Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 60, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2019.103427
Keywords
Spirulina platensis; Nutritional and chemical composition; Spray drying; Microencapsulation; Crosslinking; Bioactivity; Functional yogurts
Categories
Funding
- Foundation for Science and Technology (FCT, Portugal)
- FEDER under Program PT2020 [UID/AGR/00690/2019]
- FCT
- FCT/MCTES (PIDDAC) [UID/EQU/50020/2019]
- NORTE 2020, under the PT2020 Partnership Agreement through ERDF [NORTE-01-0145-FEDER-000006]
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The consumption of foods functionalized with spirulina might have positive health effects. However, spirulina-based food products are usually associated with unpleasant flavor and odor, and can present non-homogeneous appearance, impairing consumers' acceptance. Moreover, it is important to assure bioactivity maintenance. To develop a novel food ingredient, spirulina was chemically characterized, and spray-dried using two encapsulating materials: i) maltodextrin and ii) maltodextrin crosslinked with citric acid. Thereafter, free and encapsulated spirulina were evaluated for their bioactive properties. Microencapsulated spirulina presented higher thermal stability than the base materials, while showing better anti-inflammatory activity without exerting cytotoxicity. Free and encapsulated spirulina were further added to yogurts to validate their suitability as functionalizing agents. Yogurts added with encapsulated spirulina presented a more homogeneous appearance, and the best solution was spirulina encapsulated in maltodextrin crosslinked with citric acid, considering the nutritional profile, attractive color, and improved antioxidant activity throughout storage time.
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