Document Type : Research Article
Authors
1
Master’s student, Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
2
Department of Food Technologies, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Azadegan Highway-South, Ahmadabad Mostoufi, Parsa Sq., Enghelab St., Tehran, Iran
3
Associate Professor, Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran.
Abstract
Introduction: Nutrient bars have emerged as a practical and appealing solution for individuals with busy lifestyles, offering a convenient alternative to missed meals. With optimal formulation, these products can deliver a balanced composition of essential macro- and micronutrients—especially proteins and carbohydrates—necessary for maintaining normal body functions, thereby playing a significant role in improving the nutritional status of consumers. Among the diverse categories of nutritional bars, protein bars constitute a significant segment of the market. However, ensuring their physicochemical and oxidative stability during storage, particularly under ambient conditions, remains a key challenge for the food industry. Recent research has highlighted the potential of microalgae, such as Spirulina, to enhance the technological and nutritional properties of food products. Spirulina is rich in proteins, essential fatty acids, vitamins, minerals, and various antioxidants, and is widely used as a dietary supplement in diverse nutritional regimens. One of its most important bioactive compounds is phycocyanin, a natural blue protein pigment with potent antioxidant properties. Owing to the nutritional and functional advantages of these compounds, their incorporation into food products has attracted growing interest as a means to enhance both nutritional value and product quality. The present study aims to investigate and model the kinetics of physicochemical and oxidative changes in protein bars enriched with Spirulina and phycocyanin over a 28-day storage period. The parameters examined include moisture content, water activity, titratable acidity, peroxide value, and total color difference (ΔE). Kinetic modeling of physicochemical changes in food systems is a crucial tool for understanding, predicting, and controlling quality behavior during storage. It plays a vital role in shelf life determination, packaging design, optimization of storage conditions, and the overall assessment of product stability.
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