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

ABSTRACT

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.