Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt
Abstract
BACKGROUND: Consumption of Spirulina-based functionalized food is usually unpleasant due to its specific sensorial properties. Therefore, 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. RESULTS: 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 spectroscopy. 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 MS 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 showed the lowest syneresis and a constant increase in viscosity. Finally, the sensory evaluation results of MS yogurt, in comparison with the free form of Spirulina utilization, indicated improved acceptance of the produced functional food. CONCLUSION: Results showed an obvious impact of encapsulation on the physicochemical properties of yogurt containing MS. The sensory evaluation showed that encapsulation could generally enhance the customer's satisfaction. It can be stated that masking microalgae color and flavor by microencapsulation could be used for dairy products fortification by microalgae. © 2020 Society of Chemical Industry.
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Spirulina microencapsulated in alginate and whey protein shows significantly improved acceptability in fortified yoghurt due to better control of flavour and colour perception.
“Spirulina microencapsulated in alginate and whey protein showed significantly improved acceptability in fortified yoghurt due to the better control of flavour and colour perception [85].”
From Microalgae Bioactives for Functional Food Innovation and Health Promotion (2025) · cites this paper as [85]
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- Authors
- Nourmohammadi, N., Soleimanian‐Zad, S., & Shekarchizadeh, H.
- Affiliations
- Isfahan University of Technology (IR)
- Corresponding author
- Shekarchizadeh, Hajar
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2020-06-27
- Volume
- 100
- Issue
- 14
- Pages
- 5260-5268
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W3032997754
- Cited by
- 47
- References
- 46
- Citations by year
- 2026: 7 · 2025: 11 · 2024: 8 · 2023: 12 · 2022: 1 · 2021: 8
- FWCI
- 3.40
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- Spirulina, Spirulina platensis, microencapsulation, alginate, whey protein concentrate, stirred yoghurt, functional dairy products, sensory properties, physicochemical properties, encapsulation efficiency, microcapsule morphology, syneresis, viscosity, water holding capacity, color
- MeSH terms
- Whey Proteins, Alginates, Animals, Cattle, Food Additives, Food Handling, Humans, Sensation, Viscosity, Yogurt, Spirulina, Functional Food, Food Storage
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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