BACKGROUND Consumption of Spirulina-based functionalized food is usually unpleasant due to its specific sensorial properties. Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by emulsification method, and the effect of adding free and microencapsulated Spirulina (MS) to non-fat stirred yogurt was investigated during storage. RESULTS Scanning Electron Microscope investigated microcapsules morphology and their mean particle size that was 52 μm, and electrostatic interaction between wall materials was illustrated by Fourier Transform Infrared. The microspheres had appropriate encapsulation efficiency (44.54 ± 0.06%). Complete release of Spirulina from the microcapsules was observed in simulated intestinal fluid, which is favorable for Lactobacillus growth in human intestinal tract. Encapsulation caused meaningful differences in colorimetric factors, markedly in L* . Moreover, free and microencapsulated Spirulina were added to yogurt samples, and the results showed that the physicochemical properties (pH, color, viscosity, water holding capacity and susceptibility to syneresis) and sensorial assessment of MS yogurt were positively affected. During the storage, MS yogurt had higher pH value than the others; furthermore, it showed the lowest syneresis and a constant increase in viscosity. Finally, the sensory evaluation results of MS yogurt, in comparison with to the free form of Spirulina utilization, indicated improved acceptance of the produced functional food. CONCLUSION Results showed an obvious impact of encapsulation on the physicochemical properties of yogurt containing MS. The sensory evaluation showed that encapsulation could generally enhance the customer's satisfaction. It can be stated that masking microalgae color and flavor by microencapsulation could be used for dairy products fortification by microalgae. This article is protected by copyright. All rights reserved.

中文翻译：

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海藻酸盐和乳清蛋白浓缩物中微胶囊化螺旋藻（Arthrospira platensis）对功能性搅拌酸奶理化和感官特性的影响

背景技术基于螺旋藻的功能化食品的消费通常因其特定的感官特性而令人不快。螺旋藻采用海藻酸盐和乳清蛋白浓缩物（WPC）通过乳化法进行胶囊化，并研究了在储存过程中将游离和微胶囊化螺旋藻（MS）添加到脱脂搅拌酸奶中的效果。结果 扫描电子显微镜研究了微胶囊的形态和它们的平均粒径为 52 μm，并且壁材料之间的静电相互作用通过傅立叶变换红外来说明。微球具有适当的包封率 (44.54 ± 0.06%)。在模拟肠液中观察到螺旋藻从微胶囊中完全释放，这有利于乳酸菌在人体肠道中的生长。封装导致比色因子的显着差异，尤其是在 L* 中。此外，将游离的和微胶囊化的螺旋藻添加到酸奶样品中，结果表明，MS 酸奶的理化性质（pH、颜色、粘度、持水能力和脱水敏感性）和感官评估受到积极影响。在储存过程中，MS酸奶的pH值高于其他酸奶；此外，它显示出最低的脱水收缩和粘度的持续增加。最后，MS 酸奶的感官评价结果与游离形式的螺旋藻利用相比，表明对生产的功能性食品的接受度有所提高。结论 结果表明，封装对含 MS 酸奶的理化性质有明显影响。感官评价表明，封装可以普遍提高客户的满意度。可以说，通过微胶囊化来掩盖微藻的颜色和风味，可用于微藻对乳制品的强化。本文受版权保护。版权所有。