Vol. 9, Issue 8, Part N (2025)
Bioactive peptides and antioxidant potential in spirulina-enriched bakery products
Author(s):
Laila K Hassan
Abstract:
The incorporation of microalgal species such as Arthrospira platensis (commonly known as Spirulina) into bakery products is emerging as a functional food innovation aimed at addressing oxidative stress and nutritional deficiencies. Spirulina is rich in bioactive peptides and exhibits considerable antioxidant potential, characteristics that make it highly suitable for health-oriented baked goods. This review critically examines the role of Spirulina in the generation of antioxidant biopeptides, the impact on physicochemical and sensory properties of bakery products.
Pages: 1112-1115 | 78 Views 39 Downloads
How to cite this article:
Laila K Hassan. Bioactive peptides and antioxidant potential in spirulina-enriched bakery products. Int. J. Adv. Biochem. Res. 2025;9(8):1112-1115. DOI: 10.33545/26174693.2025.v9.i8n.5457
