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<p>Nanotechnology has emerged as a promising tool in producing functional nutrients in the food sector with enhanced nutritional value and bioactive compounds. This study explores the impact of pasta formulations with spirulina extract/powder, quinoa protein isolate/flour and their nano-capsule form, highlighting nutritional, functional, and physical potentials and consumer acceptance compared to control pasta (WP0); PES, pasta fortified with 0.2&#xa0;g/100&#xa0;g spirulina extract; Nano-SPE (NP), pasta fortified with 0.4&#xa0;g/100&#xa0;g quinoa protein isolate/spirulina extract nanoparticles (QPISEE-NPs); PIQ, pasta fortified with 0.2&#xa0;g/100&#xa0;g quinoa protein isolate; PS1, pasta fortified with 2.0&#xa0;g/100&#xa0;g spirulina powder; PQ, pasta fortified with 2.0&#xa0;g/100&#xa0;g quinoa flour. The results show that PES, PQ, and Nano-SPE (NP) pasta shared good cooking properties and texture profiles as controls. Thus, raising the mixing level of spirulina algae powder (SAP) with quinoa flour (QF) enhanced pasta’s nutritional content. The cooking loss, weight, and volume of the PQ-prepared pasta samples were significantly higher than those of the control. In sensory test, the SAP pasta showed preferred sensory attributes. Nano-SPE, fortified with 0.4&#xa0;g/100&#xa0;g quinoa protein isolate/spirulina extract nanoparticles (QPISEE-NPs), PQ, fortified with 2.0&#xa0;g/100&#xa0;g quinoa flour, and PES, fortified with 0.2&#xa0;g/100&#xa0;g spirulina extract, had the lowest sensory and ∆EH deviation (9.81, 17.89, and 22.73, respectively) comparing to control. Pasta manufacturers are encouraged to develop fortified pasta products with improved functional and nutritional properties, particularly for athletes and for weight control.</p>

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Evaluation of quinoa (Chenopodium quinoa) and spirulina (Arthrospira platensis) nanoparticles and their impact on functional pasta characteristics

  • 期刊论文

  • 发表日期：

    2026年4月2日

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  • Enass M. Abd El Maged,
  • Hassan A. Elhendy,
  • Samir M. Ahmed,
  • Marwa M.E. Hussein,
  • Tarek N. Soliman,
  • Hesham Ali El-Enshasy,
  • Amira M. G. Darwish

摘要

Nanotechnology has emerged as a promising tool in producing functional nutrients in the food sector with enhanced nutritional value and bioactive compounds. This study explores the impact of pasta formulations with spirulina extract/powder, quinoa protein isolate/flour and their nano-capsule form, highlighting nutritional, functional, and physical potentials and consumer acceptance compared to control pasta (WP0); PES, pasta fortified with 0.2 g/100 g spirulina extract; Nano-SPE (NP), pasta fortified with 0.4 g/100 g quinoa protein isolate/spirulina extract nanoparticles (QPISEE-NPs); PIQ, pasta fortified with 0.2 g/100 g quinoa protein isolate; PS1, pasta fortified with 2.0 g/100 g spirulina powder; PQ, pasta fortified with 2.0 g/100 g quinoa flour. The results show that PES, PQ, and Nano-SPE (NP) pasta shared good cooking properties and texture profiles as controls. Thus, raising the mixing level of spirulina algae powder (SAP) with quinoa flour (QF) enhanced pasta’s nutritional content. The cooking loss, weight, and volume of the PQ-prepared pasta samples were significantly higher than those of the control. In sensory test, the SAP pasta showed preferred sensory attributes. Nano-SPE, fortified with 0.4 g/100 g quinoa protein isolate/spirulina extract nanoparticles (QPISEE-NPs), PQ, fortified with 2.0 g/100 g quinoa flour, and PES, fortified with 0.2 g/100 g spirulina extract, had the lowest sensory and ∆EH deviation (9.81, 17.89, and 22.73, respectively) comparing to control. Pasta manufacturers are encouraged to develop fortified pasta products with improved functional and nutritional properties, particularly for athletes and for weight control.