Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential

2021; Elsevier BV; Volume: 148; Linguagem: Inglês

10.1016/j.lwt.2021.111674

1096-1127

Thâmilla Thalline Batista de Oliveira, Izabel Miranda dos Reis, Mariana Bastos de Souza, Eliete da Silva Bispo, Leonardo Fonseca Maciel, Janice Izabel Druzian, Pedro Paulo Lordelo Guimarães Tavares, Andressa de Oliveira Cerqueira, Elba dos Santos Boa Morte, Maria Beatriz Abreu Glória, Valterney Lima Deus, Ligia Regina Radomille de Santana,

Proteins in Food Systems

The combination of cocoa powder and Spirulina sp. LEB-18 may favor the formulation of chocolate milk with functional property claim. Spray drying method was used to microencapsulate Spirulina sp. LEB-18 and incorporate it into the chocolate milk. The microalgae were microencapsulated with maltodextrin and soy lecithin, and three powdered chocolate milk formulations with different microencapsulated microalgae (MM) concentrations were developed (Fcontrol: 0%; F1: 5.0%; F2: 8.75%). The characterization of MM and formulations were performed by chemical, physical, physicochemical and sensory analysis. The incorporation of MM in chocolate milk presented an increase in protein content and reduced total lipids (Fcontrol:5.63; F1:3.74; F2:3.66). All samples analysed showed good suspension stability and low hygroscopicity (<10%)(0.75%, 0.82%, 3.04%, 1.05% and 1.66%). There was an increase of DPPH and phenolic compounds increasing 31 and 39% in the MM chocolate milk. Sensorially, the three formulations maintained the same mean for the consistency parameter (Fcontrol: 6.83; F1: 6.33; F2: 6.01), and a global impression that did not was rejected by the tasters, that are beginning to accept the incorporation of components in the elaboration of functional products. • The product development its enhanced nutritional and functional characteristics. • The microencapsulated can be used to improve the physicochemical properties of food products. • Through sensory analysis it is possible to incorporate the microencapsulated in different foods.