Written by: Amanda Golebewski
Spirulina, a blue-green micro-alga, has been slowly but surely invading the general food industry these past decades. Its increasing popularity arises from the fact that “superfoods” and natural colors are all the rage right now. Consumers want more nutrient-dense foods and with Spirulina you get just that. If you’re unfamiliar with Spirulina, you may question its safety but this article may give you some clarity.
Throughout both my personal and professional experience, I’ve noticed food companies veering away from artificial colors such as FD&C Red 40. The largest issue I’ve faced is that people still want their product to have these bright, saturated colors but with natural sources, it may not be feasible. In general, natural pigments are much more sensitive to heat, pH, and light than artificial colors. These three things can be a large inhibitor when you want your product to have a long shelf-life. I can say firsthand that working with Spirulina extract is not an easy task.
History
Spirulina is a blue-green microalga or cyanobacteria. Spirulina can be found in oceans or salty lakes in subtropical climates such as central Mexico or west-central Africa. It has existed for at least 3.5 billion years. It has been used as a food source and supplements by certain cultures for millennia. For example, Mesoamericans such as Aztec fisherman collected Spirulina from the surface of certain lakes. Their name for it is tecuitlatl. After harvesting, it was left to dry in the sun then was packed into cakes.
Processing
Commercial production of Spirulina is done by inoculating water and mixing it in shallow raceways. Once it propagates enough, it can then be skimmed off the top of the water. It is washed, dewatered, and pressed. This paste is dried and can be transformed into sheets or powders. Spirulina processing can be very efficient; it requires less energy and water to produce the same amount of protein and usable energy in other foods. Studies have found that it uses 25%, 17%, and 2% the amount of water needed to produce soy, corn, and beef respectively. In addition, it’s five, two, and one hundred times more energy-efficient per kilogram when compared to soy, corn, and beef respectively.
Uses
Since then, Spirulina has been a very niche product. It was not until NASA used it as a dietary supplement for astronauts in space that it got its claim to fame as a superfood. It’s commonly found in smoothies, shakes, and other supplements now. Spirulina’s second surge came as a result of scientists figuring out ways to extract its pigments and use it as a natural food coloring. Now, Spirulina can be found in more than just health products.
In 2013, the FDA approves spirulina as a natural alternative to FD&C Blue #1 only to gums and candy in the United States. One drawback is that spirulina is very expensive but it is expected that the cost will drop with demand and acceptance. GNT USA has petitioned to further spirulina’s food applications including: ice creams, yogurts, and ready-to-eat cereals. Studies were conducted to ensure that the spirulina mass-produced will be free of lead, arsenic, and mercury. It was found that there are no toxicity issues at the tested doses. Another benefit of spirulina is that it has a low allergenicity rate. The FDA stated that a comparison of known amino acid sequences of phycocyanins with the sequences of known protein allergens was conducted. It ruled that there is a low probability that the phycocyanins are protein allergens.
Spirulina is a complete protein which means it contains all eight essential amino acids. It does not contain as much methionine, cystine, and lysine as compared to animal proteins but it has more amino acids than all plant proteins. Spirulina is about 60% protein by weight. It’s a good source of the carotenoid beta-carotene and gamma linolenic acid, an essential fatty acid.
It has a high amount of polyunsaturated fatty acids that are known to (can’t remember). It contains thiamine, riboflavin, nicotinamide, pyridoxine, folic acid, cyanocobalamin which are all essential B vitamins. It also contains vitamin C, D, and E. It is rich in potassium but also has some amounts of calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, zinc. Spirulina has more iron than raw spinach and more beta carotene than carrots. It is a good source of essential B vitamins as well.
Nutrition/Health
According to the National Institutes of Health, there have been claims that Spirulina can aid in several health issues across the spectrum. This includes weight loss, heart health, diabetes, depression, anxiety, and high cholesterol. The NIH has stated that there is not enough evidence to prove any of these claims, however. Spirulina is very rich in some nutrients that are not commonly found in the human diet but there have not been enough tests on its bioavailability. Spirulina has also been claimed to be an antioxidant, a compound that will help reduce oxidative cell damage. There have not been enough studies to prove or disprove this theory. Overall, doctors generally recognize Spirulina as safe but there is insufficient evidence to how beneficial it can be. Most trials are too small or inconclusive.
Final Thoughts
Although spirulina has existed for billions of years, humans are only now untapping its potential as both a supplement and colorant. It greatly expands the natural food coloring spectrum and provides an efficient and environmentally friendly way to get protein and other micronutrients. It can be considered a superfood. There have not been enough studies to provide conclusive evidence but consuming spirulina does not seem to have any negative side effects. As consumers’ needs and wants are changing the food industry has to move with them. Natural food coloring and more nutrient dense foods are all the rage. Spirulina hits both categories. Along with being more eco-friendly than other forms of protein, spirulina isn’t going anywhere – if anything it will only increase in popularity and hopefully making it more readily available especially for underdeveloped countries whose diets cannot be as balanced.
Resources
- http://www.fao.org/3/a-i0424e.pdf
- https://www.livescience.com/48853-spirulina-supplement-facts.html
- https://www.foodnavigator-usa.com/Article/2013/08/14/FDA-approves-spirulina-as-natural-blue-food-color-in-the-US
- https://health.clevelandclinic.org/spirulina-superfood-youve-never-heard/
