Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification
Abstract
1. Introduction
2. Materials and Methods
2.1. Arthrospira platensis and Growth Conditions
2.2. Spirulina Spheres Production
2.3. Yogurt Preparation
2.4. Fortification of Yogurt with Spirulina Spheres (Main Trials)
2.5. pH and LABs Enumeration
2.6. Spirulina Viability Check
2.7. Statistical Analysis
3. Results
3.1. Preliminary Trial
3.2. Main Trials—pH and LABs
3.3. Main Trials—Viability of Spirulina Embedded in Alginate Spheres
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Acronyms |
---|---|
Unenriched Spirulina yogurt | Y |
Spirulina spheres | S |
Yogurt enriched with Spirulina spheres | Y+S |
Spheres Types | Diameters (mm) | Qualitative Characteristics |
---|---|---|
SA 3%—CL 2.5% | 8.8 ± 0.02 a | completely solidified and hard |
SA 3%—CL 1.5% | 5.0 ± 0.01 b | thin external film, fairly resistant |
SA 2%—CL 2.5% | 4.6 ± 0.02 c | thin external film, fairly resistant |
SA 2%—CL 1.5% | 5.1 ± 0.02 b | easily breakable |
Samples | Days | |||||
---|---|---|---|---|---|---|
0 | 2 | 6 | 8 | 10 | 15 | |
Y | 4.26 ± 0.00 a | 4.12 ± 0.01 bc | 4.10 ± 0.01 cd | 4.11 ± 0.00 cd | 4.11 ± 0.01 cd | 4.04 ± 0.00 e |
Y+S | 4.26 ± 0.01 a | 4.14 ± 0.01 b | 4.11 ± 0.01 cd | 4.14 ± 0.00 b | 4.14 ± 0.01 b | 4.08 ± 0.01 d |
Samples | Days | ||||||
---|---|---|---|---|---|---|---|
0 | 2 | 4 | 8 | 10 | 12 | 17 | |
S | 0.254 ± 0.016 a | 0.256 ± 0.021 a | 0.250 ± 0.007 a | 0.252 ± 0.011 a | 0.246 ± 0.012 a | 0.255 ± 0.009 a | 0.2515 ± 0.005 a |
Y+S | 0.251 ± 0.003 a | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b |
Zarrouk medium | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b | 0.000 ± 0.000 b |
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Siclari, D.; Panuccio, M.R.; Sidari, R. Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification. Microorganisms 2025, 13, 1641. https://doi.org/10.3390/microorganisms13071641
Siclari D, Panuccio MR, Sidari R. Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification. Microorganisms. 2025; 13(7):1641. https://doi.org/10.3390/microorganisms13071641
Chicago/Turabian StyleSiclari, Domenico, Maria Rosaria Panuccio, and Rossana Sidari. 2025. "Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification" Microorganisms 13, no. 7: 1641. https://doi.org/10.3390/microorganisms13071641
APA StyleSiclari, D., Panuccio, M. R., & Sidari, R. (2025). Encapsulation of Fresh Spirulina Biomass in Alginate Spheres for Yogurt Fortification. Microorganisms, 13(7), 1641. https://doi.org/10.3390/microorganisms13071641