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Jia X, Luo X, Jin W, Shen W, Wu Y, Liu X. Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study. Food Chem 2024; 463:141113. [PMID: 39265404 DOI: 10.1016/j.foodchem.2024.141113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 08/27/2024] [Accepted: 09/01/2024] [Indexed: 09/14/2024]
Abstract
The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %-12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.
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Affiliation(s)
- Xiwu Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China
| | - Xiaohua Luo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China
| | - Wangyang Shen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China
| | - Yongning Wu
- Department of Nutrition and Food Safety, Peking Union Medical College, Research Unit of Food Safety, Chinese Academy of Medical Sciences, Beijing 100021, China; NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Xin Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China; Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education, Wuhan 430000, Hubei, PR China.
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2
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Dai D, Gu R, Qv M, Lv Y, Liu D, Tang C, Wang H, Huang L, Zhu L. Performance evaluation of typical flocculants for efficient harvesting of Chlorella sorokiniana under different carbon application modes. CHEMOSPHERE 2024; 361:142563. [PMID: 38851498 DOI: 10.1016/j.chemosphere.2024.142563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 05/29/2024] [Accepted: 06/06/2024] [Indexed: 06/10/2024]
Abstract
In this study, the growth characteristics of microalgae cultured with different carbon sources were analyzed, and the flocculation characteristics under the influence of carbon sources were evaluated using three typical flocculants. The results showed that the organic carbon sources could significantly increase the content of extracellular proteins in microalgae. Specifically, the extracellular protein concentrations of microalgae cultured with pure BG-11, ethanol, sodium acetate and glucose were 18.2 29.2, 97.3, and 34.7 mg/g, respectively. During the flocculation process, microalgae cultured with sodium acetate exhibited a weak response to the flocculant because of excessive extracellular proteins inhibited flocculation. In addition, the flocculation efficiency was also less than 50.0% cultured with sodium acetate in all pH test ranges when alum and chitosan were used as flocculants. It could be inferred that the flocculant initially happened to charge neutralization with the negatively charged proteins in the solution and then bridged the charges with the microalgae. These findings provide insights into the effects of different carbon sources on microalgal flocculation, promising organic integration of microalgae wastewater treatment and harvesting.
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Affiliation(s)
- Dian Dai
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China
| | - Ruoting Gu
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China
| | - Mingxiang Qv
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China
| | - Yuanfei Lv
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China
| | - Dongyang Liu
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China
| | - Chunming Tang
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China
| | - Hanzhi Wang
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China
| | - Lizhi Huang
- School of Civil Engineering, Wuhan University, Wuhan 430072, China
| | - Liandong Zhu
- School of Resource and Environmental Sciences, Hubei Key Laboratory of Biomass-Resources Chemistry and Environmental Biotechnology, and Hubei International Scientific and Technological Cooperation Base of Sustainable Resource and Energy, Wuhan University, Wuhan 430079, China; State Key Laboratory of Water Resources Engineering and Management, Wuhan University, Wuhan, Hubei, 430072, China.
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3
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Lazou AE, Chatzimichail K, Revelou PK, Tarantilis P, Protonotariou S, Mandala I, Strati IF. Effect of the storage process on quality characteristics of hemp-enriched "tsoureki" a rich-dough baked Greek product. J Food Sci 2024; 89:3230-3247. [PMID: 38767858 DOI: 10.1111/1750-3841.17128] [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: 11/30/2023] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/22/2024]
Abstract
The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.
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Affiliation(s)
- Andriana E Lazou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Kyriaki Chatzimichail
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
| | - Panagiota-Kyriaki Revelou
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Petros Tarantilis
- Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece
| | - Styliani Protonotariou
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Irini F Strati
- Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece
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4
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Bhatnagar P, Gururani P, Parveen A, Gautam P, Chandra Joshi N, Tomar MS, Nanda M, Vlaskin MS, Kumar V. Algae: A promising and sustainable protein-rich food ingredient for bakery and dairy products. Food Chem 2024; 441:138322. [PMID: 38190793 DOI: 10.1016/j.foodchem.2023.138322] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/09/2023] [Accepted: 12/27/2023] [Indexed: 01/10/2024]
Abstract
The consumer demand for protein rich foods urges the exploration for novel products of natural origin. Algae can be considered as a gold mine of different bioactive compounds, among which protein is distributed in significant amounts i.e., around 30% and can even reach to 55-60% in some cyanobacteria. Bakery and dairy products are extensively consumed worldwide due to product diversification and innovation. However, incorporation of algae biomass can lead to the development of green colour and fishy flavour that usually is not accepted in such products. Therefore, isolation and application of algae-derived proteins opens a new door for food industry. The present review provides a comprehensive understanding of incorporation of algae as a protein-rich ingredient in bakery and dairy products. The paper provides a deep insight for all the possible recent trends related to production and extraction of algae proteins accompanied by their incorporation in bakery and dairy foods.
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Affiliation(s)
- Pooja Bhatnagar
- Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India.
| | - Afreen Parveen
- Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Pankaj Gautam
- Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Naveen Chandra Joshi
- Division of Research & Innovation, Uttaranchal University Dehradun, Uttarakhand, 248007, India
| | - Mahipal Singh Tomar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, 769008, India
| | - Manisha Nanda
- Department of Microbiology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Mikhail S Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow 125412, Russian Federation
| | - Vinod Kumar
- Algal Research and Bioenergy Laboratory, Department of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India; Peoples' Friendship University of Russia (RUDN University), Moscow 117198, Russian Federation.
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5
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Mosibo OK, Ferrentino G, Udenigwe CC. Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges. Foods 2024; 13:733. [PMID: 38472846 DOI: 10.3390/foods13050733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 02/04/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae's potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.
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Affiliation(s)
- Ornella Kongi Mosibo
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 9A7, Canada
| | - Giovanna Ferrentino
- Faculty of Agriculture, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1N 9A7, Canada
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6
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Morón-Ortiz Á, Mapelli-Brahm P, León-Vaz A, Benitez-González AM, León R, Meléndez-Martínez AJ. Ultrasound-assisted extraction of carotenoids from phytoene-accumulating Chlorella sorokiniana microalgae: Effect of milling and performance of the green biosolvents 2-methyltetrahydrofuran and ethyl lactate. Food Chem 2024; 434:137437. [PMID: 37716142 DOI: 10.1016/j.foodchem.2023.137437] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/24/2023] [Accepted: 09/07/2023] [Indexed: 09/18/2023]
Abstract
This study aimed at optimizing the accumulation of phytoene in Chlorella sorokiniana by using norflurazon and investigating the capacity of green and traditional solvents to extract carotenoids by ultrasound-assisted extraction with and without previous milling. Phytoene-rich first described C. sorokiniana biomass was used, both fresh, freeze-dried, and encapsulated. The ideal dose of norflurazon (1 µg/mL) was selected to block the carotenoid pathway at the level of phytoene desaturase and induce the accumulation of phytoene in C. sorokiniana. A mill pre-treatment allowed a higher recovery of carotenoids compared to non-milled samples, in both the freeze-dried and encapsulated matrices. 2-Methyloxolane provided a higher total carotenoid content (4.75-5546.96 µg/g) compared to the other solvents tested in all the matrices, proving a promising bio-based solvent to replace traditional organic ones for the extraction of microalgal carotenoids.
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Affiliation(s)
- Ángeles Morón-Ortiz
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Paula Mapelli-Brahm
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Antonio León-Vaz
- Laboratory of Biochemistry, Faculty of Experimental Sciences, Marine International Campus of Excellence and RENSMA, University of Huelva, 21071 Huelva, Spain
| | - Ana M Benitez-González
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Rosa León
- Laboratory of Biochemistry, Faculty of Experimental Sciences, Marine International Campus of Excellence and RENSMA, University of Huelva, 21071 Huelva, Spain
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Khairuddin F, Zaharah Mohd Fuzi SF, Ahmad A, Oon LK, Bokhari A, Dailin DJ, Habila MA, Nawaz A, Chuah LF. Evaluation on microalgae for the production of bio-chemicals and electricity. CHEMOSPHERE 2024; 350:141007. [PMID: 38141667 DOI: 10.1016/j.chemosphere.2023.141007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 11/04/2023] [Accepted: 12/19/2023] [Indexed: 12/25/2023]
Abstract
Recent advancement in biophotovoltaic systems using microalgae, coupled with biorefinery approach, would improve economy-feasibility in production. The major concern is its commercial strength in terms of scalability, strain selection and extraction procedure cost. It must compete with conventional feedstocks such as fossil fuels. This project proposes to enhance the economic feasibility of microalgae-based biorefinery by evaluating their performance for bio-electricity, bio-diesel and carotenoids production in a single cycle. The first part of the study was to construct and select a Bio-bottle Voltaic (BBV) device that would allow microalgae to grow and produce bioproducts, as well as generate the maximum current output reading derived from the microalgae's photosynthesis process. The second phase consisted of a 25-day investigation into the biorefinery performance of six different microalgal species in producing bio-electricity, bio-diesel and carotenoid in a prototype BBV device. The prototype BBV device with aluminium foil and pencil lead as its anode and cathode produced the highest carotenoid and biodiesel component production from the two microalgae tested, according to the results of the first phase of the experiment. In the second portion of the study, Scenedesmus dimorphus and Chlorella vulgaris were identified as the two microalgae most capable of maintaining their growth throughout the experiment. The maximum current reading observed for C. vulgaris was 653 mV. High Performance Liquid Chromatography analysis showed four major carotenoid compounds found which were Neoxanthin, Cantaxanthin, Astaxanthin and 9-cis antheraxanthin, and the highest carotenoid producer was C. vulgaris which recorded at 1.73 μg/mL. C. vulgaris recorded as the most alkanes producer with 22 compounds detected and Heptacosane and Heneicosane as the two major biodiesel compounds found in the extracts. Evaluation of C. vulgaris data showed that it has enormous potential for microalgal biorefinery candidates. Further ongoing research and development efforts for C. vulgaris will improve the economic viability of microalgae-based industries and reduce reliance on depleted fossil fuels.
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Affiliation(s)
- Farahayu Khairuddin
- Malaysia Genome & Vaccine Institute, National Institutes of Biotechnology Malaysia, Jalan Bangi, 43000 Kajang, Selangor, Malaysia; Faculty of Applied Sciences & Technology, Universiti Tun Hussein Onn Malaysia, Hab Pendidikan Tinggi Pagoh, KM 1, Jalan Panchor, 84600, Panchor, Johor, Malaysia
| | - Siti Fatimah Zaharah Mohd Fuzi
- Faculty of Applied Sciences & Technology, Universiti Tun Hussein Onn Malaysia, Hab Pendidikan Tinggi Pagoh, KM 1, Jalan Panchor, 84600, Panchor, Johor, Malaysia
| | - Awais Ahmad
- Department of Chemistry, The University of Lahore, Lahore, Pakistan
| | - Low Kheng Oon
- Malaysia Genome & Vaccine Institute, National Institutes of Biotechnology Malaysia, Jalan Bangi, 43000 Kajang, Selangor, Malaysia
| | - A Bokhari
- School of Engineering, Lebanese American University, Byblos, Lebanon
| | - Daniel Joe Dailin
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia; Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
| | - Mohamed A Habila
- Department of Chemistry, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Alam Nawaz
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 712-749, Republic of Korea
| | - L F Chuah
- School of Technology Management and Logistics, Universiti Utara Malaysia, 06010 Sintok, Kedah Darul Aman, Malaysia
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Song H, Li J, Su Q, Li H, Guo X, Shao S, Fan L, Xu P, Zhou W, Qian J. Insight into the mechanism of nitrogen sufficiency conversion strategy for microalgae-based ammonium-rich wastewater treatment. CHEMOSPHERE 2024; 349:140904. [PMID: 38070604 DOI: 10.1016/j.chemosphere.2023.140904] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 11/09/2023] [Accepted: 12/03/2023] [Indexed: 01/10/2024]
Abstract
The strategy of nitrogen sufficiency conversion can improve ammonium nitrogen (NH4+-N) removal with microalgal cells from ammonium-rich wastewater. We selected and identified one promising isolated algal strain, NCU-7, Chlorella sorokiniana, which showed a high algal yield and tolerance to ammonium in wastewater, as well as strong adaptability to N deprivation. The transition from N deprivation through mixotrophy (DN, M) to N sufficiency through autotrophy (SN, P) achieved the highest algal yields (optical density = 1.18 and 1.59) and NH4+-N removal rates (2.5 and 4.2 mg L-1 d-1) from synthetic wastewaters at two NH4+-N concentrations (160 and 320 mg L-1, respectively). Algal cells in DN, M culture obtained the lowest protein content (20.6%) but the highest lipid content (34.0%) among all cultures at the end of the stage 2. After transferring to stage 3, the lowest protein content gradually recovered to almost the same level as SN, P culture on the final day. Transmission electron microscopy and proteomics analysis demonstrated that algal cells had reduced intracellular protein content but accumulated lipids under N deprivation by regulating the reduction in synthesis of protein, carbohydrate, and chloroplast, while enhancing lipid synthesis. After transferring to N sufficiency, algal cells accelerated their growth by recovering protein synthesis, leading to excessive uptake of NH4+-N from wastewater. This study provides specific insights into a nitrogen sufficiency conversion strategy to enhance algal growth and NH4+-N removal/uptake during microalgae-based ammonium-rich wastewater treatment.
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Affiliation(s)
- Hanwu Song
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources & Environment, Nanchang University, Nanchang, 330031, China
| | - Jingjing Li
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources & Environment, Nanchang University, Nanchang, 330031, China
| | - Qihui Su
- Xinjiang Rao River Hydrological and Water Resources Monitoring Center, Shangrao, 334000, China
| | - Hongwu Li
- Faculty of Science and Engineering, Soka University, Tokyo, 1928577, Japan
| | - Xujie Guo
- Nanchang Environmental Science Research Institute Co., Ltd, Nanchang, 330031, China
| | - Shengxi Shao
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources & Environment, Nanchang University, Nanchang, 330031, China
| | - Liangliang Fan
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources & Environment, Nanchang University, Nanchang, 330031, China
| | - Peilun Xu
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources & Environment, Nanchang University, Nanchang, 330031, China
| | - Wenguang Zhou
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources & Environment, Nanchang University, Nanchang, 330031, China.
| | - Jun Qian
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources & Environment, Nanchang University, Nanchang, 330031, China.
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9
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Wu JY, Tso R, Teo HS, Haldar S. The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health. Front Nutr 2023; 10:1277343. [PMID: 37904788 PMCID: PMC10613476 DOI: 10.3389/fnut.2023.1277343] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Accepted: 09/15/2023] [Indexed: 11/01/2023] Open
Abstract
As the global population continues to grow, the demand for dietary protein is rapidly increasing, necessitating the exploration of sustainable and nutritious protein sources. Algae has emerged as a promising food source due to their high value ingredients such as proteins, as well as for their environmental sustainability and abundance. However, knowledge gaps surrounding dietary recommendations and food applications restrict algae's utilization as a viable protein source. This review aims to address these gaps by assessing the suitability of both microalgae and macroalgae as alternative/complementary protein sources and exploring their potential applications in food products. The first section examines the potential suitability of algae as a major food source by analyzing the composition and bioavailability of key components in algal biomass, including proteins, lipids, dietary fiber, and micronutrients. Secondly, the biological effects of algae, particularly their impact on metabolic health are investigated with an emphasis on available clinical evidence. While evidence reveals protective effects of algae on glucose and lipid homeostasis as well as anti-inflammatory properties, further research is required to understand the longer-term impact of consuming algal protein, protein isolates, and concentrates on metabolic health, including protein metabolism. The review then explores the potential of algal proteins in food applications, including ways to overcome their sensory limitations, such as their dark pigmentation, taste, and odor, in order to improve consumer acceptance. To maximize algae's potential as a valuable protein source in the food sector, future research should prioritize the production of more acceptable algal biomass and explore new advances in food sciences and technology for improved consumer acceptance. Overall, this paper supports the potential utility of algae as a sustainable and healthy ingredient source for widespread use in future food production.
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Affiliation(s)
- Jia Yee Wu
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Rachel Tso
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Hwee Sze Teo
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Sumanto Haldar
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, United Kingdom
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10
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Generalić Mekinić I, Šimat V, Rathod NB, Hamed I, Čagalj M. Algal Carotenoids: Chemistry, Sources, and Application. Foods 2023; 12:2768. [PMID: 37509860 PMCID: PMC10379930 DOI: 10.3390/foods12142768] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 07/18/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Recently, the isolation and identification of various biologically active secondary metabolites from algae have been of scientific interest, with particular attention paid to carotenoids, widely distributed in various photosynthetic organisms, including algal species. Carotenoids are among the most important natural pigments, with many health-promoting effects. Since the number of scientific studies on the presence and profile of carotenoids in algae has increased exponentially along with the interest in their potential commercial applications, this review aimed to provide an overview of the current knowledge (from 2015) on carotenoids detected in different algal species (12 microalgae, 21 green algae, 26 brown algae, and 43 red algae) to facilitate the comparison of the results of different studies. In addition to the presence, content, and identification of total and individual carotenoids in various algae, the method of their extraction and the main extraction parameters were also highlighted.
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Affiliation(s)
- Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
| | - Vida Šimat
- University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post Harvest Technology & Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli), District Raigad, Killa-Roha 402 116, Maharashtra State, India
| | - Imen Hamed
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, 7491 Trondheim, Norway
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
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Blicharz-Kania A, Pecyna A, Zdybel B, Andrejko D, Marczuk A. Sunflower seed cake as a source of nutrients in gluten-free bread. Sci Rep 2023; 13:10864. [PMID: 37407646 DOI: 10.1038/s41598-023-38094-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 07/03/2023] [Indexed: 07/07/2023] Open
Abstract
An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35-48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44-9.69%d.b.), fat (3.41-10.72%d.b.), crude fiber (1.23-2.34%d.b.), polyphenols (89.3-222.3 mg·100 gd.b.-1), and soluble sugars (2.42-2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.
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Affiliation(s)
- Agata Blicharz-Kania
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Anna Pecyna
- Department of Technology Fundamentals, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland.
| | - Beata Zdybel
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Andrzej Marczuk
- Department of Agricultural Forestry and Transport Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
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Lazou A, Anastasiadis G, Provata T, Koliou Z, Protonotariou S. Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3984-3996. [PMID: 36433711 DOI: 10.1002/jsfa.12351] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/18/2022] [Accepted: 11/18/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND A rich-dough baked Greek product named 'tsoureki' was prepared using non-gluten hemp seed flour at ratios of 0:100, 10:90, 30:70, and 50:50. The effects of hemp flour addition on the properties of 'tsoureki', including physicochemical properties (moisture content, water activity, sorption phenomena), structural properties, textural properties, total phenolic content, antioxidant activity, and sensorial characteristics, as well as the macroscopic structure and morphological characteristics, were studied. RESULTS Hemp flour addition affected dough rheology, showing tan δ values < 1, a decrease in both G' and G″ values, while both flow behavior and consistency indices were also significantly affected, which might have an influence on the final baked goods. The Guggenheim-Anderson-de Boer model satisfactorily described sorption data, while both hemp addition and temperature had a significant effect. A significantly higher hardness of 11.55 N, a lower specific volume of 2.65 cm3 g-1 , and a lower porosity of 0.676 were observed at high hemp additions. The hemp flour level influenced the color of the crumb and crust, and the total color difference (ΔE) increased significantly with the increase in hemp flour. Hemp flour additions were detectable by the naked eye, with an obvious color difference between control and hemp-containing samples. Moreover, the phenolic content and antioxidant capacity were increased, as were some organoleptic characteristics, such as the bitter aftertaste. Concurrently, overall acceptability decreased significantly. CONCLUSION Overall, the incorporation of gluten-free defatted hemp seed flour in 'tsoureki' formulations seems to be a promising alternative for improving quality of such rich-dough baked products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Andriana Lazou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Georgios Anastasiadis
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Tarsia Provata
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Zoi Koliou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
| | - Styliani Protonotariou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Cai Y, Zhai L, Fang X, Wu K, Liu Y, Cui X, Wang Y, Yu Z, Ruan R, Liu T, Zhang Q. Effects of C/N ratio on the growth and protein accumulation of heterotrophic Chlorella in broken rice hydrolysate. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2022; 15:102. [PMID: 36209252 PMCID: PMC9547431 DOI: 10.1186/s13068-022-02204-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 09/29/2022] [Indexed: 11/24/2022]
Abstract
BACKGROUND Microalgae protein is considered as a sustainable alternative to animal protein in the future. Using waste for microalgal culture can upgrade low-value raw materials into high-value products, helping to offset the cost of microalgal protein production. In this study we explored the feasibility of using microalgae heterotrophic fermentation to convert broken rice hydrolysate (BRH) into protein. RESULTS The results showed that the increase of BRH supplemental ratio was beneficial to the increase of biomass production but not beneficial to the increase of intracellular protein content. To further improve protein production, the effect of C/N ratio on intracellular protein accumulation was studied. It was found that low C/N ratio was beneficial to the synthesis of glutamate in microalgae cells, which in turn promoted the anabolism of other amino acids and further the protein. When the C/N ratio was 12:1, the biomass productivity and protein content could reach a higher level, which were 0.90 g/L/day and 61.56%, respectively. The obtained Chlorella vulgaris biomass was rich in essential amino acids (41.80%), the essential amino acid index was as high as 89.07, and the lysine content could reach up to 4.05 g/100 g. CONCLUSIONS This study provides a theoretical basis and guidance for using Chlorella vulgaris as an industrial fermentation platform to convert broken rice into products with high nutritional value.
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Affiliation(s)
- Yihui Cai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
- College of Food Engineering, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Ligong Zhai
- College of Food Engineering, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Xiaoman Fang
- China Coal Zhejiang Testing Technology Co, Ltd., Hangzhou, 310000, China
| | - Kangping Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China.
| | - Xian Cui
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Yunpu Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China
| | - Zhigang Yu
- Australian Centre for Water and Environmental Biotechnology (Formerly AWMC), The University of Queensland, St. Lucia, Brisbane, QLD4072, Australia
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul MN, 55108, USA
| | - Tongying Liu
- Jiangxi Maternal and Child Health Hospital, Nanchang, 330006, Jiangxi, China
| | - Qi Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, Jiangxi, China.
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Munir N, Hasnain M, Sarwar Z, Ali F, Hessini K, Abideen Z. Changes in environmental conditions are critical factors for optimum biomass, lipid pattern and biodiesel production in algal biomass. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01191-8] [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]
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Obtaining Fat-Soluble Pigments—Carotenoids from the Biomass of Chlorella Microalgae. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The aim of this study was to use a directed mode of cultivation of the microalgae Chlorella for biomass production, followed by the subsequent extraction of carotenoids. The effect of a stress inducer of carotenogenesis (hydrogen peroxide) and a growth stimulator (pyridoxine, vitamin B6) on the accumulation of photosynthetic pigments by the biomass of the microalga C. vulgarisBIN in the process of directed cultivation was studied. It was revealed that the combination of these additives in the culture medium increases the content of chlorophylls and carotenoids in the biomass twofold compared to the control sample. The preliminary activation of the biomass by high-speed ultra-homogenization (a rotor rotation range from 6000 to 12,000 rpm) was also investigated. Using ultrasound extraction, the pigment complex was isolated from the activated biomass. The saponification and subsequent neutralization of carotenoids were carried out in an inert medium. The resulting sample contained carotenoids in the amount of 52 ± 3 mg/mL. The chemical profile of the carotenoids in the biomass of the microalga Chlorella vulgaris BIN was also established. The major carotenoid was lutein (45%), followed by fucoxanthin (12%) and β-carotene (4.3%). The oil extract of the carotenoids may be used for the further production of a microencapsulated product with the aim of targeted delivery to the lower parts of the gastrointestinal tract.
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Montoya-Arroyo A, Lehnert K, Muñoz-González A, Schmid-Staiger U, Vetter W, Frank J. Tocochromanol Profiles in Chlorella sorokiniana, Nannochloropsis limnetica and Tetraselmis suecica Confirm the Presence of 11'-α-Tocomonoenol in Cultured Microalgae Independently of Species and Origin. Foods 2022; 11:396. [PMID: 35159546 PMCID: PMC8834470 DOI: 10.3390/foods11030396] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 02/01/2023] Open
Abstract
11'-α-Tocomonoenol (11'-αT1) is structurally related to vitamin E and has been quantified in the microalgae Tetraselmis sp. and Nannochloropsis oceanica. However, it is not known whether 11'-αT1 is present in other microalgae independent of species and origin. The aim of this study was to analyze the tocochromanol profiles of Chlorella sorokiniana, Nannochloropsis limnetica, and Tetraselmis suecica and to determine if 11'-αT1 is present in these microalgae. Cultured microalgae were freeze-dried and the presence and identity of α-tocomonoenols were confirmed by LC-MSn (liquid chromatography coupled to mass spectroscopy) and GC-MS (gas chromatography coupled to mass spectroscopy). Tocochromanol profiles were determined by HPLC-FLD (liquid chromatography with fluorescence detection) and fatty acid profiles (as fatty acid methyl esters; FAME) by GC-MS. As confirmed by LC-MSn and GC-MS, 11'-αT1 was the dominant αT1 isomer in cultured microalgae instead of 12'-αT1, the isomer also known as marine-derived tocopherol. αT1 represented less than 1% of total tocochromanols in all analyzed samples and tended to be more abundant in microalgae with higher proportions of polyunsaturated fatty acids. In conclusion, our findings confirm that αT1 is not restricted to terrestrial photosynthetic organisms, but can also accumulate in microalgae of different species, with 11'-αT1-and not the marine-derived tocopherol (12'-αT1)-as the predominant αT1 isomer.
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Affiliation(s)
- Alexander Montoya-Arroyo
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (A.M.-A.); (A.M.-G.)
| | - Katja Lehnert
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, 70599 Stuttgart, Germany; (K.L.); (W.V.)
| | - Alejandra Muñoz-González
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (A.M.-A.); (A.M.-G.)
- School of Food Technology, Universidad de Costa Rica, San Pedro 11501-2060, Costa Rica
| | - Ulrike Schmid-Staiger
- Innovation Field Algae Biotechnology-Development, Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, 70569 Stuttgart, Germany;
| | - Walter Vetter
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, 70599 Stuttgart, Germany; (K.L.); (W.V.)
| | - Jan Frank
- Department of Food Biofunctionality (140b), Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (A.M.-A.); (A.M.-G.)
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Qazi MW, de Sousa IG, Nunes MC, Raymundo A. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae. Foods 2022; 11:foods11030397. [PMID: 35159547 PMCID: PMC8833925 DOI: 10.3390/foods11030397] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 02/01/2023] Open
Abstract
Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannochloropsis gaditana (Ng) biomass led to a significant increase in proteins, lipids, minerals (Ca, Mg, K, P, S, Fe, Cu, Zn, Mn), and antioxidant activity. Although, a compromise on dough rheology and consequential sensory properties was observed. To address this, ethanol treatment of the biomass was necessary to eliminate pigments and odor compounds, which resulted in the bread receiving a similar score as the control during sensory trials. Ethanol treatment also resulted in increased dough strength depicted by creep/recovery tests. Due to the stronger dough structure, more air bubbles were trapped in the dough resulting in softer breads (23–65%) of high volume (12–27%) vs. the native algae biomass bread. Breads baked with Ng and Cv resulted in higher protein-enrichment than the Tc, while Tc enrichment led to an elevated mineral content, especially the Ca, which was six times higher than the other algae species. Overall, Ng, in combination with ethanol treatment, yielded a highly nutritious bread of improved technological and sensory properties, indicating that this species might be a candidate for functional GF bread development.
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Affiliation(s)
- Muhammad Waqas Qazi
- Department of Food and Health Nofima, Norwegian Institute for Food, Fisheries and Aquaculture Research, Osloveien 1, 1431 Ås, Norway
- Correspondence: ; Tel.: +46-76-328-2054
| | - Inês Gonçalves de Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (I.G.d.S.); (M.C.N.); (A.R.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (I.G.d.S.); (M.C.N.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (I.G.d.S.); (M.C.N.); (A.R.)
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Fernandes AS, Nascimento TC, Pinheiro PN, Vendruscolo RG, Wagner R, de Rosso VV, Jacob-Lopes E, Zepka LQ. Bioaccessibility of microalgae-based carotenoids and their association with the lipid matrix. Food Res Int 2021; 148:110596. [PMID: 34507741 DOI: 10.1016/j.foodres.2021.110596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 01/05/2023]
Abstract
The composition of microalgae can contribute to nutritious and functional diets. Among the functional compounds, carotenoids are in focus since positive effects on human health have been established, which are in turn related to their bioaccessibility. In addition to essential nutrients, our hypothesis was that microalgae biomasses could be used as sources of bioaccessible carotenoids. Thus, this study determined for the first time the bioaccessibility of carotenoids from biomass of Scenedesmus bijuga and Chlorella sorokiniana and their possible relationship with the lipid composition of the matrix. The samples were submitted to in vitro digestion protocol, and carotenoids were determined by HPLC-PDA-MS/MS. Individual bioaccessibility of carotenoids was ≥ 3.25%. In general, compounds in their cis conformation were more bioaccessible than trans; and total carotenes more than total xanthophylls. Twelve compounds were bioaccessible from the biomass of S. bijuga, and eight in C. sorokiniana. In S. bijuga, the bioaccessibility of total carotenoids was 7.30%, and the major bioaccessible carotenoids were 9-cis-β-carotene (43.78%), 9-cis-zeaxanthin (42.30%) followed by 9-cis-lutein (26.73%); while in C. sorokiniana, the total bioaccessibility was 8.03%, and 9-cis-β-carotene (26.18%), all-trans-β-carotene (13.56%), followed by 13-cis-lutein (10.71%) were the major compounds. Overall, the total content of lipids does not influence the bioaccessibility of total carotenoids. Still, the lipid composition, including structural characteristics such as degree of saturation and chain length of the fatty acid, impacts the promotion of individual bioaccessibility of carotenes and xanthophylls of microalgae. Finally, the results of this study can assist the development of microalgae-based functional food ingredients and products.
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Affiliation(s)
- Andrêssa S Fernandes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Tatiele C Nascimento
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Pricila N Pinheiro
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Raquel G Vendruscolo
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Veridiana V de Rosso
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Rua Silva Jardim 136, Santos 11015-020, Brazil
| | - Eduardo Jacob-Lopes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Leila Q Zepka
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil.
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Supercritical fluid (CO2+ethanol) extraction of chlorophylls and carotenoids from Chlorella sorokiniana: COSMO-SAC assisted prediction of properties and experimental approach. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2021.101649] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Skendi A, Papageorgiou M, Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods 2021; 10:1997. [PMID: 34574106 PMCID: PMC8468076 DOI: 10.3390/foods10091997] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 01/08/2023] Open
Abstract
Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
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Valcareggi Morcelli A, da Silva Andrade W, Frankenberg CLC, Rech R, Marcílio NR. Extraction of Chlorophylls and Carotenoids from Microalgae: COSMO‐SAC‐Assisted Solvent Screening. Chem Eng Technol 2021. [DOI: 10.1002/ceat.202100008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Allan Valcareggi Morcelli
- Federal University of Rio Grande do Sul Chemical Engineering Department Av. Bento Gonçalves 9500 91501-970 Porto Alegre Brazil
- Pontifical Catholic University of Rio Grande do Sul Av. Ipiranga 6681, Building 30, Room F109 90619-900 Porto Alegre RS Brazil
| | - Willian da Silva Andrade
- Pontifical Catholic University of Rio Grande do Sul Av. Ipiranga 6681, Building 30, Room F109 90619-900 Porto Alegre RS Brazil
| | | | - Rosane Rech
- Federal University of Rio Grande do Sul Chemical Engineering Department Av. Bento Gonçalves 9500 91501-970 Porto Alegre Brazil
| | - Nilson Romeu Marcílio
- Federal University of Rio Grande do Sul Chemical Engineering Department Av. Bento Gonçalves 9500 91501-970 Porto Alegre Brazil
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Meléndez-Martínez AJ, Mandić AI, Bantis F, Böhm V, Borge GIA, Brnčić M, Bysted A, Cano MP, Dias MG, Elgersma A, Fikselová M, García-Alonso J, Giuffrida D, Gonçalves VSS, Hornero-Méndez D, Kljak K, Lavelli V, Manganaris GA, Mapelli-Brahm P, Marounek M, Olmedilla-Alonso B, Periago-Castón MJ, Pintea A, Sheehan JJ, Tumbas Šaponjac V, Valšíková-Frey M, Meulebroek LV, O'Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Crit Rev Food Sci Nutr 2021; 62:1999-2049. [PMID: 33399015 DOI: 10.1080/10408398.2020.1867959] [Citation(s) in RCA: 100] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, Sevilla, Spain
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Filippos Bantis
- Department of Horticulture, Aristotle University, Thessaloniki, Greece
| | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich-Schiller-Universität Jena, Jena, Germany
| | - Grethe Iren A Borge
- Fisheries and Aquaculture Research, Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Anette Bysted
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - M Pilar Cano
- Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - M Graça Dias
- Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Lisboa, Portugal
| | | | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | | | | | | | | | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Vera Lavelli
- DeFENS-Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - George A Manganaris
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | - Paula Mapelli-Brahm
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | | | - Adela Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | | | | | | | - Lieven Van Meulebroek
- Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium
| | - Nora O'Brien
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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Ampicillin used in aseptic processing influences the production of pigments and fatty acids in Chlorella sorokiniana. World J Microbiol Biotechnol 2021; 37:3. [PMID: 33392872 DOI: 10.1007/s11274-020-02985-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Accepted: 12/20/2020] [Indexed: 11/27/2022]
Abstract
Ampicillin sodium salt (AMP) is commonly and effectively used to prevent bacterial infection in algal culture, but the response of algal strains to AMP has not been investigated. In this study, Chlorella sorokiniana was selected to evaluate the influence of AMP on algae. AMP enhanced the contents of chlorophyll and two fatty acids, myristic acid (C22:1N9) and tetracosanoic acid (C6:0), but inhibited the growth, carotenoid production, and contents of 16 fatty acids in C. sorokiniana. A global transcriptome analysis from experimental data identified 3 825 upregulated and 1 432 downregulated differentially expressed genes (DEGs) in C. sorokiniana. The upregulated DEGs, such as hemB/alaD, mmaB/pduO, cox15/ctaA, fxN, cpoX/hemF, and earS/gltX, were enriched in the porphyrin and chlorophyll metabolism pathways, whereas the downregulated DEGs, including lcyB (crtL1), crtY (lcyE, crtL2), lut1 (CYP97C1), z-isO, crtZ and crtisO (crtH), were enriched in the carotenoid biosynthesis pathway, and the downregulated DEGs, abH, fadD, fabF, acsL, fabG, and accD were enriched in the fatty acid biosynthesis pathway. Thus, the use of AMP to obtain an axenic strain revealed that AMP might affect the regulatory dynamics and the results of the metabolic process in C. sorokiniana. The data obtained in the study provide foundational information for algal purification and aseptic processing.
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24
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Abstract
Bread and cheese have been a popular combination since early times. Indeed, the history of bread dates back to 8000 BC and that of cheese to 7200 BC. However, new types of breads and cheeses are increasingly popular for several reasons, such as allergies, lifestyles, economy and religion. The major challenge is that food manufacturers are offering new products most of which are not welcomed by consumers. Therefore, recently, researchers have placed importance on their relationships with consumers to boost the success of new products. This short review summarizes the backgrounds of recent trends, processes, and principles to manufacture new bread and cheese products, and discusses future perspectives. The development of additive-free, gluten-free rice bread we have recently done from basic research to commercialization of the products is highly focused in this review. Additionally, ongoing studies on plant-based cheeses are introduced from material selection to suggest future outlooks.
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