Spirulina as a protein ingredient in a sports nutrition drink -

Spirulina as a protein ingredient in a sports nutrition drink

This study justifies the possibility of using spirulina as a protein ingredient in the drink for students playing volleyball. A growing organism of students with high physical activity requires a protein of balanced composition. The amino acid content of spirulina proteins was studied using the AAA-339 amino acid analyzer. The study of the antioxidant activity (AOA) of an aqueous extract of spirulina was carried out by in vitro autooxidation of adrenaline in an alkaline medium. The accumulation of adrenaline-quinone was recorded using a UV 1700 spectrophotometer (Shimadzu) at a wavelength of 347 nm. It was found that water extracts of spirulina powder exhibit antioxidant activity due to the presence of substances of a reducing nature (polyphenols, bioflavonoids, phycocyanide and chlorophyll pigments). The dosage of spirulina in the smoothie based on a comprehensive quality assessment is justified. The formulation and technology of a protein fruit and berry drink have been developed. An assessment of the nutritional value of the product for athletes has been conducted in accordance with the reference values for their physiological needs. The main results of scientific research include: the quantitative and qualitative composition of the spirulina protein, the antioxidant activity of spirulina powder, the formulation and technology of a protein fruit and berry drink with spirulina, which contains both proteins and a vitamin and mineral complex that provide increased nutritional and biological value of the drink for sports nutrition.

Materials

Spirulina powder was purchased in a specialized store. The amino acid content of the spirulina protein was determined using the AAA-339 amino acid analyzer (Czech Republic). To determine the biological value of spirulina proteins by standard method. To study the antioxidant activity (AOA) of an aqueous extract of spirulina, an in vitro method of autooxidation of adrenaline in an alkaline medium was used. The AOA assessment method is based on the ability of biologically active substances to inhibit the action of superoxide radicals during autooxidation of adrenaline. The process of autooxidation of adrenaline is a model reaction of quinoid oxidation that proceeds through a series of intermediate stages with the formation of the final adrenochrome product. The accumulation of an adrenaline autooxidation intermediate product adrenalinequinone was recorded using a UV 1700 spectrophotometer (Shimadzu) at a wavelength of 347 nm. The quantitative content of spirulina in a protein fruit and berry drink was determined with comprehensive quality assessment by organoleptic indicators. The nutritional value of the drink for sports nutrition was estimated using the calculation method

Results

Using an amino acid analyzer, the presence of 23 free and bound amino acids was determined in spirulina proteins, of which eight are essential and two partially essential. The nutritional value of the studied protein was estimated by determining its amino acid score being the ratio of the content of each of the essential amino acids to the amount of this amino acid in 100 g of the “ideal protein” (ACi, %). It is estimated that the biological value of spirulina proteins was 61.67%. For information, soy isolate, which ranks first in terms of protein content, has a biological value of 62.16%. For comparison: the biological value of animal proteins – boiled eggs (66%) and boiled beef (74%) – is not much higher. The utilitarian coefficient (0.89) indicates a good degree of assimilation of spirulina protein by the body. The antioxidant activity (AOA) of spirulina powder was assessed by the ability of its aqueous extract to inhibit the autooxidation of adrenaline and thereby prevent the formation of active forms of hydroxy radicals in solution.

The maximum effect of spirulina extract on autooxidation of adrenaline was detected at exposure time of 3 and 5 minutes: 73.0% and 64.2%, respectively. With an increase in the exposure time, the antioxidant effect of the extract decreases, since multiple oxidative processes begin to occur in vitro under the influence of atmospheric oxygen. The experimental data indicate a high AOA of an aqueous extract of spirulina. The manifestation of the antioxidant activity of spirulina is affected by the presence of polyphenolic compounds with reducing properties:

The high biological value of spirulina proteins and its antioxidant properties were the basis for creating a protein drink for volleyball players. When developing the formulation and technology for a protein drink, the chemical composition of biologically active substances and the consumer properties of the products were taken into account. The following products were chosen for a drink: spirulina, natural yogurt (sources of protein of plant and animal origin), fruits with pulp, berries (carbohydrates, sources of dietary fiber, bioflavonoids, chlorophyll, vitamins and minerals). Smoothie was chosen as a drink – a thick drink based on fruit and berry, vegetable raw materials with the addition of honey, nuts, spices, etc. Nowadays, smoothies are sold both in retail and catering establishments, especially in those based on the concept of healthy eating. For an athlete, the main properties of food products are not only organoleptic indicators, but also a balanced composition of biologically active substances in the daily diet. During training, the athlete’s body consumes a large amount of energy, nutrients, so a smoothie will allow athletes to restore their proteins, micro and macro elements, vitamins, which will increase physical stamina and effectiveness in achieving sports goals. To determine the dosage of spirulina in the composition of the smoothie, 3 samples were prepared: No 1 with 1.5 g per 100 g of drink, No 2 with 2 g per 100 g of a drink, No 3 with 2.5 g per 100 g of a drink. As a result of a comprehensive quality assessment of the fruit and berry smoothie with spirulina, it was found that smoothie No. 1 scored an intermediate number of points between the first and second samples in terms of appearance, color and taste. Sample No 1 had a dirty brownish-green color, although the taste of the drink was quite pleasant. The least number of points in terms of organoleptic indicators had sample No 3 because of its dark violet-green color and some extraneous taste. The maximum number of points experts (volleyball players of the Siberian Federal University) gave to sample No 2 with 2 g of spirulina per 100 g of fruit and berry smoothie. The developed drink has a pleasant violetlilac color and harmonious taste without extraneous smell and aftertaste.

The analysis result revealed that the developed drink can be considered as a source of protein, vitamins (B1, B9), mineral substances (Mn) and a low-fat product. The use of 250 g of a drink in the athlete’s diet allows satisfying the need of protein by 32.5%, carbohydrates by 12.25%, dietary fiber by 21.5%, vitamin B4 by 32.5%, vitamin C by 28.8 %, minerals: potassium by 26.8%, magnesium by 20%. Thus, studies on the formulation and evaluation of the nutritional value of a fruit and berry drink with spirulina suggest that the new product can be positioned as a sports nutrition product for increased physical activity. The next stage of the study was the testing of a drink with spirulina in the diet of students actively involved in sports showed an improvement was found in the competitive activity of athletes who regularly used a fruit and berry drink with spirulina as part of their daily diet. In accordance with the results of the study, they conclude that the use of a drink with spirulina in the diet of athletes is one of the most important factors in increasing their endurance and performance.

Conclusion

The study showed that spirulina microalgae can be used as a protein ingredient for drinks: Spirulina Platensis proteins are characterized by a good degree of assimilation. Spirulina powder extracts have been shown to exhibit high antioxidant activity. The formulation and technology for a fruit and berry drink with spirulina are developed. It is recommended as a means of promoting healthy nutrition and attracting young people to sports nutrition without prohibited drugs. The positive effect of the developed drink containing protein and a vitamin-mineral complex on the improvement of competitive activity was noted.

Reference:

Gubanenko, G., Naimushina, L. and Zykova, I., 2019, November. Spirulina as a protein ingredient in a sports nutrition drink. In 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019) (pp. 162-166). Atlantis Press.