Spirulina for snack enrichment: Nutritional, physical and sensory evaluations

Microalgae Polysaccharides: An Overview of Production, Characterization, and Potential Applications

Microalgae and cyanobacteria are photosynthetic microorganisms capable of synthesizing several biocompounds, including polysaccharides with antioxidant, antibacterial, and antiviral properties. At the same time that the accumulation of biomolecules occurs, microalgae can use wastewater and gaseous effluents for their growth, mitigating these pollutants. The increase in the production of polysaccharides by microalgae can be achieved mainly through nutritional limitations, stressful conditions, and/or adverse conditions. These compounds are of commercial interest due to their biological and rheological properties, which allow their application in various sectors, such as pharmaceuticals and foods. Thus, to increase the productivity and competitiveness of microalgal polysaccharides with commercial hydrocolloids, the cultivation parameters and extraction/purification processes have been optimized. In this context, this review addresses an overview of the production, characterization, and potential applications of polysaccharides obtained by microalgae and cyanobacteria. Moreover, the main opportunities and challenges in relation to obtaining these compounds are highlighted.

Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies

Previous reports have shown that lupin protein extracts (LE) contain a polypeptide named deflamin with a potent matrix metalloproteinase (MMP)-9 inhibitory activity. The aim of our study was to develop an efficient delivery method for incorporating deflamin into cookies using different alternative flours. A lupin protein concentrate (10 g protein/100 g cookie dough) was added to gluten and gluten-free flours to produce savoury cookies, and its impacts on the physical properties of doughs and cookies, as well on the maintenance of deflamin's anti-MMP-9 activity, were analysed. The results showed that the biochemical compositions of all cookies with LE presented higher protein and ash contents when compared to the control cookies. Rice, buckwheat and oat doughs were firmer than the others, whereas the addition of LE to kamut and buckwheat flours made cookies significantly firmer than the controls. Additionally, strong interactions between LE and several flours were observed, yielding different impacts on the MMP-9 bioactivity. Overall, the only flour that did not interfere with the desired nutraceutical activities was buckwheat, with 60% MMP-9 inhibitory activity and a concomitant reduction of colon cancer migration; hence, buckwheat flour was revealed to be a good vehicle to deliver bioactive deflamin, showing strong potential as a functional food to be used in preventive or curative approaches to gastrointestinal diseases.

Interactions between polyethylene and polypropylene microplastics and Spirulina sp. microalgae in aquatic systems

This study aimed to evaluate the effect of microplastics on Spirulina sp., the pigment phycocyanin in Spirulina sp., and the effect of Spirulina sp. on the degradation of PE and PP plastic. The interaction of Spirulina sp. with microplstic (PE and PP) was conducted by adding the microplastic (500 mg/500 mL, with a size of 0.5–1 mm²) to microalgae culture. The optical density was measured for 30 days to determine the growth of Spirulina sp. Harvesting was performed to obtain dry Spirulina sp biomass. Phycocyanin was obtained through extraction by mixing 0.1 g dry Spirulina sp. biomass with 25 ml of 1% CaCl₂ in an ultrasonic water bath at 50 kHz, 300 W at 30 °C for 15 min. The results showed that the growth rate of Spirulina sp significantly decreased (p < 0.05) with treatment of PE (SP + PE) (0.0228/day) and PP (Sp + PP) (0.0221/day), compared to the control (Sp-Control) (0.0312/day). Scanning electron microscopy and Fourier transform infrared spectroscopy (FTIR) analyses of Spirulina sp. biomass with the addition of PE and PP revealed surface damage of Spirulina sp. cells and loss of carboxyl groups from proteins in Spirulina sp. at wavelengths of 1397–1450 cm⁻¹. In addition, Spirulina sp. had decreased the intensity of amine and amide groups from proteins at wavelengths of 3280, 1637, and 1537 cm⁻¹ in the microplastic treatment. The phycocyanin yield and protein content in Spirulina sp. control were 19.69% and 0.147%, respectively, which decreased by 10.7% and 0.121%, respectively, with PE treatment and by 8.7% and 0.108%, respectively, with PP treatment. Moreover, the investigation of PE and PP treated by Spirulina sp showed more significant changes of functional group indicated by the formation of hydroxyl (3286 cm⁻¹), carbonyl (1700 cm⁻¹), ester (1750 cm⁻¹) and primary alcohol (1085 cm⁻¹). The results of the EDX microplastic analysis showed a decrease in carbon in PE (1.62%) and PP (1.08%). These FTIR and EDX analysis also proved that microplastic has experienced degradation when treated by Spirulina sp cell culture.

Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health.

Microalgae as sustainable food and feed sources for animals and humans - Biotechnological and environmental aspects

Offering a potential solution for global food security and mitigating environmental issues caused by the expansion of land-based food production, the carbon-hunger and nutrient-rich microalgae emerged as a sustainable food source for both humans and animals. Other than as an alternative source for protein, microalgae offer its most valuable nutrients, omega-3 and 6 long-chain polyunsaturated fatty acids where the content can compete with that of marine fish with lower chemicals contamination and higher purity. Furthermore, the colorful pigments of microalgae can act as antioxidants together with many other health-improving properties as well as a natural colorant. In addition, the supplementation of algae as animal feed provides plentiful benefits, such as improved growth and body weight, reduced feed intake, enhanced immune response and durability towards illness, antibacterial and antiviral action as well as enrichment of livestock products with bioactive compounds. The significant breakthrough in algal biotechnology has made algae a powerful "cell factory" for food production and lead to the rapid growth of the algal bioeconomy in the food and feed industry. The first overview of this review was to present the general of microalgae and its potential capability. Subsequently, the nutritional compositions of microalgae were discussed together with its applications in human foods and animal feeds, followed by the exploration of their economic feasibility and sustainability as well as market trends. Lastly, both challenges and future perspectives were also discussed.

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds and their health effects have been widely studied. This review aims to provide an overview of the use of microalgae biomass in food products, the technological effects of its incorporation, and their use as a source of health-promoting bioactive compounds. In addition, it presents the regulatory aspects of commercialization and consumption, and the main trends and market challenges Microalgae have stood out as sources of nutritional compounds (polysaccharides, proteins, lipids, vitamins, minerals, and dietary fiber) and biologically active compounds (asthaxanthin, β-carotene, omega-3 fatty acids). The consumption of microalgae biomass proved to have several health effects, such as hypoglycemic activity, gastroprotective and anti-steatotic properties, improvements in neurobehavioral and cognitive dysfunction, and hypolipidemic properties. Its addition to food products can improve the nutritional value, aroma profile, and technological properties, with important alterations on the syneresis of yogurts, meltability in cheeses, overrun values and melting point in ice creams, physical properties and mechanical characteristics in crisps, and texture, cooking and color characteristics in pastas. However, more studies are needed to prove the health effects in humans, expand the market size, reduce the cost of production, and tighter constraints related to regulations.

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from algae and derived ingredients, with emphasis on the Spanish market, relying on the front-of-pack labeling. For this reason, the Mintel Global New Products Database was searched for foods and beverages containing “algae” ingredients, launched during the period 2015–2019. A total of 13,090 items were found worldwide, including 5720 items in Europe, in which 436 items were in Spain. Regardless of the market (global, European, and Spanish), a similar number of products categories (n = 20), dominant categories (dairy and desserts and ice cream) and dominant algal ingredient (carrageenans) were found. Nutritional information retrieved from Spanish products underlined that algae-based snacks had significantly lower energy, fat, and salt content compared to algae-free counterparts. On the contrary, spirulina- enriched ready to drink beverages had significantly higher energy and salt than algae-free. As such, reading the nutritional labeling is crucial to selecting products that suit consumer needs or/and expectations. Furthermore, only 8% of products reported the algal species and the level of inclusion, so this study emphasizes the importance of labeling legislation to provide complete product information to consumers.

Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt

BACKGROUND

Consumption of Spirulina-based functionalized food is usually unpleasant due to its specific sensorial properties. Therefore, Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by emulsification method, and the effect of adding free and microencapsulated Spirulina (MS) to non-fat stirred yogurt was investigated during storage.

RESULTS

Scanning electron microscope investigated microcapsules morphology and their mean particle size that was 52 μm, and electrostatic interaction between wall materials was illustrated by Fourier- transform infrared spectroscopy. The microspheres had appropriate encapsulation efficiency (44.54 ± 0.06%). Complete release of Spirulina from the microcapsules was observed in simulated intestinal fluid, which is favorable for Lactobacillus growth in human intestinal tract. Encapsulation caused meaningful differences in colorimetric factors, markedly in L*. Moreover, free and MS were added to yogurt samples, and the results showed that the physicochemical properties (pH, color, viscosity, water holding capacity and susceptibility to syneresis) and sensorial assessment of MS yogurt were positively affected. During the storage, MS yogurt had higher pH value than the others; furthermore, it showed the lowest syneresis and a constant increase in viscosity. Finally, the sensory evaluation results of MS yogurt, in comparison with the free form of Spirulina utilization, indicated improved acceptance of the produced functional food.

CONCLUSION

Results showed an obvious impact of encapsulation on the physicochemical properties of yogurt containing MS. The sensory evaluation showed that encapsulation could generally enhance the customer's satisfaction. It can be stated that masking microalgae color and flavor by microencapsulation could be used for dairy products fortification by microalgae. © 2020 Society of Chemical Industry.

Functional and sensorial properties of cookies enriched with SPIRULINA and DUNALIELLA biomass

The effects of Spirulina platensis and Dunaliella salina biomass (1% and 2%) on formulated cookies were studied. Colour, hardness, moisture content, ash content, protein content, lipid content, total phenolic content and total antioxidant activity by CUPRAC were assessed, and a sensory evaluation of the cookies was performed. The results show that the cookies baked with added Spirulina were significantly harder and darker than the controls, and the Dunaliella addition did not affect the protein content as much as the Spirulina addition, but the effect on moisture content was significantly positive. Additionally, higher total phenolic content and CUPRAC values were found for the Dunaliella-enriched cookies. After the sensory evaluation, the Dunaliella-enriched cookies were more acceptable to consumers.

The Importance and Prospects of the Use of Algae in Agribusiness

Agribusiness could be the most promising sector for algae biomass exploitation and popularization. In this paper we summarize the scope of interests in agribusiness which can be fulfilled with algae exploitation. A high growth rate, a high ability to bind carbon dioxide and the potential to accumulate biogenic elements and light metals mean that algae can be used as a raw material for production of biofertilizers, biopesticides, feeds and feed additives. The use of the means of agricultural production based on algae can take place both in organic and conventional agriculture. The development of innovative and low-cost technologies of algae production, including the possibilities of their use in rural areas, provide a basis for changes, improvements and modifications to the existing solutions in the scope of production and use of industrial means of agricultural production. We also show that although there are quite diverse methods of production, and various micro and macro species diversified in chemical content, the economic viability of algae-based agribusiness is still in its infancy. The wide utilization of algae for food product manufacturing opens alternative ways for food acquisition, protecting both the food supply and the planet’s resources. The sustainability aspects of mass algae production implementation seem to be indisputable regarding possible benefits resulting from such technology. The versatility of algae application in food products, along with the very high nutritive and bioactive profile of this ingredient, make this resource of high importance in a low-emission economy.

Extraction Methods for Obtaining Natural Blue Colorants

Background:

Blue is a color not often present in food. Even so, it is especially attractive to children. Today, most blue coloring agents used by the food industry are synthetic. With increasing health issues concern by the scientific community and the general population, there is a trend to look for natural alternatives to most synthetic products. There only exist few natural blue colorants, which are presented in a literature survey, along with the methods currently used for their recovery from natural sources. The best extraction methods and process parameters for the extraction of blue anthocyanins, iridoids and phycocyanin are discussed.

Methods:

A literature survey was conducted to detect the main sources of blue colorants found in nature. The focus was on the extraction methods used to recover such molecules, with the objective of finding efficient and environmentally safe techniques for application at industrial level, and, thus, allowing the production of natural blue colorants at scale high enough for food industry consumption.

Results:

The main natural blue colorants found in literature are anthocyanins, phycocyanin, and genipin. While anthocyanins can be recovered from a variety of plants, the source of phycocyanin are algae, and genipin can be obtained specifically from Gardenia jasminoides Ellis and Genipa americana L. Several extraction techniques have been applied to recover blue colorants from such sources, from classical methods using organic solvents, to more sophisticated technologies as ultrasoundassisted extraction, supercritical fluid extraction, pressurized liquid extraction, high-pressure extraction, and enzyme-assisted extraction.

Conclusion:

There is great potential for anthocyanins, phycocyanin and genipin use as natural food additives with health benefits, besides imparting color. However, the technologies for the colorants recovery and application are not mature enough. Therefore, this area is still developing, and it is necessary to evaluate the economic feasibility of the proposed extraction processes, along with the safety and acceptance of colored food using these additives.

Advances in the Biotechnological Potential of Brazilian Marine Microalgae and Cyanobacteria

Due the worldwide need to improve care for the environment and people, there is a great demand for the development of new renewable, sustainable, and less polluting technologies for food, health, and environmental industries. The marine environment is one of the main areas investigated in the search for alternatives to the raw materials currently used. Thereby, cyanobacteria and marine microalgae are microorganisms that are capable of producing a diverse range of metabolites useful for their cellular maintenance, but that also represent a great biotechnological potential. Due its great potential, they have an enormous appeal in the scientific research where, the biological activity of metabolites produced by these microorganisms, such as the antioxidant action of sterols are, some examples of biotechnological applications investigated around the world. Thereby, Brazil due to its extensive biodiversity, has high potential as a raw material supplier of marine waters, researching cyanobacteria and microalgae metabolites and their applications. Thus, this rapid review intends to present some important contributions and advances from Brazilian researchers, using the biomass of Brazilian cyanobacteria and marine microalgae, in order to illustrate the value of what has already been discovered and the enormous potential of what remains unexplored so far.

Spirulina for the food and functional food industries

Humans are no strangers to the consumption of microalgae as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However, Spirulina (and compounds derived thereof) show potential for being used as ingredients in the development of novel functional foods, which are one of the top trends in the food industry. Several human intervention studies demonstrated the potential of Spirulina for being used in the prevention or treatment of disorders related to metabolic syndrome. The aim of the current paper was to review current and potential applications of this microalga in the food and functional food industries. Health benefits associated with consuming Spirulina and/or some of the most important compounds derived from Spirulina were also discussed.

Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications

Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic factors such as color, taste and smell can be decisive for the acceptability of foods supplemented with microalgae. The aim of this work was to develop chlorophyll-deficient mutants of Chlorella vulgaris by chemically induced random mutagenesis to obtain biomass with different pigmentations for nutritional applications. Using this strategy, two C. vulgaris mutants with yellow (MT01) and white (MT02) color were successfully isolated, scaled up and characterized. The changes in color of MT01 and MT02 mutant strains were due to an 80 and 99% decrease in their chlorophyll contents, respectively, as compared to the original wild type (WT) strain. Under heterotrophic growth, MT01 showed a growth performance similar to that of the WT, reaching a concentration of 5.84 and 6.06 g L⁻¹, respectively, whereas MT02 displayed slightly lower growth (4.59 g L⁻¹). When grown under a light intensity of 100 μmol m⁻² s⁻¹, the pigment content in MT01 increased without compromising growth, while MT02 was not able to grow under this light intensity, a strong indication that it became light-sensitive. The yellow color of MT01 in the dark was mainly due to the presence of the xanthophyll lutein. On the other hand, phytoene was the only carotenoid detected in MT02, which is known to be colorless. Concomitantly, MT02 contained the highest protein content, reaching 48.7% of DW, a 60% increase as compared to the WT. MT01 exhibited a 30% increase when compared to that of the WT, reaching a protein content of 39.5% of DW. Taken together, the results strongly suggest that the partial abrogation of pigment biosynthesis is a factor that might promote higher protein contents in this species. Moreover, because of their higher protein and lower chlorophyll contents, the MT01 and MT02 strains are likely candidates to be feedstocks for the development of novel, innovative food supplements and foods.

Potential utilization of bioproducts from microalgae for the quality enhancement of natural products

Microalgae are autotroph organisms that utilise light energy to synthesize various high-value bioactive compounds such as polysaccharides, proteins and lipids. Due to its fast growth rate and capability to survive in harsh environment, microalgae nowadays are applied in various industrial areas. The process of obtaining microalgae-based biomolecules starts with the selection of suitable microalgae strain, cultivation, followed by downstream processing of the biomass (i.e., pre-treatment, harvesting, extraction and purification). The end products of the processes are biofuels and other valuable bioproducts. Nevertheless, low production yield and high-cost downstream processes are the emerging bottlenecks which need to be addressed in the upscaling of extracted compounds from microalgae biomass. To conclude, tremendous efforts are required to overcome these challenges to revolutionize microalgae into a novel and green factory of different bioactive compounds for industrial necessities to satisfy and fulfil global demands.

The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks

Enrichment of snack foods with plant ingredients has become very popular. Corn extrudates with fresh kale leaves are an example of a healthy snack food. During the study, these snacks were produced by extrusion-cooking and contained from 5 % to 20 % of fresh kale leaves in their recipe. For the obtained extrudates, the following parameters were determined: extrusion efficiency, specific mechanical energy requirement, bulk density, specific density, water absorption index, water solubility index, radial expansion ratio, cutting force, as well as the color coordinates on the CIE-Lab scale. It was observed that the addition of fresh kale leaves led to a significant decrease in processing efficiency as well as the expansion ratio, water solubility index and brightness of supplemented snacks. Increased density, cutting force and greenness of snacks was observed with increasing amounts of kale in the recipe.

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.

Light emitting diodes applied in Synechococcus nidulans cultures: Effect on growth, pigments production and lipid profiles

Researches about light emitting diodes (LEDs) as energy source in microalgae cultivations has been growing in recent years due to its spectral quality, durability and reduced energy consumption. In this study, green, red and yellow LEDs were evaluated as energy source in Synechococcus nidulans LEB 115 cultures. Productivities and specific growth rates were up to 2.5 times greater than in cultures using fluorescent light. The different LED colors evaluated did not influence the chlorophyll, carotenoid or lipid productions. Biomass cultivated with LEDs showed high amounts of saturated fatty acids (above 48%), which is desirable for biodiesel production. In addition to the Synechococcus nidulans LEB 115 growth stimulation, the application of green, red and yellow LEDs in the cultivations produces potential biomass for biodiesel synthesis and other industrial interest biomolecules utilization.

CO2 conversion by the integration of biological and chemical methods: Spirulina sp. LEB 18 cultivation with diethanolamine and potassium carbonate addition

The aim of this work was to evaluate if the addition of the chemical absorbents diethanolamine and potassium carbonate affects the CO₂ biofixation, growth and biomass composition of Spirulina sp. LEB 18. The association of the diethanolamine (DEA) and potassium carbonate (K₂CO₃) absorbents increased the dissolved inorganic carbon concentration in the cultivation medium, allowing greater CO₂ biofixation by the Spirulina. Higher biomass concentration (2.1 g L^-1) and maximum productivity (174.2 mg L^-1 d^-1) were observed with the mixture of 1.64 mmol L^-1 of DEA and 0.41 mmol L^-1 of K₂CO₃. In this cultivation condition, Spirulina sp. LEB 18 showed high protein content (58.8 w w^-1) and an increased carbohydrate concentration (23.7% w w^-1). The addition of these absorbent concentrations may be applied in the cultivation of Spirulina sp. LEB 18 to increase CO₂ biofixation and cell growth.

Green alga cultivation with monoethanolamine: Evaluation of CO2 fixation and macromolecule production

This study aimed to assess the growth of Chlorella strains isolated from adverse environments at various concentrations of monoethanolamine (MEA), evaluating the CO₂ fixation and macromolecule production. For this purpose, the green algae Chlorella sp. and Chlorella fusca LEB 111 were tested against five concentrations of MEA: 50, 75, 100, 200 and 300 mg L^-1. The strain C. fusca LEB 111 exhibited higher tolerance to MEA as well as higher accumulation of dissolved inorganic carbon and efficiency of CO₂ utilization (approximately 37.0% w w^-1) with the addition of 100 and 150 mg L^-1 of MEA. In addition, the highest carbohydrate productivity and the highest lipid productivity were obtained with 50 and 100 mg L^-1 of MEA, respectively. Thus, the absorbent increased the carbon concentration in the medium, and its use in culture can be exploited by C. fusca LEB 111 to produce higher macromolecule concentrations.

Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits

Microalgae have demonstrated potential to meet the population's need for a more sustainable food supply, specifically with respect to protein demand. These promising protein sources present several advantages over other currently used raw materials from an environmental point of view. Additionally, one of the main characteristics of microalgae is the production of bioactive compounds with potential benefits for human health. Microalgae exploitation as a source of protein (bulk protein) and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available for microalgae processing. The systematic improvement of the technology readiness level (TRL) could help change the current situation if applied to microalgae cultivation and processing. High maturity in microalgae cultivation and processing technologies also requires improvement of the economy of scale and investment of resources in new facilities and research. Antioxidative, antihypertensive, immunomodulatory, anticancerogenic, hepato-protective, and anticoagulant activities have been attributed to some microalgae-derived compounds such as peptides. Nevertheless, research on this topic is scarce and the evidence on potential health benefits is not strong. In the last years, the possibility of using microalgae-derived compounds for innovative functional food products has become of great interest, but the literature available mainly focuses more on the addition of the whole cells or some compound already available on the market. This review describes the status of utilising microalgae as an ingredient in innovative food products with potential health benefits.