Evaluation of the antioxidant and antimicrobial activities of fucoxanthin from Dilophys fasciola and as a food additive in stirred yoghurt

We investigated the effects of fucoxanthin isolated from edible macroalga Dilophys fasciola on pathogenic microbes and probiotics in vitro antioxidant activity fucoxanthin. The yield concentration obtained crude was 50.5% found strong inhibition against Gram-positive Staphylococcus aureus Listeria monocytogenes, lower Gram-negative bacteria fungi. probiotic strains progressed between 1.2 1.67 log cycles at a 30 μg/mL. ranged 54.76% 88.36% 40 50% lethal dose algal shown to be more than 2511.88 mg/kg. production stirred yoghurt incorporated with 20 mg per kilogram milk evaluated through chemical, microbiological, sensory analyses during storage for 21 days compared control samples. maximum growth (Bifidobacterium bifidum Lacticaseibacillus casei) day 14, but viability counts were detected treatment All treatments free mould yeast up 7 days, small numbers mould, yeast, psychrotrophic appeared first Also, highest dry matter content observed Moreover, protein, fat, ash all increased progressive cold period. Greater reductions pH control, consistent development acidity. During storage, amount had no significant impact flavour, colour, or appearance scores.