Hassan, G., Abdelmontaleb, H., Seoudi, O. (2025). Influence of Spirulina platensis on Viability of Probiotics and Physicochemical Properties of Functional Fermented Milk Beverage. Journal of Food and Dairy Sciences, 16(3), 25-34. doi: 10.21608/jfds.2025.364726.1187
Gehad H. S. Hassan; H. S. Abdelmontaleb; O. A. Seoudi. "Influence of Spirulina platensis on Viability of Probiotics and Physicochemical Properties of Functional Fermented Milk Beverage". Journal of Food and Dairy Sciences, 16, 3, 2025, 25-34. doi: 10.21608/jfds.2025.364726.1187
Hassan, G., Abdelmontaleb, H., Seoudi, O. (2025). 'Influence of Spirulina platensis on Viability of Probiotics and Physicochemical Properties of Functional Fermented Milk Beverage', Journal of Food and Dairy Sciences, 16(3), pp. 25-34. doi: 10.21608/jfds.2025.364726.1187
Hassan, G., Abdelmontaleb, H., Seoudi, O. Influence of Spirulina platensis on Viability of Probiotics and Physicochemical Properties of Functional Fermented Milk Beverage. Journal of Food and Dairy Sciences, 2025; 16(3): 25-34. doi: 10.21608/jfds.2025.364726.1187
Influence of Spirulina platensis on Viability of Probiotics and Physicochemical Properties of Functional Fermented Milk Beverage
1Department of Microbiology, Faculty of agriculture, Fayoum University, Fayoum, Egypt, 63514
2Department of Dairy Sciences, Faculty of Agriculture, Fayoum University, Fayoum, Egypt, 63514.
Abstract
This study show the impact of incorporating Spirulina platensis (SP) at three different concentrations (0.1%, 0.3%, and 0.5%) on the viability of Lactobacillus paracasei, as well as the physicochemical and functional properties of a functional fermented milk beverage (FMB) storage for 21 day at 4ͦ C . The results indicated that adding of SP to FMB significantly enhanced the nutritional composition. Furthermore, SP supplementation improved the acetaldehyde and diacetyl levels, which are key flavor compounds, and increased the viscosity of the fermented milk samples. The highest phenolic and flavonoid content (19.86 and 11.46 mg/100g) were observed with T3 (FMB with 0.5% SP), while the lowest contents (7.18 and 5.41 mg/100g) were observed with control sample. Additionally, the viability of both the yogurt starter culture and the probiotic L. paracasei was significantly improved (p ≤ 0.05) with the increase addition of SP, indicating a beneficial effect on probiotic survival. The highest level of L. paracasei (8.46 log cfu/g) was observed in T3 at fresh time, which increased during storage till the 14 days to record (8.59 log cfu/g). Sensory evaluation revealed that FMB sample with 0.3% SP received the highest acceptability score among SP-treated samples which had a comparable score with control sample. Based on these findings, the supplementation of FMB with SP at a concentration up to 0.3% is recommended for enhancing its physicochemical and functional characteristics. This study highlights the potential of Spirulina platensis as a valuable ingredient to improve the quality and health benefits of functional dairy products.
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