Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the demands of global population. This study aimed characterize prototypes supplemented with microalgae protein isolate develop health-promoting products. The composition (proximate composition, fatty acids, and mineral content) spirulina biomass, structural characterization platensis (SPP) isolates, physicochemical properties SPP- developed products were evaluated. High (47%), ?-Linolenic acid (24.45 g/100 g fat), iron (16.27 mg/100 g), calcium (207 potassium (1675 g) content in biomass was found. SPP (76% purity) sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + pasta resulted good appearance, texture, color, high value (above 30%) minerals, mainly (9–10 magnesium (300 meeting daily intake recommendations. In addition, amino profile line pattern requirements adults. can be considered potential additive stability provided desired elaborated pasta.