Development of Functional Ice Cream Fortified with Spirulina (Arthrospira platensis): Improvements in Nutritional and Antioxidant Properties

Moharam, Mona Sobhy; El-Hawary, Mohamed Y.; Awad, Sameh A.; Amer, Dina A.

doi:10.21608/jsaes.2025.410814.1153

Development of Functional Ice Cream Fortified with Spirulina (Arthrospira platensis): Improvements in Nutritional and Antioxidant Properties

Document Type : Original research paper

Authors

faculty of agriculture, tanta university

10.21608/jsaes.2025.410814.1153

Abstract

This experimental study aimed to evaluate the incorporation of Spirulina powder Arthrospira platensis as a functional and nutritional enhancer in ice cream. Ice cream was manufactured and divided into four batches as follows: (C), ice cream without any addition, Control, (T1) ice cream with 0.5% spirulina powder, (T2) ice cream with 1% spirulina powder, (T3) ice cream with 1.5% spirulina powder. The physicochemical properties, antioxidant activity (total phenolic content (TPC), DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP)), rheological properties, melting characteristics, and sensory attributes were assessed. The results revealed that the addition of Spirulina powder significantly improved the antioxidant activity of the ice cream, with higher concentrations of Spirulina. The nutritional profile also showed a marked increase in protein and ash content, confirming the fortified effect of Spirulina powder. Furthermore, functional properties such as melting resistance, viscosity, and overrun were positively influenced, indicating improved stability and texture of the product. However, the fortifying samples acquired a noticeable green color due to the natural pigments in Spirulina powder. The consumer acceptance was not negative, and sensory evaluation results indicated an increase in overall acceptability.

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