Antioxidant, Immunomodulating, and Microbial-Modulating Activities of the Sustainable and Ecofriendly Spirulina

Table 2

Acceptability of Spirulina products.

Products	Panelists () (point scale, PS)	Acceptability	Ref.
8 fruit-vegetable (SFV) baby food formulas; (i) Puree of banana 30%, potato 10%, carrot 10%, apple 15%, guava 15%, mango 15%, sugar 5%, Spirulina 0% (1SFV), 2.5% (2SFV), 5% (3SFV), and 7.5% (4SFV); (ii) Puree of papaya 30%, potato 10%, carrot 10%, apple 15%, guava 15%, mango 15%, sugar 5%, Spirulina 0% (5SFV), 2.5% (6SFV), 5% (7SFV), and 7.5% (8SFV); 8 cereal-based (SCP) baby food formulas; (i) Cereals (wheat 30%, barley 30%), legumes (dried peas 10%, lentils powder 10%), vegetable (dried spinach 10%, dried Cauliflower 10%), Spirulina 0% (9SCP), 2.5% (10SCP), 5% (11SCP), and 7.5% (12SCP); (ii) Cereals (rice 30%, barley 30%), legumes (dried peas 10%, lentils powder 10%), vegetable (dried spinach 10%, dried Cauliflower 10%), Spirulina 0% (13SCP), 2.5% (14SCP), 5% (15SCP), and 7.5% (16SCP)	Trained (12) (100 PS)	Versus 0%: ↑ (high scores Spirulina 5%: 3SFV, 7SFV, 3SCP, and 7SCP)	[32]
Pomegranate juice (0%) or pomegranate juice with Spirulina platensis (4%) and Echinacea (6%) extracts sweetened by stevioside (5%)	Semi-trained (10) (10 PS)	Versus 0%: ↑	[85]
Biscuits (0%) or biscuits with Spirulina platensis 0.3%, 0.6%, and 0.9% or phycocyanin extracts 3.0%	Untrained (20) (9 PS)	Versus 0%: ↔	[36]
Snacks: corn flour (coating 6% cheese flavor + 19% palm Olean oil) with Spirulina 0%, 2.5%, 5%, 7.5%, 10%, and 12.5%	Trained (nr) (9 PS)	Versus 0%: 2.5%↑, 5%↔, 7.5%, 10%, and 12.5%↓	[86]
Pasta with Spirulina maxima 0%, 0.5%, 1.0%, and 2.0%	Untrained (43) (5 PS)	Versus 0%: ↑	[87]
Pasta with Spirulina platensis 5%, 10%, and 15%	Trained (7) (7 PS)	Versus 0%: ↔10%; ↓5%; and 15%	[88]
Pasta; (i) Special wheat flour with 0%, 5%, and 10% of Spirulina platensis ⁢; (ii) Integral wheat flour with 0%, 5%, and 10% of Spirulina platensis	Consumers (nr) (9 PS)	Versus 0%: ↔5%; ↓10% (special wheat flour versus integral wheat flour: ↓)	[89]
Ice cream 0%, 0.075%, 0.15%, 0.23%, and 0.3% of Spirulina to replace 0%, 25%, 50%, 75%, and 100% of stabilizer	Judges (4) (100 PS)	Versus 0%: 0.075%↔, 0.15%↑, 0.23%, and 0.3%↓	[90]
Yogurt with 0%, 0.1%, 0.2, 0.3, and 0.5% of Spirulina	Judges (4) (100 PS)	versus 0%: 0.1 and 0.5%↓; 0.2%↔; 0.3% ↑	[91]
(i) Plain yogurt (only yogurt starters) with 0%, 0.5%, and 1% of Spirulina platensis ⁢; (ii) Probiotic yogurt (L. acidophilus + yogurt starter bacteria) with 0%, 0.5%, and 1% of Spirulina platensis ⁢; (iii) Acidophilus milk (only L. acidophilus.) with 0%, 0.5%, and 1% Spirulina platensis	Trained (5) (5 PS)	↔ versus 0% 0.5% > 1%.	[92]

SFV = spirulina with fruits and vegetables-based baby food formula; SCP = spirulina with cereals-based baby food formula; = numbers; PS = point scale.