Biological and Nutritional Applications of Microalgae DOI Open Access
Sümeyye Sarıtaş, Arda Erkan Kalkan, Kadir Yılmaz

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 17(1), P. 93 - 93

Published: Dec. 29, 2024

Microalgae are photosynthetic microorganisms that have a rapid growth cycle and carbon fixation ability. They diverse cellular structures, ranging from prokaryotic cyanobacteria to more complex eukaryotic forms, which enable them thrive in variety of environments support biomass production. utilize both photosynthesis heterotrophic pathways, indicating their ecological importance potential for biotechnological applications. Reproducing primarily through asexual means, microalgae cell cycles crucial ability adapt changing conditions. Additionally, possess bioactive compounds make nutritious functional. Thanks content proteins, lipids, carbohydrates, vitamins, minerals, they play an important role the development functional food products, particularly by enhancing nutritional product quality. Furthermore, studies demonstrated algae algal cardiovascular health, immune function, gut especially relation obesity other metabolic diseases. also contribute skin health cognitive functions, including memory. This review article explores biological, nutritional, properties based on conducted.

Language: Английский

Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation DOI Creative Commons
Helena María André Bolini, Flavio Cardello, Alessandra Cazelatto de Medeiros

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 130 - 130

Published: Jan. 5, 2025

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become dietary staple worldwide due to its creamy texture, distinct flavor, rich nutritional profile. The contemporary emphasis on health wellness elevated yogurt as functional food, recognized for high protein content bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by panel of 22 trained assessors consumer preferences driving acceptance formulations. Samples higher were characterized such “high texture mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip ease pick-up spoon, milk cream sweetness, dairy flavor” (Tukey’s test, p < 0.05). These strongly correlated preferences, underscoring their importance product optimization. findings provide framework refining formulations address diverse market demands, achieving balance between excellence practical formulation strategies. research reinforces significance culturally adaptable, health-promoting component promising segment ongoing innovation.

Language: Английский

Citations

1
Lactoferrin: Properties and Potential Uses in the Food Industry DOI Open Access
Ramazan Demir, Sümeyye Sarıtaş, Mikhaël Bechelany

et al.

International Journal of Molecular Sciences, Journal Year: 2025, Volume and Issue: 26(4), P. 1404 - 1404

Published: Feb. 7, 2025

Lactoferrin (LF) is an 80 kDa glycoprotein that contains approximately 700 amino acids and a member of the transferrin family. The essential properties LF, including antimicrobial, antiviral, anticancer, anti-inflammatory, antioxidant, probiotic effects, have been studied for decades. iron chelation activity LF significantly associated with its antioxidant properties. Owing to prebiotic activity, also facilitates growth beneficial microorganisms iron-defense immediate-effect on pathogens. Additionally, ability regulate cell signaling pathways immune responses makes prominent modulatory protein. These diverse characteristics gained interest in therapeutic potential. Studies suggested could serve as alternative source antibiotics severe infections illnesses. has food industry potential additive fortify products such yogurt, infant formula, meat derivatives while improving shelf life foods providing antimicrobial activity. Prior using industry, safety toxicity processing are necessary be investigated. investigations crucial addressing harm or side effects ensuring healthy lifestyle. This review discusses attributes particularly exploitation industry.

Language: Английский

Citations

0
ARI POLENİ İLE ZENGİNLEŞTİRİLMİŞ PROBİYOTİK YOĞURTLARIN BAZI FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ DOI Open Access
Mehtap Çiftçi, Nilgün Öncül

GIDA / THE JOURNAL OF FOOD, Journal Year: 2025, Volume and Issue: 50(1), P. 131 - 145

Published: Feb. 12, 2025

Bu araştırmada; arı poleni içeren (%0.5, %1.5, %3 ve %6) probiyotik yoğurtların üretilmesi depolama boyunca (14 gün) fizikokimyasal özelliklerinin tespiti ile gıda endüstrisine alternatif bir ürün sunmak amaçlanmıştır. Depolama örneklerin pH değerleri 4.21-4.59, titrasyon asitliği (laktik asit) %0.61-1.32, kuru madde miktarı %11.20-14.67, kül %0.55-0.73, protein içeriği 0.79-1.68 g/100 g, karbonhidrat 0.86-1.80 viskozite 148.60-703.20 mPa.s su tutma kapasitesi %38.48-42.17 olarak tespit edilmiştir. Örneklerin pH, viskozite, süresince azalmıştır. Buna karşın değerlerinde artış gözlenmiştir. Sonuç fonksiyonel özellikleriyle apiterapide kullanılan sağlık üzerinde olumlu etkileri kanıtlanmış olan yoğurda kombine edilerek tüketicilere sunulmaktadır.

Citations

0
Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from Lactiplantibacillus plantarum UCLM56: Effects of In Vitro Digestion and Fermentation DOI
Inés María Ramos, Beatriz Navajas-Porras, Adriana Delgado-Osorio

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: March 14, 2025

Lactic acid bacteria present in yogurts produce bioactive compounds, such as gamma-aminobutyric (GABA) and short-chain fatty acids (SCFAs). Sheep's milk yogurt is an excellent medium to enhance their properties. In this study, the impact of adding extract derived from GABA-producing strain Lactiplantibacillus plantarum UCLM56 sheep's was evaluated terms its antioxidant Samples were subjected vitro digestion fermentation simulate effects gastrointestinal tract. GABA, SCFAs, amino acids, biogenic amines, capacity, organic levels analyzed. Yogurt enriched with postbiotic showed higher GABA propionic acid, increases more than 360 260%, respectively, along improved capacity (FRAP DPPH methods) compared conventional yogurt. After fermentation, lactic significantly (50 41% increases, respectively), well (more 200% improvement). conclusion, use enhances properties yogurt, making it a promising option for developing functional dairy products added value.

Language: Английский

Citations

0
Biological and Nutritional Applications of Microalgae DOI Open Access
Sümeyye Sarıtaş, Arda Erkan Kalkan, Kadir Yılmaz

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 17(1), P. 93 - 93

Published: Dec. 29, 2024

Microalgae are photosynthetic microorganisms that have a rapid growth cycle and carbon fixation ability. They diverse cellular structures, ranging from prokaryotic cyanobacteria to more complex eukaryotic forms, which enable them thrive in variety of environments support biomass production. utilize both photosynthesis heterotrophic pathways, indicating their ecological importance potential for biotechnological applications. Reproducing primarily through asexual means, microalgae cell cycles crucial ability adapt changing conditions. Additionally, possess bioactive compounds make nutritious functional. Thanks content proteins, lipids, carbohydrates, vitamins, minerals, they play an important role the development functional food products, particularly by enhancing nutritional product quality. Furthermore, studies demonstrated algae algal cardiovascular health, immune function, gut especially relation obesity other metabolic diseases. also contribute skin health cognitive functions, including memory. This review article explores biological, nutritional, properties based on conducted.

Language: Английский

Citations

3