Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Author(s)

Burck, Monize ; Fratelli, Camilly ; Assis, Marcelo ; Cavalcante Braga, Anna Rafaela

• Document type: Journal article
• Source: FERMENTATION-BASEL; v. 10, n. 6, p. 15-pg., 2024-06-01.

Abstract

Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before and after in vitro digestion, and sensory evaluation. Considering the microorganisms that must be analyzed in accordance with Brazilian legislation, no growth was detected during the storage period. L*, a*, and b* were maintained according to the expected colors. The blue color was intoned over the shelf life (SC-PC *b -9.46 to -19.44 and MC-PC *b from -9.87 to -18.04). The antioxidant activity of the fermented ice creams SC-PC and SRB increased from 15.4 to 41.3 and from 15.3 to 38.0 mu M TE/g, respectively, after bioaccessibility analysis. The C-PC ice cream's appearance received the highest rating, with 70.26% of volunteers expressing a strong preference, highlighting its attractiveness. However, there were no significant differences compared to control samples in the global acceptance. The RB ice cream presented lower results for flavor but moderate acceptance. Thus, these fermented ice creams presented color stability over 6 months, and their antioxidant activity increased after in vitro digestion, highlighting their biological potential. (AU)

• FAPESP's process: 22/06293-9 - Technological potential of spirulina and C-phycocyanin for application in food
• Grantee: Anna Rafaela Cavalcante Braga
• Support Opportunities: Scholarships abroad - Research
• FAPESP's process: 20/06732-7 - A panoramic study for the use of Spirulina biomass: from the bioactive compound's extraction to their encapsulation and application
• Grantee: Anna Rafaela Cavalcante Braga
• Support Opportunities: Regular Research Grants
• FAPESP's process: 23/00857-0 - Spirulina biomass: residues biorefinery for food ingredients application as a sustainable strategy
• Grantee: Anna Rafaela Cavalcante Braga
• Support Opportunities: Regular Research Grants