ArticleScientific reports2022
Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- A comprehensive review on spirulina composition, properties, extraction of protein using ultrasonication and its food application.Food science and biotechnology · 2026Review
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5 authors.
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Abstract
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
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