Volume 21, Issue 149 (2024)
FSCT 2024, 21(149): 54-80 |
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kashi M S, ghazi S, Nowruzi B. Industrial application of Natural Phycocyanin Edible Pigment isolated from Spirulina platensis in Preparation of fortified ice cream with emphasize on microbial and antioxident properties. FSCT 2024; 21 (149) :54-80
URL: http://fsct.modares.ac.ir/article-7-70926-en.html
URL: http://fsct.modares.ac.ir/article-7-70926-en.html
1- Department of Microbiology , Faculty of New Sciences and Technologies , Medical Research Branch , Islamic Azad University , Tehran , Iran
2- Department of Biotechnology , Faculty of Converging Sciences and Technologies , Medical Sciences Branch , Islamic Azad University , Tehran , Iran ,bahare77biol@gmail.com
2- Department of Biotechnology , Faculty of Converging Sciences and Technologies , Medical Sciences Branch , Islamic Azad University , Tehran , Iran ,
Abstract: (595 Views)
Introduction: Food safety and hygiene has become a point of concern for all societies. Diseases caused by the change in industrial food production have increased significantly.
method: In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.
method: In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.
Discussion and conclusion: The general results of the study show the antioxidant and antimicrobial properties of phycocyanin pigment in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in the use of pigments obtained from cyanobacteria
method: In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.
method: In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.
Discussion and conclusion: The general results of the study show the antioxidant and antimicrobial properties of phycocyanin pigment in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in the use of pigments obtained from cyanobacteria
Keywords: Antioxidative properties, Antioxidative activity, Microbial mass, phycocyanin pigment, Sense assessment, Ice cream
Article Type: Original Research |
Subject:
Enriching food
Received: 2023/08/5 | Accepted: 2023/12/23 | Published: 2024/06/21
Received: 2023/08/5 | Accepted: 2023/12/23 | Published: 2024/06/21
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