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Snack bars, known for their convenience and easy consumption, amalgamate various ingredients such as cereals, fruits, and nuts. Their portable and on-the-go nature makes them a favored choice for individuals engaged in various activities. The integration of natural additives, such as Spirulina platensis, to elevate the nutritional profile of snack bars represents a novel and ambitious initiative. This study delves into the innovative realm of edible coating for spirulina snack bars using maltodextrin and gelatin. The investigation explores the correlation between total phenol content and antioxidant activity through the FRAP method, employing two solvents, methanol, and n-hexane. Results demonstrate that varying concentrations of edible coating significantly enhance the appearance and texture of Spirulina Snack Bars (SSB). Notably, the SSB coated with 6% maltodextrin and 1% gelatin exhibits superior visual appeal and a firmer texture compared to its counterpart coated with 3% maltodextrin and 1% gelatin. Moreover, the n-hexane extract showcases higher antioxidant activity (19.971 mg/g) than the methanol extract (16.400 mg/g). This study underscores the effectiveness of n-hexane-based edible coatings in elevating the antioxidant potential and total phenol content of spirulina snack bars, offering essential insights for the development of functional foods with enhanced nutrition and prolonged shelf life.

Spirulina, renowned for its impressive protein content of 55-70% of dry weight, surpasses commonly used plant sources like soybeans, peanuts, or cereals. However, Spirulina snack bars, with their inherent texture, may face challenges like moisture absorption and microbial growth. In this context, edible coatings emerge as a solution to prevent moisture ingress, microbial growth, and preserve the bars. This study delves into analyzing the protein content of edible coatings, specifically maltodextrin with a 6% concentration and 1% gelatin, aiming to assess their efficacy in safeguarding against ambient moisture and oxygen. The findings reveal that the snack bar with the specified coating concentration showcases enhanced visual appeal and a denser texture. Protein analysis using SDS PAGE identifies bands with molecular weights of 17kDa, 25kDa, and 35kDa, likely corresponding to αs-CN and β-CN proteins. Chromatogram analysis of the Spirulina snack bar using the HPX-87H column unveils a peak at 6.195 minutes in the methanol extract, indicating abundance in α-tocopherol, a vitamin E variant. This comprehensive exploration underscores the potential of edible coatings, providing insights into their role in preserving Spirulina snack bars and contributing to food industry advancements.

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