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Innovative synbiotic fat-free yogurts enriched with bioactive extracts of the red macroalgae Laurencia caspica: formulation optimization, probiotic viability, and critical quality characteristics

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Abstract

In this study, we investigated the effect of the bioactive extract of the Caspian Sea red macroalgae, Laurencia caspica on the critical quality characteristic of the synbiotic fat-free yogurt. Microwave-assisted extraction (MAE) process was initially used to obtain ethanolic bioactive extracts from L. caspica. At 50 μg/mL of L. caspica extract, the highest DPPH·scavenging capacity (87.3%), the antiproliferative rate on the growth of A549 (61.3%) and HepG2 (53.9%) cells, and antibacterial activity against Escherichia coli PTCC 1763 (16.1 mm) and Bacillus cereus PTCC 1015 (10.7 mm) were detected. After solvent evaporation, the extract (40–50 μg/mL) was added to yogurt-making skim milk containing oligofructose-enriched inulin (OFEI, 2–4%) and then inoculated with the single probiotic culture of Lactobacillus acidophilus La-5 (107–109 CFU/g). The formulation and quality attributes of healthy yogurts were optimized based on the second-order polynomial models (R2 > 0.98) using response surface methodology (RSM). The 107 CFU/mL-inoculated yogurt containing 4.0% OFEI and 50 μg/mL of L. caspica extract had the optimal pH (4.49), the maximum firmness (0.183 N) and viscosity (7.71 Pa.s), and the minimum syneresis rate (29.0%) with the superior sensory characteristics and the probiotic viability rate compared to the control. The consumption of this functional non-fat dairy product containing Caspian Sea red macroalgae extract may cause health promotion and immune system improvement.

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Authors and Affiliations

  1. Department of Quality Control and Assurance, Nazchin Company, Tehran, Iran

    Maryam Tahmasebi

  2. Food Science and Technology Department, Faculty of Nutrition & Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Vahid Mofid

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  1. Maryam Tahmasebi
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Tahmasebi, M., Mofid, V. Innovative synbiotic fat-free yogurts enriched with bioactive extracts of the red macroalgae Laurencia caspica: formulation optimization, probiotic viability, and critical quality characteristics. Food Measure 15, 4876–4887 (2021). https://doi.org/10.1007/s11694-021-01061-y

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