Nutritional and microstructural characterisation of spirulina-enriched ice cream

The fortification of ice cream with nutraceutical ingredients is gaining importance due to consumer demand for functional and health-promoting foods. Spirulina (Arthrospira platensis), a protein- and micronutrient-rich microalga, was incorporated into ice cream formulations at different levels to enhance nutritional and functional properties. The proximate analysis revealed that spirulina enrichment increased protein (8.06 % → 8.41 %) and iron content (0.00 % → 4.21 %) without altering fat retention. Physical attributes also improved, with higher overrun (93.2 % vs. 90.6 %), reduced whipping time (5.0 min vs. 6.5 min) and a lower freezing point (-3.8 °C vs. -3.4 °C), indicating a smoother texture and better aeration. SEM analysis confirmed significant microstructural modifications, showing a hierarchical porous network with air cell distribution, fibrous strands and interconnected micro-pores that favour creaminess and stability. These structural features support improved texture, melt resistance and functional efficiency. The findings establish spirulina-enriched ice cream as a novel functional dairy product with enhanced nutritional value, particularly as a natural source of protein and iron, while maintaining desirable technological and sensory properties. This study highlights spirulina’s potential in addressing nutritional deficiencies and promoting sustainable food innovation.