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Reinventing smoothies with microalgae: enhancing nutrition and antioxidant capacity for an innovative functional beverage
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Objective: This study aimed to develop and assess microalgae- enriched smoothies as stable, nutrient-rich, and sustainable functional beverages. The focus was on enhancing nutritional value and bioactive properties using two sustainably cultivated species: Chlorella vulgaris and Limnospira platensis (Spirulina). Methods: Two smoothie formulations were developed: SCv (with Chlorella vulgaris) and SSp (with Spirulina), each produced in frozen and freeze-dried formats. Products were stored for 56 days, with biweekly analyses of physicochemical properties including pH, color, and water activity. Nutritional content (macro- and micronutrients) and bioactivity—measured through total phenolic content (TPC), and ORAC, and ABTS antioxidant assays—were also evaluated. Results: Freeze-dried smoothies demonstrated greater stability over the 56-day period, with minimal changes in physicochemical properties. SSp showed higher antioxidant activity than SCv across all assays (4529.5 vs 2995.5 ?mol Trolox Equivalent /L), while both remained modest sources of polyphenols (0.224 and 0.132 mg GAE/mL, respectively). In terms of nutritional claims, SCv qualified as a source of protein (2.5 g /100g of product), and SSp met the criteria for a high-protein product (6.6 g /100g of product), with the clear protein apport provided by microalgae, thus supporting their classification as functional beverages. Conclusions: Microalgae-enriched smoothies, particularly in freeze-dried format, offer a promising approach to delivering stable, nutrient-dense, and bioactive food products. The combination of enhanced protein content and antioxidant potential, especially in Spirulina-containing formulations, supports their relevance for health-conscious and sustainability- driven consumers.
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Barbosa, J. C., Fonseca, M., Helou, P., & Barracosa, R. et al. (2025). Reinventing smoothies with microalgae: enhancing nutrition and antioxidant capacity for an innovative functional beverage. 88-88. Abstract from 13th Probiotics, Prebiotics and New Foods, Rome, Italy.