2025, Vol. 6, Issue 1, Part C
Microbial safety and shelf-life enhancement of spirulina-enriched bakery products
Author(s): Maria Gonzalez
Abstract: Spirulina, a blue-green microalga, has emerged as a promising ingredient in the food industry due to its exceptional nutritional value and functional properties. Its rich content of proteins, essential amino acids, vitamins, minerals, and antioxidants makes it an ideal additive for bakery products, enhancing both their nutritional profile and shelf life. This paper explores the role of spirulina in improving microbial safety and extending the shelf life of bakery products. The antimicrobial properties of spirulina help reduce microbial contamination, while its antioxidant and moisture-retention qualities contribute to product stability and freshness over time. The incorporation of spirulina in bakery formulations presents a natural and sustainable solution to the challenges of food preservation, offering a healthier alternative to synthetic preservatives. This review examines the potential of spirulina as a functional ingredient in bakery products, providing evidence from recent studies that highlight its benefits for food safety and shelf-life extension.
Pages: 237-239 | Views: 640 | Downloads: 306
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How to cite this article:
Maria Gonzalez. Microbial safety and shelf-life enhancement of spirulina-enriched bakery products. J Adv Microbiol Res 2025;6(1):237-239.
