Article Tags (Click to find more articles on this topic)
Frozen Spirulina Delivers 4x More Antioxidants
QUICK SUMMARY
Researchers analyzed fresh, frozen and dried spirulina. Frozen spirulina containedĀ 2.7 timesĀ moreĀ phycocyanin, 6.8 timesĀ moreĀ chlorophyll, 3.7 timesĀ moreĀ carotenoids,Ā 2.3 times more protein and 8.9Ā times more vitamin C than conventional dried spirulina sold as a supplement.
The aim of this independent research was to evaluate the eļ¬ects of freezing, oven-drying andĀ freeze-drying on the chemical composition of spirulina biomass.
Total proteins, photosynthetic pigmentsĀ and antioxidants were analyzed and compared to their respective quantities in fresh biomass.
SpirulinaĀ was analyzed in four states:
- Fresh: This provided baselineĀ analyses.Ā Note that fresh spirulina - like most fresh produce - starts to deteriorate rapidly and needs to be consumed soon after harvest for maximum benefit.
- Frozen: Freezing has been recently adopted for the conservation and distribution of spirulina biomass.Ā Rapid freezing is used to avoid the risk that the increased water volume could damage the cell walls.Ā The frozen spirulina exhibited the highest content of photosynthetic pigments, protein, and vitamin C compared to dried spirulina.
- Heat Dried: Oven drying is the conventional method, but the loss of water and high temperature during drying can damage heat-sensitive molecules and reduce the number and quality of the compounds.
- Freeze Dried: Freeze-drying is a technique that results in higher quality driedĀ spirulina. Freeze-drying is a slow and expensive process and is almost never used for spirulina supplements.
Results
Researchers analyzed the importantĀ photosynthetic pigments - bioactive molecules that provide powerful antioxidant benefits.
- Phycocyanins and carotene are important active contributors toĀ the health beneļ¬ts of spirulina products.Ā These molecules haveĀ excellent antioxidant, anti-cancer,Ā and anti-inļ¬ammatory properties.
- Carotene, in addition to itsĀ photo-protectant role, contributes signiļ¬cantly to the nutritional and therapeutic value of spirulina forĀ its pro-vitamin A action and the anti-inļ¬ammatory and antioxidants eļ¬ects.
- The low carotene contentĀ in conventionally dried spirulina could be due to the chemical deterioration ofĀ carotene during ovenĀ drying as this molecule is sensitive to oxygen.
- The frozenĀ sample exhibited the highest content of C-phycocyanin, phenols, andĀ vitamin C compared to theĀ fresh biomass.
The results show that frozen spirulina provides 2.7 times more phycocyanin, 6.8 times more chlorophyll, and 3.7 times more carotenoids than conventional dried spirulina sold as a supplement.
Ā
Ā
The results show that frozen spirulina provides 2.3 times moreĀ protein and 8.9Ā times more vitamin C than conventional dried spirulina sold as a supplement.
Conclusions
The results of this studyĀ show that spirulina has diļ¬erent functional value depending on how it is processedĀ and stored.
Drying can causeĀ signiļ¬cant loss of nutrients and functionalĀ properties.
Ā
Read More
Molecules - AĀ peer-reviewed open access scientific journal - 2019
SLI-FD10
Curated by Spiruliving Institute
Spiruliving Institute is a not for profit dedicated to increasing awareness of the benefits of fresh (never dried) spirulina by curating independent research and making such research available to the public.
Explore More
Spirulina Topics:
Spirulina Topics:
