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<p>This study investigated the feasibility of incorporating microalgae powders into model hard candies and evaluated their effects on physicochemical, structural, and functional properties. Microalgae species including <i>Chlorella vulgaris</i>, <i>Spirulina platensis</i>, <i>Dictyosphaerium</i> sp., and <i>Pectinodesmus</i> sp. were incorporated into candy formulations. Scanning electron microscopy revealed a semi-smooth candy surface with algal particles embedded within the amorphous sugar matrix. Time-domain nuclear magnetic resonance and hardness analysis indicated reduced crystallization in algae-enriched candies. Fourier-transform infrared spectroscopy identified characteristic polysaccharide bands along with amide and protein-associated functional groups derived from algal biomass. Biochemical analyses confirmed the presence of antioxidant activity, phenolic compounds, and flavonoids.&#xa0;Shelf-life evaluation demonstrated the retention of structural and textural stability over three months of storage. Microalgae incorporation influenced candy color, crystalline structure, moisture content, and nutritional composition while enhancing antioxidant functionality. This study provides a basis for the development of microalgae-fortified functional confectionery products.</p> Graphical abstract <p></p>

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Evaluating the impact of microalgae powder on physicochemical and functional properties of hard candies

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年6月3日

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  • Shafia Maryam,
  • Berkay Berk,
  • Hilmi Eriklioglu,
  • Baris Ege Gulenc,
  • Kosain Kousar,
  • Mecit Halil Oztop,
  • Muhammad Qasim Hayat,
  • Sarper Dogdu,
  • Mehmet Ali Marangoz,
  • Hussnain Ahmed Janjua

摘要

This study investigated the feasibility of incorporating microalgae powders into model hard candies and evaluated their effects on physicochemical, structural, and functional properties. Microalgae species including Chlorella vulgaris, Spirulina platensis, Dictyosphaerium sp., and Pectinodesmus sp. were incorporated into candy formulations. Scanning electron microscopy revealed a semi-smooth candy surface with algal particles embedded within the amorphous sugar matrix. Time-domain nuclear magnetic resonance and hardness analysis indicated reduced crystallization in algae-enriched candies. Fourier-transform infrared spectroscopy identified characteristic polysaccharide bands along with amide and protein-associated functional groups derived from algal biomass. Biochemical analyses confirmed the presence of antioxidant activity, phenolic compounds, and flavonoids. Shelf-life evaluation demonstrated the retention of structural and textural stability over three months of storage. Microalgae incorporation influenced candy color, crystalline structure, moisture content, and nutritional composition while enhancing antioxidant functionality. This study provides a basis for the development of microalgae-fortified functional confectionery products.

Graphical abstract