Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Biomed Res Int. 2023 Dec 26;2023:8434865. doi: 10.1155/2023/8434865. eCollection 2023.
Preparing a healthy and practical substitute for mayonnaise and reducing the complications caused by its consumption are two of the concerns of the producers of this product. Therefore, this study was conducted with the aim of evaluating the possibility of producing synbiotic yogurt sauce prepared with microalgae extract (SPAE) as a valuable and alternative product for mayonnaise.
After preparing yogurt from fresh cow's milk, synbiotic yogurt sauce was prepared according to the formulation, and the effect of SPAE at the rate of 0.5, 1, and 2% on the viability of the probiotic bacteria was evaluated, and chemical, rheological, and sensory tests were carried out in the storage period (35 days).
The highest viability rate of was related to the treatment containing 2% of SPAE with 1.31 log CFU/g reduction (from 9.02 log CFU/g on the first day to 7.71 log CFU/g on the final day) and 1% of SPAE with 2.98 log CFU/g reduction, respectively, which were significantly more effective than other treatments ( < 0.05), and it was found that the viability rate increases with the increase in the percentage of the prebiotic composition. There was also a significant difference between the treatments in the simulating conditions of the digestive system, and the viability of in the treatment containing the prebiotic composition increased ( < 0.05). According to the results, during storage, in the presence of microalgae, acidity increased, and pH, viscosity, and sensory properties decreased compared to the control group. Upon analyzing the results, it was found that the addition of the prebiotic composition of SPAE, which is known as a functional product, led to a partial improvement in its properties. Therefore, the use of this alga, while benefiting from its medicinal and therapeutic properties, increases the viability rate of probiotic.
为了制备一种健康且实用的蛋黄酱替代品，并减少其食用带来的并发症，这是该产品生产者关注的两个问题。因此，本研究旨在评估以微藻提取物（SPAE）为基础，制备可替代蛋黄酱的新型共生酸奶酱的可能性。
以新鲜牛奶为原料制备酸奶，按照配方制备共生酸奶酱，评价 SPAE 以 0.5%、1%和 2%的添加量对益生菌活力的影响，并在贮藏期（35 天）内进行化学、流变学和感官测试。
与添加 0.5%、1%和 2%的 SPAE 的处理组相比，益生菌的活力最高，存活率分别降低了 1.31 log CFU/g（从第 1 天的 9.02 log CFU/g降低到第 35 天的 7.71 log CFU/g）和 2.98 log CFU/g，差异有统计学意义（ < 0.05），且随着益生元成分比例的增加，存活率也随之增加。在模拟消化系统条件下，各处理组之间也存在显著差异，添加益生元成分的处理组中益生菌的活力增加（ < 0.05）。结果表明，在储存过程中，与对照组相比，在添加微藻的情况下，酸度增加，pH 值、黏度和感官特性降低。通过分析结果发现，添加作为功能产品的 SPAE 益生元可部分改善其性质。因此，在受益于其药用和治疗特性的同时，使用这种藻类可以提高益生菌的活力。
