Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Ananthanarayan, Laxmi; Kumar, Vikas; Panghal, Anil; Singh, Barinderjit; Waghmare, Roji; Gat, Yogesh; Kaur, Narinder

doi:10.1590/s2175-97902020000118665

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Brazilian Journal of Pharmaceutical Sciences

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Article • Braz. J. Pharm. Sci. 58 • 2022 • https://doi.org/10.1590/s2175-97902020000118665 copy

Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw speed (50-100 rpm). Different extrusion conditions were used to obtain most acceptable rice: Spirulina blend extrudates. In present study before extrusion processing different additives (citric acid and sodium bicarbonate) were added in rice: Spirulina blend and checked its effect on colour degradation kinetics at varied packaging and storage conditions. Higher screw speed (100 rpm) indicating less residence time of feed material inside the barrel resulted in higher colour retention of rice: Spirulina (97:03) blend extrudates. Kinetics for rice: Spirulina (97:03) blend extrudates indicates faster rate of colour degradation in terms of lightness (half-life of 4 days) when packed in metalized polyethylene at 50°C with 65% relative humidity. Increased concentration of Spirulina (1-3%) in raw formulations resulted in increase in concentration of all amino acids. Impact of extrusion processing has shown non-significant (p ≤ 0.05) effect on amino acid concentrations of rice: Spirulina blend extrudates. Also, all the spirulina added samples showed good consumer acceptability with the score of 6.7.

Keywords:
Extrusion processing; Spirulina; Storage stability; Colour degradation kinetics

	Moisture	Ash	Protein	Fat	Fiber	Carbohydrates	Iron content
	(%)	(%)	(%)	(%)	(%)	(%)	(mg/100g)
Rice flour (RF)	12.02±0.02^a	0.33±0.02^e	6.52±0.06^d	0.37±0.03^c	0.19±0.03^d	80.57	0.61±0.03^c
Spirulina powder (SP)	4.43±0.03^c	7.5±0.02^a	63.07±0.04^a	6.20±0.02^a	8.50±0.05^a	10.3	25.46±0.3^a
RF:SP blend (97:03)	10.95±0.03^b	0.94±0.02^c	7.56±0.02^b	0.58±0.05^b	5.82±0.02^b	75.97	2.26±0.04^b
RF extrudate
(120°C, 100rpm, 25% MC)	7.01±0.01^e	0.41±0.03^d	6.63±0.03^e	0.33±0.02^d	0.17±0.04^d	85.62	-
RF:SP blend extrudate
(120°C, 100rpm, 25% MC)	8.12±0.03^d	1.02±0.01^b	7.38±0.05^c	0.56±0.01^b	5.69±0.03^c	78.92	2.28±0.07^b

Amino acid (g/100g protein)	Rice (100:00)	Rice:Spirulina blend (97:03)		RDA for children	RDA for adult
Amino acid (g/100g protein)	Un-extrudate	Un-extrudate	Extrudate
Histidine	2.03±0.03^b	2.22±0.02^a	2.10±0.06^b	1.90	1.4
Threonine	2.87±0.02^b	3.51±0.06^a	3.44±0.03^a	3.40	2.0
Methionine	0.86±0.04^b	1.35±0.05^a	1.28±0.02^a	2.50	1.9
Valine	4.80±0.03^c	5.38±0.03^a	5.25±0.02^b	3.50	2.4
Phenylalanine	4.31±0.02^c	4.50±0.02^a	4.42±0.04^b	6.30	5.23
Isoleucine	3.58±0.02^c	3.77±0.04^a	3.68±0.03^b	2.80	2.0
Leucine	6.12±0.06^b	6.60±0.07^a	6.54±0.04^a	6.60	4.8
Tryptophan	N/A	N/A	N/A	5.42	5.0
Lysine	2.10±0.02^c	3.29±0.05^a	2.97±0.02^b	5.80	3.4

Rice:Spirulina concentration	L*	a*	b*	∆E	Overall acceptability
Before extrusion
100:00 (Control)	76.15 ± 0.02^a	1.89 ± 0.01^a	10.10 ± 0.01^a	76.84 ± 0.00^a	-
99:01	53.38 ± 0.02^b	-2.45 ± 0.06^b	9.32 ± 0.02^b	54.24 ± 0.01^b	-
97:03	42.21 ± 0.03^c	-2.99 ± 0.05^c	8.63 ± 0.03^c	43.19 ± 0.01^c	-
95:05	39.55 ± 0.01^d	-3.25 ± 0.04^d	8.54 ± 0.03^d	40.59 ± 0.03^d	-
After extrusion
100:00 (Control)	71.24 ± 0.00^a	0.51 ± 0.01^a	7.82 ± 0.02^a	71.49 ± 0.03^a	6.7 ± 0.13^c
99:01	61.06 ± 0.01^b	-0.59 ± 0.00^b	4.85 ± 0.04^b	61.20 ± 0.01^b	7.3 ± 0.26^b
97:03	59.07 ± 0.01^c	-1.06 ± 0.04^c	2.57 ± 0.07^c	59.13 ± 0.05^c	8.2 ± 0.17^a
95:05	46.38 ± 0.02^d	-1.51 ± 0.07^d	1.08 ± 0.10^d	46.41 ± 0.03^d	7.4 ± 0.21^b

Die temp(ºC)/ Screw speed (rpm)	Feed moisture 20%				Feed moisture 25%
	L*	a*	b*	∆E	L*	a*	b*	∆E
100/50	55.35±0.01^c	-1.14±0.08^b	3.44±0.02^b	55.46±0.02^c	50.55±0.02^c	-1.94±0.04^c	2.53±0.08^b	50.65±0.04^c
100/100	52.89±0.02^d	-1.59±0.04^c	3.01±0.02^d	52.99±0.07^d	48.00±0.02^d	-2.28±0.08^d	2.14±0.06^c	48.10±0.03^d
120/50	65.92±0.05^a	-0.39±0.04^a	3.49±0.02^a	66.01±0.04^a	63.26±0.02^a	-0.92±0.08^a	2.78±0.03^a	63.33±0.03^a
120/100	61.20±0.03^b	-0.41±0.07^a	3.25±0.03^c	61.29±0.03^b	59.07 ± 0.01^b	-1.06 ± 0.04^b	2.57 ± 0.07^b	59.13± 0.05^b

	Rate constant (k) (time^-1)	Correlation coefficient (R²)	Half-life (_t1/2) (days)	Colour (lightness) degradation (%)
PE (2565)	0.043	0.997	16	9.69
PE (5065)	0.166	0.995	4	36.21
MPE (2565)	0.046	0.993	15	7.65
MPE (5065)	0.103	0.992	7	22.12
2% CA in PE(2565)	0.02	0.992	35	4.37
2% CA in PE (5065)	0.066	0.997	11	12.58
2% SBC in PE (2565)	0.006	0.994	116	1.31
2% SBC in PE (5065)	0.005	0.991	139	1.14

	Rate constant (k) (time^-1)	Correlation coefficient (R²)	Half-life (_t1/2) (days)	Green colour (a*) degradation (%)
PE (2565)	0.007	0.992	99	32.7
PE (5065)	0.025	0.992	28	112.61
MPE (2565)	0.012	0.997	58	53.96
MPE (5065)	0.028	0.991	25	122.14
2% CA (2565)	0.009	0.990	77	415.87
2% CA (5065)	0.033	0.990	21	1550.7
2% SBC (2565)	0.005	0.993	139	12.83
2% SBC (5065)	0.009	0.994	77	26.55

Universidade de São Paulo, Faculdade de Ciências Farmacêuticas Av. Prof. Lineu Prestes, n. 580, 05508-000 S. Paulo/SP Brasil, Tel.: (55 11) 3091-3824 - São Paulo - SP - Brazil
E-mail: bjps@usp.br

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[1] *Correspondence: Y. Gat. Department of Food Technology and Nutrition. Lovely Professional University. Jalandhar-144411. Tel: +91 9855285153. Email: yogeshcft10@gmail.com