Table 4 Color measurement (ΔE) (mean ± SE., n = 3) of cream cheeses incorporated with or without phycocyanin and phycoerythrin during 42 days.

From: Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese

Cream cheese

Day 4 to day 1

Day 7 to day1

Day 14 to day 1

Day 21 to day 1

Day 28 to day 1

Day 35 to day 1

Day 42 to day 1

(C)

2.53 ± 0.18 (a)

4.83 ± 0.16 (a)

9.60 ± 0.20 (a)

13.83 ± 0.22 (a)

20.15 ± 0.03(a)

22.70 ± 0.09 (a)

24.69 ± 0.16(a)

(+ PE)

1.17 ± 0.017(b)

1.93 ± 0.07 (b)

4.70 ± 0.14 (b)

7.49 ± 0.16 (b)

9.00 ± 0.11(b)

10.42 ± 0.05 (b)

12.73 ± 0.18 (b)

(+ PC)

1.87 ± 0.06 (c)

2.36 ± 0.09(b)

4.57 ± 0.17 (b)

7.23 ± 0.11(b)

8.42 ± 0.17(c)

8.88 ± 0.15(c)

10.93 ± 0.19(c)

(PE + PC)

1.96 ± 0.16(ac)

1.83 ± 0.15 (b)

4.23 ± 0.15 (b)

6.81 ± 0.05 (b)

8.81 ± 0.03(bc)

8.47 ± 0.10(c)

9.53 ± 0.12(d)

  1. The data were expressed as means ± SE of three independent experiments in triplicate each. The same letter indicates that data are not significantly different from each other (P < 0.05, ANOVA followed by Tukey’s grouping tests).
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