Développement d'une émulsion alimentaire type Mayonnaise fortifiée avec les cystes d’Artémia décapsulés et de la biomasse de Spiruline microencapsulée

Abstract

The primary objective of this study is to develop a mayonnaise formulation utilizing decapsulated Artemia cysts and microencapsulated spirulina. The spirulina extract exhibited a significantly high average concentration of total phenols, reaching 64.28 ± 0.47 μg/mg (equivalent to 1.6 mg GAE/g MS). Furthermore, spirulina demonstrated notable antibacterial activity by effectively inhibiting the growth of Escherichia coli and Staphylococcus aureus, resulting in inhibition diameters of 17mm and 18mm, respectively. Regarding the spirulina microcapsules, the prepared samples displayed an average pH value of 8.2, along with a moisture content of 8.9%. The decapsulated Artemia cysts featured protein levels ranging from 19% to 47%, accompanied by lipid levels between 6% and 16%. The investigation into the shelf life of the enriched mayonnaise revealed that the sample containing 3% microencapsulated spirulina and 2% Artemia cysts exhibited the highest pH value of 3.95 compared to the other mayonnaise samples. The average pH values of the remaining mayonnaise samples ranged between 3.85 and 3.93 after a 10-day period at 4°C. Sensory analyses indicated significant distinctions among the various mayonnaise varieties for all evaluated sensory descriptors. Mayonnaise samples enriched solely with microencapsulated spirulina or in combination with Artemia cysts were comparable to industrially produced mayonnaise but demonstrated significantly higher scores compared to mayonnaise fortified with free-form spirulina. This study unveils promising prospects for the utilization of Artemia and spirulina in the production of protein-rich foods, such as dietary supplements or functional foods. Further research is warranted to delve deeper into these findings and explore new possibilities for development.