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

Nourmohammadi, Niloufar; Soleimanian‐Zad, Sabihe; Shekarchizadeh, Hajar

doi:10.1002/jsfa.10576

Cited by 27 publications

(11 citation statements)

References 42 publications

(88 reference statements)

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“…In this study, Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by the emulsification method. It was found that, the particle size of microcapsules was found as 51.73 ± 37.69 lm [31]. In the literature, there is not any study on B. braunii and M. aeruginosa oil extracts loaded nanoparticle production by the electrospraying method.…”

Section: Characterization Of Microalgal Oil Extract Loaded Nanoparticlesmentioning

confidence: 98%

Comparison of the anticancer effect of microalgal oils and microalgal oil-loaded electrosprayed nanoparticles against PC-3, SHSY-5Y and AGS cell lines

İnan

Çakır-Koç

Özçimen

2021

Artificial Cells, Nanomedicine, and Biotechnology

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Many of the bioactive substances used in pharmaceutical industry are easily affected by temperature, light and oxygen, and are easily degraded during storage and processing, and exhibit poor adsorption properties during digestion, which limits their direct use. Microalgae are rich in oils which have antimicrobial properties and antioxidants that attract attention in both food and pharmaceutical sectors in recent years. Studies to encapsulate bioactive compound-rich microalgae oils with nanotechnological approaches to improve the physical and chemical stability are relatively new, and it is promising to apply these approaches for pharmaceutical purposes. In this study, cytotoxic effects of oil extracts of Botryococcus braunii and Microcystis aeruginosa and their oil-loaded nanoparticles on L929 cell line, PC-3 prostate cell line, SHSY-5Y neuroblastoma cell line and AGS gastric adenocarcinoma cell line were investigated. The obtained extracts were found to have no cytotoxic effect on L929 cells. However, they showed cytotoxic effect on cancer cells. As for the nanoparticles; a gradual release was determined and the stability of the nanoparticle structure was shown. In the light of obtained findings, it was considered that nanoparticles produced with oil extracts of microalgae which have bioactive substances, have potential to be evaluated especially in pharmaceutical and cosmetic fields.

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Section: Characterization Of Microalgal Oil Extract Loaded Nanoparticlesmentioning

confidence: 98%

Comparison of the anticancer effect of microalgal oils and microalgal oil-loaded electrosprayed nanoparticles against PC-3, SHSY-5Y and AGS cell lines

İnan

Çakır-Koç

Özçimen

2021

Artificial Cells, Nanomedicine, and Biotechnology

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“…There are various techniques of encapsulation of juices or concentrates (hydrophilic fillers) into polymers of natural origin and the drip method, in this case, is the most promising [13] Work [14] notes the relevance of the drip method for obtaining capsules but this work is associated with the production of gelatin capsules.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Velyamov¹,

Ospanov²,

Tlevlessova

et al. 2023

EEJET

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The production and use of fruit and berry concentrates in combination with fermented milk products is attractive for many manufacturers because as a result it is possible to obtain unique recipes with a bright and attractive taste for consumers, and high functional properties. However, the use of fruit and berry concentrates in combination with fermented milk products leads to a reduction in the shelf life or absolute spoilage of products. Thus, after the initial analysis of modern technologies, the method of encapsulation of juice concentrates will create unique products – fruit and berry concentrates in the form of soft capsules for a safe combination with yogurt. The creation of culinary delights of molecular cuisine is already using methods for preparing alginate capsules containing a juice-containing filler. However, there are no regularities for establishing a widespread production of capsules from alginate and a filler from the juice of fruits and berries to this day. In turn, it should be noted that this method makes it possible to obtain a product with high functional properties and pronounced taste. The results of the research confirmed the successful possibility of mixing plant ingredients with yogurt and ultimately the possibility of obtaining a natural and healthy product with a pronounced and original taste. The effect of capsules with fruit and vegetable extract on the organoleptic and structurally mechanical properties of yogurt was investigated. Recipes of fruit and berry concentrates were considered. In total, 3 varieties of one-component concentrates (apple, cherry, grape) were selected, which can be encapsulated in the alginate shell in their original form. 3 varieties of concentrates (raspberry, strawberry, currant) were obtained, which can be used as an additional component to the main ones to create a wide range of capsules for different age categories

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“…For the dairy products fortification with microalgae, Spirulina -loaded alginate microcapsules coated with whey protein concentrate were prepared. Microencapsulation improved the acceptance of fortified yogurt, making the color of the final product lighter [ 78 ].…”

Section: Yogurt Fortification With Nano/microencapsulated Bioactive Ingredientsmentioning

confidence: 99%

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

2021

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The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

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

Cited by 27 publications

References 42 publications

Comparison of the anticancer effect of microalgal oils and microalgal oil-loaded electrosprayed nanoparticles against PC-3, SHSY-5Y and AGS cell lines

Comparison of the anticancer effect of microalgal oils and microalgal oil-loaded electrosprayed nanoparticles against PC-3, SHSY-5Y and AGS cell lines

Production of yogurt from goat and sheep milk with a fruit and berry concentrate

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

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