J Pharm Pharmacogn Res 3(suppl. 1): S73, 2015
Proceedings of the 4th International Symposium on Pharmacology of Natural Products FAPRONATURA 2015 September 21st-25th, 2015; Cuban Society of Pharmacology. Topes de Collantes, Sancti Spiritus, Cuba.
OC-50: STUDY OF Nostoc sphaericum VAUCHER POLYSACCHARIDES AND ITS APPLICATION AS ADDITIVE IN PROCESSED FOOD
Rivera B, Cárdenas L, Alvarado B, Strong C, Milla F.
Introduction: This study aimed to extract the Nostoc sphaericum Vaucher polysaccharide, blue – green algae, known as “cushuro”, and use it as a food additive. It grows naturally in lakes located at high altitudes and is used as a food. Material and Methods: It was collected in Lake Conococha (Ancash, Peru), algae form gelatinous spherical colonies that float freely around the edge of the surface. The experiment was conducted in three phases: I: Collection and botanical classification of Nostoc sphaericum Vaucher algae. They underwent physical and chemical treatments for the extraction and purification of polysaccharides. II: Physicochemical analysis of viscosity, gel point, density, solubility tests and pH determination were performed. III: An ice cream formulation was made by incorporating extracted and purified polysaccharides from algae; for sensory evaluation. Results: 1- Established ice cream formulations were prepared using the extracted polysaccharide powder and we found improvement in the texture and flavor of the ice cream. 2- Physicochemical analysis was performed in the ice cream and its results are within established parameters. The viscosity increases and it is related to the texture improvement. 3- The sensory analysis evaluation (taste, color, aroma, texture and appearance) performed in a panel of 30 people, had a 71% acceptance. 4- Conclusions: The results show that the Nostoc viscosity pro-perty can be used as a natural additive. Recommendations: 1- We propose to use the cyanophytes Nostoc algae polysaccharides as food viscosifying agent. 2- We recommend conducting comparative studies of the existing protein level in Nostoc sphaericum. 3- We recommend spreading the traditional use of Nostoc sphaericum, as a base of different Peruvian dishes, promoting their cultivation and commercialization.
Citation Format: Rivera B, Cárdenas L, Alvarado B, Strong C, Milla F (2015) Study of Nostoc sphaericum Vaucher polysaccharides and its application as additive in processed food. [Abstract]. In: Proceedings of the FAPRONATURA 2015; 2015 Sep 21-25; Topes de Collantes, Sancti Spiritus: CSF. J Pharm Pharmacogn Res 3(Suppl. 1): S73. Abstract nr OC-50.