Bioaccessibility evaluation through in vitro digestion of a Spirulina-added yogurt ice cream model system

Abstract

Society has shown itself to be more concerned with healthier habits, accompanied by this, and it is more demanding in the search for natural and healthy foods. In this context, the study of bioactive and their health benefits has taken on great relevance. Spirulina (Arthrospira platensis) is a microalga known in the literature for its rich nutritional composition and as a source of bioactive compounds. It has a high protein content, polyunsaturated fatty acids, tocopherol, chlorophyll, carotenoids, and C-phycocyanin (C-PC). C-phycocyanin is a strongly fluorescent blue protein with characteristics of great interest to the food industry. The pigmentation and health-beneficial properties of C-FC illustrate its high commercial value and notability as a substitute for artificial food coloring. However, its benefits are dependent on the bioaccessibility of C-FC through human digestion. Therefore, because of the characteristics of Spirulina and its great potential as a substitute for artificial coloring in foods, the main objective of this project is to evaluate the in vitro bioaccessibility of a yogurt ice cream with Spirulina added as a source of color and bioactive compounds.