Evaluación de las propiedades organolépticas y fisicoquímicas de la adición de ficocianina proveniente de espirulina (Arthrospira platensis) en la producción de cerveza artesanal

Abstract

Spirulina, a microalga of the genus Arthrospira, is known for its nutritional properties and for being a source of phycocyanin, a blue pigment with potential health benefits, which can be used to innovate in the production of craft beer. The present study aimed to evaluate the organoleptic and physicochemical properties of the addition of phycocyanin at different concentrations from spirulina in the production of craft beer. To achieve this, an experimental type methodology was used, extracting phycocyanin from spirulina with the ultrasound method and incorporated in four different concentrations into beer batches, Analysing changes through sensory testing and physico-chemical assessments. The results revealed that phycocyanin not only gave a distinctive blue color, but was also well-accepted sensorially at optimal concentrations, The analyses also confirmed the stability of the pigment and its positive contribution to the health properties of beer. In conclusion, phycocyanin is presented as a promising additive for craft beer, offering benefits without compromising the sensory profile.