Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis)

Castillo-Barzola A.; Paisig H.L.; Faieta M.; Jordán-Suárez O.; Porras-Sosa E.; Tuesta T. · Italian Journal of Food Science (2025) · DOI: 10.15586/ijfs.v37i2.2859

Resumen

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.

Instituciones: Universidad Nacional de Ingeniería; Universidad Le Cordon Bleu