Chemical and nutritional qualities and utilization of microalgae Spirulina platensis phenolic extract as natural antioxidant in chilled fish mince

Chemical and nutritional qualities and utilization of microalgae Spirulina platensis phenolic extract as natural antioxidant in chilled fish mince

With the new concept of functional ingredients and the development of the functional foods market, and the desire for a “clean” label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. Chemical and nutritional quality of Spirolina platensis and antioxidant activity of the microalgae extract was investigated. The total protein, lipid, ash, fiber and carbohydrate were 53, 9, 7.83, 3.21, and 25.22%. Phycocyanin and carotenoids were consisted of 45.21 and 403.58 mg/kg, respectively. The palmitic acid, linoleic acid and linolenic acid were the dominant fatty acids while eicosapentaenoic acid and docosahexaenoic acid represented less than 0.5% of the total fatty acid methyl ester. The Spirulina phenolic extract showed considerable radical scavenging and metal chelating activity. In chilled fish mince, extract could reduce the arte of lipid oxidation and this was coincidental with lower formation of protein carbonyls. Antioxidative extract did not affect color and sensory attributes of mince. Results indicated the potential of Spirulina microalgae extract as potential alternative to synthetic food antioxidants.

With the new concept of functional ingredients and the development of the functional foods market, and the desire for a “clean” label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality. Chemical and nutritional quality of Spirolina platensis and antioxidant activity of the microalgae extract was investigated. The total protein, lipid, ash, fiber and carbohydrate were 53, 9, 7.83, 3.21, and 25.22%. Phycocyanin and carotenoids were consisted of 45.21 and 403.58 mg/kg, respectively. The palmitic acid, linoleic acid and linolenic acid were the dominant fatty acids while eicosapentaenoic acid and docosahexaenoic acid represented less than 0.5% of the total fatty acid methyl ester. The Spirulina phenolic extract showed considerable radical scavenging and metal chelating activity. In chilled fish mince, extract could reduce the arte of lipid oxidation and this was coincidental with lower formation of protein carbonyls. Antioxidative extract did not affect color and sensory attributes of mince. Results indicated the potential of Spirulina microalgae extract as potential alternative to synthetic food antioxidants.