Microencapsulated spirulina fortified yoghurt - An insight into physicochemical and sensory properties

P. Akshay; Preethy Treesa Paul; Jean Mary Joy; K. K. Ajeeshkumar; P. Amruth; M. Rosemol Jacob; R. Gopika; George Ninan; Suseela Mathew

doi:10.21077/ijf.2025.72.3.166590-17

Authors

P. Akshay Research Scholar https://orcid.org/0009-0000-3270-3585
Preethy Treesa Paul https://orcid.org/0000-0001-5355-3483
Jean Mary Joy https://orcid.org/0000-0001-9994-9651
K. K. Ajeeshkumar https://orcid.org/0000-0003-4460-8969
P. Amruth https://orcid.org/0000-0002-4225-8507
M. Rosemol Jacob https://orcid.org/0000-0001-7678-7178
R. Gopika
George Ninan https://orcid.org/0000-0002-8915-3796
Suseela Mathew https://orcid.org/0000-0001-9541-5935

https://doi.org/10.21077/ijf.2025.72.3.166590-17

Keywords:

Fortification, Microencapsulation, Physicochemical properties, Spirulina, Yoghurt

Abstract

Yoghurt is a widely consumed dairy product having good nutritional and functional properties. Incorporation of spirulina can enhance its health benefits due to its rich protein and antioxidant activity. However, direct addition affects sensory attributes, leading to reduced consumer acceptance. This study evaluates the impact of microencapsulated Spirulina-fortified yogurt (ME-SP yoghurt) (treatment) on its physicochemical, microbiological and sensory properties, comparing it with plain yogurt as the negative control and Spirulina-incorporated yogurt (without encapsulation) as the positive control. Results indicated that spirulina incorporation increased protein content in both positive control and treatment, but negatively influenced sensory acceptance in treatment due to colour and flavour changes. Microencapsulation effectively masked undesirable sensory characteristics while preserving nutritional benefits and an increase in protein content by 4.05%. More quantity of spirulina (1%) could be added to yogurt when we used encapsulated spirulina than spirulina without encapsulation (0.5%). Textural analysis showed improved viscosity and stability in the microencapsulated sample than PC and NC. Microbiological analysis confirmed the probiotic viability in all samples within the acceptable range, based on the Food Safety and Standards Authority of India (FSSAI) and Codex Alimentarius standards for fermented dairy products. Sensory evaluation revealed that microencapsulation significantly enhanced flavour (7.9) compared to direct spirulina addition (6.96). This study concludes that microencapsulation is a viable technique to enhance the functional properties of spirulina-enriched yoghurt while maintaining its sensory appeal.

Keywords: Fortification, Microencapsulation, Physicochemical properties, Spirulina, Yoghurt

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