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Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

Author

Listed:
  • Milena M. Ramírez-Rodrigues

    (Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico)

  • Carolina Estrada-Beristain

    (Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico)

  • Jorge Metri-Ojeda

    (Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico)

  • Alexa Pérez-Alva

    (Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico)

  • Diana K. Baigts-Allende

    (Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico)

Abstract

Spirulina platensis , microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.

Suggested Citation

  • Milena M. Ramírez-Rodrigues & Carolina Estrada-Beristain & Jorge Metri-Ojeda & Alexa Pérez-Alva & Diana K. Baigts-Allende, 2021. "Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development," Sustainability, MDPI, vol. 13(12), pages 1-18, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:12:p:6849-:d:576625
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    References listed on IDEAS

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    1. Xueqin Zhu & Lia Wesenbeeck & Ekko Ierland, 2006. "Impacts of Novel Protein Foods on Sustainable Food Production and Consumption: Lifestyle Change and Environmental Policy," Environmental & Resource Economics, Springer;European Association of Environmental and Resource Economists, vol. 35(1), pages 59-87, September.
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    Cited by:

    1. Margarita Ramírez-Carmona & Leidy Rendón-Castrillón & Carlos Ocampo-López & Diego Sánchez-Osorno, 2022. "Fish Food Production Using Agro-Industrial Waste Enhanced with Spirulina sp," Sustainability, MDPI, vol. 14(10), pages 1-17, May.

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