Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.

The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.

Biopolymers are useful in the industry due to its elastic properties and sustainability as replacements of non-renewable polymers. In this article, bioplastics were produced and characterized using chitosan (CH), sodium alginate (SA), and galactomannan (GAL) from insects (Hermetia illucens), brown algae (Macrocystis pyrifera) and seeds (Leucaena leucocephala), respectively. The structure of biopolymers was observed by infrared spectroscopy (FTIR) and characterized by viscosity at different concentrations. The developed bioplastics were characterized by color and mechanical properties (texture). The results were compared to standard samples (commercial). The FTIR spectra confrmed the presence of the typical structure (footprint) for the obtained polymers. The SA showed signifcantly higher viscosity for all concentrations comparedto the standard and the other polymers. The bioplastics strength was similar among CH, SA and GAL for all concentrations; only SA (0,5%) demonstrated higher strength than the standard. For color measurements, hue value indicated a red-yellowish color and the chrome increased directly proportional with polymer concentration. The observed properties suggest that these sustainable sources might be an alternativeto bioplastic production, which can be extended to functionalization and molecular interactions for broad applications in different industries. Los biopolímeros son útiles en la industria por sus propiedades elásticas y su carácter sustentable en el reemplazo de polímeros no renovables. En este artículo se elaboraron y caracterizaron bioplásticos utilizando quitosano (CH), alginato de sodio (SA) y galactomanano (GAL) a partir de insectos (Hermetia illucens), algas pardas (Macrocystis pyrifera) y semillas (Leucaena leucocephala), respectivamente. La estructura de losbiopolímeros se observó por espectroscopía de infrarrojo (FTIR) y se caracterizó en viscosidad a diferentes concentraciones, y los bioplásticos desarrollados se caracterizaron en color y propiedades mecánicas (textura). Los resultados fueron comparados con muestras estándar (comerciales). Los espectros de FTIR confrmaron la presencia de la estructura típica (huella) de los polímeros obtenidos. El SA mostró una viscosidad signifcativamente mayor en todas las concentraciones comparado con el estándar y los otros polímeros. La fuerza de los bioplásticos fue similar entre CH, SA y GAL para todas las concentraciones; únicamente SA (0,5%) demostró una mayor fuerza que el estándar. Para las mediciones de color, los valores de matiz indicaron colores rojo-amarillento y el croma aumentó proporcionalmente a la concentración de polímero. Las propiedades observadas sugieren que estas fuentes sustentables son una alternativa para la producción de bioplásticos y podría mejorarse su funcionalización por interacciones moleculares para su aplicación en diferentes sectores industriales. Os biopolímeros são úteis na indústria por suas propriedades elásticas e sua natureza sustentável na substituição de polímeros não renováveis. Neste artigo, os bioplásticos foram preparados e caracterizados utilizando quitosana (CH), alginato de sódio (SA) e galactomanano (GAL) de insetos (Hermetia illucens), algas marrons (Macrocystis pyrifera) e sementes (Leucaena leucocephala), respectivamente. A estrutura dos biopolímeros foi observada por espectroscopia no infravermelho (FTIR) e caracterizada em viscosidade em diferentes concentrações, e os bioplásticos desenvolvidos foram caracterizados em propriedades mecânicas e de cor (textura). Os resultados foram comparados com amostras padrão (comerciais). Os espectros de FTIR confrmaram a presença da estrutura típica (pegada) dos polímeros obtidos. O SA mostrou uma viscosidade signifcativamente maior em todas as concentrações em comparação com o padrão e os outros polímeros. A força dos bioplásticos foi semelhante entre CH, SA e GAL para todas as concentrações; somente o SA (0,5%) demonstrou maior força que o padrão. Para medições de cores, os valores de matiz indicaram cores vermelho-amareladas e o croma aumentou proporcionalmente à concentração do polímero. As propriedades observadas sugerem que essas fontes sustentáveis são uma alternativa para a produção de bioplásticos, podendo ser melhoradas por interações moleculares para aplicação em diferentes setores industriais.

Introduction: Due to the interest in healthcare through the diet, there is an increase in the reformulation of products to reduce their fat content. The mayonnaise is a dressing product recognized by its high content of fats (75 %); the reduction of fat content implies the use of additives that can be perceived as harmful and are poorly acceptable by the consumers. The objectives of this study were to study the perceptions and the acceptability of the ingredients used in mayonnaise, as well as the global preference of these products. Methodology: The preferences of traditional and low-fat mayonnaise were studied using a survey applied to 303 participants. The perception and acceptability of ingredients (on a scale of 1 – 5) was determined with focus groups of 12 participants. Results: The selection of mayonnaise was based on the nutritional content (in women) and on a specific commercial brand (in men) (p<0.05). The low-fat content and the ingredients from natural sources are perceived as healthy characteristics of the product (64 % and 27 % from the total of the participants, respectively). The 18 – 29 years old participants demonstrated more interest in products with probiotics, while the people from 51 – 60 age range preferred ingredients from natural sources (p4 acceptability score). Conclusions: The low fat- mayonnaise is the most demanded in the market. However, there is interest in mayonnaise containing ingredients with natural sources or supplemented with probiotics. The perception and the acceptability of the ingredients are positively influenced by its nature (simple names) and origin (from natural sources).