The Effects of Adding Chlorella vulgaris on Sponge Cake Quality and Nutritional Value

In the pursuit of novel food ingredients that transcend seasonal limitations and boast an abundance of bioactive compounds, scientists have turned their attention to microalgae. This study delved into the enrichment of cakes with microalgae powder derived from Chlorella vulgaris (C.V). Fortification of 0.5%, 1%, and 2% C.V were employed. A comprehensive evaluation of the cakes' physical, chemical, quality characteristics, and sensory attributes were conducted. Additionally, the cakes were stored at 25°C for 21 days, with storage assessments performed at intervals of 0, 1, 2, and 3 weeks. The study included extracting the active substances from Chlorella vulgaris (C.V) using three solvent 50% ethanol, 95% ethanol, and water. Descriptive analysis of the extracts revealed the presence of various compounds such as phenols, alkaloids, flavonoids, glycosides, and saponins. The results indicated that the cake fortified with C.V exhibited excellent stability against oxidation compared to the control. The addition of C.V to the cake resulted in a noticeable reduction in microbial load compared to the control. However, sensory evaluation revealed that the cakes containing C.V exhibited slightly lower sensory quality compared to the control. Nevertheless, the findings of this study unequivocally demonstrate the effectiveness of C.V in minimizing microbial contamination and extending the shelf life of cakes due to their natural antioxidant properties also enhances their nutritional quality. These findings highlight the potential of C.V as a natural ingredient with antimicrobial properties and antioxidant capacity, which can effectively enhance the microbial safety and shelf stability of food products like cakes.