Physicochemical Properties of Spirulina Emulsions under Various Model Beverage Conditions

Abstract

This study investigated the preparation and stability of Spirulina oil in water emulsion (SPE) for potential application in beverages.Spirulina is known for its high carotenoid content, which is a beneficial antioxidant.However, its strong taste and smell can make it challenging to consume directly.SPE was prepared by dissolving Spirulina in medium-chain triglyceride oil and using an emulsifier with a hydrophilic-lipophilic balance value of 9.5.Its stability was then tested in model beverage systems with varying sugar content (0, 10, and 20°Brix) and pH levels (3, 5, and 7).The findings revealed that SPE had a high reducing sugar content under low pH conditions, particularly at 20°Brix and pH 3, with a content of 966.36±1.24μg/mL.Additionally, the Spirulina emulsion model beverage (SPEB) with higher sugar content exhibited minimal color difference compared to distilled water.The transmittance of SPEB was found to be higher under model beverage conditions with high soluble solids content.Therefore, this study suggests that the application of SPE to beverages with a high sugar content is more suitable due to improved particle stability and transmittance.This indicates a potential strategy to incorporate the beneficial properties of Spirulina into beverages while mitigating its taste and smell issues.