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<p>Fruit smoothies, popular for their palatability and nutritional value, are an interesting food matrix for developing functional foods. Spirulina, protein-rich microalgae, is a promising ingredient for boosting smoothie nutritional value and meeting the demand for non-animal proteins. However, conventional dried Spirulina, commonly used in food, features challenges such as off-flavors and reduced solubility. To address these drawbacks, the use of wet Spirulina biomass was explored. The study examined a smoothie formulation where wet Spirulina biomass was used (7.5%) alongside chickpea protein concentrate (1.5%). The reformulated smoothies exhibited increased protein content (“high in protein” claim possible under EU legislation) and an improved amino acid profile. HPP at 600&#xa0;MPa combined with the acid pH of the product was effective in preserving microbial quality during 21&#xa0;days of storage at 4&#xa0;°C. Notably, color changes (dark green) and consistency (enhanced by HPP) were observed. Moreover, Spirulina provided a musty flavor and odor that need to be taken into account for the development of commercial products.</p>

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Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月3日

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  • Fabio Fanari,
  • Josep Comaposada,
  • Teresa Aymerich,
  • Anna Claret,
  • Luis Guerrero,
  • Massimo Castellari

摘要

Fruit smoothies, popular for their palatability and nutritional value, are an interesting food matrix for developing functional foods. Spirulina, protein-rich microalgae, is a promising ingredient for boosting smoothie nutritional value and meeting the demand for non-animal proteins. However, conventional dried Spirulina, commonly used in food, features challenges such as off-flavors and reduced solubility. To address these drawbacks, the use of wet Spirulina biomass was explored. The study examined a smoothie formulation where wet Spirulina biomass was used (7.5%) alongside chickpea protein concentrate (1.5%). The reformulated smoothies exhibited increased protein content (“high in protein” claim possible under EU legislation) and an improved amino acid profile. HPP at 600 MPa combined with the acid pH of the product was effective in preserving microbial quality during 21 days of storage at 4 °C. Notably, color changes (dark green) and consistency (enhanced by HPP) were observed. Moreover, Spirulina provided a musty flavor and odor that need to be taken into account for the development of commercial products.