Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
Cluster of High Value Product from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, 50100, Thailand.
Sci Rep. 2022 May 11;12(1):7699. doi: 10.1038/s41598-022-11759-8.
Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10-30% w/v) and MD (1-5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance. The resulting rice fortified with S. platensis and hydrocolloids showed improved textural and functional properties favourable for consumer acceptance. Among these, the optimum (20.0% MD, 1.0% CMC, and 2.0% S. platensis powder) increased the physicochemical properties and decreased textural properties compared with those of uncoated rice. This condition showed phycocyanin content of 1.4 mg/g, chlorophyll a of 181.5 µg/g, total phenolic compound (TPC) of 137.3 µg gallic acid equivalent (GAE)/g, and ferric reducing antioxidant power (FRAP) of 3.8 mg ferrous (Fe)/g with overall acceptability of 7.1 (like moderately). It can be stated that masking the colour and flavour of Spirulina with an edible coating could be a healthy alternative to commercial rice and used to fortify cereal products with algae.
涂层是一种增加食品功能性的有效且经济的策略。本研究通过中心复合设计（CCD）调查了将螺旋藻添加到可食用聚合物（即羧甲基纤维素（CMC）和麦芽糊精（MD））中用于速食茉莉花米涂层的技术可行性。共评估了 10 种包含 CMC（10-30%w/v）和 MD（1-5%w/v）的可食用涂层配方，以优化最适合的物理化学性质、质地属性和感官接受度的组合。结果表明，用 S. platensis 和水胶体强化的大米具有改善的质地和功能特性，有利于消费者接受。其中，最佳条件（20.0%MD、1.0%CMC 和 2.0%S. platensis 粉末）与未涂层大米相比，提高了物理化学性质，降低了质地性质。该条件下的藻蓝蛋白含量为 1.4mg/g，叶绿素 a 含量为 181.5µg/g，总酚含量（TPC）为 137.3µg 没食子酸当量（GAE）/g，铁还原抗氧化能力（FRAP）为 3.8mg 亚铁（Fe）/g，整体可接受度为 7.1（喜欢中等）。可以说，用可食用涂层掩盖螺旋藻的颜色和味道可能是商业大米的健康替代品，并可用于强化谷物产品中的藻类。
