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<p>Many seaweeds can be considered as nutritious supplements and have a high protein content, are low in fat, and contain several vitamins, minerals, and bioactive compounds. Yogurt, a popular fermented dairy-based food, is widely regarded as healthy. Thus, supplementing yogurt with some particular seaweeds is a promising approach to develop a healthy product. The impact of adding selected types of seaweeds (<i>Alaria esculenta</i> and <i>Saccharina latissima</i>) to yogurt on its nutritional, physicochemical, and microbiological properties during storage, was evaluated. Two yogurt formulations were prepared, supplemented with either 0.25% (w/w) <i>S. latissima</i> flakes (SL 0.25) or 0.50% (w/w) <i>A. esculenta</i> flakes (AE 0.5) and refrigerated for 28&#xa0;days. The mineral compositions of both seaweed-containing yogurts were significantly different from the control, with both having significantly higher magnesium and sodium concentrations. The AE 0.5 formulation also contained significantly higher iron and potassium concentrations. Adding these seaweeds did not significantly alter the pH, titratable acidity, water activity, syneresis, or water-holding capacity of the yogurts during storage. There was a tendency toward reduced firmness and a significant impact on color in the seaweed-containing yogurts, compared to the control yogurt. However, the microbiological quality remained stable during storage. Both seaweed-containing yogurts would therefore be suitable for evaluation of commercial acceptance.</p>

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Incorporating brown seaweed flakes (Alaria esculenta and Saccharina latissima) into yogurt: effects on physicochemical properties, nutritional quality, and shelf life

  • 期刊论文

  • 发表日期：

    2026年5月19日

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  • Paula Jimena Velásquez Moreno,
  • Ariane Tremblay,
  • Karine Berger,
  • Guillaume Brisson,
  • Steve Labrie,
  • Lucie Beaulieu

摘要

Many seaweeds can be considered as nutritious supplements and have a high protein content, are low in fat, and contain several vitamins, minerals, and bioactive compounds. Yogurt, a popular fermented dairy-based food, is widely regarded as healthy. Thus, supplementing yogurt with some particular seaweeds is a promising approach to develop a healthy product. The impact of adding selected types of seaweeds (Alaria esculenta and Saccharina latissima) to yogurt on its nutritional, physicochemical, and microbiological properties during storage, was evaluated. Two yogurt formulations were prepared, supplemented with either 0.25% (w/w) S. latissima flakes (SL 0.25) or 0.50% (w/w) A. esculenta flakes (AE 0.5) and refrigerated for 28 days. The mineral compositions of both seaweed-containing yogurts were significantly different from the control, with both having significantly higher magnesium and sodium concentrations. The AE 0.5 formulation also contained significantly higher iron and potassium concentrations. Adding these seaweeds did not significantly alter the pH, titratable acidity, water activity, syneresis, or water-holding capacity of the yogurts during storage. There was a tendency toward reduced firmness and a significant impact on color in the seaweed-containing yogurts, compared to the control yogurt. However, the microbiological quality remained stable during storage. Both seaweed-containing yogurts would therefore be suitable for evaluation of commercial acceptance.