Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects.

Cindiele Karen ZenCaroline Balensiefer Vicenzi TiepoRaíssa Vieira da SilvaChristian Oliveira ReinehrLuiz Carlos GutkoskiTatiana OroLuciane Maria Colla

Published in: Journal of the science of food and agriculture (2020)

Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry.

Keyphrases

oxidative stress
human health
wastewater treatment
anti inflammatory
climate change