Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese.

ABSTRACT: Cyanobacterial phycobiliproteins, such as phycoerythrin (PE) and phycocyanin (PC), are colored potential bioactive proteins that have antioxidant and antimicrobial properties. In this study, we formulated a new food prototype based on PE and PC-fortified low-fat yogurt and cream cheese. Four distinct low-fat yogurt and cream cheese products were manufactured, including a control group (No PE and PC), samples produced with phycoerythrin (+ PE), samples produced with phycocyanin (+ PC), and samples produced with both phycoerythrin and phycocyanin (PC + PE). Afterwards statistically compared the physicochemical composition, colorimetric properties, antioxidant and antimicrobial activities, and sensory profile of the fortified foods at 4 °C and 8 °C for 28 and 42 days. Additionally, we confirm

SUBMITTER: Ahmadi A 

PROVIDER: S-EPMC11557936 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature