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The aim of this work was to evaluate the influence of  Arthrospira platensis  F&M-C256 (spirulina) incorporation on the nutritional and functional properties of “crostini”, a leavened bakery product largely consumed in Italy and Europe. Sourdough was used as leavening and fermentation agent and three concentrations of  A. platensis  F&M-C256 were tested: 2%, 6% and 10% (w/w). Despite a lower volume increase compared to the control, the  A. platensis  F&M-C256 “crostini” doughs reached a technological appropriate volume after fermentation. At the end of fermentation, no significant differences in microorganisms concentrations were observed.  A. platensis  F&M-C256 “crostini” showed higher protein content compared to the control. Considering the European Commission Regulation on nutritional claims, “crostini” incorporated with 6% and 10% biomass can be claimed to be a  “source of protein” . Six and ten percent  A. platensis  “crostini” also presented significantly higher antioxidant capacity and phenolics. A significantly lower value of  in vitro  dry matter and protein digestibility between  A. platensis  F&M-C256 “crostini” and the control was found. The overall acceptability decreased with increasing  A. platensis  F&M-C256 addition. The combination of spirulina biomass addition and the sourdough technology led to the development of a novel microalgae-based bakery product with nutritional and functional features.

Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition