Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition

Summary

This study investigated the incorporation of spirulina biomass (Arthrospira platensis) at three concentrations into sourdough-fermented crostini, a traditional Italian bakery product. Spirulina addition significantly increased protein content and antioxidant capacity, and crostini with 6% and 10% spirulina qualified as a 'source of protein' under European regulations; however, higher spirulina concentrations reduced in vitro protein and dry matter digestibility and decreased consumer acceptability. The combination of spirulina incorporation with sourdough fermentation technology produced a functionally enhanced bakery product, though at a sensory trade-off.

Regional applicability

This work is directly relevant to European food product development, as it demonstrates incorporation of a functional ingredient into a traditional European bakery product and evaluates compliance with European Commission nutritional claims regulations. The findings would inform UK and broader European food reformulation strategies, though consumer acceptance data may require validation with target UK consumer populations.

Key measures

Protein content, antioxidant capacity, phenolic content, in vitro dry matter digestibility, in vitro protein digestibility, microorganism concentrations during fermentation, volume increase during fermentation, overall sensory acceptability

Outcomes reported

The study evaluated how spirulina (Arthrospira platensis) incorporation at 2%, 6%, and 10% (w/w) affected the nutritional composition, functional properties, digestibility, sensory acceptability and fermentation dynamics of sourdough crostini. Protein content, antioxidant capacity and phenolic content were measured, as were in vitro digestibility and consumer acceptability.

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