Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects.

Background: Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP).