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Impact of Spirulina platensis on physicochemical, antioxidant, microbiological and sensory properties of functional labneh

2022; Springer Nature; Volume: 2; Issue: 1 Linguagem: Inglês

10.1007/s44187-022-00031-7

2731-4286

Warda M. A. Ebid, Gehad S. Ali, Neimat Elewa,

Food Industry and Aquatic Biology

Abstract Spirulina powder contains vitamins A, E and all B vitamins, high-quality proteins, 18 of the 20 known amino acids, Ca and K as well as many essential minerals and enzymes. The current study was conducted to make healthy Spirulina probiotic labneh (SPL) by investigating the effect of adding Spirulina ( Spirulina platensis ) powder on physicochemical, microbiological properties, antioxidant activity and sensorial characteristics beside nutritional value compared to control. SPL was inoculated by Lactobacillus acidophilus and Streptococcus thermophilus . Added of microalgae to concentrated fermented buffalo’s milk by (0, 0.2, 0.4, 0.7 and 1% w/v) Spirulina individually. Spirulina probiotic labneh samples exhibited significantly (p ≤ 0.05) increased the viability of probiotic, higher levels of protein, dietary fiber and antioxidant activity, while lower syneresis than the control labneh. Vitamins B 1 , B 9 , and B 12 , as well as minerals like Fe, Zn, K, and Mg, were found to be higher in the SPL samples than in the control. The phytopigments increased with increasing levels of Spirulina with values ranging from 0.16 to 0.61 for chlorophyll a and from 3.10 to 4.89 for Phycocyanin. (Chlorophyll a , carotenoids) were increased with increasing the added levels from Spirulina comparing with control. Subsequently, it is recommended manufacture probiotic labneh with forficate by Spirulina as a potential source for phenolic and flavonoid compounds, phytopigments, vitamins, fiber and a high content of minerals.