Nutritional and functional synergism of Spirulina and açai mixtures in gummy candies

Abstract

Abstract The compounds and properties of açai pulp and Spirulina biomass may suggest complementary and synergistic potential when combined. The aim of this work was to develop sucrose-free and dye-free gummy candies enriched with mixtures of freeze-dried açai pulp (FDAP) and Spirulina biomass. Four formulations were prepared: F1, 3% FDAP and 1% Spirulina; F2, 1% FDAP and 3% Spirulina; F3, 2% FDAP and 2% Spirulina and C, 0% FDAP and 0% Spirulina. The nutritional and functional contents, texture properties, color parameters and sensory characteristics of the gummy candies were assessed. Compared with the control, formulation F2 had the greatest increase in protein content (16.3%), whereas formulation F1 presented the greatest increase in lipid content (2.0%) and the greatest increase in total phenolic content (0.254 mg GAE g−1). Although the texture properties and the color parameters were significantly influenced (p < 0.05), the sensory evaluation showed a satisfactory acceptability index (AI) for the three formulations F1 (77.8%), F2 (82.8%), and F3 (80.1%). Thus, it was concluded that mixtures of Spirulina biomass and FDAP have a synergistic effect and could be combined as an innovative gummy candy formulation based on natural ingredients with incorporated bioactive compounds. Graphical Abstract

Keywords

• Amazonian fruit
• Bioactive compounds
• Candies
• Euterpe oleracea
• Microalgae
• Sensory evaluation