Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis

• Published in: International journal of biological macromolecules 2024-02, Vol.258, p.128999-128999, Article 128999
• Main Authors: Elkot, Wael F., Elmahdy, Ahmed, El-Sawah, Talaat H., Alghamdia, Othman A., Alhag, Sadeq K., Al-Shahari, Eman A., AL-Farga, Ammar, Ismail, Hesham A.
• Format: Article
• Language: English
• Subjects: Bioactive compounds; Lemon and peppermint juice; Ricotta cheese whey; Sensory properties; Spirulina powder; Sports beverage
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2023.128999

Spirulina platensis, a microalga known for its exceptional nutritional value, especially its bioactive compounds and protein content, holds promise for incorporation into functional food products. Ricotta cheese whey is a byproduct of the production of ricotta cheese that is difficult to use in industries due to its low pH and less favorable processing qualities. This research aimed to create a unique fermented ricotta cheese whey-based beverage supplemented with various Spirulina powder concentrations (0.25 %, 0.5 %, and 0.75 % w/w) cooperated with a mixture of lemon and peppermint juice 10 % and fermented by probiotic (ABT) culture. The physicochemical, rheological, bioactive compounds, microbiological, and sensory properties were evaluated over a storage period of 21 days at cold storage. Spirulina-fermented whey-based beverages with a mixture of lemon and peppermint juice increased the concentration of vitamins, minerals, antioxidants, and total phenolic compounds in the final product. The count of probiotic bacteria in all fermented beverage samples exceeded 7 log CFU/mL throughout storage, indicating that the fermented beverage kept its probiotic properties. The addition of 0.5 % Spirulina significantly improved the final product's structural qualities and sensory acceptance. •The addition of 0.5 % Spirulina significantly improved the final product's structural qualities and sensory acceptance.•The count of probiotic bacteria in all fermented beverage samples exceeded 7 log CFU/mL throughout storage•Spirulina acts as a substance utilized for sustaining the textural quality, sensory characteristics, and improving rheological properties of products.