Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization

Patel, Pravin; Jethani, Hitesh; Radha, C.; Vijayendra, S. V. N.; Mudliar, Sandeep N.; Ravi, Saranya; Chauhan, Vikas

doi:10.1007/s13197-019-03844-0

Cited by 35 publications

(27 citation statements)

References 20 publications

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“…Flavor is another important factor in food processing, except nutrition [25]. As is already known, the odor profiles of Spirulina limited their acceptance in the market [20,26,27]. Forty‐nine volatile components were detected in this study, and linalool oxide and acetone made up a large proportion of these, and this was different from the results of the previous studies [10].…”

Section: Discussioncontrasting

confidence: 88%

“…The fermentation dynamic data showed that lactic acid bacteria and Bacillus strains could grow well in the Spirulina medium, indicating that it could provide comprehensive nutrition for the strains. Similarly, Beheshtipour pointed out that Spirulina enhanced the vitality of probiotics in fermented milk [19], either in the fresh form [20]. Compared to the unfermented but sterilized Spirulina, the mixture of lactic acid bacteria and the mixture of Bacillus strains fermentation increased the protein content by 6.45–10.99%, whereas a much lower increments was observed in Bacillus strains fermentation due to its higher soluble protein contents in the supernatant.…”

Section: Discussionmentioning

confidence: 99%

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Effects of different probiotic combinations on the components and bioactivity of Spirulina

et al. 2020

J Basic Microbiol

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Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation. The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains' mixture. However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential amino acid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1‐diphenyl‐2‐trinitrophenylhydrazine free‐radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina‐containing food items.

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Section: Discussioncontrasting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Effects of different probiotic combinations on the components and bioactivity of Spirulina

et al. 2020

J Basic Microbiol

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“…The color of morphotypes (“Yellow”, “Colour” and “Shambo”) is an extremely important criterion to consumer perception. Many fruit extracts rich in carotenoids have been used to enrich dairy products and improve nutritional, sensory, chromatic and antioxidant properties ( Rizk et al., 2014 ; Izli et al., 2017 ; Patel et al., 2019 ). Lyophilized powder of Mauritia flexuosa L.f., contains natural pigments that can contribute directly through their yellowing properties due to its chromatic characteristics.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits

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Casimiro-Gonzales

Portugal

et al. 2020

Heliyon

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Mauritia flexuosa L.f. is a palm tree which presents great morphological variability (morphotypes), represented mainly by the mesocarp color of its fruits. The objective of the study was to characterize the physicochemical and antioxidant properties of three morphotypes of Mauritia flexuosa L.f. (“Yellow”, “Colour” and “Shambo”) of greater economic importance in the Peruvian Amazon. “Shambo” showed a significantly high content of bioactive compounds (total phenolics, flavonoids and carotenoids) and DPPH radical scavenging activity compared to the “Yellow” and “Colour” morphotypes ( p ≤ 0.05). There was a significant correlation between DPPH radical scavenging activity and total phenolics, flavonoids and carotenoids ( p ≤ 0.01). Furthermore, milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. have been shown to be a good source of bioactive compounds for use in the food industry. The milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. showed higher lightness ( L ∗) and yellowness ( b ∗).

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“…After cultivation, biomass is usually harvested by various types of ultrafiltration steps, centrifugation, and electrocoagulation, which are not economically advantageous [108,139,140,142,143,146]. Pelletization and flocculation are usually used as low-cost downstream processing methods that reduce the cost of separating microalgae from the media.…”

Section: Downstream Processing and Analysis Of Algae And Bacteria Co-...mentioning

confidence: 99%

Biotechnological Enhancement of Probiotics through Co-Cultivation with Algae: Future or a Trend?

et al. 2022

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The diversity of algal species is a rich source of many different bioactive metabolites. The compounds extracted from algal biomass have various beneficial effects on health. Recently, co-culture systems between microalgae and bacteria have emerged as an interesting solution that can reduce the high contamination risk associated with axenic cultures and, consequently, increase biomass yield and synthesis of active compounds. Probiotic microorganisms also have numerous positive effects on various aspects of health and represent potent co-culture partners. Most studies consider algae as prebiotics that serve as enhancers of probiotics performance. However, the extreme diversity of algal organisms and their ability to produce a plethora of metabolites are leading to new experimental designs in which these organisms are cultivated together to derive maximum benefit from their synergistic interactions. The future success of these studies depends on the precise experimental design of these complex systems. In the last decade, the development of high-throughput approaches has enabled a deeper understanding of global changes in response to interspecies interactions. Several studies have shown that the addition of algae, along with probiotics, can influence the microbiota, and improve gut health and overall yield in fish, shrimp, and mussels aquaculture. In the future, such findings can be further explored and implemented for use as dietary supplements for humans.

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Development of a carotenoid enriched probiotic yogurt from fresh biomass of Spirulina and its characterization

Cited by 35 publications

References 20 publications

Effects of different probiotic combinations on the components and bioactivity of Spirulina

Effects of different probiotic combinations on the components and bioactivity of Spirulina

Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits

Biotechnological Enhancement of Probiotics through Co-Cultivation with Algae: Future or a Trend?

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