Protein Balls: Nutritional and Functional Exploration of Spirulina from Cyanobacteria

Spirulina, a blue-green cyanobacterium that flourishes in alkaline waters, has gained global recognition as a nutrient-dense superfood.This review explores the biology and cultivation of its two principal species-Arthrospira platensis and Arthrospira maxima-with emphasis on their filamentous morphology, taxonomy, and life cycle characteristics in both natural habitats and controlled environments.Major producers include China, India, the United States, Brazil, and Egypt, underscoring Spirulina's potential for large-scale cultivation.The dried biomass exhibits an impressive nutritional composition, comprising 55-70% protein, 15-25% carbohydrates, 6-8% lipids, and 8-10% dietary fiber.It is also rich in essential vitamins (B, B, B, B, B, B, C, D, and E) and minerals such as iron, magnesium, and selenium.Spirulina's characteristic pigmentation and antioxidant properties are attributed to chlorophyll a, beta-carotene, and C-phycocyanin.In addition to its nutritional merits, Spirulina provides various therapeutic benefits, including immune modulation, neuroprotection, cardioprotection, and anticancer effects.To preserve its sensitive bioactive constituents, packaging in airtight, vacuum-sealed, or foil-lined containers is recommended.This review also highlights a novel application: the incorporation of Spirulina powder into functional protein balls formulated with cocoa and jaggery.The final product was evaluated for sensory attributes and nutritional content through biochemical analysis.High-performance liquid chromatography (HPLC) revealed the presence of seventeen amino acids, with alanine (118.6 mg/kg), leucine (99.4 mg/kg), and aspartic acid (90.8 mg/kg) being the most abundant.These findings reinforce Spirulina's potential as a multifunctional food ingredient with significant nutritional and therapeutic value.