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Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: testing different encapsulating solutions

2019Journal article Open access
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dc.contributor.authorSilva, Samara Cristina
dc.contributor.authorFernandes, Isabel P.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFernandes, Ângela
dc.contributor.authorAlves, Maria José
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorPereira, Carla
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorManrique, Yaidelin A.
dc.contributor.authorColla, Eliane
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarreiro, M.F.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:10:00Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:00Z
dc.date.issued2019
dc.description.abstractThe consumption of foods functionalized with spirulina might have positive health effects. However, spirulinabased 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2019); L. Barros, J.C.M. Barreira, R. C. Calhelha, I.P. Fernandes and A. Fernandes thank the national funding by FCT , P.I., through the institutional scientific employment program-contract for their contracts; and C. Pereira also thanks for her contract, though the celebration of program-contract foreseen in No. 4, 5 and 6 of article 23º of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July. Associate Laboratory LSRE-LCM - UID/EQU/50020/2019 - funded by national funds through FCT/MCTES (PIDDAC), and Project NORTE- 01-0145-FEDER-000006, funded by NORTE 2020, under the PT2020 Partnership Agreement through ERDF.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Samara C.; Fernandes, Isabel P.; Barros, Lillian; Fernandes, Ângela; José Alves, Maria; Calhelha, Ricardo C.; Pereira, Carla; Barreira, João C.M.; Manrique, Yaidelin; Colla, E.; Ferreira, Isabel C.F.R.; Barreiro, M.F. (2019). Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions. Journal of Functional Foods. ISSN 1756-4646. 60, p. 1-13en_EN
dc.identifier.doi10.1016/j.jff.2019.103427en_EN
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10198/20257
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectBioactivityen_EN
dc.subjectCrosslinkingen_EN
dc.subjectFunctional yogurtsen_EN
dc.subjectMicroencapsulationen_EN
dc.subjectNutritional and chemical compositionen_EN
dc.subjectSpirulina platensisen_EN
dc.subjectSpray dryingen_EN
dc.titleSpray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: testing different encapsulating solutionsen_EN
dc.typejournal article
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person.givenNameIsabel P.
person.givenNameLillian
person.givenNameÂngela
person.givenNameMaria José
person.givenNameRicardo C.
person.givenNameCarla
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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