Functional and gastronomic comparison of fresh and dehydrated Spirulina ice creams

Abstract

Spirulina (Limnospira platensis) is a cyanobacterium that is widely recognized for its sustainability and nutritional value. With approximately 70 % protein content on a dry mass basis and a diversity of essential nutrients including vitamins A, B12, and β-carotene, Spirulina holds significant promise for enhancing human health. This study evaluates the properties of fresh and dehydrated Spirulina, comparing hand-produced and industrial powder forms. Key analyses included C-phycocyanin concentration via UV–Vis spectrophotometry and antioxidant activity using the ABTS method. Our findings demonstrate that temperatures above 50 °C reduced C-phycocyanin stability and antioxidant activity. Dehydrated Spirulina exhibited superior properties compared to fresh forms, while sugar addition further enhanced antioxidant activity. To broaden consumer appeal, Spirulina was incorporated into ice cream, chosen for its ability to preserve antioxidant properties due to its sugar content. Melting rate analysis revealed that no Spirulina form fully replaced the need for stabilizing gums, though ice creams with dehydrated Spirulina exhibited better water-holding capacity. Sensory analysis indicated consumer preference for fresh Spirulina ice cream over other forms. This study highlights Spirulina's versatility, emphasizing its potential as a functional food ingredient while also addressing challenges related to processing and product development.