Utilization of Spirulina platensis Algae as A Functional Ingredient for Improving the Nutritional value of ketchup Product

Abstract

The Spirulina platensis algae also called blue green algae is a class of gram-negative
bacteria which possesses a wide range of bioactive colored components such as
phycocyanin, carotenoids, and chlorophyll. Spirulina algae is one type of microalgae
containing nutrients that have been used as a functional ingredient. In addition to its
therapeutic and pharmaceutical applications. This study is aimed to examine the effect
of Spirulina algae to improve the nutritional value of ketchup as it is a commonly
used product.
Objective: This study aims to assess the effect of adding Spirulina platensis algae
powder as a functional ingredient to ketchup, in increasing minerals (Ca, Fe), and
improving antioxidant activity (polyphenols, lycopene).
Method: A homogenous mixture of Spirulina algae powder cultured by the open
commercial farms was used in this study. Three treatments (1,2,3 %) that applied to
ketchup were compared to a control. Chemical compositions of Spirulina algae, as
well as minerals, determined the antioxidant activity using (DPPH), and sensory
evaluation were determined.
Results: The results revealed that adding Spirulina platensis algae to ketchup
increased its minerals content (Ca, Fe). Antioxidant activity (polyphenols and
lycopene) was also accepted. Regarding the sensory evaluation and consumers
acceptability, tests show no significant difference between the three treatments and
control .
Conclusion: The study data regarding Spirulina platensis algae as a functional
ingredient indicated that Spirulina algae was a good selection when fortifying tomato
products to improve the nutritional value, it is similarly a powerful antioxidant that
can be used in alternative treatments. Furthermore, all ketchup samples had good
organoleptic properties. The sensory evaluation of the consumers acceptability was
good in general, but the most preferable one was the ketchup fortified with 1%S.
platensis.