which influence hydration, dispersion, interfacial stabilization, and texture formation [52,72,73].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [72]
Section 3.5 (Textural Analysis; page unavailable) says Spirulina’s soluble polysaccharides hydrate and affect pasta stickiness, and suggests that proteins and dietary fiber contribute to cohesion. The paper reports lipid content but does not establish that lipid composition or the amphiphilic nature of proteins drives these functional properties; it also does not address dispersion or interfacial stabilization. (LLM, conf=0.87)
Experimental — accuracy not yet measuredArthrospira platensis is a rich source of flavonoids, vitamins and pigments.
“As it can be seen, Arthrospira platensis is a rich source of flavonoids, vitamins and pigments [28,29,30].”
From Application of Arthrospira platensis for Medicinal Purposes and the Food Industry: A Review of the Literature (2023) · cites this paper as [29]
Cooking does not cause loss of micronutrients in cooked foods enriched with microalgae.
“In addition, heat application (like cooking) did not cause any loss in micronutrients in cooked foods, such as pasta, bread, and cookies enriched with microalgae [115,116].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [116]
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References 44 · Cited by 119
Research works printed but not linked: 5
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- Authors
- Koli, D., Rudra, S., Bhowmik, A., & Pabbi, S.
- Affiliations
- Indian Agricultural Research Institute (IN)
- Indian Agricultural Statistics Research Institute (IN)
- Corresponding author
- Pabbi, Sunil
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2022-03-28
- Volume
- 11
- Issue
- 7
- Pages
- 979
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC8997815
- OpenAlex
- W4220913556
- Cited by
- 119
- References
- 44
- Citations by year
- 2026: 18 · 2025: 26 · 2024: 31 · 2023: 38 · 2022: 6
- FWCI
- 13.43
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- University Grants Commission
- Indian Council of Agricultural Research
- Indian Agricultural Research Institute
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- Spirulina, semolina pasta, functional food fortification, nutritional enrichment, phenolic compounds, flavonoids, antioxidant activity, gamma-linolenic acid, docosahexaenoic acid, sensory evaluation, texture, purchase intention, micronutrient deficiency, infant and child nutrition
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