Abstract:
Spirulina is characterized by its exceptional richness in phenolic
compounds, which gives it several exploitable biological activities to improve the nutritional and the
organoleptic quality of different types of food.
Objectives: The objective of this study is to evaluate the antibacterial activity of spirulina extract
against two pathogenic strains; E.coli and S. aureus, as well as , it evaluates the effect of its incorporation
on the organoleptic quality of mayonnaise product.
Methods: The analysis of phenolic compounds in spirulina is performed, followed by the
evaluation of its antibacterial effects in both pathogenic strains; E.coli and S. aureus. Subsequently, the
spirulina is integrated into the mayonnaise to assess its organoleptic quality and to measure its pH.
Results and discussion: The results obtained show that the total polyphenols dose has a non
negligible content of 70 g EAG / mg of spirulina. In addition, the spirulina extract exerts a small
inhibitory activity against E. coli and Staphylococcus aureus compared to the antibiotic Tetracycline
with inhibition diameters of 8 mm and 7 mm respectively. The incorporation of spirulina powder in
mayonnaise with a proportion of 1% and 2% maintains the stability of product acidity, yet it has no
effect on its consistency and acceptability. However, it has a significant effect on organoleptic
parameters such as color, taste and aroma.
Conclusion: This study illuminates the valuable contributions of spirulina's phenolic
compounds in both antibacterial activity and the organoleptic enhancement of food products, paving
the way for potential applications in human nutrition and culinary experiences
