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da Silva AF, Moreira AF, Miguel SP, Coutinho P. Recent advances in microalgae encapsulation techniques for biomedical applications. Adv Colloid Interface Sci 2024; 333:103297. [PMID: 39226799 DOI: 10.1016/j.cis.2024.103297] [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: 05/22/2024] [Accepted: 08/28/2024] [Indexed: 09/05/2024]
Abstract
Microalgae are microorganisms that are rich in bioactive compounds, including pigments, proteins, lipids, and polysaccharides. These compounds can be utilized for a number of biomedical purposes, including drug delivery, wound healing, and tissue engineering. Nevertheless, encapsulating microalgae cells and microalgae bioactive metabolites is vital to protect them and prevent premature degradation. This also enables the development of intelligent controlled release strategies for the bioactive compounds. This review outlines the most employed encapsulation techniques for microalgae, with a particular focus on their biomedical applications. These include ionic gelation, oil-in-water emulsions, and spray drying. Such techniques have been widely explored, due to their ability to protect sensitive compounds from degradation, enhance their stability, extend their shelf life, mask undesirable tastes or odours, control the release of bioactive compounds, and enable targeted delivery to specific sites within the body or environment. Moreover, a patent landscape analysis is also provided, allowing an overview of the microalgae encapsulation technology development applied to a variety of fields, including pharmaceuticals, cosmetics, food, and agriculture.
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Affiliation(s)
- Ana Freire da Silva
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal
| | - André F Moreira
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal
| | - Sónia P Miguel
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal
| | - Paula Coutinho
- BRIDGES - Biotechnology Research, Innovation, and Design of Health Products, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 50, 6300-559 Guarda, Portugal.
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2
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Podgórska-Kryszczuk I. Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto. Nutrients 2024; 16:2825. [PMID: 39275143 PMCID: PMC11396954 DOI: 10.3390/nu16172825] [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: 07/22/2024] [Revised: 08/16/2024] [Accepted: 08/21/2024] [Indexed: 09/16/2024] Open
Abstract
The high protein content of several microalgae species makes them an excellent addition to various food products, increasing their nutritional value. In this study, vegan basil pesto was designed and enriched with 1% and 2% Arthrospira platensis (spirulina). The pesto obtained was characterized by increased protein content (up to 40% more) and had a rich mineral composition, including up to three times more iron and 25% more calcium, among others. The increase of spirulina addition in the pesto also increased the content of polyphenols (up to 50% more) and flavonoids (up to 39% more). The fortified products had higher antioxidant activity against ABTS (up to 484.56 ± 2.16 μM Trolox/g) and DPPH (up to 392.41 ± 13.58 μM Trolox/g). The addition of spirulina will affect the hardness of the sauce, while in the other texture parameters (adhesiveness, springiness, and cohesion), there were no significant differences between the control and spirulina-fortified pesto. Although the pesto with spirulina was significantly darker in color (ΔE 8.83 and 12.05), consumers still rated it highly. All quality parameters of pesto with a 1% spirulina addition were rated the highest, contributing to the highest overall rating of the product (4.56). An increase in spirulina addition to 2% resulted in a decrease in the overall pesto rating (4.01), but still remains a good result compared to the control (4.22).
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Affiliation(s)
- Izabela Podgórska-Kryszczuk
- Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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3
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Saadoudi M, Lekbir A, Aidat O, Zidani S, Ferhat R, Kucher DE, Shiyapov TI, Rebouh NY. Chemical Characteristic and Sensory Evaluation of Biscuit Prepared from Wheat and Aleppo Pine Seeds Flour. Foods 2024; 13:2428. [PMID: 39123619 PMCID: PMC11311863 DOI: 10.3390/foods13152428] [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: 07/01/2024] [Revised: 07/26/2024] [Accepted: 07/30/2024] [Indexed: 08/12/2024] Open
Abstract
This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices.
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Affiliation(s)
- Mouni Saadoudi
- Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria; (M.S.)
| | - Adel Lekbir
- Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria; (M.S.)
| | - Omaima Aidat
- Laboratory of Food Technology and Nutrition, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria
| | - Sara Zidani
- Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria; (M.S.)
| | - Radhia Ferhat
- Food Science Laboratory (LSA), Department of Food Engineering, Institute of Veterinary and Agricultural Sciences, University Batna 1—Hadj Lakhdar, Batna 05000, Algeria; (M.S.)
| | - Dmitry E. Kucher
- Department of Environmental Management, Institute of Environmental Engineering, RUDN University, 6 Miklukho-Maklaya St., Moscow 117198, Russia; (D.E.K.)
| | - Timur I. Shiyapov
- Department of Environmental Management, Institute of Environmental Engineering, RUDN University, 6 Miklukho-Maklaya St., Moscow 117198, Russia; (D.E.K.)
| | - Nazih Y. Rebouh
- Department of Environmental Management, Institute of Environmental Engineering, RUDN University, 6 Miklukho-Maklaya St., Moscow 117198, Russia; (D.E.K.)
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4
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Çelekli A, Özbal B, Bozkurt H. Challenges in Functional Food Products with the Incorporation of Some Microalgae. Foods 2024; 13:725. [PMID: 38472838 DOI: 10.3390/foods13050725] [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: 11/15/2023] [Revised: 12/07/2023] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Much attention has been given to the use of microalgae to produce functional foods that have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. Microalgal biomasses are increasingly being used to improve the nutritional values of foods because of their unique nutrient compositions that are beneficial to human health. Their protein content and amino acid composition are the most important components. The microalgal biomass used in the therapeutic supplement industry is dominated by bio-compounds like astaxanthin, β-carotene, polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid, and polysaccharides such as β-glucan. The popularity of microalgal supplements is growing because of the health benefits of their bioactive substances. Moreover, some microalgae, such as Dunaliella, Arthrospira (Spirulina), Chlorella, and Haematococcus, are commonly used microalgal species in functional food production. The incorporation of microalgal biomass leads not only to enhanced nutritional value but also to improved sensory quality of food products without altering their cooking or textural characteristics. Microalgae, because of their eco-friendly potential, have emerged as one of the most promising and novel sources of new functional foods. This study reviews some recent and relevant works, as well as the current challenges for future research, using different methods of chemical modification in foods with the addition of a few commercial algae to allow their use in nutritional and sensory areas. It can be concluded that the production of functional foods through the use of microalgae in foods has become an important issue.
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Affiliation(s)
- Abuzer Çelekli
- Department of Biology, Faculty of Art and Science, Gaziantep University, 27310 Gaziantep, Turkey
| | - Buket Özbal
- Department of Biology, Faculty of Art and Science, Gaziantep University, 27310 Gaziantep, Turkey
| | - Hüseyin Bozkurt
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
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Kazimierska K, Biel W. Comparative Analysis of Spray-Dried Porcine Plasma and Hydrolyzed Porcine Protein as Animal-Blood-Derived Protein Ingredients for Pet Nutrition. Molecules 2023; 28:7917. [PMID: 38067646 PMCID: PMC10707792 DOI: 10.3390/molecules28237917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 12/18/2023] Open
Abstract
Spray-dried porcine plasma (SDPP) and hydrolyzed porcine protein (HPP) are promising animal protein ingredients sourced from healthy animal blood that are rich in biomolecules, including immunoglobulins, and can be an appropriate and valuable animal protein ingredient to supply the growing need for ingredients that meet the natural needs of carnivorous pets. The aim of this preliminary study was to analyze the chemical composition and mineral profile of a novel HPP compared with results for SDPP. The basic composition analysis followed AOAC guidelines, and the elemental analysis utilized atomic absorption spectrometry. Statistical comparisons employed an independent Student's t-test (p < 0.05). Both SDPP and HPP are low in moisture (<4.3%) and rich in protein, with SDPP significantly exceeding HPP (75.4% vs. 71.4%). They boast mineral richness indicated by crude ash content (12.7% and 12.5%), featuring Na, K, P, and the trace elements Mo, Fe, and Zn. Notably, SDPP contains elevated molybdenum levels (51.39 mg/100 g vs. 10.93 mg/100 g in HPP), an essential element for diverse animal functions. Quantifying these elements in raw materials aids in achieving optimal nutrient levels in the final product. The study underscores SDPP as an excellent protein source, confirming that its nutritional value is similar to or better than other protein components in pet food.
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Affiliation(s)
- Katarzyna Kazimierska
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 29 Klemensa Janickiego, 71270 Szczecin, Poland;
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Benucci I, Flore M, Esti M. Partitioning Recovery of Natural Pigments from Spirulina platensis. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:557-565. [PMID: 37491584 DOI: 10.1007/s11130-023-01084-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/17/2023] [Indexed: 07/27/2023]
Abstract
In the last few decades, the recovery of high-added value compounds with high food potential using microalgae as feedstock has been one of the main challenges for both research and industry. This study provides a simple, affordable, and cost-saving approach for the selective recovery of C-phycocyanin (C-PC), chlorophyll a and carotenoids from Spirulina platensis biomass by using biocompatible and industrially approved solvents (such as CaCl2 and ethanol). The concentration and yield of each pigment in the liquid extract have been spectrophotometrically detected, whereas the decolorized protein-rich biomass has been analyzed by CIELab parameters. The most concentrated (566.4 μg/mL) and food-grade C-PC extract (purity index 0.7) was obtained by applying a biomass/solvent ratio (1:10) for the first round of extraction (20 min), followed by a second round at 1:5 using CaCl2 1.5% (w/v) aqueous solution. Additionally, the same trial enabled the production of the brightest decolorized protein-rich biomass (L* = 46.2), characterized by a yellow-orange tonality (h° values = 81.3°).
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Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100, Viterbo, Italy.
| | - Manuela Flore
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100, Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100, Viterbo, Italy
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7
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Kazimierska K, Biel W. Chemical Composition and Functional Properties of Spray-Dried Animal Plasma and Its Contributions to Livestock and Pet Health: A Review. Animals (Basel) 2023; 13:2484. [PMID: 37570293 PMCID: PMC10416976 DOI: 10.3390/ani13152484] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
Spray-dried animal plasma (SDAP) is a functional ingredient derived from healthy animal blood, used as a nutritional additive in livestock and pet nutrition. SDAP is rich in macronutrients, micronutrients, and bioactive compounds such as immunoglobulins, albumin, growth factors, peptides, transferrin, and enzymes. This review focuses on the chemical composition of SDAP from porcine, bovine, and poultry sources, including protein quality and mineral profile. SDAP enhances performance and health in monogastric farm animals, aquaculture, and pets. It promotes growth rates and feed intake due to its high digestibility and superior amino acid profile compared to other protein sources. In pigs, SDAP's positive effects stem from tissue-specific actions in the gastrointestinal tract, impacting digestion, immunity, and barrier function. For poultry, SDAP shows promise as a substitute for antibiotic growth promoters, particularly in chick starter diets. SDAP contains functional proteins that regulate immune response, enhance intestinal health, and aid in stress conditions. It is also used as a binder in pet food, providing high protein content and other desirable properties. SDAP meets the dietary requirements of carnivorous pets, appealing to owners seeking animal-derived protein sources. Additionally, SDAP may help prevent cognitive impairment in senior dogs and cats.
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Affiliation(s)
| | - Wioletta Biel
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, 29 Klemensa Janickiego, 71270 Szczecin, Poland;
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8
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Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02887-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Xie X, Yuan Z, Fu K, An J, Deng L. Effect of Partial Substitution of Flour with Mealworm ( Tenebrio molitor L.) Powder on Dough and Biscuit Properties. Foods 2022; 11:2156. [PMID: 35885398 PMCID: PMC9316987 DOI: 10.3390/foods11142156] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/15/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.
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Affiliation(s)
| | | | | | | | - Lingli Deng
- Hubei Key Laboratory of Biological Resources Protection and Utilization, College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China; (X.X.); (Z.Y.); (K.F.); (J.A.)
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Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
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Thevarajah B, Nishshanka GKSH, Premaratne M, Nimarshana P, Nagarajan D, Chang JS, Ariyadasa TU. Large-scale production of Spirulina-based proteins and c-phycocyanin: A biorefinery approach. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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12
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Umami compounds present in umami fraction of acid-hydrolyzed Spirulina (Spirulina platensis). ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Chen C, Tang T, Shi Q, Zhou Z, Fan J. The potential and challenge of microalgae as promising future food sources. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry. Foods 2022; 11:foods11121744. [PMID: 35741941 PMCID: PMC9222421 DOI: 10.3390/foods11121744] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/07/2022] [Accepted: 06/09/2022] [Indexed: 01/27/2023] Open
Abstract
Global population is estimated to reach about 9.22 billion by 2075. The increasing knowledge on the relationship between food biochemistry and positive health gives an indication of the urgency to exploit food resources that are not only sustainable but also impact human health beyond basic nutrition. A typical example of such novel food is microalgae, an aquatic microorganism with a plethora of diverse bioactive compounds including phenolics, carotenoids, vitamin B12 and peptides. Microalgal bioactive compounds have been shown to possess positive health effects such as antihypertensive, anti-obesity, antioxidative, anticancer and cardiovascular protection. Although, the utilization of microalgal biomass by the functional food industry has faced lots of challenges because of species diversity and variations in biomass and cultivation factors. Other documented challenges were ascribed to changes in functional structures during extraction and purification due to inefficient bio-processing techniques, inconclusive literature information on the bioavailability and safety of the microalgal bioactive compounds and the fishy odor and taste when applied in food formulations. In spite of these challenges, great opportunities exist to exploit their utilization for the development of functional foods. Microalgae are a renewable resource and have fast growth rate. Therefore, detailed research is needed to bridge these challenges to pave way for large-scale commercialization of microalgal-based healthy foods. The focus of this review is to discuss the potential of microalgae as natural ingredients for functional food development, factors limiting their acceptance and utilization in the food industry as well as their safety concerns with respect to human consumption.
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Asnake Metekia W, Garba Usman A, Hatice Ulusoy B, Isah Abba S, Chirkena Bali K. Artificial intelligence-based approaches for modeling the effects of spirulina growth mediums on total phenolic compounds. Saudi J Biol Sci 2022; 29:1111-1117. [PMID: 35197780 PMCID: PMC8848019 DOI: 10.1016/j.sjbs.2021.09.055] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 11/04/2022] Open
Abstract
Spirulina is a microalga and its phenolic compound is affected by growth mediums. In this study, Artificial intelligence (AI) based models, namely the Adaptive-Neuro Fuzzy Inference System (ANFIS) and Multilayer perceptron (MLP) models, and Step-Wise-Linear Regression (SWLR) were used to predict total phenolic compounds (TPC) of the spirulina algae. Spirulina productivity (P), extraction yield (EY), total flavonoids (TF), percent of flavonoid (%F) and percent of phenols (%P) are considered as input variables with the corresponding TPC as an output variable. From the result, TPC has a high positive correlation with the input variables with R = 0.99999. Also, the models showed that the ANFIS and SWLR gives superior result in the testing phase and increased its accuracy by 2% compared to MLP model in the prediction of TPC.
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16
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Park YH, Han SI, Oh B, Kim HS, Jeon MS, Kim S, Choi YE. Microalgal secondary metabolite productions as a component of biorefinery: A review. BIORESOURCE TECHNOLOGY 2022; 344:126206. [PMID: 34715342 DOI: 10.1016/j.biortech.2021.126206] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/19/2021] [Accepted: 10/20/2021] [Indexed: 06/13/2023]
Abstract
The interest in developing microalgae for industrial use has been increasing because of concerns about the depletion of petroleum resources and securing sustainable energy sources. Microalgae have high biomass productivity and short culture periods. However, despite these advantages, various barriers need to be overcome for industrial applications. Microalgal cultivation has a high unit price, thus rendering industrial application difficult. It is indispensably necessary to co-produce their primary and secondary metabolites to compensate for these shortcomings. In this regard, this article reviews the following aspects, (1) co-production of primary and secondary metabolites in microalgae, (2) induction methods for the promotion of the biosynthesis of secondary metabolites, and (3) perspectives on the co-production and co-extraction of primary and secondary metabolites. This paper presents various approaches for producing useful metabolites from microalgae and suggests strategies that can be utilized for the co-production of primary and secondary metabolites.
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Affiliation(s)
- Yun Hwan Park
- Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Republic of Korea
| | - Sang-Il Han
- Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Republic of Korea; Institute of Green Manufacturing Technology, Korea University, Seoul 02841, Republic of Korea
| | - Byeolnim Oh
- Department of Electronic Engineering, Kwangwoon University, Seoul 01897, Republic of Korea
| | - Hyun Soo Kim
- Department of Electronic Engineering, Kwangwoon University, Seoul 01897, Republic of Korea
| | - Min Seo Jeon
- Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Republic of Korea
| | - Sok Kim
- Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Republic of Korea; OJEong Resilience Institute, Korea University, Seoul 02841, Republic of Korea
| | - Yoon-E Choi
- Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Republic of Korea.
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Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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18
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Kratzer R, Murkovic M. Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production. Foods 2021; 10:1626. [PMID: 34359496 PMCID: PMC8307005 DOI: 10.3390/foods10071626] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 12/11/2022] Open
Abstract
Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy.
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Affiliation(s)
- Regina Kratzer
- Institute of Biotechnology and Biochemical Engineering, Graz University of Technology, NAWI Graz, Petersgasse 10-12/I, 8010 Graz, Austria;
| | - Michael Murkovic
- Institute of Biochemistry, Graz University of Technology, NAWI Graz, Petersgasse 10-12/II, 8010 Graz, Austria
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