Skip to main content
SpringerLink
Log in

The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Considering the high consumption rate of fermented milk products, the fortification of these products will increase their nutritional and functional values, thereby contributing to the protection and improvement of human health. Regarding this, algae are utilized as innovative supplementation sources that provide precious nutritional and functional components. This study aimed to evaluate 0.25% Chondrus crispus, 0.25% Chlorella vulgaris, and 0.25% of their mixture (w:w) in ayran production. To that end, the physicochemical and microbiological properties of experimental samples were investigated during the 21 days of cold storage period. Besides, the fermentation process and sensorial properties of samples were evaluated. The use of 0.25% C. vulgaris and 0.25% algae mixture shortened the fermentation time by 30 min. With the supplementation of 0.25% C. vulgaris, the protein and fat contents of ayran samples increased by 43% and 34%, respectively. The viscosities of the samples containing C. vulgaris were found to be higher. Samples containing algae maintained a higher rate of yogurt bacteria as compared to the control during the cold storage period. All sensory scores of all ayran samples decreased with the addition of algae. However, among samples containing algae, the sample containing both C. vulgaris and C. crispus had a slightly higher overall acceptability score. Overall, it can be concluded that the mixture of C. vulgaris and C. crispus or just C. vulgaris can be used as natural ingredients in the production of novel ayran with improved technological, microbiological, and nutritional properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. M.T. Yilmaz, E. Dertli, O.S. Toker, N.B. Tatlisu, O. Sagdic, M. Arici, J. Dairy Sci. 98(3), 1604–1624 (2015)

    Article  CAS  PubMed  Google Scholar 

  2. S.T. Sarhir, A. Amanpour, S. Selli, Anal. Lett. 52(13), 2077–2091 (2019)

    Article  CAS  Google Scholar 

  3. F. Baruzzi, L. Quintieri, L. Caputo, P. Cocconcelli, M. Borcakli, L. Owczarek, U.T. Jasińska, S. Skąpska, M. Morea, Food Microbiol. 60, 92–103 (2016)

    Article  CAS  PubMed  Google Scholar 

  4. H. Kocabaş, F. Ergin, T. Aktar, A. Küçükçetin, Int. Dairy J. 129, 105360 (2022)

    Article  Google Scholar 

  5. A. Grishina, I. Kulikova, L. Alieva, A. Dodson, I. Rowland, J. Jin, Nutr. Cancer 63(1), 73–79 (2011)

    CAS  PubMed  Google Scholar 

  6. B. Bigliardi, F. Galati, Trends Food Sci.Technol. 31(2), 118–129 (2013)

    Article  CAS  Google Scholar 

  7. D. Granato, M. Carocho, L. Barros, I. Zabetakis, A. Mocan, A. Tsoupras, A.G. Cruz, T.C. Pimentel, Trends Food Sci.Technol. 124, 128–139 (2022)

    Article  CAS  Google Scholar 

  8. R.A.M. Khalil, Egypt. J. Dairy Sci. 41(2), 137–149 (2013)

    CAS  Google Scholar 

  9. T.K. Taș, Z. Güzel-Seydim, GIDA 35(2), 105–111 (2010)

    Google Scholar 

  10. I.E. Tonguç, O. Kinik, H. Kesenkas, M. Açu, Pak. J. Nutr. 12(6), 549–554 (2013)

    Article  Google Scholar 

  11. J. Matos, C. Cardoso, N.M. Bandarra, C. Afonso, Food Funct. 8(8), 2672–2685 (2017)

    Article  CAS  PubMed  Google Scholar 

  12. T. Lafarga, F.G. Acién-Fernández, M. Garcia-Vaquero, Algal Res. 48, 101909 (2020)

    Article  Google Scholar 

  13. D. Nagarajan, S. Varjani, D.-J. Lee, J.-S. Chang, Renew. Sustain. Energy Rev. 150, 111549 (2021)

    Article  CAS  Google Scholar 

  14. M. Alizadeh Khaledabad, Z. Ghasempour, E. Moghaddas Kia, M. Rezazad Bari, R. Zarrin, Int. J. Dairy Technol. 73(1), 67–75 (2020)

    Article  CAS  Google Scholar 

  15. M. Barkallah, M. Dammak, I. Louati, F. Hentati, B. Hadrich, T. Mechichi, M.A. Ayadi, I. Fendri, H. Attia, S. Abdelkafi, LWT 84, 323–330 (2017)

    Article  CAS  Google Scholar 

  16. A. Çelekli, Z.A. Alslibi, H. Bozkurt, Algal Res. 44, 101710 (2019)

    Article  Google Scholar 

  17. D. Sözeri Atik, B. Gürbüz, E. Bölük, İ Palabıyık, Food Biosci. 42, 101050 (2021)

    Article  Google Scholar 

  18. R.D. Gelgör, D. Ozcelik, B.Z. Haznedaroglu, Algal Res. 65, 102716 (2022)

    Article  Google Scholar 

  19. H. Beheshtipour, A.M. Mortazavian, R. Mohammadi, S. Sohrabvandi, K. Khosravi-Darani, Compr. Rev. Food Sci. Food Saf. 12(2), 144–154 (2013)

    Article  CAS  Google Scholar 

  20. I. Hyrslova, G. Krausova, J. Smolova, B. Stankova, T. Branyik, H. Malinska, M. Huttl, A. Kana, L. Curda, I. Doskocil, Appl. Sci. 11, 5264 (2021)

    Article  CAS  Google Scholar 

  21. J.S. Sangha, D. Fan, A.H. Banskota, R. Stefanova, W. Khan, J. Hafting, J. Craigie, A.T. Critchley, B. Prithiviraj, J. Funct. Foods 5(3), 1180–1190 (2013)

    Article  CAS  Google Scholar 

  22. M. Plaza, A. Cifuentes, E. Ibáñez, Trends Food Sci. Technol. 19(1), 31–39 (2008)

    Article  CAS  Google Scholar 

  23. A.P. Marafon, A. Sumi, M.R. Alcântara, A.Y. Tamime, M. Nogueira, de Oliveira, LWT 44(2), 511–519 (2011)

    Article  CAS  Google Scholar 

  24. W. Horwitz, G. Latimer, Official Methods of Analysis of AOAC International, 18th edn. (AOAC International, Gaithersburg, 2005)

    Google Scholar 

  25. D.H. Kleyn, J.M. Lynch, D.M. Barbano, M.J. Bloom, M.W. Mitchell, J. AOAC Int. 84(5), 1499–1508 (2001)

    Article  CAS  PubMed  Google Scholar 

  26. ISO, Milk and Milk Products. Determination of Nitrogen Content. Routine Method Using Combustion According to the Dumas Principle (ISO 14891:2002) (International Organization for Standardization, Geneva, 2002)

    Google Scholar 

  27. B. Simsek, O. Sagdic, S. Ozcelik, J. Food Eng. 78(2), 676–680 (2007)

    Article  Google Scholar 

  28. O.F. Celik, H. Temiz, J. Cent. Eur. Agric. 21(3), 461–475 (2020)

    Article  Google Scholar 

  29. A. Köksoy, M. Kılıç, Int. Dairy J. 13(10), 835–839 (2003)

    Article  Google Scholar 

  30. N. Tharmaraj, N.P. Shah, J. Dairy Sci. 86(7), 2288–2296 (2003)

    Article  CAS  PubMed  Google Scholar 

  31. Ö, E. Soysona Ar, Ocak, Yuzuncu Yıl Univ. J. Agric. Sci. 32(1), 42–56 (2022)

    Google Scholar 

  32. M.M. Phukan, R.S. Chutia, B.K. Konwar, R. Kataki, Appl. Energy 88(10), 3307–3312 (2011)

    Article  CAS  Google Scholar 

  33. P. Rupérez, F. Saura-Calixto, Eur. Food Res. Technol. 212(3), 349–354 (2001)

    Article  Google Scholar 

  34. H. Beheshtipour, A.M. Mortazavian, P. Haratian, K.K. Darani, Eur. Food Res. Technol. 235(4), 719–728 (2012)

    Article  CAS  Google Scholar 

  35. C. Aguoru, P. Okibe, Adv. Life Sci. Technol. 36, 96–100 (2015)

    Google Scholar 

  36. C. Safi, B. Zebib, O. Merah, P.-Y. Pontalier, C. Vaca-Garcia, Renew. Sustain. Energy Rev. 35, 265–278 (2014)

    Article  Google Scholar 

  37. P. Patel, H. Jethani, C. Radha, S.V.N. Vijayendra, S.N. Mudliar, R. Sarada, V.S. Chauhan, J. Food Sci. Technol. 56(8), 3721–3731 (2019)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  38. Y.-C. Liao, C.-C. Chang, D. Nagarajan, C.-Y. Chen, J.-S. Chang, Bioengineered 12(1), 3787–3801 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  39. H.-J. Chang, K.-S. Shin, J.-H. Lee, Int. J. Food Sci. Technol. 54(5), 1530–1540 (2019)

    Article  CAS  Google Scholar 

  40. L. Pereira, Seaweed: Ecology, Nutrient Composition and Medicinal Uses (Nova Science Publishers, Hauppauge, 2011), pp.15–47

    Google Scholar 

  41. B. Kabak, A.D.W. Dobson, Crit. Rev. Food Sci. Nutr. 51(3), 248–260 (2011)

    Article  PubMed  Google Scholar 

  42. C. Koçak, Y.K. Avşar, B. Tamuçay, GIDA 31(4), 225–231 (2006)

    Google Scholar 

  43. W. Pan-utai, J. Atkonghan, T. Onsamark, W. Imthalay, Curr. Res. Nutr. Food Sci. 8(2), 531–540 (2020)

    Article  Google Scholar 

  44. R.C. Robertson, M.R. Gracia Mateo, M.N. O’Grady, F. Guihéneuf, D.B. Stengel, R.P. Ross, G.F. Fitzgerald, J.P. Kerry, C. Stanton, Innov. Food Sci. Emerg. Technol. 37, 237–246 (2016)

    Article  Google Scholar 

  45. X. Wang, H. Ren, D. Liu, B. Wang, W. Zhu, W. Wang, J. Food Sci. 78(2), M297–M302 (2013)

    Article  CAS  PubMed  Google Scholar 

  46. Ö. Dönmez, B.A. Mogol, V. Gökmen, J. Dairy Sci. 100(2), 901–907 (2017)

    Article  PubMed  Google Scholar 

  47. E. Mohammadi-Gouraji, S. Soleimanian-Zad, M. Ghiaci, LWT 102, 230–236 (2019)

    Article  CAS  Google Scholar 

  48. I. Ścibisz, M. Ziarno, M. Mitek, J. Food Sci. Technol. 56(4), 1997–2009 (2019)

    Article  PubMed  PubMed Central  Google Scholar 

  49. M.V. Freitas, L.G. Inácio, M. Martins, C. Afonso, L. Pereira, T. Mouga, J. Mar. Sci. Eng. 10(9), 1168 (2022)

    Article  Google Scholar 

  50. B. Bchir, I. Felfoul, M. Bouaziz, T. Gharred, H. Yaich, E. Noumi, M. Snoussi, H. Bejaoui, Y. Kenzali, C. Blecker, Int. Food Res. J. 26(5), 1565–1576 (2019)

    CAS  Google Scholar 

  51. L.M. Almeida, L.F. da Silva Cruz, B.A. Machado, I.L. Nunes, J.A. Costa, Ferreira E. de Souza, P.V. Lemos, J.I. Druzian, C.O. de Souza, Algal Res. 58, 102387 (2021)

    Article  Google Scholar 

  52. H.S. Lee, H.J. Park, M.K. Kim, Nutr. Res. Pract. 2(4), 204–210 (2008)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  53. M.A. Bouaziz, B. Bchir, H. Chalbi, H. Sebii, S. Karra, S. Smaoui, H. Attia, S. Besbes, J. Food Meas. Charact. 15(1), 309–326 (2021)

    Article  Google Scholar 

  54. T. Erkaya, M. Başlar, M. Şengül, M.F. Ertugay, Ultrason. Sonochem. 23, 406–412 (2015)

    Article  CAS  PubMed  Google Scholar 

  55. Z. Ghasempour, M. Alizadeh, M.R. Bari, Int. J. Dairy Technol. 65(1), 118–125 (2012)

    Article  CAS  Google Scholar 

  56. U. Ozdemir, M. Kilic, J. Texture Stud. 35(4), 415–428 (2004)

    Article  Google Scholar 

  57. B. Bchir, M.A. Bouaziz, C. Blecker, H. Attia, J. Texture Stud. 51(3), 475–487 (2020)

    Article  PubMed  Google Scholar 

  58. P. Chaikham, Food Biosci. 12, 61–66 (2015)

    Article  CAS  Google Scholar 

  59. S. Ścieszka, E. Klewicka, Foods 9(7), 959 (2020)

    Article  PubMed  PubMed Central  Google Scholar 

  60. L.C. Radke-Mitchell, W.E. Sandine, J. Dairy Sci. 69(10), 2558–2568 (1986)

    Article  CAS  PubMed  Google Scholar 

  61. P. Cherry, S. Yadav, C.R. Strain, P.J. Allsopp, E.M. McSorley, R.P. Ross, C. Stanton, Mar. Drugs 17(6), 327 (2019)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  62. Y.W. Park, J. Oglesby, S.A. Hayek, S.O. Aljaloud, R. Gyawali, S.A. Ibrahim, Foods 8(5), 169 (2019)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  63. Y. Sun, Y. Guan, H.E. Khoo, X. Li, Front. Nutr. 8, 778563 (2021)

    Article  PubMed  PubMed Central  Google Scholar 

  64. TFC, Turkish Food Codex, Fermented Milk Products. Turkish Food Codex Regulations, Regulation No: 2009/25 (Republic of Turkey Ministry of Food, Agriculture and Livestock, Ankara, 2009)

  65. J. Van Durme, K. Goiris, A. De Winne, L. De Cooman, K. Muylaert, J. Agric. Food Chem. 61(46), 10881–10890 (2013)

    Article  PubMed  Google Scholar 

  66. C. Akal, C. Koçak, N. Kanca, B. Özer, Food Technol. Biotechnol. 60(2), 253–265 (2022)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

Download references

Acknowledgements

We would like to thank Prof. Dr. Sencer BUZRUL for his help in providing coordination for the supply of milk used in this study. We would also like to thank PANAGRO Meat and Milk Integrated Facilities for preparing the milk to be used in the study and delivering it to our laboratory.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Konya Food and Agriculture University, 42080, Konya, Turkey

    Aslı Deniz Pehlivan & Hale İnci Öztürk

  2. Department of Molecular Biology and Genetics, Konya Food and Agriculture University, 42080, Konya, Turkey

    İrem Yadel & Nurgül Kılıç

Authors
  1. Aslı Deniz Pehlivan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. İrem Yadel
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nurgül Kılıç
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hale İnci Öztürk
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hale İnci Öztürk.

Ethics declarations

Competing interests

On behalf of all authors, the corresponding author declares that there are no competing financial interests or personal relationships regarding the research described in this paper.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pehlivan, A.D., Yadel, İ., Kılıç, N. et al. The incorporation of Chlorella vulgaris and Chondrus crispus algae in the production of functional ayran drinks: effects on physicochemical, microbiological, and sensory characteristics. Food Measure 17, 3019–3032 (2023). https://doi.org/10.1007/s11694-023-01840-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-023-01840-9

Keywords

Search

Navigation