Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food

Abstract The Spirulina sp. biomass has been used as an alternative for the production of high added-value functional and nutraceutical foods. This study aimed to develop a ready-made functional sauce enriched with Spirulina sp. biomass and evaluate its physicochemical, sensory, antioxidant, and microbiological properties over 45 days of storage. The formulation with 4% Spirulina sp. biomass presented significantly increased protein (34%), fiber (57%), ash (40%), monounsaturated fatty acid (240%), and mineral (192%) contents than the control. The storage stability for up to 45 days was noticed in both physicochemical and microbiological parameters. The phenolic content also doubled, with a 12-fold increase in antioxidant activity, as shown by the IC50. The enriched sauce presented a high capacity to mask microalgae's characteristic flavor, enhancing the nutritional quality of the product. Therefore, the sauce enriched with 4% biomass showed the best characteristics among the concentrations evaluated. It can be concluded that Spirulina sp. biomass can be used as a natural ingredient to develop a functional sauce with antioxidant and nutritional potential.