Avaliação da aplicação de spirulina (Arthrospira platensis) nas propriedades nutricionais, bioativas e sensoriais de gelado comestível

Abstract

The search for new food sources has become increasingly urgent due to the need for healthier food systems and shifts in contemporary consumption patterns. Among the emerging alternatives, microalgae stand out for their high biotechnological and nutritional potential. The aim of this work was to develop popsicles enriched with spirulina (Arthrospira platensis) biomass and the pigment phycocyanin, evaluating their nutritional, bioactive, sensory attributes and technological feasibility for gastronomic applications. The powdered Spirulina biomass and phycocyanin were characterized through physicochemical analyses (moisture, ash, proteins, lipids, carbohydrates, pH, acidity, and total soluble solids) and microbiological tests (counts of molds and yeasts, Escherichia coli, coagulase-positive Staphylococcus, Enterobacteriaceae, and detection of Salmonella spp.). Three water-based popsicle formulations were developed, with the control recipe containing pineapple (Ananas comosus var. comosus), mango (Mangifera indica ‘Tommy Atkins’), kale (Brassica oleracea var. acephala), mint (Mentha spicata), ginger (Zingiber officinale), cane syrup, stabilizer, and mineral water. Control popsicles (PC) and popsicles enriched with Spirulina biomass (PSV) or purified phycocyanin (PSA) were evaluated for physicochemical, microbiological, technological (instrumental color, melting behavior, and texture profile), and sensory properties (purchase intention and preference ranking based on appearance, color, flavor, and texture). The enriched formulations showed expressive nutritional enhancements, including increased protein content (PC = 0.84%; PSA = 1.70%; PSV = 1.33%), improved thermal stability in PSV (23 min 38 s; PC = 22 min 45 s; PSA = 16 min 46 s), and greater hardness (PC = 33.4 N; PSA = 78.7 N; PSV = 86.9 N). Phenolic content was higher in PSV (56.10 mg/100 g), while PSA exhibited the strongest antioxidant activity (DPPH = 174.83; FRAP = 1032.56; ABTS = 542.50 μmol Trolox/100 g). Microbiological analyses confirmed that all samples met safety standards. Sensory evaluation revealed significant differences only in color and aroma among the enriched popsicles. The market survey (n = 143) indicated a high purchase intention (79.02%), even among consumers with little prior familiarity with Spirulina. The results confirm the technological and functional potential of Spirulina for the development of sustainable frozen desserts, and future studies are recommended to optimize sensory acceptance.