Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges

Spirulina (Arthrospira platensis) is a protein- and antioxidant-rich microalga, but its use in beverages is limited by sensory acceptance. Four juices (apple, sour cherry, tomato, and celery) were initially tested with added blue and green spirulina (0.8% and 1.6% w/w). Based on preliminary acceptability scores, only sour cherry and tomato juices were selected for further analyses. Blue spirulina enrichment increased protein (from 0.80 to 1.36 g/100 g in sour cherry; 0.89 to 1.52 g/100 g in...