ArticleScientific reports2024
Enhanced biochemical, microbial, and ultrastructural attributes of reduced-fat labneh through innovative microalgae integration.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Arthrospira platensis and Chlorella vulgaris Consumption on Iron Status: A Systematic Review of In Vivo Studies.Molecular nutrition & food research · 2025Pooled it
- Microalgae biotechnology and its role in sustainable and healthy food design.Frontiers in bioengineering and biotechnology · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Reduced-fat labneh, while offering health benefits, often presents a challenge due to its diminished nutritional profile compared to full-fat varieties. Microalgae, such as Spirulina platensis and Chlorella vulgaris, are increasingly explored for their potential to fortify foods with essential nutrients. This study innovatively investigates the use of these microalgae to enhance the quality of reduced-fat labneh. The effect of incorporating different concentrations of both microalgae was investigated at different concentrations (0.25, 0.5, and 1%) on nutritional profile (including total solids, fat, protein, carbohydrates, essential amino acids, unsaturated fatty acids, pigments, and phenolic compounds), antioxidant activity, texture, sensory attributes, and viability of the starter culture. The findings revealed that 0.25 and 0.5% concentrations of both microalgae positively influenced the sensory characteristics of the labneh and significantly enhanced its nutritional profile. However, a 1% concentration negatively impacted sensory qualities. Chlorella vulgaris enrichment resulted in higher pH values but compromised texture attributes. Importantly, both microalgae varieties enhanced the viability of the starter culture during 21 days of refrigerated storage. The scanning electron microscope images provide visual evidence of the microstructural changes in labneh with varying concentrations of microalgae and over different storage periods. This research establishes the optimal concentrations for individual microalgae enrichment in reduced-fat labneh, offering valuable insights into their potential to improve both nutritional and sensory aspects. However, it's important to mention that while both microalgae have similar effects, they might differ in their specific impacts due to their unique nutritional profiles and physical properties. Therefore, further investigations could explore optimizing a microalgae mixture and its potential application in functional food development.
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Registered trials
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