Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese

Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese

Abstract Cyanobacterial phycobiliproteins, such as phycoerythrin (PE) and phycocyanin (PC), are colored potential bioactive proteins that have antioxidant and antimicrobial properties. In this study, we formulated a new food prototype based on PE and PC-fortified low-fat yogurt and cream cheese. Fou...

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Bibliographic Details
Main Authors: Azadeh Ahmadi, Seyed Amir Ali Anvar, Bahareh Nowruzi, Leila Golestan
Format: Article
Language:English
Published: Nature Portfolio 2024-11-01
Series:Scientific Reports
Subjects:
Nostoc sp.
Spirulina sp.
Cyanobacteria
Phycobiliproteins
Natural pigment
Phycoerythrin
Online Access:https://doi.org/10.1038/s41598-024-79375-2
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https://doi.org/10.1038/s41598-024-79375-2

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