311: Development of a Functional Food Snack Product Utilizing Antioxidant Rich Spirulina Microalgae and Bilberry

Introduction

Spirulina (S) is a protein-rich cyanobacterium. Bilberry (B) is a dark berry known for its medicinal purposes. Overall, the aim was to use two underutilized (S, B) ingredients to develop an adolescent-friendly functional snack addressing childhood obesity.

Methods

Aqueous (AQ) and 80% ethanol (ET) extracts of S & B, pure and in combinations (100% S (100S), 100% B (100B), 50% S + 50% B (50S+50B), 75% S + 25% B (75S+25B), and 25% S + 75% B (25S+75B) were prepared. A functional snack muffin was developed (containing different concentrations of S & B) followed by physiochemical analysis, sensory evaluation, shelf life, and scanning electron microscopy (SEM). Muffin ET extracts (chocolate (control), 1% S + 4%B), 2% S + 8% B) were prepared. Chemical, Total Phenolic and Flavonoid Content (TPC & TFC), and antioxidant assays, Trolox Equivalent Antioxidant Capacity, 2,2, Dipheyl-1-picrylhdrazyl, and Ferric Reducing Antioxidant Potential (TEAC, DPPH, and FRAP) were conducted using standard protocols.

Results

TPC (1987.57) and TFC (41.41) were highest in 100B ET compared to 100S ET and combinations. DPPH % inhibition ranged from 67% - 95% (ET) and 20% - 60% (AQ). TEAC in 100S ET (148.68) was 1.23 to 7.66 times higher than other ET extracts. Highest NORS (mM NO/ 100g DW) in 100B ET (28.41), 75S+25B AQ (26.52). Highest FRAP seen (mM F.E. (II)/100g DW) in 100B ET (229.48) and AQ (113.51). Utilizing a 5-point hedonic scale (1 - Dislike very much to 5 – Like very much), panelists determined, 1%S+4%B was most acceptable for all attributes. Texture (post-peak (N)) of the control and 1S%+4%B, were similar, but 2%S+8%B was 1.09 times higher than both. Physiochemical properties remained constant for 9 days. The 2%S+8%B muffin showed the highest DPPH % inhibition and FRAP values. DPPH % inhibition and FRAP values ranged from 2.47% - 33% and 49.00-117.63, respectively. SEM micrographs showed textural differences with the 2%S+8%B muffin having better volume.

Significance

Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, the significance of this research is to incorporate Spirulina and Bilberry as functional ingredients in products targeting childhood obesity.

Authors: K. Boyle*, T. Curtis, R. Kaur, J. Herring, N. Montgomery, M. Verghese