Optimizing Spirulina platensis, Chlorella vulgaris microalgae and curcumin application in functional cheese production and investigating its physicochemical properties and sensory evaluation by RSM

• Published in: Journal of food measurement & characterization Vol. 18; no. 2; pp. 1144 - 1157
• Main Authors: Jalili, Shirin, Aryan, Sina, Mousavinezhad, Seyed Amin, Moeini, Hedieh, Dehnad, Danial
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.02.2024; Springer Nature B.V
• Subjects: Additives; Adipose tissue; Algae; antioxidant activity; Antioxidants; Aquatic microorganisms; Arthrospira platensis; Cell viability; Cheese; cheesemaking; cheeses; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chlorella; Chlorella vulgaris; Curcumin; Cyanobacteria; Cytotoxicity; Dairy products; Engineering; Enrichment; Food Science; humans; Iron; Mesenchymal stem cells; Microalgae; Original Paper; Phenolic compounds; Phenols; Physicochemical properties; Raw materials; Sensory evaluation; Spirulina platensis; staple foods; Stem cells; synergism; Synergistic effect; viability assays; Cell viability; Curcumin; Iron; Antioxidant activity
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02231-w

In this study, Spirulina platensis and Chlorella vulgaris microalgae along with curcumin powder were used to enrich lactic cheese as this subject has not been preceded in the literature. To evaluate the characteristics of the enriched product, total phenolic content, antioxidant activity, iron content, cell viability due to the reduction of cytotoxic conditions and sensory evaluation were measured. Analyses of the raw materials showed that while the phenolic content was higher in curcumin and spirulina powder than chlorella (respectively), the latter showed higher antioxidant activity than the formers. These additives caused a synergistic effect and resulted in a significant increase in antioxidant activity, iron and total phenolic content of the fortified cheese. According to sensory evaluation, the cheese enriched with Spirulina platensis (3%), Chlorella vulgaris (1.467%) and curcumin (1%), optimized by RSM through targeting highest antioxidant activity and iron content, had a higher score than the control cheese. Cell viability assay proved the cheese with the above-mentioned formula could protect mesenchymal stem cells of human adipose tissue (AD-MSC) against cytotoxic conditions successfully. The outcome of this research opens a new horizon for the fortification of cheese with the natural ingredients, especially for the poor countries with the problem of nutritional contents in their staple food.