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<p>Probiotics, recognized as food substances containing beneficial microorganisms for human health, have garnered significant attention. This study evaluates the effects of enzymatically hydrolyzed <i>Spirulina platensis</i> proteins (SPH) on the characteristics of probiotic yogurt. <i>Spirulina platensis</i> proteins were hydrolyzed using alcalase and flavourzyme enzymes, and the resulting hydrolysates were incorporated into yogurt at concentrations of 0.5%, 1.0%, and 1.5%. Over a 24-day storage period, physicochemical, sensory, and microbial properties were assessed. Alcalase-derived SPH exhibited a significantly higher degree of hydrolysis (36.45%) compared to flavourzyme (26.25%) (P &lt; 0.05) and greater antioxidant capacity (DPPH radical scavenging: 85.11%). Incorporation of 1.5% SPH significantly enhanced yogurt’s physicochemical attributes, increasing pH to 4.77, viscosity to 1626 cP (via rotational viscometry), and texture firmness to 0.21 N (via texture analysis), while reducing syneresis to 27.64% and titratable acidity to 0.88% compared to controls (P &lt; 0.05). Color metrics shifted, with reduced lightness (L*) and redness (a*) and increased yellowness (b*), likely due to casein micelle aggregation during storage. Sensory analysis indicated superior overall acceptance for 1.5% SPH yogurt (4/5 on a hedonic scale). Viability of probiotic bacteria (<i>Lactobacillus casei</i>, <i>Streptococcus thermophilus</i>, <i>Lactobacillus bulgaricus</i>) increased by 15–20% in SPH-fortified samples (P &lt; 0.05). These results underscore the efficacy of <i>Spirulina platensis</i>-derived bioactive peptides in enhancing yogurt’s physicochemical stability, sensory quality, and probiotic viability, positioning them as promising functional ingredients for probiotic dairy products.</p>

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Effects of hydrolyzed Spirulina platensis proteins on the physicochemical, sensory, and microbial properties of probiotic yogurt

  • 期刊论文

  • 发表日期：

    2025年6月14日

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  • Andisheh Tavakoli,
  • Reza Farahmandfar,
  • Ali Motamedzadegan,
  • Peiman Ariaii,
  • Maryam Asnaashari

摘要

Probiotics, recognized as food substances containing beneficial microorganisms for human health, have garnered significant attention. This study evaluates the effects of enzymatically hydrolyzed Spirulina platensis proteins (SPH) on the characteristics of probiotic yogurt. Spirulina platensis proteins were hydrolyzed using alcalase and flavourzyme enzymes, and the resulting hydrolysates were incorporated into yogurt at concentrations of 0.5%, 1.0%, and 1.5%. Over a 24-day storage period, physicochemical, sensory, and microbial properties were assessed. Alcalase-derived SPH exhibited a significantly higher degree of hydrolysis (36.45%) compared to flavourzyme (26.25%) (P < 0.05) and greater antioxidant capacity (DPPH radical scavenging: 85.11%). Incorporation of 1.5% SPH significantly enhanced yogurt’s physicochemical attributes, increasing pH to 4.77, viscosity to 1626 cP (via rotational viscometry), and texture firmness to 0.21 N (via texture analysis), while reducing syneresis to 27.64% and titratable acidity to 0.88% compared to controls (P < 0.05). Color metrics shifted, with reduced lightness (L*) and redness (a*) and increased yellowness (b*), likely due to casein micelle aggregation during storage. Sensory analysis indicated superior overall acceptance for 1.5% SPH yogurt (4/5 on a hedonic scale). Viability of probiotic bacteria (Lactobacillus casei, Streptococcus thermophilus, Lactobacillus bulgaricus) increased by 15–20% in SPH-fortified samples (P < 0.05). These results underscore the efficacy of Spirulina platensis-derived bioactive peptides in enhancing yogurt’s physicochemical stability, sensory quality, and probiotic viability, positioning them as promising functional ingredients for probiotic dairy products.