Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

Abstract

Abstract Fruit smoothies, popular for their palatability and nutritional value, are an interesting food matrix for developing functional foods. Spirulina, protein-rich microalgae, is a promising ingredient for boosting smoothie nutritional value and meeting the demand for non-animal proteins. However, conventional dried Spirulina, commonly used in food, features challenges such as off-flavors and reduced solubility. To address these drawbacks, the use of wet Spirulina biomass was explored. The study examined a smoothie formulation where wet Spirulina biomass was used (7.5%) alongside chickpea protein concentrate (1.5%). The reformulated smoothies exhibited increased protein content (“high in protein” claim possible under EU legislation) and an improved amino acid profile. HPP at 600 MPa co