Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with Arthrospira platensis

Abstract

Arthrospira platensis is a microalgae generally known as a source of bioactive compounds and protein. The aim of this study is to evaluate the nutritional value, sensory characteristics, and antioxidant activity of traditional kefir by addition of A. platensis. In the study, the traditional kefir samples were prepared by the addition of A. platensis at 0.05%, 0.1%, 0.5%, 1%, and 2% (w/v) by considering generally recommended daily intake rate and consumer's acceptability. The sensory analysis scores showed that kefir with 0.05% and 0.1% A. platensis have the highest score, in which case the protein in the kefir slightly increased from 27 to 37 mg/ml. The addition of 1% A. platensis to kefir was found to increase amino acid contents. Some slight differences in calcium content were observed; however, there was a fourfold increase in iron. Palmitic and oleic acids (28.94% and 19.04%) were the most abundant fatty acids. The result indicated that A. platensis addition increased the antioxidant activities (FRAP and DPPH) of kefir, and addition of traditional kefir by A. platensis is a suitable way to increase the nutritional value of kefir. Practical applications Kefir is well‐known, nutritional and functional fermented beverage that has a unique taste and high nutritional quality. Arthrospira platensis also is known to have been consumed since ancient times and has come to the fore especially in recent years due to its essential amino acids, fatty acids, vitamins, and minerals. Although both, kefir and A. platensis, have strong and weak sides, adding different levels of A. platensis to traditional kefir increased amino acid contents, iron, fatty acid, and antioxidant activities. In this study, the nutritional effects of the addition of an acceptable level of A. platensis to traditional kefir were reported.

The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health

“…Another study involved the incorporation of Spirulina ( A. platensis ) in kefir and found supplementation with 0.05 and 0.1% Spirulina ( A. platensis ) to be most favorable, with these concentrations mildly elevating the protein content from 27 to 37 mg/mL ( 228 ). A more pronounced increase in amino acid content was observed in kefir enhanced with 1% Spirulina ( A. platensis ) ( 228 ).…”

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

“…It not only contributes to visual attractiveness but also sets expectations for the taste and quality of the food. Beyond aesthetics, color provides information about the content of the food, establishing an essential connection between color and flavor, a pivotal element in the gustatory experience [6][7][8][9][10][11]. However, a uniqueness arises when it comes to blue food coloring [2].…”