ArticleScientific reports2025
Evaluation of semi prepared probiotic dessert containing phycoerythrin and Lactobacillus plantarum for period of up to two months within the refrigerator.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Enhancing Kope cheese with phycoerythrin: microbial, physicochemical, sensory, and antioxidant insights.NPJ science of food · 2026Article
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3 authors.
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Abstract
The isolation of functional bioactive compounds from microalgae as sustainable sources has emerged as a new area of focus in pharmacology and functional food research. The use of natural ingredients in food products has become very popular today, while desserts made with preservatives and artificial colors have been shown to significantly increase the risk of cancer. Therefore, this study aimed to extract phycoerythrin (PE) from the cyanobacterium Nostoc sp. and produce and evaluate a semi-prepared probiotic dessert containing Lactobacillus plantarum for 60 days. The stability of the PE was evaluated over 72 h at room temperature. Following this evaluation, dairy desserts containing nano-emulsion of PE and 1% L. plantarum were formulated under different treatments, C
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