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Acateca-Hernández MI, Hernández-Cázares AS, Hidalgo-Contreras JV, Jiménez-Munguía MT, Ríos-Corripio MA. Evaluation of the functional properties of a protein isolate from Arthrospira maxima and its application in a meat sausage. Heliyon 2024; 10:e33500. [PMID: 39027591 PMCID: PMC11255854 DOI: 10.1016/j.heliyon.2024.e33500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/20/2024] Open
Abstract
Arthrospira maxima is a microalga that has been collected in Lake Texcoco in the Valley of Mexico since pre-Hispanic times and has been a traditional food source due to its high biomass production and protein content (50-60 %), making it promising for protein extraction. In this context, a protein isolate was obtained from powdered biomass of Arthrospira maxima (PbAm) by alkaline solubilization (pH 11) and isoelectric precipitation (pH 4.2). Arthrospira maxima protein isolate (AmPI) presented higher protein content (82.58 %) and total amino acids compared to PbAm. Functional properties of AmPI were evaluated in comparison with PbAm and soy protein isolate (SPI). Protein extraction resulted in a significant increase in protein solubility (PS) and foaming capacity (FC) of up to 87.78 % and 238.10 %, respectively. Emulsifying capacity (EC) of AmPI was superior to that of PbAm and SPI in pH range 5-7. Inclusion of AmPI as a partial substitute for SPI in the formulation of meat sausages was evaluated by implementing four treatments: T1 (15 % AmPI, 85 % SPI), T2 (10 % AmPI, 90 % SPI), T3 (5 % AmPI, 95 % SPI) and T4 (0 % AmPI, 100 % SPI). Although the texture attributes remained unchanged, a significant reduction in color parameters was observed as the concentration of AmPI increased. An inclusion of 15 % AmPI significantly enhanced the nutritional quality of meat sausages. Results highlight the excellent properties of AmPI, confirming Arthrospira maxima as a promising protein source in the food industry.
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Affiliation(s)
- Mariana Inés Acateca-Hernández
- Colegio de Postgraduados, Campus Córdoba, Carretera Federal Córdoba-Veracruz km 348, Congregación Manuel León, Amatlán de los Reyes, Veracruz, 94946, Mexico
| | - Aleida S. Hernández-Cázares
- Colegio de Postgraduados, Campus Córdoba, Carretera Federal Córdoba-Veracruz km 348, Congregación Manuel León, Amatlán de los Reyes, Veracruz, 94946, Mexico
| | - Juan Valente Hidalgo-Contreras
- Colegio de Postgraduados, Campus Córdoba, Carretera Federal Córdoba-Veracruz km 348, Congregación Manuel León, Amatlán de los Reyes, Veracruz, 94946, Mexico
| | - María Teresa Jiménez-Munguía
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla, 72810, Mexico
| | - Ma. Antonieta Ríos-Corripio
- CONAHCYT-Colegio de Postgraduados, Campus Córdoba, Carretera Federal Córdoba-Veracruz km 348, Congregación Manuel León, Amatlán de los Reyes, Veracruz, 94946, Mexico
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Karslıoğlu B, Soncu ED, Nekoyu B, Karakuş E, Bekdemir G, Şahin B. From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production. Foods 2024; 13:2218. [PMID: 39063302 PMCID: PMC11275641 DOI: 10.3390/foods13142218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/07/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Tomato is a widely cultivated crop and its processing produces large quantities of wastes, such as pulp, seed, and peel. In recent years, the valorization of these wastes in the production of high-value-added food products has gained popularity in achieving environmental sustainability and zero waste. From this viewpoint, dried tomato peel (DTP-1%, 2%, 3%, 4%) flour was included in hamburger formulations. In patty samples, ash, carbohydrate, and dietary fiber amounts were increased due to the high fiber content of DTP flour, while moisture and fat percentages decreased with increasing amounts of DTP flour (p < 0.05). The inclusion of DTP flour retarded lipid oxidation during cooking (p < 0.05). The significantly highest cooking yield was calculated in samples including 4% DTP flour. In parallel, water-holding capacity, moisture, and fat retention values increased with increasing levels of DTP flour (p < 0.05). The enrichment of patties with DTP flour resulted in hard texture, less gumminess, and a darker, more reddish and yellowish color (p < 0.05). Hamburger samples containing 1% or 2% DTP flour were graded with closer scores in the sensory panel as compared to the control (0% DTP). Overall, our findings demonstrated that DTP flour up to 2% could be used to improve the nutritional and technological properties of patty samples.
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Affiliation(s)
- Betül Karslıoğlu
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Eda Demirok Soncu
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara 06110, Turkey;
| | - Beyzanur Nekoyu
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Erdem Karakuş
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Gülsedef Bekdemir
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
| | - Barış Şahin
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Hasan Kalyoncu University, Gaziantep 27000, Turkey (G.B.)
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Wang Y, Zhu L, Zhu Z, Liu M, Zhao X. Effects of Different pH Levels on the Structural and Functional Properties of Proteins of Phaeodactylum tricornutum. Molecules 2024; 29:3139. [PMID: 38999090 PMCID: PMC11243640 DOI: 10.3390/molecules29133139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/26/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
Phaeodactylum tricornutum is identified by its capacity for rapid growth, reproduction, and in vitro cultivation, as well as the presence of a range of high-value active compounds, including proteins, with potential food applications. The objective of this study was to investigate the effects of pH shift treatments (pH of 3, 5, 7, 9, and 11) on the structural and functional properties of the Phaeodactylum tricornutum protein (PTP). The molecular weight of the PTP was predominantly distributed within the following ranges: below 5 kDa, 5-100 kDa, and above 100 kDa. Compared to the acidic environment, the PTP demonstrated higher solubility and greater free sulfhydryl group content in the alkaline environment. Additionally, PTP had a smaller particle size and higher thermal stability in alkaline environments. The PTP exhibited superior foaming ability (135%), emulsification activity index (3.72 m2/g), and emulsion stability index (137.71 min) in alkaline environments. The results of this investigation provide a foundation for the future development and application of the PTP in the food industry.
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Affiliation(s)
- Yanli Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Laijing Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Zhunyao Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Meng Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiangzhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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Hadinoto K, Ling JKU, Pu S, Tran TT. Effects of Alkaline Extraction pH on Amino Acid Compositions, Protein Secondary Structures, Thermal Stability, and Functionalities of Brewer's Spent Grain Proteins. Int J Mol Sci 2024; 25:6369. [PMID: 38928076 PMCID: PMC11203782 DOI: 10.3390/ijms25126369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/01/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
A high alkaline pH was previously demonstrated to enhance the extraction yield of brewer's spent grains (BSG) proteins. The effects of extraction pH beyond the extraction yield, however, has not been investigated before. The present work examined the effects of extraction pH (pH 8-12) on BSG proteins' (1) amino acid compositions, (2) secondary structures, (3) thermal stability, and (4) functionalities (i.e., water/oil holding capacity, emulsifying, and foaming properties). The ideal extraction temperature (60 °C) and BSG-to-solvent ratio (1:20 w/v) for maximizing the extraction yield were first determined to set the conditions for the pH effect study. The results showed that a higher extraction pH led to more balanced compositions between hydrophilic and hydrophobic amino acids and higher proportions of random coils structures indicating increased protein unfolding. This led to superior emulsifying properties of the extracted proteins with more than twofold improvement between pH 8 and a pH larger than 10. The extraction pH, nevertheless, had minimal impact on the water/oil holding capacity, foaming properties, and thermal denaturation propensity of the proteins. The present work demonstrated that a high alkaline pH at pH 11-12 was indeed ideal for both maximizing the extraction yield (37-46 wt.%) and proteins' functionalities.
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Affiliation(s)
- Kunn Hadinoto
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore
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Karabulut G, Purkiewicz A, Goksen G. Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications. Compr Rev Food Sci Food Saf 2024; 23:e13372. [PMID: 38795380 DOI: 10.1111/1541-4337.13372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 03/06/2024] [Accepted: 05/06/2024] [Indexed: 05/27/2024]
Abstract
The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae-derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost-effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Sakarya, Türkiye
| | - Aleksandra Purkiewicz
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Türkiye
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Van De Walle S, Gifuni I, Coleman B, Baune MC, Rodrigues A, Cardoso H, Fanari F, Muylaert K, Van Royen G. Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties. Food Res Int 2024; 182:114142. [PMID: 38519160 DOI: 10.1016/j.foodres.2024.114142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/09/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation of the end product. Depending on the differences in applied temperature and treatment time, the process of drying can have a substantial impact on protein quality and aroma, important characteristics determining the incorporation potential in food products. In this study, we compared the drying of heterotrophic Chorella vulgaris with both innovative (agitated thin film drying (ATFD), pulse combustion drying (PCD) and solar drying (SolD)) and commonly used drying techniques (spray drying (SprD) and freeze drying (FD)). To evaluate the impact on protein quality, we evaluated techno-functional properties, in vitro digestibility (INFOGEST) as well as protein denaturation using differential scanning calorimetry (DSC). A sensory analysis was performed by a trained expert panel, combined with headspace solid-phase microextraction (HS-SPME) - gas chromatography-mass spectrometry (GC-MS) to determine volatile organic compounds (VOCs). ATFD was found to increase techno-functional properties such as gelling, water holding and solubility as well as in vitro protein digestibility. These observations could be related to induced cell disruption and protein denaturation by ATFD. Sensory analysis indicated an increased earthy off-flavor after ATFD. Interestingly, the high-temperature PCD led to an increase in cacao odor while low-temperature FD resulted in lower flavor, odors and VOCs. These results demonstrate that protein quality and sensorial properties of C. vulgaris can be steered through the type of drying, which could help in the selection of application-specific drying methods. Overall, this work could promote the incorporation of microalgal single cell proteins in different innovative food products.
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Affiliation(s)
- Simon Van De Walle
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium; Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
| | - Imma Gifuni
- AlgoSource Technologies SAS, 7 Rue Eugène Cornet, 44600 Saint-Nazaire, France
| | - Bert Coleman
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Marie-Christin Baune
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | | | - Helena Cardoso
- Allmicroalgae Natural Products S.A., 2445-413 Pataias, Portugal
| | - Fabio Fanari
- Food Industries, Institute of Agriculture and Food Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Koenraad Muylaert
- Biology Department KULAK, KU Leuven Kulak, Etienne Sabbelaan 53, 8500 Kortrijk, Belgium
| | - Geert Van Royen
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
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Liu R, Li Y, Zhou C, Tan M. Pickering emulsions stabilized with a spirulina protein-chitosan complex for astaxanthin delivery. Food Funct 2023; 14:4254-4266. [PMID: 37067860 DOI: 10.1039/d3fo00092c] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
Astaxanthin (AXT) is a lipid-soluble carotenoid with good anti-oxidation, hepatic steatosis reduction, anti-inflammation, and intestinal microbiota regulation ability, whose poor stability and pH vulnerability limit its bioavailability. Spirulina protein (SP) derived from spirulina has good emulsifying ability with potential application in nutraceuticals, medicines, and cosmetics. In this study, Pickering emulsions were prepared using a SP-chitosan (CS) complex as an emulsifier. The particle size, zeta potential, and three-phase contact angle of the SP-CS complex with different SP to CS ratios were investigated. A mass ratio of 1 : 2.5 SP-CS complex showed a good emulsifying ability in preparing Pickering emulsion. A higher storage modulus and viscoelasticity were observed with higher SP-CS complex concentrations and oil fractions. The SP-CS Pickering emulsion significantly improved the stability of AXT in different environments. The lipid release rate and AXT bioavailability after digestion of 3 wt% SP-CS complex-stabilized Pickering emulsion reached 70.54 ± 1.59% and 36.60 ± 3.44%, respectively. The results indicated that the SP-CS complex could act as a Pickering emulsion stabilizer and had the potential to deliver protective hydrophobic AXT.
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Affiliation(s)
- Ronggang Liu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
| | - Chengfu Zhou
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China.
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Lima VS, de Oliveira DRB, da Silva CAS, Santana RDC, Soares NDFF, de Oliveira EB, Martins MA, Coimbra JSDR. Stabilization of oil-water emulsions with protein concentrates from the microalga Tetradesmus obliquus. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:797-808. [PMID: 36712212 PMCID: PMC9873893 DOI: 10.1007/s13197-023-05666-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2022] [Accepted: 01/02/2023] [Indexed: 01/15/2023]
Abstract
The present work used water-soluble protein concentrates from the microalga Tetradesmus obliquus to stabilize sunflower oil emulsions. Microalgal cells were disrupted by sonication, and proteins were separated from the biomass using two methods, isoelectric and solvent precipitations. The protein extracts were concentrated by lyophilization, and the concentrates were used to produce emulsions with three amounts of Tetradesmus obliquus protein concentrate (TobPC) (0.1, 0.5, and 1.0% w/v). Emulsions were homogenized through sonication and characterized for creaming index, optical microscopy, size distribution, ζ-potential, and rheology. Isoelectric precipitation resulted in TobPC with a high protein content (51.46 ± 2.37%) and a better dispersibility profile. Emulsion stability was higher for both the isoelectric TobPC and control systems than for the TobPC solvent. Solvent TobPC does not efficiently stabilize emulsions at low protein concentrations that showed microscopically larger oil droplets and flocculation spots. A high phase separation velocity was observed for solvent TobPC, probably due to the higher hydrodynamic droplet diameters. The increase in TobPC content in the emulsions resulted in more stable emulsions for all samples. Therefore, Tetradesmus obliquus protein concentrates are a potential emulsifying agent.
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Affiliation(s)
- Viviane Sobreira Lima
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Davi Rocha Bernardes de Oliveira
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - César Augusto Sodré da Silva
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Rejane de Castro Santana
- Departamento de Química (DEQ), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Nilda de Fátima Ferreira Soares
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Eduardo Basílio de Oliveira
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Marcio Aredes Martins
- Departamento de Engenharia Agrícola (DEA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
| | - Jane Sélia dos Reis Coimbra
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil
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Obtention and evaluation of physico-chemical and techno-functional properties of macauba (Acrocomia aculeata) kernel protein isolate. Food Res Int 2022; 161:111848. [DOI: 10.1016/j.foodres.2022.111848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 08/11/2022] [Accepted: 08/21/2022] [Indexed: 11/21/2022]
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Kamaruding NA, Muhammad Daud NA, Ismail N, Shaharuddin S. Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2131495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- N. A. Kamaruding
- Institute of Marine Biotechnology, Universiti Malaysia Terengganu, Kuala Nerus, Malaysia
| | - N. A. Muhammad Daud
- Section of Food Engineering Technology, Universiti Kuala Lumpur Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Melaka, Malaysia
| | | | - S. Shaharuddin
- Universiti Kuala Lumpur Branch Campus Malaysian Institute of Industrial Technology, Persiaran Sinaran Ilmu, Johor Bahru, Malaysia
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Optimisation of Operational Conditions during the Production of Arthrospira platensis Using Pilot-Scale Raceway Reactors, Protein Extraction, and Assessment of their Techno-Functional Properties. Foods 2022; 11:foods11152341. [PMID: 35954107 PMCID: PMC9368457 DOI: 10.3390/foods11152341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to identify the optimum combination of dilution rate and depth of the culture to maximise the Arthrospira platensis BEA005B (Spirulina) productivity using 80 m2 raceway reactors. By varying these two main operational conditions, the areal biomass productivity of the reactors varied by over 55%. The optimum combination, optimised using a surface response methodology, was a depth of 0.10 m and a dilution rate of 0.33 day-1, which led to a biomass productivity of 30.2 g·m-2·day-1 on a dry weight basis when operating the reactors in semi-continuous mode. The composition of the produced biomass was 62.2% proteins, 42.5% carbohydrates, 11.6% ashes, and 8.1% lipids. The isolated proteins contained all the essential amino acids (except for tryptophan, which was not determined); highlighting the content of valine (6.8%), histidine (8.3%), and lysine (7.5%). The functional properties of the proteins were also assessed, demonstrating huge potential for their use in the development of innovative and sustainable foods.
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Potential Psychoactive Effects of Microalgal Bioactive Compounds for the Case of Sleep and Mood Regulation: Opportunities and Challenges. Mar Drugs 2022; 20:md20080493. [PMID: 36005495 PMCID: PMC9410000 DOI: 10.3390/md20080493] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/22/2022] [Accepted: 07/26/2022] [Indexed: 01/25/2023] Open
Abstract
Sleep deficiency is now considered an emerging global epidemic associated with many serious health problems, and a major cause of financial and social burdens. Sleep and mental health are closely connected, further exacerbating the negative impact of sleep deficiency on overall health and well-being. A major drawback of conventional treatments is the wide range of undesirable side-effects typically associated with benzodiazepines and antidepressants, which can be more debilitating than the initial disorder. It is therefore valuable to explore the efficiency of other remedies for complementarity and synergism with existing conventional treatments, leading to possible reduction in undesirable side-effects. This review explores the relevance of microalgae bioactives as a sustainable source of valuable phytochemicals that can contribute positively to mood and sleep disorders. Microalgae species producing these compounds are also catalogued, thus creating a useful reference of the state of the art for further exploration of this proposed approach. While we highlight possibilities awaiting investigation, we also identify the associated issues, including minimum dose for therapeutic effect, bioavailability, possible interactions with conventional treatments and the ability to cross the blood brain barrier. We conclude that physical and biological functionalization of microalgae bioactives can have potential in overcoming some of these challenges.
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Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.
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Braspaiboon S, Osiriphun S, Surawang S, Jirarattanarangsri W, Kanha N, Laokuldilok T. Ultrasound‐assisted alkaline extraction of proteins in several algae and their nutritional characteristics. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sukan Braspaiboon
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Sukhuntha Osiriphun
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Suthat Surawang
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Wachira Jirarattanarangsri
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Nattapong Kanha
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Thunnop Laokuldilok
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of High Value Products from Thai Rice and Plants for Health Chiang Mai University Chiang Mai 50100 Thailand
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Gohara-Beirigo AK, Matsudo MC, Cezare-Gomes EA, Carvalho JCMD, Danesi EDG. Microalgae trends toward functional staple food incorporation: Sustainable alternative for human health improvement. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Taragjini E, Ciardi M, Musari E, Villaró S, Morillas-España A, Alarcón FJ, Lafarga T. Pilot-Scale Production of A. platensis: Protein Isolation Following an Ultrasound-Assisted Strategy and Assessment of Techno-functional Properties. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02789-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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da Silva Faresin L, Devos RJB, Reinehr CO, Colla LM. Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100445] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Rosero-Chasoy G, Rodríguez-Jasso RM, Aguilar CN, Buitrón G, Chairez I, Ruiz HA. Growth kinetics and quantification of carbohydrate, protein, lipids, and chlorophyll of Spirulina platensis under aqueous conditions using different carbon and nitrogen sources. BIORESOURCE TECHNOLOGY 2022; 346:126456. [PMID: 34863848 DOI: 10.1016/j.biortech.2021.126456] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 06/13/2023]
Abstract
This study evaluated different carbon and nitrogen sources on the growth and production of carbohydrates, protein, lipids, and chlorophyll of Spirulina platensis LEB-52 through an easy successive methodology under aqueous conditions. Spirulina platensis was cultivated at 120 rpm and light intensity of 156 µmol m-2 s-1 in a 500 mL Erlenmeyer flask with a working volume of 250 mL, using Zarrouk's medium. The biomass, carbohydrate, and protein production together with the specific growth rate did not show a significant difference between NaHCO3 and Na2CO3. The salts of urea and ammonium are not an alternative nitrogen sources of low cost for Spirulina platensis cultivation. From the experimental results obtained in this study, a successful estimate of carbohydrate, protein, lipids, and chlorophyll content inside Spirulina platensis was achieved without use advanced analytical techniques, allowing saves resources and time. This method can be extrapolated to other microorganisms and cultivation regimens.
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Affiliation(s)
- Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
| | - Cristóbal N Aguilar
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico
| | - Germán Buitrón
- Laboratory for Research on Advanced Processes for Water Treatment, Unidad Académica Juriquilla, Instituto de Ingeniería, Universidad Nacional Autónoma de Mexico, Blvd. Juriquilla 3001, Queretaro 76230, Mexico
| | - Isaac Chairez
- Unidad Profesional Interdisciplinaria de Biotecnología, UPIBI, Instituto Politécnico Nacional, Ciudad de Mexico, Mexico. https://www.biorefinerygroup.com
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, 25280 Saltillo, Coahuila, Mexico.
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Guarienti C, Bender LE, Frota EG, Bertolin TE, Costa JAV, Richards NSPDS. Effects of microencapsulation on the preservation of thermal stability and antioxidant properties of Spirulina. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01140-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Dietary Spirulina (Arthrospira platensis) Supplementation on Growth Performance, Haematology, Immune Response and Disease Resistance of Rugose Frog (Hoplobatrachus rugulosus). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.3.03] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The present study aimed to investigate the effects of dietary Spirulina (Arthrospira platensis) supplementation on the growth, survival, haematology, immune parameters and disease resistance of Rugose frog (Hoplobatrachus rugulosus) against Aeromonas hydrophila infection. Frogs were fed a formulated diet containing Spirulina as 0% (control), 1.5%, 3.0%, 4.5%, and 6.0% for a period of eight weeks. The results indicated that growth parameters; final body weight, weight gain, average daily gain, specific growth rate, feed conversion ratio, and survival rate of frog fed with A. platensis at the level of 4.5% showed best values but not significantly different (P>0.05). However, haematological values; leukocytes, erythrocytes, haemoglobin, and haematocrit levels were highest and significantly different (P<0.05) when compared to the control group. Disease resistance was tested by challenging with A. hydrophila after eight weeks of feeding. The results showed that frog fed with 4.5% A. platensis showed significantly (P<0.05) higher survival rate and highest resistance to A. hydrophila in comparison with the other groups. Leukocyte, erythrocyte, complement C3, and immunoglobulin G levels of frogs fed with 4.5% A. platensis were found to be significantly (P < 0.05) differed compared with control. In conclusion, diet supplemented with Spirulina at the level of 4.5% could improve growth performance, haematological and immune parameters, and A. hydrophila resistance in Rugose frogs.
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Schreiner TB, Colucci G, Santamaria-Echart A, Fernandes IP, Dias MM, Pinho SP, Barreiro MF. Evaluation of saponin-rich extracts as natural alternative emulsifiers: A comparative study with pure Quillaja Bark saponin. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126748] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Peron-Schlosser B, Stobienia M, Bispo LDO, Colla LM, Baraldi IJ, Colla E. Residual fractions from Arthrospira platensis protein extraction as feedstock for ethanol production. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.1931145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Bianca Peron-Schlosser
- Graduate Program in Food Technology, Federal Technological University of Paraná (UTFPR), Medianeira, Brazil
| | - Mônica Stobienia
- Food Engineering Course, Federal Technological University of Paraná (UTFPR), Medianeira, Brazil
| | | | - Luciane Maria Colla
- Graduate Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| | - Ilton José Baraldi
- Graduate Program in Food Technology, Federal Technological University of Paraná (UTFPR), Medianeira, Brazil
| | - Eliane Colla
- Graduate Program in Food Technology, Federal Technological University of Paraná (UTFPR), Medianeira, Brazil
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Barros de Medeiros VP, da Costa WKA, da Silva RT, Pimentel TC, Magnani M. Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues. Crit Rev Food Sci Nutr 2021; 62:4929-4950. [PMID: 33544001 DOI: 10.1080/10408398.2021.1879729] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
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.
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Affiliation(s)
- Viviane Priscila Barros de Medeiros
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Whyara Karoline Almeida da Costa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Ruthchelly Tavares da Silva
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil
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Bertsch P, Böcker L, Mathys A, Fischer P. Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Amador-Castro F, Rodriguez-Martinez V, Carrillo-Nieves D. Robust natural ultraviolet filters from marine ecosystems for the formulation of environmental friendlier bio-sunscreens. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 749:141576. [PMID: 33370909 DOI: 10.1016/j.scitotenv.2020.141576] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 05/20/2023]
Abstract
Ultraviolet radiation (UVR) has detrimental effects on human health. It induces oxidative stress, deregulates signaling mechanisms, and produces DNA mutations, factors that ultimately can lead to the development of skin cancer. Therefore, reducing exposure to UVR is of major importance. Among available measures to diminish exposure is the use of sunscreens. However, recent studies indicate that several of the currently used filters have adverse effects on marine ecosystems and human health. This situation leads to the search for new photoprotective compounds that, apart from offering protection, are environmentally friendly. The answer may lie in the same marine ecosystems since molecules such as mycosporine-like amino acids (MAAs) and scytonemin can serve as the defense system of some marine organisms against UVR. This review will discuss the harmful effects of UVR and the mechanisms that microalgae have developed to cope with it. Then it will focus on the biological distribution, characteristics, extraction, and purification methods of MAAs and scytonemin molecules to finally assess its potential as new filters for sunscreen formulation.
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Affiliation(s)
- Fernando Amador-Castro
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramon Corona No. 2514, 45201 Zapopan, Jal., Mexico
| | - Veronica Rodriguez-Martinez
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramon Corona No. 2514, 45201 Zapopan, Jal., Mexico
| | - Danay Carrillo-Nieves
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramon Corona No. 2514, 45201 Zapopan, Jal., Mexico.
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Lafarga T, Fernández-Sevilla JM, González-López C, Acién-Fernández FG. Spirulina for the food and functional food industries. Food Res Int 2020; 137:109356. [PMID: 33233059 DOI: 10.1016/j.foodres.2020.109356] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 05/05/2020] [Accepted: 05/24/2020] [Indexed: 02/06/2023]
Abstract
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.
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Affiliation(s)
- Tomas Lafarga
- Department of Chemical Engineering, University of Almeria, 04120 Almeria, Spain.
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