Sumaya Fathima S
Aniskumar Mani
This study evaluates the growth, nutritional composition, antioxidant activity, sensory quality, and stability of algae-enriched products. The growth rates of five algae species revealed that Spirulina platensis exhibited the highest growth rate (1.5 gLday), while Porphyra yezoensis showed the lowest (0.5 gLday). Nutritionally, Spirulina platensis had the highest protein content (62%), followed by Chlorella vulgaris (55%). Dunaliella salina was particularly rich in lipids (25%) and carotenoids, with beta-carotene content of 15 mgg, making it a strong candidate for bioactive applications. Antioxidant activity, measured by IC50 values, was highest in Chlorella vulgaris (45 gmL), indicating its strong antioxidant potential. Sensory evaluation of algae-enriched food products showed that moderate concentrations of algae powder (5%) in smoothies and energy bars received the best taste and overall acceptability scores, while higher concentrations resulted in reduced sensory quality. Finally, the stability of algae-enriched products under different storage conditions showed that refrigerated and frozen conditions (4C and -18C) preserved microbial load, sensory quality, and nutritional value for up to 60 days, compared to room temperature storage (25C), which showed stability for only 30 days. The potential of algae as a sustainable source of nutrition and bioactive compounds, highlighting their stability in various food applications.
DOI has been requested and is pending allotment.