Effect of Microalgae Incorporation on the Physicochemical, Nutritional, and Sensorial Properties of an Innovative Smoothie

Abstract

Smoothies are increasingly popular as convenient and nutritious meal alternatives, particularly for health-conscious consumers. The integration of spirulina, a nutrient-dense microalga, into fruit-based smoothies provides an innovative approach to enhancing their nutritional profile. This study focuses on the formulation of a spirulina-enriched smoothie containing mango, banana, and orange, fruits chosen for their complementary flavours, rich vitamin content, and natural sweetness. The objectives of this study were to optimise the formulation to achieve a balance of sensory acceptability and nutritional enhancement while maintaining the product\'s appeal. Various concentrations of spirulina (1-3%) were evaluated for their impact on taste, texture, colour, and overall acceptability. The smoothie was analysed for its nutritional composition, including protein content, vitamins, minerals, and antioxidant capacity. Sensory evaluation was conducted using a trained panel to assess consumer preferences. a nutrient-dense smoothie that combines the natural sweetness of mango, banana, and orange with the nutritional benefits of spirulina. This refreshing blend provides a rich source of vitamins A and C, potassium, and fibre, as well as plant-based protein and iron from spirulina. The addition of spirulina enhances the antioxidant and anti-inflammatory properties of the smoothie, supporting overall health and well-being. Smoothie is a delicious and convenient way to incorporate the benefits of spirulina into a busy lifestyle, making it an ideal choice for health-conscious individuals seeking a nutritious and revitalising beverage.

Introduction

1. Background

• Functional foods and beverages are in high demand due to rising health awareness.

• Smoothies are popular for their nutrient density, convenience, and ability to incorporate fruits, vegetables, and superfoods.

• Spirulina, a blue-green microalga, is rich in protein, amino acids, iron, B vitamins, and antioxidants like phycocyanin. It supports immunity, detoxification, and energy levels.

• Challenges: Spirulina’s earthy taste and dark green color can reduce consumer acceptability.

• Mango and banana are ideal bases due to their sweetness, texture, and nutritional value—helping mask Spirulina’s flavor.

• Dried fruits like raisins, dates, and apricots add natural sweetness, texture, and nutrients while supporting low-sugar and clean-label trends.

2. Objective

• Develop a Spirulina-enriched mango-banana smoothie with added chopped dried fruits.

• Evaluate its physicochemical, nutritional, and sensory properties to identify an optimal formulation that balances health benefits and taste.

3. Literature Review

• Spirulina has been studied for its nutritional and therapeutic properties, but its taste limits usage in foods.

• Studies show acceptable sensory profiles for Spirulina-enriched juices and smoothies when used in low concentrations (below 1.5%).

• Mango and banana enhance palatability and mask off-flavors from Spirulina.

4. Materials Used

• Key ingredients: Mango powder, banana puree, orange juice, Spirulina powder, honey, and chopped dry fruits.

• Water and ice used for consistency.

5. Methodology

• Three smoothie variations were created with different ratios of mango, banana, orange juice, and water.

• Spirulina concentration was fixed at 1%.

• Each formulation underwent sensory evaluation (color, flavor, aroma, texture, acceptability).

• Shelf-life was tested under refrigeration.

6. Nutritional and Physicochemical Analysis

Key Results (per 100g):

• Cholesterol-free and low in fat.

• Rich in calcium, carbohydrates, and dietary moisture, making it hydrating and mineral-rich.

• Microbiological tests showed no presence of coliforms, yeast, or mold, confirming safety for consumption.

Conclusion

The study demonstrated that spirulina can be effectively incorporated into a fruit-based smoothie to create a functional beverage with enhanced nutritional benefits. The optimal formulation balanced nutritional enhancement with consumer acceptability, offering a promising option for health-conscious individuals seeking plant-based, protein-rich drinks. This spirulina-enriched smoothie could serve as a value-added functional product suitable for a wide range of consumers, including vegetarians, athletes, and individuals with iron or protein deficiencies. Further studies can explore shelf-life stability, fortification with probiotics or fibers, and commercial scale-up potential.

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Copyright

Copyright © 2025 Aytha Charitha , Dr. A. Swaroopa Rani , M. Kavitha. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.