Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Spirulina (Limnospira platensis) is an ingredient of nutritional interest that may affect the quality traits of bakery products. This study aimed to evaluate the effects of low-level Spirulina enrichment on the color, texture, volatile profile, and sensory properties of bread made with Italian type “1” wheat flour. Bread samples were prepared with 0% (control), 1%, and 2% (w/w) Spirulina and analyzed by instrumental color measurement, texture profile analysis, HS-SPME-GC-EI-MS, and trained-panel sensory descriptive analysis. Spirulina-enriched samples showed darker crust and crumb and clear changes in chromatic coordinates. Texture profile analysis indicated limited changes in the instrumental texture profile; specifically, the sample with 1% w/w Spirulina showed significantly lower hardness than the control, whereas the other measured texture parameters did not differ significantly among samples. Volatile analysis revealed differences in several compounds, including carotenoid-derived volatiles such as β-ionone, β-cyclocitral, dihydroactinidiolide, and safranal in enriched samples. Sensory analysis highlighted stronger bitter and marine-related notes in Spirulina-enriched breads. Spirulina enrichment modified the chromatic, volatile, and sensory properties of bread, while producing less considerable changes in the instrumental texture parameters measured. The results indicate that Spirulina may be incorporated at low levels in bread, although sensory attributes such as bitterness and marine notes may represent acceptance barriers and should be further evaluated through dedicated consumer testing.