Background:
The growing demand for sustainable and health-promoting functional foods has led to the exploration of novel lipid sources. Algal oil, particularly rich in omega-3 long-chain polyunsaturated fatty acids (LC-PUFAs), offers a promising alternative to conventional fats. This study aims to integrate fatty acid profiling and mineral composition analysis into the development and optimization of an algal-oil-based chocolate spread, emphasizing its nutritional enhancement and potential health benefits.
Methods:
A chocolate-based spread emulsion was developed using Schizochytrium sp.-derived algal oil as the primary lipid source. The formulation was optimized using response surface methodology (RSM) based on texture, spreadability, and sensory acceptability. Fatty acid methyl esters (FAMEs) were analyzed using Gas Chromatography–Flame Ionization Detection (GC-FID), while mineral composition was determined through Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES). The spread's physicochemical properties, including pH, moisture content, water activity, and oxidative stability (MDA assay), were also assessed.
Results:
The optimized formulation exhibited high sensory acceptability, with a desirable spreadability index and stable emulsion properties. Fatty acid analysis revealed significant enrichment in docosahexaenoic acid (DHA, 37.64 ± 1.12%), followed by eicosapentaenoic acid (EPA, 12.08 ± 0.84%), indicating a strong omega-3 profile. Saturated and monounsaturated fatty acids were present in balanced proportions. Mineral analysis demonstrated elevated levels of magnesium (34.6 ± 2.3 mg/100g), calcium (28.1 ± 1.7 mg/100g), and iron (4.2 ± 0.3 mg/100g), contributing to the functional benefits of the product. The final spread exhibited low malondialdehyde levels (0.78 ± 0.04 nmol/g), confirming oxidative stability during storage.
Conclusion:
This study successfully demonstrates that the integration of fatty acid and mineral profiling into the product development phase enables the creation of a nutritionally dense and sustainable algal-based functional spread. The findings support the potential of algal oil as a viable alternative fat source in functional food formulations, with implications for cardiovascular and neuroprotective health outcomes.
