Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential

The combination of cocoa powder and Spirulina sp. LEB-18 may favor the formulation of chocolate milk with functional property claim. Spray drying method was used to microencapsulate Spirulina sp. LEB-18 and incorporate it into the chocolate milk. The microalgae were microencapsulated with maltodextrin and soy lecithin, and three powdered chocolate milk formulations with different microencapsulated microalgae (MM) concentrations were developed (Fcontrol: 0%; F1: 5.0%; F2: 8.75%). The characterization of MM and formulations were performed by chemical, physical, physicochemical and sensory analysis. The incorporation of MM in chocolate milk presented an increase in protein content and reduced total lipids (Fcontrol:5.63; F1:3.74; F2:3.66). All samples analysed showed good suspension stability and low hygroscopicity (<10%)(0.75%, 0.82%, 3.04%, 1.05% and 1.66%). There was an increase of DPPH and phenolic compounds increasing 31 and 39% in the MM chocolate milk. Sensorially, the three formulations maintained the same mean for the consistency parameter (Fcontrol: 6.83; F1: 6.33; F2: 6.01), and a global impression that did not was rejected by the tasters, that are beginning to accept the incorporation of components in the elaboration of functional products.

Automated summary

The study used spray drying to microencapsulate Spirulina sp. LEB-18 and incorporate it into chocolate milk, resulting in increased protein content and reduced total lipids. Sensory analysis showed that the incorporation of microalgae additives can enhance the acceptability of functional chocolate milk products.