Quality characteristics of processed cheese fortified with Spirulina powder
Open accessAbstract
BACKGROUND AND OBJECTIVE: Spirulina is a rich source of nutrients viz., essential amino acids, essential fatty acids, carotenoids and vitamins. The study was carried out to evaluate of Spirulina maxima addition as source of nutrients, antioxidants and color on processed cheese properties. MATERIALS AND METHODS: Processed cheese analogue treatments were supplemented with Spirulina maxima powder (1, 2 and 3%). The chemical, physical, color and sensorial properties of processed cheese analogue supplemented with S. maxima were evaluated through 3 months of cold storage (7°C). Also, the antioxidant capacity of S. maxima processed cheese analogue treatments was determined. RESULTS: The spreadable processed cheese analogue with 3% S. maxima powder had higher chemical components except ash compared to control cheese. The results of physical properties showed that the penetrometer reading of the S. maxima processed cheese treatments was higher than those of control allover storage period, while oil separation and melt ability were lower. The S. maxima processed cheeses were more green (a-value) and lower whiter (L-value) than those of control. The highest free radical scavenging activity (57.24%) was recorded for S. maxima processed cheese analogue treatment (3%). From the sensorial results, the S. maxima processed cheese analogue (1 or 2%) treatments was higher acceptable compared to those of 3%. CONCLUSION: Hence, adding S. maxima powder (1 or 2%) during processed cheese analogue manufacture let the cheese to develop special color (green), high nutritional value, antioxidant activity and sensorial scores.
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The high tocopherol and phenolic content in Arthrospira platensis, as well as the presence of phycocyanin, leads to a substantial increase in the antioxidant activity of processed cheese in the presence of 3% of the specified algae.
“The high tocopherol and phenolic content in Arthrospira platensis, as well as the presence of phycocyanin, leads to a substantial increase in the antioxidant activity of processed cheese in the presence of 3% of the specified algae [48].”
From Application of Arthrospira platensis for Medicinal Purposes and the Food Industry: A Review of the Literature (2023) · cites this paper as [48]
The antioxidant-capacity results report that cheese with 3% Spirulina maxima had the highest free-radical scavenging activity (57.24%). The discussion lists phenolic compounds, phycocyanins and tocopherols as possible contributors, but says the increase *may* be due to antioxidant compounds; it does not establish their high content or a causal role. The tested alga was S. maxima, not the claim’s Arthrospira platensis. (LLM, conf=0.88)
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- Authors
- Mohamed, A. G., El-Salam, B. A. E.-Y., & Gafour, W. A. E.-M.
- Affiliations
- Agricultural Research Center (EG)
- National Research Centre (EG)
- Venue
- Pakistan Journal of Biological Sciences
- Publisher
- Science Alert
- Published
- 2020-03-15
- Volume
- 23
- Issue
- 4
- Pages
- 533-541
- ISSN
- 1028-8880 (ISSN-L)
- OpenAlex
- W3015487677
- Cited by
- 30
- References
- 28
- Citations by year
- 2026: 4 · 2025: 2 · 2024: 13 · 2023: 6 · 2022: 4 · 2021: 1
- FWCI
- 1.78
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Pakistan Journal of Biological Sciences (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Spirulina maxima, cheese fortification, antioxidant activity, free radical scavenging, cheese color, cheese texture, refrigerated storage stability, sensory acceptability, nutritional value
- MeSH terms
- Adhesiveness, Antioxidants, Cheese, Color, Food Handling, Food Microbiology, Hardness, Humans, Nutritive Value, Powders, Spirulina
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