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<p>The biochemical constituents, physical characteristics, technofunctional properties, and volatile organic compounds of eight commercial <i>Spirulina</i> powders from Brazil (S-BR1, S-BR2, S-BR3, S-BR4), China (S-CH1 and S-CH2), and the United States (S-US1 and S-US2) were analyzed. The Chinese samples showed the highest content of proteins (~70.54%), palmitic acid (~68.83%), and phycocyanin (3.66%). Powder of S-BR4 showed the highest level of moisture (15.44%) and water activity (0.66), rendering the production of pyrazines in high concentrations. By analyzing physical characteristics, the S-BR1 sample had the brightest color (L* = 20.08), the largest particle size (67.79 µm), the heaviest real density (1.40 g cm<sup>-3</sup>), the maximum porosity (0.632 g cm<sup>-3</sup>), and the fastest dispersion time (6.75 min), which is required for powders utilized in instant foods with high dispersibility. S-BR1 also displayed notable technofunctional properties, such as high solubility (67.79%), foaming capacity (60.00%), and <i>in vitro</i> protein digestibility (85.70%). Powder of S-US2 demonstrated great water (3.29 g g<sup>-1</sup>) and oil (1.25 g g<sup>-1</sup>) holding capacity, with notable concentrations of hydrocarbons, ketones, and aldehyde. The data evidenced <i>Spirulina</i> biomass is rich in valuable nutrients, but physical and technofunctional properties of powders differ strongly. This information may prove helpful towards the development of food products containing <i>Spirulina</i> biomass.</p> Graphical Abstract <p></p>

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Evaluating the biochemical composition, physical characteristics and technofunctional properties of eight commercial Spirulina powders for food applications

  • 期刊论文

  • 发表日期：

    2025年3月11日

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  • Mariana Demarco,
  • Ângelo Paggi Matos,
  • Gabriela Gomes Minatel,
  • Gabrielly da Silva Mendes,
  • Jaqueline Oliveira de Moraes,
  • Giustino Tribuzi

摘要

The biochemical constituents, physical characteristics, technofunctional properties, and volatile organic compounds of eight commercial Spirulina powders from Brazil (S-BR1, S-BR2, S-BR3, S-BR4), China (S-CH1 and S-CH2), and the United States (S-US1 and S-US2) were analyzed. The Chinese samples showed the highest content of proteins (~70.54%), palmitic acid (~68.83%), and phycocyanin (3.66%). Powder of S-BR4 showed the highest level of moisture (15.44%) and water activity (0.66), rendering the production of pyrazines in high concentrations. By analyzing physical characteristics, the S-BR1 sample had the brightest color (L* = 20.08), the largest particle size (67.79 µm), the heaviest real density (1.40 g cm-3), the maximum porosity (0.632 g cm-3), and the fastest dispersion time (6.75 min), which is required for powders utilized in instant foods with high dispersibility. S-BR1 also displayed notable technofunctional properties, such as high solubility (67.79%), foaming capacity (60.00%), and in vitro protein digestibility (85.70%). Powder of S-US2 demonstrated great water (3.29 g g-1) and oil (1.25 g g-1) holding capacity, with notable concentrations of hydrocarbons, ketones, and aldehyde. The data evidenced Spirulina biomass is rich in valuable nutrients, but physical and technofunctional properties of powders differ strongly. This information may prove helpful towards the development of food products containing Spirulina biomass.

Graphical Abstract