Fortification of Ice Cream with Cricket Powder (Acheta domesticus) and Spirulina (Arthrospira platensis): Effects on Physicochemical Properties, Antioxidant Activity and Nutritional Value

Alternative ingredients such as edible insects and spirulina are increasingly used to enhance the nutritional and functional properties of foods. This study examined the effects of cricket powder and spirulina on the quality characteristics of ice cream. We evaluated chemical composition, color, antioxidant activity, fatty acid profile, texture, and melting properties. Both additives significantly increased protein and ash contents, whereas total fat content decreased, particularly in the spirulina-enriched ice cream (IC-S). The IC-S exhibited the highest protein content (5.34 g/100 g) and the lowest fat content (9.03 g/100 g). Color parameters were significantly affected, particularly in the IC-S, which showed the greatest color change (ΔE = 45.48). The antioxidant capacity improved notably, especially in the ice cream with cricket powder (IC-C), which had the highest total phenolic content (32.17 mg GAE/100 g) and the highest radical-scavenging activity. Enriched samples demonstrated lower overrun and greater hardness compared with the control. Despite earlier onset of melting, both the IC-C and the IC-S displayed lower melting rates, indicating improved melting resistance. Furthermore, spirulina enhanced the fatty acid profile by increasing polyunsaturated fatty acids and omega-3 content while reducing saturated fatty acids. Overall, cricket powder and spirulina successfully improved the nutritional and functional quality of ice cream.