Encapsulation of Fresh <i>Spirulina</i> Biomass in Alginate Spheres for Yogurt Fortification

A new spherification of <i>Spirulina</i> (<i>Arthrospira platensis</i>) was developed for its use as a food supplement. The novelty of this study is the incorporation of fresh <i>Spirulina</i> biomass into alginate spheres formulated with 3% sodium alginate and 1.5% calcium lactate and its addition...

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Autors principals:	Domenico Siclari, Maria Rosaria Panuccio, Rossana Sidari
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-07-01
Col·lecció:	Microorganisms
Matèries:	<i>Spirulina</i> spherification lactic acid bacteria yogurt functional food viable <i>Spirulina</i> formulation
Accés en línia:	https://www.mdpi.com/2076-2607/13/7/1641
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