Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei.

Autor: Chamari M; Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran., Anvar SAA; Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran. saaa4824@gmail.com., Pourahmad R; Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran., Nowruzi B; Department of Biotechnology, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran., Yousefi S; Department of food Science and technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2024 Jul 05; Vol. 14 (1), pp. 15471. Date of Electronic Publication: 2024 Jul 05.
DOI: 10.1038/s41598-024-66365-7
Abstrakt: This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei.
(© 2024. The Author(s).)
Databáze: MEDLINE
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