Impact of Spirulina Extract-Loaded Quinoa Protein Isolate Nanoparticles on the Quality and Stability of Functional Set Yoghurt.

ABSTRACT: Protein and active compounds play a key role in maintaining human health as functional nutrients and as tools in structuring enhanced food products quality. This study explored the potentials of novel quinoa protein isolate nanoparticles (QPI-NPS) loaded with spirulina ethanol extract (SE) with different concentrations (0.2, 0.4, and 0.6%), and its impact on enhanced properties assessing; chemical, physical, functional and sensory attributes of set yoghurt on time intervals up to 21 days of cold storage. Characterization of the (QPI-NPS) using dynamic light scattering (DLS) revealed particle sizes ranging from 219.90 to 720.40 nm and the polydispersity indices (PDI) was between 0.270 and 0.386, with transmission electron microscopy (TEM) defining nanoparticle microstructure formation. Enca

SUBMITTER: Maged EMAE 

PROVIDER: S-EPMC12662863 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature