{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Cvetkovic B"],"funding":["Provincial Secretariat for Higher Education and Scientific Research AP Vojvodina","Ministry of Education, Science and Technological Development of the Republic of Serbia"],"pagination":["3539"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12563328"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(20)"],"pubmed_abstract":["Spirulina (<i>Arthrospira platensis</i>) is a protein- and antioxidant-rich microalga, but its use in beverages is limited by sensory acceptance. Four juices (apple, sour cherry, tomato, and celery) were initially tested with added blue and green spirulina (0.8% and 1.6% <i>w</i>/<i>w</i>). Based on preliminary acceptability scores, only sour cherry and tomato juices were selected for further analyses. Blue spirulina enrichment increased protein (from 0.80 to 1.36 g/100 g in sour cherry; 0.89 to 1.52 g/100 g in tomato), fat (0.05 to 0.21 g/100 g; 0.09 to 0.25 g/100 g), and energy (259 to 279 kJ/100 g; 140 to 170 kJ/100 g). Antioxidant activity improved significantly, with DPPH IC<sub>50</sub> reduced from 260 to 135 mg/mL (sour cherry) and from 268 to 171 mg/mL (tomato). Colour analysis co"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges."],"pmcid":["PMC12563328"],"funding_grant_id":["142-451- 3144/2023-01/01","451-03-136/2025-03/200222"],"pubmed_authors":["Belovic M","Radivojevic G","Pezo L","Simurina O","Penic M","Lazarevic J","Cvetkovic B","Bajic A"],"additional_accession":[]},"is_claimable":false,"name":"Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges.","description":"Spirulina (<i>Arthrospira platensis</i>) is a protein- and antioxidant-rich microalga, but its use in beverages is limited by sensory acceptance. Four juices (apple, sour cherry, tomato, and celery) were initially tested with added blue and green spirulina (0.8% and 1.6% <i>w</i>/<i>w</i>). Based on preliminary acceptability scores, only sour cherry and tomato juices were selected for further analyses. Blue spirulina enrichment increased protein (from 0.80 to 1.36 g/100 g in sour cherry; 0.89 to 1.52 g/100 g in tomato), fat (0.05 to 0.21 g/100 g; 0.09 to 0.25 g/100 g), and energy (259 to 279 kJ/100 g; 140 to 170 kJ/100 g). Antioxidant activity improved significantly, with DPPH IC<sub>50</sub> reduced from 260 to 135 mg/mL (sour cherry) and from 268 to 171 mg/mL (tomato). Colour analysis co","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Oct","modification":"2026-05-15T03:11:28.51Z","creation":"2026-05-15T03:08:18.306Z"},"accession":"S-EPMC12563328","cross_references":{"pubmed":["41154075"],"doi":["10.3390/foods14203539"]}}