Formulation and evaluation of a spirulina-enriched popsicle using indigenous Indian blackberry: Nutrient density and seed waste valorisation

Abstract

Background: Spirulina (Arthrospira platensis), a protein-rich microalga, has gained recognition as a functional ingredient due to its potent antioxidant and immune-boosting properties. While widely studied as a dietary supplement, its integration into culturally relevant, ready-to-consume frozen desserts remains underexplored, especially in the Indian context.

Objective: This study aimed to formulate a nutrient-dense popsicle by combining spirulina with Indian blackberry (Syzygium cumini), and to evaluate its sensory acceptability, nutritional profile, and market feasibility in comparison with commercially available fruit popsicles.

Methods: Using a standardized food product development protocol, spirulina-enriched Indian blackberry popsicles were developed and subjected to sensory evaluation using a 9-point hedonic scale (n=20), and product profiling was checked by trained panelists (n=5). Proximate and micronutrient analyses were performed in accordance with FSSAI standards. A paired t-test compared the experimental popsicles with a control (Indian blackberry flavoured commercially and popularly available Popsicle). In line with a zero-waste approach, deseeded blackberry seeds were collected, cleaned, shade and oven-dried (50 °C, 45 min), ground, processed into powder, and retained as a functional by-product for future value-added applications.

Results: The experimental spirulina popsicle achieved an overall sensory acceptability score of 85%, significantly outperforming the control at 68% (p ≤ 0.05). Nutritionally, the product delivered 2.12g protein, 15.11 µg Vitamin A, 5.01 mg iron, and was 55% lower in sugar compared to the control. The processed blackberry seeds yielded 4 g of seed powder per 20 g of seeds, as a functional byproduct.

Novelty: To our knowledge, this is the first study from India to formulate and evaluate a spirulina-enriched frozen dessert utilizing an indigenous fruit base. By integrating sensory acceptability with nutritional profiling, the work advances functional food innovation within the frozen fruit-based confection category, while simultaneously addressing sustainability through a zero-waste approach, yielding a value-added ingredient from the seeds of Indian blackberry. The spirulina-enriched fruit base popsicle shows clear nutritional superiority over the commercial control, establishing its novelty as a functional frozen dessert offering a healthier, low-sugar alternative while simultaneously introducing 2.12 g of protein and significant levels of vitamin A, vitamin C, iron, and magnesium, all absent in the commercially available control. 

Conclusion: The developed popsicle offers a clean-label, low-sugar alternative to conventional frozen treats, with the added advantage of micronutrient enrichment and seed-waste valorisation. The product represents a promising addition to the growing category of culturally tailored functional foods that align with zero-waste and nutritional security goals.

Keywords: Spirulina, Indian blackberry, functional popsicles, nutrient density, clean label, sensory evaluation, superfoods, food innovation, seed waste valorisation, frozen fruit based confection.