This comprehensive presentation showcases the journey of our innovative and sustainable products, starting with the experimental data from growing algae on a small scale. We carefully cultivate and harvest the finest quality spirulina, a protein-rich microalgae renowned for its numerous health benefits. Using this superior spirulina, we have developed a range of nutrient bars and jams available in three delightful flavors. Each product is meticulously crafted to combine the goodness of spirulina with a tantalizing blend of ingredients, resulting in a wholesome and flavorful experience. Our nutrient bars are designed to provide a convenient and nutritious source of energy, making them perfect for a quick snack or a post-workout boost. Packed with essential amino acids, vitamins, and minerals, they offer a well-rounded and balanced nutritional profile. Similarly, our jams offer a unique twist on traditional spreads. By blending the natural sweetness of figs with the powerful antioxidant properties of spirulina, we have created a delicious and nourishing product. Whether spread on toast, used as a filling in pastries, or incorporated into various recipes, our spirulina fig-jams provide a delectable and health-conscious addition to any culinary creation. Furthermore, our commitment to sustainability extends to the production of biodegradable plastic. Leveraging the potential of microalgae, particularly spirulina, we have developed an innovative solution to combat plastic pollution. Our biodegradable plastic, derived from spirulina, offers the same durability and convenience as traditional plastics while breaking down naturally over time without leaving behind harmful microplastics. This groundbreaking alternative to traditional plastic packaging represents a significant step towards a greener and cleaner future. By choosing our biodegradable plastic, you actively contribute to reducing plastic waste and minimizing the impact on our environment. Through rigorous experimentation and a dedication to sustainability, we have successfully integrated spirulina into various products, ranging from nutrient bars and jams to biodegradable plastic. This presentation serves as a testament to our commitment to harnessing the potential of microalgae and providing innovative solutions that promote health, well-being, and environmental consciousness.

2. Aditya Akhade (2018-B-22022001)
 Namdev Hadapad (2018-B-06122000)
 Parth Bhilare (2018-B-11082000)
 Riya Baheti (2018-B-17102001)
Authors:
Co- Author:
 Dr. Shital Giri

3. Problem statement
According to recent national sample survey protein
deficiency in Indians is more than 80%. In order to solve
this problem people need to consume protein rich food like
spirulina. There are very few consumers of spirulina,
particularly in India because of its unpleasant taste profile.
Harmfull effects of plastics on environment can be reduced
when there production is reduced, it is only possible when
there is an alternative for non biodegradable plastic.

4. Aim & Objective
Encourage people about the potential of
spirulina
Preparation of the nutritional bar from a
combination of spirulina and chocolate
Preparation of nutrient-rich spirulina-fig jam
Preparation of biodegradable plastic from
spirulina

5. Spirulina The Superfood
Spirulina is considered a superfood because of its chemical
composition.
It is known as complete protein because it has all the essential amino
acids.
Spirulina is composed of carbohydrates, protein, fats, vitamins,
pigments and minerals. They also help in combating various kinds of
diseases like anemia, vascular diseases, obesity, hepatotoxicity and
certain cancers

6. rich source of vitamins (Vitamin E, Vitamin B12) and pigments
(Carotenoids, Chlorophyll a, Phycocyanin).
It has a high content of high-quality proteins, equal to about 60–70% of its
dry weight. The protein content is much higher than other foods
It contains a balanced dose of carbohydrates (12–25%),lipids, and essential
amino acids (18%).
Spirulina contains many minerals, including calcium, magnesium,
phosphorus, sodium, potassium, and iron.
It has no complex cell wall made up of cellulose which can be easily
digested

7. 0
10
20
30
40
50
60
70
spirulin
a
whole
dried
egg
beer
yeast
skimme
d
powder
milk
whole
soy
bean
parmes
an
cheese
wheat
germ
peanut chicken fish beef
protein (/100g) 65 47 45 37 36 36 27 26 24 22 22
65
47 45
37 36 36
27 26 24 22 22
Quality of spirulina protein and other foods
protein (/100g)

8. Why Spirulina

9. Spirulina or Arthrospira is a blue-green alga that became famous after it was successfully used
by NASA as a dietary supplement for astronauts on space missions.
It has the ability to modulate immune functions and exhibits anti-inflammatory properties by
inhibiting the release of histamine by mast cells
Considering its high food value NASA astronauts had been offered this product as food
supplement where they too adopted it and said 1Kilo Spirulina = 1000 kilo assorted Vegetables
What NASA has to say about Spirulina

10. Cultivation of Microalgae
Open cultivation systems Closed cultivation systems
• open ponds,
• tanks,
• raceway ponds
• photobioreactors (PBR).

11. Open cultivation systems
One of the first attempts to scale up and cultivate microalgae
was achieved using open raceway ponds
very low investment
very cost-effective
low energy required
it has no complex working mechanism.
Although with all the advantages we experienced water loss.

13. Spirulina was obtained from cultivation after two weeks. It was strained in a muslin cloth
and dehydrated to obtain powder in a dehydrator situated in lab.
We prepared various batches of Fig jam with our flavours addition by trial and error
method.
Fig Jam was prepared in Hotel Management Labs.
All precautions and necessary HACCP measures were carried out while making Jam.
Spirulina Enriched Fig Jam

14. 3 main flavors were prepared and they are
Fig-Honey
Fig-Cinnamon Fig-Cardamom
Flavoring ingredients were added by w/w% and RDA was considered throughout the process.
Lemon Juice was specially added in order to Increase shelf life.
Rest flavors have nutraceutical properties and thus they were used to give rich aroma and taste.

15. Nutrient Rich Spirulina-Fig Jam
The Ficus (Ficus carica) is a species of flowering plant in the genus Ficus
from the Moraceae, known as the common fig (or just fig), anjeer
(Iran,Pakistan), and dumur(Bengali).
Figs are among the richest plant sources of calcium and fiber. According to
USDA data for the Mission variety, dried figs are richest in fiber, copper,
manganese, magnesium, potassium, calcium, and vitamin K.
Figs have a laxative effect and contain many antioxidants.
They are good source of flavonoids and polyphenols (oxygen scavengers)
including gallic acid, chologenic acid, syringic acid, catechin and rutin.

16. Materials and Methods
Fig,
Sugar,
Citric Acid,
Spirulina Powder
Preserving fruit by turning it into jam requires:
Selection of the Method of Preservation:
Involves boiling (to reduce the fruit’s moisture content and to kill bacteria,
yeasts, etc.),
Adding sugar(to prevent their re-growth)
Sealing within an airtight jar (to prevent recontamination.
For the preparation of good quality jam, the fruit should contain adequate
amounts of pectin or pectin is added in required amounts
Ingredients

17. Proportions
RDA for spirulina is 2-3.5gm per day (according to commercial packages).
For 140gm puree we used 30 gm sugar and 1 tsp lemon juice. Yield was
112gm. This was our control.
For 100gm puree we incorporated 1g then 2g, 2.5gm and then lastly 3gm
cinnamon w/w% till we obtained perfect flavor.
For 100gm puree we mixed 1g then 1.5 and then lastly 2gm cardamom w/w%
till we obtained perfect flavor.
Spirulina was also added in various combinations to achieve perfect flavor.

18. Formulation of different Jam Samples: Different jam samples will be
prepared by varying the percentage composition of Fig Fruit pulp and
spirulina powder in order of (90%-10%), (80%-20%) respectively.

19. Sensory Evaluation Radar Chart for Jam
0
1
2
3
4
5
6
7
8
9
APPEARANCE
AROMA
TEXTURE
FLAVOUR
OVERALL ACCEPTABILITY
A B C

20. Product Cost for Fig Jam
Serial No Factors Cost in Rs
1 Utilities and overhead
charges
7
2 Total cost of product per kg 700
3 Cost of product per 100gm 70
4 Market selling price of
product (1Kg)
875

21. The total cost of raw materials for jam
Ingredients Cost per Kg Weight of indigent
(amount used )
Cost of ingredient
FIG 240 150g 36
SUGAR 45 30g 1.35
HONEY 330 7g 2.31
CARDEMOM
POWDER
4950 2g 9.9
CINNEMON
POWDER
6300 2g 12.6
LEMON 10/ LEMON 7g 10
SPIRULINNA
POWDER
750 3g 2.25
PPACKAGING AND
LABELLING
- - 35
Total weight of ingredients is = 198 g
Total cost of ingredients = Rs.
107.40/150g

23. Spirulina nutritional bar
The aim of this study was to make high protein nutrition bars enriched with
Spirulina biomass which can could be useful not only on Earth but also in
space. This protein bar can also be distributed among malnourished children
who are suffering from protein defficiency
The use of ingredients makes this nutrition bar novel and unique.
Every ingredient incorporated in the bar is quintessential for its functionality

24. Raw materials needed for preparation of the
spirulina nutrition bar
1. Spirulina powder (Spirulina plantensis) contains 65 grammes of protein per 100 grammes.
2. Glucose liquid.
3. Dark and white chocolate compounds.

25. Preparation of Nutrition Bar
Step 1: 50g dark compound and white compound chocolate is taken and melted in a double
boiler system in various batches.
Step 2: After the chocolate is completely melted, with trial and error method, we
incorporated 1, 1.5, 2, 2.5g of cardamom and cinnamon powder differently in different
batches of melted chocolate until we go the perfect balance of flavour.
Step 3: As per Recommended Dietary Allowance (RDA) only 5grams of spirulina is the
advised limit of consumption on a daily basis. We added around 1,1.5,3g of spirulina powder.
Step 4: The melted chocolate is kept for drying in chiller for 15 minutes.

26. Sensory Evaluation Radar Chart for Chocolate Bar
0
1
2
3
4
5
6
7
8
9
10
Aroma
Flavor
Texture
Appearance
Overall Acceptibility
CHART TITLE
Cardamom Cinnamon Mix

27. Global plastic waste products are increasing day by day and causing major problem
contaminant in the environmental ecology because of their uncooperative biodegradation.
Bioplastic from Spirulina
Therefore there is much attention and research need of much research required on bio-
based plastic because there is only 1% bioplastic production worldwide.
However, bioplastic is being prepared from agricultural material but requires a lot of
energy, land, manpower, and water for production and is not sustainable for a long time.

28. Among bio-based plastic, the starch blend had the highest production in the year 2019
(21%) and is expected to increase in the future, starch blend plastic is majorly produced
from potatoes and corn which may threaten the global food supply.
The best-known algae for the production of bio-plastic are chlorella and spirulina. Our
team has decided to stick with spirulina based bioplastic
Microalgae is the best alternative. Microalgae can be a potentially better biomass source for
bioplastic production since it does not compete with food sources, has the ability to grow on waste
resources

29. Material required for Bioplastic
Spirulina sp. biomass powder
Potassium hydroxide
Chlorine
Sodium thiosulphate
Ascorbic acid
Pharmacy glycerine
Starch soluble
for extraction of carrageenan
for bleaching
to remove the chlorine residues
added to with the Sodium thiosulphate
plasticize
compatibilizer

30. Preparation of Carrageenan gel
In a beaker add 100 gm of potassium hydroxide to 1 litre of water and mix on stirrer until the
the solution turns from milky white to transparent.
Potassium hydroxide reacts with carrageenan molecules and Heat the solution to 60OC on a hot
plate stirrer
Add 50 gm of dried spirulina powder and keep stirring for 2 hours.
Centrifuge and remove the green carrageenan gel and the liquid solution.
Wash the gel thoroughly to remove the potassium hydroxide solution.
Prepare a 2 % chlorine solution in 800 ml of water and submerge the gel and wait for 1 hour.
Once we get our carrageenan we can then process it to make our bioplastic film.

31. Mix 15gm of non-chlorine treated algae gel in 50ml
distilled water with 7gm starch and 1g glycerin
Keep heating and stirring
Spread on a smooth surface
RESULTS: polymer was fragile, thin, and flexible.
50gm gel in 50ml distilled water with 5gm starch, 2gm
starch and 2gm sorbitol.
Keep heating and stirring
Spread on a smooth surface
RESULTS: polymer was thin, weak, stretchy, and
flexible.
Trial 1
Trial 2

32. Mix 265gm non-chlorine treated gel in 500ml
distilled water with 3gm starch and 2gm glycerin
Keep heating and stirring
Spread on a smooth surface
RESULTS: The polymer was too hard to be
considered as plastic
10gm gel in 30ml distilled water with 5gm starch,
2gm glycerin and 1gm sorbitol.
Keep heating and stirring
Spread on a smooth surface
RESULTS: polymer was solid, stretchable.
Trial 3
Trial 4

33. 30gm gel in 50ml distilled water with 20gm starch
and 1gm glycerin.
Keep heating and stirring
Spread on a smooth surface
RESULTS: polymer was solid, not mixed
properly
1gm gel in 50ml distilled water with 7gm starch,
2gm glycerin and 2 sorbitol.
Keep heating and stirring
Spread on a smooth surface
RESULTS: polymer was, thick and has leather
like texture
Trial 5
Trial 6

34. Approximate Cost sheet for Bioplastic
INGREDIENTS Cost per
Kg
Weight of
indigent
(amount used )
Cost of
ingredient
SPIRULINA POWDER 750 50g 37.5
DISTILL WATER 65/LTR 1000 ML 65
POTSSIUM
HYDROXIDE PELLETS
1450 100g 145
STARCH 1650 7g 11.55
GLYCERINE 1500 3g 4.5
The total cost of raw materials for
Bioplastic
Total weight of ingredients = 160
grams + 1000ml
Total cost of ingredients = Rs. 263.55

35. Biodegradation
Biodegradation Algae are known to colonize on artificial substrata like polythene surfaces
in sewage water.
These colonizing algae were found to be less hazardous and non-toxic (Scenedesmus
dimorphus (green alga), Anabaena spiroides (blue-green algae).
Adhesion of algae on the surface will initiate the biodegradation and their production of
ligninolytic and exopolysaccharide enzymes is the key for plastic biodegradation.
The algal enzymes present in the liquid media interact with macromolecules present at the
plastic surface and triggers the biodegradation.
The polymer is utilized by algae as carbon source since the species growing on the PE
surface were to found to have higher cellular contents (protein and carbohydrates) and
higher specific growth rate

36. Future Prospects
The study by Nova Institute of Technology, Australia has forecasted that the global production
capacities of bioplastics in 2019 was estimated to be 2.11 million tonnes and could reach around
2.43 million tonnes in 2024.
The analysis of techno-economic and life cycle impact by Bradn D. Bekstorm revealed that
bioplastics could be sold for as low as $970 per tonne−1 and simultaneously reduce the emission
of greenhouse gas by 67–116%.
It can be said that the potential market for bioplastics is expected to rise and eventually replace
the conventional plastics.
Most of the research was conducted in the field of agricultural and biological sciences,
biochemistry, genetics and molecular biology, energy and environmental sciences.
However, there is still a need to improve technologies and efficiency to enable
commercialization, Awareness, marketing, industrialization and scale-up

37. Conclusion
Spirulina has all the potentials that are required to be a
wonder food supplement, interestingly spirulina is cultivated
and used as a food supplement across the world and outside the
world as well (astronaut food) and also it is used in various pet
food industries as a supplement.
However, the research on algae-based bioplastics is still in the
experimental stage and infeasible to be commercialized at an
industrial scale, making the advancement of technology and
continual R&D in bioplastics significant.
There is a need to spread awareness among the people to
recognize its potential.

39. References
1.Afroz1, S. (2021). Cultivation of Super food – Spirulina (Blue-green. New Delhi:
Food and Scientific Report.
2.ARVIND KUMAR*, V. M. (2018). Development of high Protein Nutrition Bar
Enriched with . Uttar Pradesh: Current Research in Nutrition and Food Science.
3.Cinar, S. o., Chong, Z. K., Kucuker, M. A., Wieczorek, N., Cengiz, U., & Kuchta, K.
(26 May 2020). Bioplastic Production from Microalgae: A Review. Turkey: MDPI.
4.Ho, S.-H. (2019). A sustainable solution to plastics pollution: an eco-friendly
bioplastic . Journal of Hazardous Materials, 1-32.
5.Ismail, D. (January 2018). The Effect of Compatibilizer Addition on Chlorella
vulgaris Microalgae Utilization as a Mixture for Bioplasti. indonesia: E3S Web of
Conferences.
6.Microalgae starch-based bioplastics: screening of ten. (2018). In P. P. : Charlie
Mathiot, carbohydrate polymers (pp. 142-151). France: elsevier.
7.renna, M.; Peruccio, P.P.; Liu, X.; Zhong, F.; Sun, Y. Microalgae as Future
Superfoods: Fostering Adoption through Practice-Based Design Research.
Sustainability 2021

40. 8.Source:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3136577/#:~:text=Spirulina%20or%
20Arthrospira%20is%20a,of%20histamine%20by%20mast%20cells.
9. https://auroville.org/contents/114
10. https://www.bio.fsu.edu/~dfadool/ChernobylReport.pdf
11. https://prolgae.com/blogs/articles/hello-world