Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina

¹ Department of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPBUniversity, Jalan Agatis, 16680 Bogor, Indonesia
² Division of Marine Biotechnology, Center for Coastal and Marine Resource Studies, IPB University, Jalan Padjajaran Raya, 16127 Bogor, Indonesia
³ Department of Chemical Engineering, Systems Biology and Tissue Engineering ResearchCenter, National Chung Cheng University, 621301 Chia-yi County, Taiwan

^* Corresponding author: kustiaz@apps.ipb.ac.id

Abstract

Spirulina, renowned for its impressive protein content of 55-70% of dry weight, surpasses commonly used plant sources like soybeans, peanuts, or cereals. However, Spirulina snack bars, with their inherent texture, may face challenges like moisture absorption and microbial growth. In this context, edible coatings emerge as a solution to prevent moisture ingress, microbial growth, and preserve the bars. This study delves into analyzing the protein content of edible coatings, specifically maltodextrin with a 6% concentration and 1% gelatin, aiming to assess their efficacy in safeguarding against ambient moisture and oxygen. The findings reveal that the snack bar with the specified coating concentration showcases enhanced visual appeal and a denser texture. Protein analysis using SDS PAGE identifies bands with molecular weights of 17kDa, 25kDa, and 35kDa, likely corresponding to αs-CN and β-CN proteins. Chromatogram analysis of the Spirulina snack bar using the HPX-87H column unveils a peak at 6.195 minutes in the methanol extract, indicating abundance in α-tocopherol, a vitamin E variant. This comprehensive exploration underscores the potential of edible coatings, providing insights into their role in preserving Spirulina snack bars and contributing to food industry advancements.