Total phenolic content and antioxidant properties of hydrophobic compounds edible coating Spirulina snack bar

¹ Division of Marine Biotechnology, Center for Coastal and Marine Resources Studies, IPB University, 16680, Indonesia
² Department of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPB University, 16680, Indonesia
³ Department of Chemical Engineering, Systems Biology and Tissue Engineering Research Center, National Chung Cheng University, Chiayi, 621301, Taiwan

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

Abstract

Snack bars, known for their convenience and easy consumption, amalgamate various ingredients such as cereals, fruits, and nuts. Their portable and on-the-go nature makes them a favored choice for individuals engaged in various activities. The integration of natural additives, such as Spirulina platensis, to elevate the nutritional profile of snack bars represents a novel and ambitious initiative. This study delves into the innovative realm of edible coating for spirulina snack bars using maltodextrin and gelatin. The investigation explores the correlation between total phenol content and antioxidant activity through the FRAP method, employing two solvents, methanol, and n-hexane. Results demonstrate that varying concentrations of edible coating significantly enhance the appearance and texture of Spirulina Snack Bars (SSB). Notably, the SSB coated with 6% maltodextrin and 1% gelatin exhibits superior visual appeal and a firmer texture compared to its counterpart coated with 3% maltodextrin and 1% gelatin. Moreover, the n-hexane extract showcases higher antioxidant activity (19.971 mg/g) than the methanol extract (16.400 mg/g). This study underscores the effectiveness of n-hexane-based edible coatings in elevating the antioxidant potential and total phenol content of spirulina snack bars, offering essential insights for the development of functional foods with enhanced nutrition and prolonged shelf life.