Ameliorative effects of microencapsulated Spirulina platensis in beverage; physicochemical, simulated release, and organoleptic properties
ISSN: 0034-6659
Article publication date: 7 June 2023
Issue publication date: 21 November 2023
Abstract
Purpose
The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage.
Design/methodology/approach
Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties.
Findings
Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study.
Originality/value
This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.
Keywords
Acknowledgements
This research was supported by Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology (UniKL MICET), Malaysia.
Declaration of competing interest: We report no conflicting interest exists in this study.
Credit authorship contribution statements: N.A.S.Z. designed the study, conducted the data collection and statistical analysis. N.A.K conducted validation of data analysis, data interpretation of the results and participated in drafting the publication. S.S. participated in drafting the publication, supervision and approved the final version of the publication.
Citation
Zamri, N.A.S., Kamaruding, N.A. and Shaharuddin, S. (2023), "Ameliorative effects of microencapsulated
Publisher
:Emerald Publishing Limited
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