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Properties of microalgae probiotics in health of food industry | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 23, Issue 1 - Serial Number 76, September 2024, Pages 95-114 PDF (651.62 K) | ||
| DOI: 10.22092/fooder.2024.364914.1383 | ||
| Author | ||
| Bahareh Nowruzi* | ||
| Department of biology | ||
| Abstract | ||
| Spirulina is a microalgae of the cyanophyte division, a rich source of organic nutrients. This microalgae is widely used in the food industry as a probiotic and a beneficial food supplement that increases the growth of intestinal probiotic bacteria. Therefore, the purpose of this article is to review the probiotic properties of spirulina in the health of food industry. A detailed search was carried out, both the experience and articles of authors and the latest articles in the PubMed, Web of Science, Google Scholar, ScienceDirect, Scopus, Medline, and Scientific Information Database databases. Spirulina contains more than 78 percent protein, vitamins, 4 to 7 percent fat, minerals, carbohydrates and many micronutrients that have been very healing in the treatment of diseases such as cancer, hypertension, diabetes, anemia, etc. By producing extracellular exopolysaccharides, Spirulina not only increases the number and growth of lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus casei, but also increases bacterial viability and survival in bacteria. Fermented dairy products play a beneficial role in the food industry. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only increase the quality of food, but also increase their nutritional value for consumers by increasing the number and shelf life of probiotic bacteria. | ||
| Keywords | ||
| prebiotic; probiotic; Spirulina; food industry | ||
| References | ||
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Impact of Spirulina platensis on physicochemical properties and viability of Lactobacillus acidophilus of probiotic UF feta cheese. Journal of Food Processing and Preservation, 40(6), 1318-1324. Mocanu, G., Botez, E., Nistor, O. V., Andronoiu, D., & Vlăsceanu, G. (2013). Influence of Spirulina platensis biomass over some starter culture of lactic bacteria. Journal of Agroalimentary Processes and Technologies, 19(4), 474-479. Niccolai, A., Shannon, E., Abu-Ghannam, N., Biondi, N., Rodolfi, L., & Tredici, M. R. (2019). Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products. Journal of Applied Phycology, 31(2), 1077-1083. Nowruzi, B., Anvar, S. A. A., & Shafaroodi, A. (2024). Study of phycocyanin powder on probiotic bacteriologically and antioxidant properties of yogurt at 4° C. Nutrire, 49(2), 42. Nowruzi, B., Sarvari, G., & Blanco, S. (2020a). Applications of cyanobacteria in biomedicine. 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Influence of a Spirulina platensis biomass on the microflora of fermented ABT milks during storage (R1). Journal of Dairy Science, 85(5), 1031-1038.
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