In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae Spirulina platensis, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of Spirulina (0.25, 0.5, and 1%) were compared with the control sample (0% Spirulina buttermilk). Different concentrations of Spirulina in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of Spirulina, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% Spirulina was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% Spirulina-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% Spirulina as a natural ingredient.

Background: The food industry continuously explores new formulations to resolve the growing consumer requirement for healthier, functional foods. Sea buckthorn seed oil (SBSO) is recognized for its recuperative and therapeutic advantages. The current research investigates the incorporation of microencapsulated SBSO in ice cream. Methods: A base ice cream mixture was prepared using 10% milk fat, 14% sucrose, 0.5% emulsifier, along with 0.5% stabilizer. The SBSO was microencapsulated using an atomization drying method with maltodextrin and inulin as wall materials. Encapsulated and non-encapsulated SBSO both were added into the ice cream, followed by optimization of formulations based on parameters including antioxidant activity, total phenolic content (TPC), sensory properties, viscosity, overrun as well as hardness. The ice cream sample containing 2% SBSO exhibited the highest antioxidant activity, with a DPPH inhibition of 88.73% and TPC of 24.23 mg GA eq./g. Meanwhile, the ice cream with encapsulated SBSO powder (1%) demonstrated superior sensory attributes, viscosity, overrun and hardness compared to other formulations. Furthermore, the TPC increased proportionally with higher encapsulated and non-encapsulated SBSO levels. Result: These results suggest that as a natural bioactive ingredient, sea buckthorn seed oil holds potential for creating innovative ice cream formulations with improved antioxidant properties.