Impact of Spirulina platensis on the physicochemical, microbiological and functional profiles of fermented dairy yogurt

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Fermented dairy beverages are nutritional and functional sources in diets worldwide. The addition of natural ingredients such as dry microalgal biomass during fermentation may boost the properties of dairy products, generating hybrid dairy/microalgal products designed to improve health benefits. The cyanobacteria Arthrospira (Spirulina) platensis has been described as a super food due to its nutritional and functional characteristics and is especially valued for its positive effect on immune function, lipid metabolism and cardiovascular health. In this study, the effect of the addition of 1.5% A. platensis on fermentation kinetics, physicochemical properties, antioxidant activity, and probiotic activity in a fermented dairy beverage was analyzed. Antioxidant activity and gastrointestinal probiotic viability were determined through a DPPH assay and in vitro digestion, respectively. The addition of Arthrospira platensis did not significantly change the fermentation kinetics; however, physicochemical characteristics such as total solids, ash, viscosity, and protein improved significantly, and the sugar profile was modified. The addition of A. platensis increased antioxidant activity by 300% before fermentation and 50% after fermentation compared with the control. Survival of the probiotics Lactobacillus acidophilus and L. casei in A. platensis-yogurt was determined after passage through oral, gastric, and small intestinal digestion. The probiotic viability in A. platensis-fortified yogurt was 5% higher compared to the unfortified control, with an intestinal survival rate of 84%. This study highlights A. platensis potential as a nutritional, functional, and innovative ingredient for the development of fermented dairy beverages.