Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

Background: Spirulina platensis  contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from  Ocimum basilicum  intervention on  S. platensis . O. basilicum  intervention aims to reduce unpleasant odors from  S. platensis  that will increase consumption and increase bioactive compounds.   Methods:  The intervention was carried out by soaking a  S. platensis  control sample (SP) in  O. basilicum  with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22.  Results:  The result of this study indicated that  O. basilicum  intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of  O. basilicum  on  S. platensis  (DSB) significantly increases total phenol by 48.7% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in  O. basilicum  which have a synergistic effect on phenol and phycocyanin in  S. platensis . Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection with an encapsulation efficiency value of 71.58%.   Conclusion:  The intervention of  O. basilicum  on  S. platensis  improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product.