Spirulina: uma revisão

Abstract

Arthrospira (Spirulina) is a cyanobacterium that can be used as a human and animal food supplement in cosmetics and medicine industries, among others, due to its composition rich in protein, amino acids, minerals and vitamins. In addition, Spirulina has natural dyes such as phycocyanin, carotenoid and chlorophyll, which have great potential for applications in various industries. Its cultivation requires mild conditions and it can be done in open or closed systems, fresh or saltwater. In Brazil and worldwide, this seaweed is sold mainly in tablets, flakes and powder, and can also be used as an ingredient. To facilitate transportation and commercialization, drying is an important operation, since it reduces the volume to be transported, decreasing the cost of transportation and, mainly, increasing products’ shelf life. Thus, drying in trays, by atomization, vacuum, lyophilization, among others, are methods that are effective in this procedure. As bioactive aspects, the consumption of Spirulina increases digestibility, in addition to the fact that this seaweed has therapeutic applications and it is a natural source of essential nutrients. In order to add value to different foods, several works were developed adding Spirulina as ingredient in drinks, chocolates, cookies and others, in order to improve the composition, the supply of nutrients and the quality of the product. Given the above, the objective of this paper was to carry out a review on Spirulina, addressing its benefits, cultivation and application in the area of Food Engineering.