Spirulina: a natural resource for enhancing the nutritional value of conventional foods and development of functional foods | ||
| نشریه ترویجی مطاف | ||
| Articles in Press, Accepted Manuscript, Available Online from 16 February 2026 PDF (569.09 K) | ||
| Document Type: Review Article | ||
| Author | ||
| Samira Jeddi* | ||
| Spirulina microalgae: a natural resource for enhancing the nutritional quality of conventional foods and for the development of functional food products | ||
| Abstract | ||
| Spirulina contain numerous nutritious and bioactive compounds and, due to these compounds, has a high potential for fortification of food products and producing functional foods. The conclusion of the studies showed that the main part of the chemical composition of Spirulina consist of protein (55-70%), however carbohydrates, dietary fibers, fats containing omega-3 fatty acids, minerals and pigments, especially phycocyanin, are also present in the structure of this microalga. Among food products, bakery products, dairy products and cereal-based products have a high potential for fortification with Spirulina. In addition, energy snacks, beverages, baby food, desserts and food seasonings also have this potential. Fortification of food products with Spirulina will increase their nutritional value and also add bioactive compounds to the formulation of basic products. Paying attention to sensory characteristics of fortified food products has particular importance, so that, in addition to achieving the aforementioned benefits, they are also accepted by consumers. | ||
| Keywords | ||
| Key words: Microalgae; Spirulina; Food Fortification; Nutritional Value; Functional Foods | ||
| References | ||
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