Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis)
Main Article Content
Keywords
Amino acids, factorial design, maltodextrin, optimization, Spirulina, spray drying
Abstract
Nowadays, there is a great demand for sustainable and nutritious foods, and fresh spirulina is a highly valuable source of protein. However, its use is limited because of its sensitivity to environmental stress conditions and distinctive flavor. Nevertheless, microencapsulation offers an effective solution to enhance stability and mask undesirable sensory properties. This study optimized Spirulina microencapsulation via spray drying, employing maltodextrin (MD) as the coating agent. By factorial design, inlet temperature (160–180°C) and Spirulina:MD ratios (1:2–1:4) were evaluated, identifying optimal conditions (174.7°C, 1:4 ratio) that achieved 46% yield and 31.65% protein content while preserving its native amino acid profile.
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Apr 8, 2025
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How to Cite
Castillo Barzola, A., Linares Paisig, H., Faieta, M., Jordán Suárez, O., Porras Sosa, E., & Tuesta Chavez, T. (2025). Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis). Italian Journal of Food Science, 37(2), 423-439. https://doi.org/10.15586/ijfs.v37i2.2859
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Author Biography
Tarsila Tuesta, Grupo de Investigación en Alimentos, Facultad de Ingeniería Química y Textil, Universidad Nacional de Ingeniería (GIA-FIQT-UNI), Av. Túpac Amaru, Rímac, Lima, Perú
Chemical Engineer from the National University of Engineering. Master in Food Technology and Agroindustry from the Federico Villarreal National University. PhD candidate in Chemistry-UNI. Leader of the GIA-FIQT-UNI food research group. I have more than 10 years of experience in the development of basic and applied research projects in the food line, as well as in the productive management of trout.
How to Cite
Castillo Barzola, A., Linares Paisig, H., Faieta, M., Jordán Suárez, O., Porras Sosa, E., & Tuesta Chavez, T. (2025). Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis). Italian Journal of Food Science, 37(2), 423-439. https://doi.org/10.15586/ijfs.v37i2.2859