Characterization of Chlorella vulgaris and Spirulina platensis extracts: Feasibility of functional drinks formulation
Formulation of functional drink by microalgal extracts
Keywords:
Microalgal extract, , Hydro-ethanolic extraction, Antioxidant activity, Functional beverage, Chlorella vulgaris , Spirulina platensisAbstract
Abstract
Background and Objective: Microalgae, such as Chlorella (C.) vulgaris and Spirulina (S.) platensis, are rich sources of bioactive compounds, including proteins, polyphenols, carotenoids, and essential fatty acids, which can enhance the nutritional and functional profiles of beverages. This study aimed to extract ethanolic and hydro-ethanolic extracts from C. vulgaris and S. platensis, evaluate their functional properties, and develop a consumer-acceptable functional beverage.
Materials and Methods: The nutritional composition (protein, lipid, and mineral content) of the microalgae was determined. Both ethanolic and hydro-ethanolic extracts were prepared, and their antioxidant activities were analyzed using DPPH, ABTS, and FRAP assays, alongside the determination of total phenolic content (TPC). For beverage formulation, varying concentrations (0.5%, 1%, and 1.5%) of the extracts were incorporated, followed by sensory evaluation. Physical and chemical parameters, including Brix, pH, titratable acidity, reducing sugars, sucrose, ethyl alcohol, and formol number, were measured for the optimized formulations.
Results: The hydro-ethanolic extracts exhibited significantly higher antioxidant activity and phenolic content compared to the ethanolic extracts. S. platensis showed higher protein and lipid contents, while C. vulgaris was superior in mineral composition. Sensory analysis revealed that the beverage containing 0.5% of the microalgal extract mixture achieved the highest consumer acceptance. The optimized formulations maintained acceptable physicochemical properties and high sensory scores.
Conclusion: The hydro-ethanolic extracts of Chlorella and Spirulina serve as potent natural antioxidant sources for functional beverage production. This study demonstrates that incorporating these microalgal extracts can result in a beverage with enhanced nutritional value and high bioactivity without compromising consumer acceptability.
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