Two Classes of Pigments, Carotenoids and C-Phycocyanin, in Spirulina Powder and Their Antioxidant Activities.

Arthrospira platensis is the widely available source of spirulina that contains distinctive natural pigments, including carotenoids and C-phycocyanin (C-PC). In this study, the major carotenoid and C-PC contents were determined in seven commercially available spirulina powder products and laboratory-prepared A. platensis trichomes (AP-1) by an LC-DAD method and UV-Visible spectrometry, respectively. The correlation of these two pigment content levels with Hunter color coordinates and antioxidant activity was also evaluated. The L* value failed to show a significant correlation with pigment content, but a positive correlation was observed between a* values and the contents of total carotenoid and C-PC. As b* values decreased, the chlorophyll a and C-PC contents increased. AP-1 exhibited the highest content of total carotenoids, chlorophyll a and C-PC, and antioxidant activities among the samples. This observation could be related to degradation of these pigments during the mass production process. The carotenoid profiles suggested that the commercial spirulina powders originated from two different sources, A. platensis and A. maxima. Total carotenoid and C-PC content exhibited positive significant correlations with antioxidant activities measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. These results provide a strong scientific foundation for the establishment of standards for the commercial distribution of quality spirulina products.

A Study on the Brewing of "Prot-Tea" by Blending Spirulina (Arthrospira platensis) With Green Tea.

Introduction Among different blue-green algae, Spirulina (Arthrospira platensis) is known for its high protein content and is hence considered a dietary single-cell protein. In recent decades, Spirulina has been one of the nutritive additives in food and beverage products to enhance the nutritional value of food products. The aim of this study was to brew a "Prot-Tea" enriched with antioxidants and protein for nutrition care. Materials and methods In combination, both the Spirulina and green tea were brewed together in three different formulations: formulation A: 0.5 g of Spirulina powder and 1.5 g of green tea; formulation B: 1 g each of Spirulina powder and green tea; and formulation C: 1.5 g of Spirulina powder and 0.5 g of green tea. All the formulations were brewed in 100 mL of hot water at 80°C for two minutes. Then, all the formulations were subjected to a 2,2-diphenylpicrylhydrazyl free radical scavenging assay and a quantitative protein estimation assay (Lowry method). Results Among the three different formulations, formulation B showed greater antioxidant and protein content. The antioxidant activity of formulation B was directly proportional to the concentration, with an IC50 value of 37.98 µL/mL. Similarly, the protein content was also higher in formulation B, with 287.33 µg/100 µL. The total antioxidant in formulation B was 47.61 mg of ascorbic acid equivalent. Concurrently, the total protein content was 229.86 mg in 80 mL of the total volume of Prot-Tea yield. Conclusion Based on this study, Prot-Tea is considered a future healthy beverage for nutrition care.

Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis.

Spirulina platensis, a microalga known for its exceptional nutritional value, especially its bioactive compounds and protein content, holds promise for incorporation into functional food products. Ricotta cheese whey is a byproduct of the production of ricotta cheese that is difficult to use in industries due to its low pH and less favorable processing qualities. This research aimed to create a unique fermented ricotta cheese whey-based beverage supplemented with various Spirulina powder concentrations (0.25 %, 0.5 %, and 0.75 % w/w) cooperated with a mixture of lemon and peppermint juice 10 % and fermented by probiotic (ABT) culture. The physicochemical, rheological, bioactive compounds, microbiological, and sensory properties were evaluated over a storage period of 21 days at cold storage. Spirulina-fermented whey-based beverages with a mixture of lemon and peppermint juice increased the concentration of vitamins, minerals, antioxidants, and total phenolic compounds in the final product. The count of probiotic bacteria in all fermented beverage samples exceeded 7 log CFU/mL throughout storage, indicating that the fermented beverage kept its probiotic properties. The addition of 0.5 % Spirulina significantly improved the final product's structural qualities and sensory acceptance.

Mass-production and biomarker-based characterization of high-value Spirulina powder for nutritional supplements.

Mass-produced Spirulina powder was characterized based on biomarkers for quality assessment. Other Spirulina powder products for functional foods and animal feeds were used as controls. In this study, Spirulina platensis was mass-cultured in modified Spirulina medium using a dispersive two-ton scale reactor for 30 days. After processing, the Spirulina powder was evaluated using FE-SEM and XPS. In the extracts, chlorophylls were determined using TLC and Q-TOF. SDS-PAGE and DSC were used to analyze protein biomarkers and to monitor thermal stability. The powder presented a microscale distorted sphere. Zinc, iron and calcium were detected on the powder surface. In the extracts, chlorophylls-a, -b, and -c, allophycocyanin, and phycocyanin-C were detected. Despite the similar morphology of all Spirulina products, the mass-produced Spirulina powder showed prolonged protein stability in biochemical compositions. The results suggest that mass-produced Spirulina powder can be characterized using biomarker-based advanced techniques. This protocol can be extended to other microalgae.