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Spirulina Microalgae: Enriching and Enhancing the Sensory Properties of Grain-Based Foods - A Narrative Review
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Yazdan Moradi *   |
| Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Tehran, Iran , ymorady@yahoo.com |
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Abstract: (251 Views) |
In recent decades, there has been a flourishing trend in the production of highly beneficial and enriched foods. Marine organisms, including microalgae, possess nutritional value and unique compounds that can be utilized to enrich or create beneficial foods. One such microalgae species with significant potential in this regard is Spirulina. Numerous studies on Spirulina have highlighted its therapeutic benefits for various non-communicable diseases. These properties stem from the unique chemical composition and nutritional value of Spirulina, which includes minerals, pigments, omega-3 fatty acids, proenin, essential amino acids, and a variety of vitamins.
Both domestic and international research has been conducted on the enrichment of food and the production of beneficial foods using Spirulina. The findings indicate that incorporating this microalgae into daily consumed foods, particularly grain-based foods, enhances their nutritional value by increasing levels of iron, calcium, omega-3 fatty acids, essential amino acids, and protein. Additionally, the inclusion of Spirulina improves the sensory properties, texture, and color of these foods.
This review article aims to introduce Spirulina as a means to enrich food and enhance the nutritional content of grain-based foods. |
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| Keywords: Microalgae, Spirulina, Enrichment, Amino Acid, Sensory Properties. |
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Full-Text [PDF 512 kb]
(209 Downloads)
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Type of Study: Review |
Subject:
Marine Medicine
Received: 2023/08/30 | Accepted: 2024/02/17 | Published: 2024/02/29
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