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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 3 (2019)

Antioxidant properties and utilization of Spirulina by different processing methods

Author(s):

Neeraj Verma and Sunita Mishra

Abstract:
The utilization of spirulina powder is a good source of potentially valuable for food, pharmaceutical nutraceutical and supplements industries. The using of spirulina as an antioxidant in food product is neutralizing the free radicals generated due to oxidative stress. Food preservation and processing become vital in order to utilized and maintain its organoleptic properties like taste, flavor, and appearance. It is a great source to utilize the spirulina by the processing of different product formation as spirulina soup sticks, spirulina soup and spirulina pizza base. The aim of this present review is to summarize the current information about the utilization of spirulina to use as an antioxidant and supplements and enhance the nutritive properties which can be used as food fortification.

Pages: 2390-2394  |  1078 Views  411 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Neeraj Verma and Sunita Mishra. Antioxidant properties and utilization of Spirulina by different processing methods. J Pharmacogn Phytochem 2019;8(3):2390-2394.

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