Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

Journal of the Science of Food and Agriculture
Niloufar NourmohammadiHajar Shekarchizadeh

Abstract

Consumption of Spirulina-based functionalized food is usually unpleasant due to its specific sensorial properties. Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by emulsification method, and the effect of adding free and microencapsulated Spirulina (MS) to non-fat stirred yogurt was investigated during storage. Scanning Electron Microscope investigated microcapsules morphology and their mean particle size that was 52 μm, and electrostatic interaction between wall materials was illustrated by Fourier Transform Infrared. The microspheres had appropriate encapsulation efficiency (44.54 ± 0.06%). Complete release of Spirulina from the microcapsules was observed in simulated intestinal fluid, which is favorable for Lactobacillus growth in human intestinal tract. Encapsulation caused meaningful differences in colorimetric factors, markedly in L* . Moreover, free and microencapsulated Spirulina were added to yogurt samples, and the results showed that the physicochemical properties (pH, color, viscosity, water holding capacity and susceptibility to syneresis) and sensorial assessment of MS yogurt were positively affected. During the storage, MS yogurt had higher pH value than the others; furthermore, it ...Continue Reading

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Citations

Feb 23, 2021·International Journal of Biological Macromolecules·Chuhuan HuYapeng Fang
Aug 8, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ruta GruskieneJolanta Sereikaite

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