In vitro digestion of cake, biscuit and peanut balls infused with Spirulina using dynamic models

The formulations were prepared using standard protocols, with 4% (w/w) spirulina powder added to each product. After each digestion phase, the samples were analyzed for carbohydrates, protein, carotenoids, and phycocyanin. The results showed that the formulated food products had altered nutritional compositions compared to their spirulina-free counterparts, with increased protein and decreased carbohydrate levels. Our findings indicated that spirulina-infused formulation exhibited increasing concentrations of carotenoids in cake (186.468 µg/g), peanut balls (164.596 µg/g), and biscuit (196.448 µg/g) and in the case of phycocyanin levels were found to higher in the spirulina infused cake (6.097 mg/g), peanut balls (6.88 mg/g), biscuit (5.467 mg/g). In contrast, phycocyanin is a potential antioxidant that is only present in spirulina-infused formulations, not in non-infused snack formulations. Thus, uniqueness gives better nutritional and therapeutic value to spirulina-infused formulations. The findings of this study provide valuable insights into the digestibility and bioavailability of nutrients in spirulina-based nutrition formulations, contributing to their potential health benefits.