Abstract
This study aimed to extract and characterize polysaccharides from Arthrospira cell residue and evaluate their application in yogurt. Four Arthrospira polysaccharides (APP-50, APP-60, APP-70, and APP-80) were obtained by different ethanol concentrations. With the increase in ethanol concentration, the component peaks of polysaccharide became less and the components were simpler. The results showed that APP-60 had the highest neutral sugar content and the densest spherical structure. APP-50 had the highest protein content, the strongest antioxidant capacity, the porous structure, and the structure was incomplete. The addition of polysaccharides increased the viscosity, storage modulus, loss modulus, and particle size of yogurt, and improved the stability of yogurt during long-term storage. The microstructure of yogurt with added polysaccharides was tighter and more orderly than that of the control yogurt. This study demonstrated that Arthrospira polysaccharides could be used as functional ingredients to enhance the quality and nutritional value of yogurt.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
