Jean Mary Joy

Yoghurt is a widely consumed dairy product having good nutritional and functional properties. Incorporation of spirulina can enhance its health benefits due to its rich protein and antioxidant activity. However, direct addition affects sensory attributes, leading to reduced consumer acceptance. This study evaluates the impact of microencapsulated Spirulina-fortified yogurt (ME-SP yoghurt) (treatment) on its physicochemical, microbiological and sensory properties, comparing it with plain yogurt as the negative control and Spirulina-incorporated yogurt (without encapsulation) as the positive control. Results indicated that spirulina incorporation increased protein content in both positive control and treatment, but negatively influenced sensory acceptance in treatment due to colour and flavour changes. Microencapsulation effectively masked undesirable sensory characteristics while preserving nutritional benefits and an increase in protein content by 4.05%. More quantity of spirulina (1%) could be added to yogurt when we used encapsulated spirulina than spirulina without encapsulation (0.5%). Textural analysis showed improved viscosity and stability in the microencapsulated sample than PC and NC. Microbiological analysis confirmed the probiotic viability in all samples within the acceptable range, based on the Food Safety and Standards Authority of India (FSSAI) and Codex Alimentarius standards for fermented dairy products. Sensory evaluation revealed that microencapsulation significantly enhanced flavour (7.9) compared to direct spirulina addition (6.96). This study concludes that microencapsulation is a viable technique to enhance the functional properties of spirulina-enriched yoghurt while maintaining its sensory appeal. Keywords: Fortification, Microencapsulation, Physicochemical properties, Spirulina, Yoghurt

The nutritional and therapeutic potential of thefilamentous cyanobacterium Spirulina (Arthrospira platensis) is remarkable, being rich in proteins,vitamins, and essential fatty acids, and is also recognized for its antioxidant properties. Spirulina’s easy growth adaptability positions it as a top sustainable food source, especially in geographic regions with agricultural challenges. The current study emphasizes the significance of optimizing cultivation methods, focusing on a modified Zarrouk medium to enhance growth conditions. Key findings show that spirulina exhibited a high protein content of 69.74%, along with elevated levels of polyunsaturated and monounsaturated fatty acids, underscoring spirulina’s role in addressing malnutrition and supporting metabolic health. Furthermore, the study highlights the need for in-depth research on spirulina’s bioactive compounds to fully harness its benefits in the nutraceutical industry and promote innovative formulations in food and pharmaceuticals.

Marine macroalgae have gained considerable scientific interest in recent years due to their noteworthy composition, which includes essential elements such as functional polyphenols, minerals, dietary fibres, proteins, polysaccharides, and vitamins, in addition to their ecological functions. This study aimed to extract these antioxidant-rich bioactive compounds from two brown seaweed species, Turbinaria conoides and Padina tetrastromatica, sourced from the Mandapam Coastal region of Tamil Nadu, India. The extraction process involved using a multi-enzyme complex consisting of a carbohydrase enzyme (Viscozyme® L) and two protease enzymes (Flavourzyme® 1000 L and Alcalase® 2.4L FG), either separately or in combination. The total phenolic content (TPC) and extract yield under different enzyme treatments were assessed, revealing notably higher values for the Alcalase® extract (73.3±1.5% yield and 3.15±0.2 mg GAE/g extract TPC). Further characterization of the extracts involved evaluating their in vitro antioxidant activity through total antioxidant activity (TAA), 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, and Ferric (Fe3+) reducing antioxidant power (FRAP). The viscozyme® extracted product displayed higher TAA (6.27±1.1 mg AAE/g extract) and DPPH scavenging activity (4.2±0.7 mg IC50). However, the extract from T. conoides treated with the combination of enzymes showed higher FRAP (4.01±0.2 mg GAE/g extract). In conclusion, this research demonstrates the viability of using enzyme-assisted extraction methods to obtain valuable antioxidants from brown algae, paving the way for their use in the health and food industries.

A vital renewable resource for the marine environment, seaweed naturally supplies nutrients and has several health benefits. The nutritional properties of seaweed compounds have yet to be well investigated; much research has been done on their chemical and biological makeup. Seaweeds provide an alternate supply of these essential nutrients, including protein, fibre, and necessary and non-essential trace elements. In the present study, two brown seaweeds-Sargassum wightii and Sargassum thunbergii,collected from the Mandapam coastal region of Tamil Nadu, were assessed for their proximate composition, minerals, and heavy metals.The findings on dry weight basis showed that carbohydrates (65.1–67.9%) predominated in the proximal analysis, followed by ash content (12.5–16.3%). On a dry weight basis, the critical trace elements found in seaweeds, such as copper (Cu), zinc (Zn), and iron (Fe), were between 8.14–12.41 ppm, 3.95–4.86 ppm, and 648.92-898.45 ppm, respectively. Both seaweeds have a very high calcium (Ca) concentration, ranging from (14,805.08-16,235.62) ppm. The seaweed species did not contain any measurable levels of dangerous heavy metals such as cadmium (Cd), beryllium (Be), lead (Pb), or mercury (Hg). The results demonstrated how seaweed or marine macroalgae may be helpful for essential nutrient supply.

The present society is extremely conscious of the lifestyle-related ailments and the serious consequences that result from an unhealthy diet and lifestyle. A holistic approach to incorporating nutraceuticals into one's lifestyle has become the current trend. Protein hydrolysates with antioxidant potential have gained critical commercial importance. Protein hydrolysates are produced from food industrial remnants in order to reduce production costs and achieve sustainable resource management. The food industry generates a greater proportion of waste from fisheries, and with the consistent requisite for fish-based products, utilisation of remnants remains a critical concern. Fish hydrolysates have been discovered to have exceptional physical, chemical, and functional properties. It is noteworthy that fish hydrolysates have strong antioxidant properties against reactive oxygen species. In the current research, gelatin prepared from the processing waste of skipjack tuna (Katsuwonus pelamis) skin were hydrolysed by proteolytic enzyme papain. The obtained gelatin hydrolysate showed ~33% degree of hydrolysis (DH). The surface-active properties of Skipjack tuna skin gelatin hydrolysate (SSGH) revealed pronounced foaming and emulsion properties at low protein concentrations. SSGH demonstrated higher antioxidant efficacy by in vitro antioxidant assays. In conclusion, the resulting hydrolysates demonstrated remarkable antioxidant potential, as well as great development prospects for a variety of applications. Further studies with regard to isolation, purification and identification of and peptide sequences improve the quality of functional foods.