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Leto L, Favari C, Agosti A, Del Vecchio L, Di Fazio A, Bresciani L, Mena P, Guarrasi V, Cirlini M, Chiancone B. Evaluation of In Vitro-Derived Hop Plantlets, cv. Columbus and Magnum, as Potential Source of Bioactive Compounds. Antioxidants (Basel) 2024; 13:909. [PMID: 39199155 PMCID: PMC11351401 DOI: 10.3390/antiox13080909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 07/25/2024] [Accepted: 07/25/2024] [Indexed: 09/01/2024] Open
Abstract
The demand for bioactive secondary metabolites of natural origin is increasing every day. Micropropagation could be a strategy to respond more quickly to market demands, regardless of seasonality. This research aims to evaluate in vitro-grown plants of two hop varieties, namely Columbus and Magnum, as a potential source of bioactive compounds. The extracts were characterized in terms of total phenolic content by a Folin-Ciocalteu assay and antioxidant capacity by DPPH•, ABTS+, and FRAP assays. The bioactive compound profile of the extracts from both varieties was determined by using UPLC-ESI-QqQ-MS/MS. The results confirmed richness in (poly)phenols and other secondary metabolites of the in vitro-grown hop plantlets. Thirty-two compounds belonging to the major families of phytochemicals characteristic of the species were identified, and twenty-six were quantified, mainly flavonoids, including xanthohumol and isoxanthohumol, phenolic acids, as well as α- and β-acids. This study confirms the validity of in vitro-derived hop plantlets as source of bioactive compounds to be used in the nutraceutical, pharmaceutical, and food industries.
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Affiliation(s)
- Leandra Leto
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Claudia Favari
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Anna Agosti
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Lorenzo Del Vecchio
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Andrea Di Fazio
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Letizia Bresciani
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Pedro Mena
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Valeria Guarrasi
- Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy;
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Benedetta Chiancone
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
- Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy;
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Bürck M, Ramos SDP, Braga ARC. Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production. Foods 2024; 13:1811. [PMID: 38928753 PMCID: PMC11202531 DOI: 10.3390/foods13121811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/03/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications.
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Affiliation(s)
- Monize Bürck
- Postgraduation Program in Nutrition, Universidade Federal de São Paulo (UNIFESP), São Paulo 04023-900, SP, Brazil;
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Santos 11015-020, SP, Brazil
| | - Sergiana dos Passos Ramos
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Santos 11015-020, SP, Brazil;
| | - Anna Rafaela Cavalcante Braga
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Santos 11015-020, SP, Brazil;
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Diadema 04021-001, SP, Brazil
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Ilieva Y, Zaharieva MM, Najdenski H, Kroumov AD. Antimicrobial Activity of Arthrospira (Former Spirulina) and Dunaliella Related to Recognized Antimicrobial Bioactive Compounds. Int J Mol Sci 2024; 25:5548. [PMID: 38791586 PMCID: PMC11122404 DOI: 10.3390/ijms25105548] [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: 04/07/2024] [Revised: 05/10/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
With the increasing rate of the antimicrobial resistance phenomenon, natural products gain our attention as potential drug candidates. Apart from being used as nutraceuticals and for biotechnological purposes, microalgae and phytoplankton have well-recognized antimicrobial compounds and proved anti-infectious potential. In this review, we comprehensively outline the antimicrobial activity of one genus of cyanobacteria (Arthrospira, formerly Spirulina) and of eukaryotic microalgae (Dunaliella). Both, especially Arthrospira, are mostly used as nutraceuticals and as a source of antioxidants for health supplements, cancer therapy and cosmetics. Their diverse bioactive compounds provide other bioactivities and potential for various medical applications. Their antibacterial and antifungal activity vary in a broad range and are strain specific. There are strains of Arthrospira platensis with very potent activity and minimum inhibitory concentrations (MICs) as low as 2-15 µg/mL against bacterial fish pathogens including Bacillus and Vibrio spp. Arthrospira sp. has demonstrated an inhibition zone (IZ) of 50 mm against Staphylococcus aureus. Remarkable is the substantial amount of in vivo studies of Arthrospira showing it to be very promising for preventing vibriosis in shrimp and Helicobacter pylori infection and for wound healing. The innovative laser irradiation of the chlorophyll it releases can cause photodynamic destruction of bacteria. Dunaliella salina has exhibited MIC values lower than 300 µg/mL and an IZ value of 25.4 mm on different bacteria, while Dunaliella tertiolecta has demonstrated MIC values of 25 and 50 μg/mL against some Staphylococcus spp. These values fulfill the criteria for significant antimicrobial activity and sometimes are comparable or exceed the activity of the control antibiotics. The bioactive compounds which are responsible for that action are fatty acids including PUFAs, polysaccharides, glycosides, peptides, neophytadiene, etc. Cyanobacteria, such as Arthrospira, also particularly have antimicrobial flavonoids, terpenes, alkaloids, saponins, quinones and some unique-to-them compounds, such as phycobiliproteins, polyhydroxybutyrate, the peptide microcystin, etc. These metabolites can be optimized by using stress factors in a two-step process of fermentation in closed photobioreactors (PBRs).
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Affiliation(s)
| | | | | | - Alexander Dimitrov Kroumov
- Department of Infectious Microbiology, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (Y.I.); (M.M.Z.); (H.N.)
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Graikini D, Soro AB, Sivagnanam SP, Tiwari BK, Sánchez L. Bioactivity of Fucoidan-Rich Extracts from Fucus vesiculosus against Rotavirus and Foodborne Pathogens. Mar Drugs 2023; 21:478. [PMID: 37755091 PMCID: PMC10532486 DOI: 10.3390/md21090478] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 09/28/2023] Open
Abstract
Marine algae are sources of bioactive components with defensive properties of great value against microbial infections. This study investigated the bioactivity of extracts from brown algae Fucus vesiculosus against rotavirus, the worldwide leading cause of acute gastroenteritis in infants and young children. Moreover, one of the extracts was tested against four foodborne bacteria: Campylobacter jejuni, Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes, and the non-pathogenic: E. coli K12. In vitro tests using MA104 cells revealed that both whole algae extracts and crude fucoidan precipitates neutralized rotavirus in a dose-responsive manner. The maximum neutralization activity was observed when the rotavirus was incubated with 100 μg mL-1 of the hydrochloric acid-obtained crude fucoidan (91.8%), although crude fucoidan extracted using citric acid also demonstrated high values (89.5%) at the same concentration. Furthermore, molecular weight fractionation of extracts decreased their antirotaviral activity and high molecular weight fractions exhibited higher activity compared to those of lower molecular weight. A seaweed extract with high antirotaviral activity was also found to inhibit the growth of C. jejuni, S. Typhimurium, and L. monocytogenes at a concentration of 0.2 mg mL-1. Overall, this study expands the current knowledge regarding the antimicrobial mechanisms of action of extracts from F. vesiculosus.
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Affiliation(s)
- Dimitra Graikini
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain;
- Instituto Agroalimentario de Aragón IA2 (UNIZAR-CITA), 50013 Zaragoza, Spain
| | - Arturo B. Soro
- Foodborne Pathogens Unit, Department of Infectious Diseases in Humans, Sciensano, 1050 Brussels, Belgium;
- Teagasc Ashtown Food Research Centre, D15 DY05 Dublin, Ireland; (S.P.S.); (B.K.T.)
| | - Saravana P. Sivagnanam
- Teagasc Ashtown Food Research Centre, D15 DY05 Dublin, Ireland; (S.P.S.); (B.K.T.)
- Department of Biological Sciences, Munster Technological University, Bishopstown, T12P928 Cork Ireland
| | - Brijesh K. Tiwari
- Teagasc Ashtown Food Research Centre, D15 DY05 Dublin, Ireland; (S.P.S.); (B.K.T.)
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, 50013 Zaragoza, Spain;
- Instituto Agroalimentario de Aragón IA2 (UNIZAR-CITA), 50013 Zaragoza, Spain
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Uzlasir T, Selli S, Kelebek H. Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species ( Phaeodactylum tricornutum and Spirulina platensis). Foods 2023; 12:3185. [PMID: 37685119 PMCID: PMC10486433 DOI: 10.3390/foods12173185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 07/28/2023] [Accepted: 08/07/2023] [Indexed: 09/10/2023] Open
Abstract
Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt stress on the antioxidant activity, phenolic profile, bioavailability of bioactive compounds, and microbial counts in the blue-green algae Spirulina platensis and diatom species Phaeodactylum tricornutum. These microalgae were cultured in growth mediums with different salt concentrations (15-35‱) We observed the highest antioxidant activity and phenolic compounds in the control groups. S. platensis (20‱) exhibited higher antioxidant activity compared to P. tricornutum (30‱), which decreased with increasing salt stress. Using HPLC-DAD-ESI-MS/MS, we identified and quantified 20 and 24 phenolic compounds in the P. tricornutum and S. platensis culture samples, respectively. The bioavailability of these compounds was assessed through in vitro digestion with the highest amounts observed in the intestinal phase. Salt stress negatively affected the synthesis of bioactive substances. Microbial counts ranged from 300 to 2.78 × 104 cfu/g for the total aerobic mesophilic bacteria and from 10 to 1.35 × 104 cfu/g for yeast/mold in P. tricornutum samples while the S. platensis samples had microbial counts from 300 to 1.9 × 104 cfu/g and the total aerobic mesophilic bacteria from 10 to 104 cfu/g, respectively. This study suggests that adding salt at different ratios to the nutrient media during the production of P. tricornutum and S. platensis can impact phenolic compounds, antioxidant capacity, microbial load evaluation, and in vitro bioaccessibility of the studied microalgae.
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Affiliation(s)
- Turkan Uzlasir
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Türkiye;
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana 01330, Türkiye;
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Türkiye;
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do Amaral SC, Xavier LP, Vasconcelos V, Santos AV. Cyanobacteria: A Promising Source of Antifungal Metabolites. Mar Drugs 2023; 21:359. [PMID: 37367684 PMCID: PMC10300848 DOI: 10.3390/md21060359] [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: 04/21/2023] [Revised: 05/23/2023] [Accepted: 05/27/2023] [Indexed: 06/28/2023] Open
Abstract
Cyanobacteria are a rich source of secondary metabolites, and they have received a great deal of attention due to their applicability in different industrial sectors. Some of these substances are known for their notorious ability to inhibit fungal growth. Such metabolites are very chemically and biologically diverse. They can belong to different chemical classes, including peptides, fatty acids, alkaloids, polyketides, and macrolides. Moreover, they can also target different cell components. Filamentous cyanobacteria have been the main source of these compounds. This review aims to identify the key features of these antifungal agents, as well as the sources from which they are obtained, their major targets, and the environmental factors involved when they are being produced. For the preparation of this work, a total of 642 documents dating from 1980 to 2022 were consulted, including patents, original research, review articles, and theses.
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Affiliation(s)
- Samuel Cavalcante do Amaral
- Laboratory of Biotechnology of Enzymes and Biotransformation, Biological Sciences Institute, Federal University of Pará, Belém 66075-110, Brazil;
| | - Luciana Pereira Xavier
- Laboratory of Biotechnology of Enzymes and Biotransformation, Biological Sciences Institute, Federal University of Pará, Belém 66075-110, Brazil;
| | - Vítor Vasconcelos
- CIIMAR/CIMAR, Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, University of Porto, 4450-208 Matosinhos, Portugal;
- Departamento de Biologia, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, Edifício FC4, 4169-007 Porto, Portugal
| | - Agenor Valadares Santos
- Laboratory of Biotechnology of Enzymes and Biotransformation, Biological Sciences Institute, Federal University of Pará, Belém 66075-110, Brazil;
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Palaniyappan S, Sridhar A, Kari ZA, Téllez-Isaías G, Ramasamy T. Evaluation of Phytochemical Screening, Pigment Content, In Vitro Antioxidant, Antibacterial Potential and GC-MS Metabolite Profiling of Green Seaweed Caulerpa racemosa. Mar Drugs 2023; 21:md21050278. [PMID: 37233472 DOI: 10.3390/md21050278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/22/2023] [Accepted: 04/25/2023] [Indexed: 05/27/2023] Open
Abstract
Exploration of seaweeds to unravel their bioactive metabolites from the perspective of wider applications gained substantial importance. The present study was performed to investigate the total phenolic, flavonoid, tannin content, antioxidant activity and antibacterial potential of various solvent extracts of green seaweed Caulerpa racemosa. The methanolic extract showed higher phenolic (11.99 ± 0.48 mg gallic acid equivalents/g), tannin (18.59 ± 0.54 mg tannic acid equivalents/g) and flavonoid (33.17 ± 0.76 mg quercetin equivalents/g) content than other extracts. Antioxidant activity was determined by using 2,2-diphenylpicrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay with different concentrations of C. racemosa extracts. The methanolic extract showed higher scavenging potential in both the DPPH and ABTS activity with the inhibition value of 54.21 ± 1.39% and 76.62 ± 1.08%, respectively. Bioactive profiling was also identified by using Gas chromatography-mass spectrometry (GC-MS) and Fourier transform infrared (FT-IR) techniques. These studies revealed the presence of valuable bioactive compounds in C. racemosa extracts and these compounds might be responsible for antimicrobial, antioxidant, anticancer and anti-mutagenic properties. Major compounds identified in GC-MS were 3,7,11,15-Tetramethyl-2-hexadecen-1-ol, 3-hexadecene and Phthalic acid. In terms of antibacterial activity, C. racemosa has promising antibacterial potential against aquatic pathogens Aeromonas hydrophila, Aeromonas veronii and Aeromonas salmonicida. Further evaluation studies focusing aquatic related aspects would reveal the novel bioproperties and applications of C. racemosa.
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Affiliation(s)
- Sivagaami Palaniyappan
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India
| | - Arun Sridhar
- Immunology-Vaccinology, Department of Infectious and Parasitic Diseases, Fundamental and Applied Research for Animals & Health (FARAH), Faculty of Veterinary Medicine, University of Liège, 4000 Liège, Belgium
| | - Zulhisyam Abdul Kari
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Jeli 17600, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Jeli 17600, Malaysia
| | | | - Thirumurugan Ramasamy
- Laboratory of Aquabiotics/Nanoscience, Department of Animal Science, School of Life Sciences, Bharathidasan University, Tiruchirappalli 620024, Tamil Nadu, India
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Masoudi-Sobhanzadeh Y, Pourseif MM, Khalili-Sani A, Jafari B, Salemi A, Omidi Y. Deciphering anti-biofilm property of Arthrospira platensis-origin peptides against Staphylococcusaureus. Comput Biol Med 2023; 160:106975. [PMID: 37146493 DOI: 10.1016/j.compbiomed.2023.106975] [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: 12/06/2022] [Revised: 04/17/2023] [Accepted: 04/22/2023] [Indexed: 05/07/2023]
Abstract
Arthrospira platensis is a valuable natural health supplement consisting of various types of vitamins, dietary minerals, and antioxidants. Although different studies have been conducted to explore the hidden benefits of this bacterium, its antimicrobial property has been poorly understood. To decipher this important feature, here, we extended our recently introduced optimization algorithm (Trader) for aligning amino acid sequences associated with the antimicrobial peptides (AMPs) of Staphylococcus aureus and A.platensis. As a result, similar amino acid sequences were identified, and several candidate peptides were generated accordingly. The obtained peptides were then filtered based on their potential biochemical and biophysical properties, and their 3D structures were simulated based on homology modeling techniques. Next, to investigate how the generated peptides can interact with S. aureus proteins (i.e., heptameric state of the hly and homodimeric form of the arsB), molecular docking approaches were used. The results indicated that four peptides included better molecular interactions relative to the other generated ones in terms of the number/average length of hydrogen bonds and hydrophobic interactions. Based on the outcomes, it can be concluded that the antimicrobial property of A.platensis might be associated with its capability in disturbing the membrane of pathogens and their functions.
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Affiliation(s)
- Yosef Masoudi-Sobhanzadeh
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran; Faculty of Advanced Medical Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad M Pourseif
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran; Faculty of Advanced Medical Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ava Khalili-Sani
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Computer Engineering, University College of Nabi Akram, Tabriz, Iran
| | - Behzad Jafari
- Department of Medicinal Chemistry, School of Pharmacy, Urmia University of Medical Sciences, Urmia, Iran
| | - Aysan Salemi
- Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Yadollah Omidi
- Department of Pharmaceutical Sciences, College of Pharmacy, Nova Southeastern University, Florida, 33328, USA.
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Nakamoto MM, Assis M, de Oliveira Filho JG, Braga ARC. Spirulina application in food packaging: Gaps of knowledge and future trends. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Karimzadeh K, Tahergorabi R, Zahmatkesh A. Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:92-107. [PMID: 35808811 DOI: 10.1002/jsfa.12116] [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: 02/01/2022] [Revised: 07/01/2022] [Accepted: 07/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study was aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells using sodium triphosphate (TPP) as a crosslinker that was incorporated with spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage (4 °C). RESULTS The encapsulation efficiency (EE) of SPE-loaded CSNPs decreased from 67% to 32%, and loading capacity (LC) was increased (10-14%) depending on their loaded SPE concentrations. The initial burst effect, followed by a slow-release at pH 7 (24 h), was observed. Free SPE and SPE incorporated CSNPs decreased microbial counts (total viable count, total psychotropic count, pseudomonas, and lactic acid bacteria) compared to control and unloaded CSNPs. Samples treated with free SPE or SPE-loaded CSNPs showed higher changes in odor, color, TVB-N (total volatile basic nitrogen), and TBA (thiobarbituric acid) compared with the unloaded CSNPs batch (P ≤ 0.05) until the tenth day of storage. However, fish fillets coated with SPE-loaded CSNPs had the highest overall consumer acceptability and the lowest values for TVB-N and TBA at the end of storage (14th day). Controlled release of bioactive compounds in batches treated with SPE-CSNPs could delay the microbial degradation and enhance chemical reactions (TBA and TVB-N) in comparison to pure SPE during storage time. CONCLUSION The incorporation of SPE in polymeric CSNPs can be considered as a promising material for controlled delivery of natural bioactive agents, and preservation of Pike perch quality during refrigerator storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Katayoon Karimzadeh
- Marine Biology Department, Lahijan Branch, Islamic Azad University, Gilan, Iran
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Asgar Zahmatkesh
- Aquaculture Department, Gilan Agricultural and Natural Resources Research and Education Center, AREEO, Gilan, Iran
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Torrijos R, Righetti L, Cirlini M, Calani L, Mañes J, Meca G, Dall’Asta C. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114221] [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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Zhang L, Liao W, Huang Y, Wen Y, Chu Y, Zhao C. Global seaweed farming and processing in the past 20 years. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00103-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
AbstractSeaweed has emerged as one of the most promising resources due to its remarkable adaptability, short development period, and resource sustainability. It is an effective breakthrough to alleviate future resource crises. Algal resources have reached a high stage of growth in the past years due to the increased output and demand for seaweed worldwide. Several aspects global seaweed farming production and processing over the last 20 years are reviewed, such as the latest situation and approaches of seaweed farming. Research progress and production trend of various seaweed application are discussed. Besides, the challenges faced by seaweed farming and processing are also analyzed, and the related countermeasures are proposed, which can provide advice for seaweed farming and processing. The primary products, extraction and application, or waste utilization of seaweed would bring greater benefits with the continuous development and improvement of applications in various fields.
Graphical Abstract
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AlFadhly NKZ, Alhelfi N, Altemimi AB, Verma DK, Cacciola F, Narayanankutty A. Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. Molecules 2022; 27:5584. [PMID: 36080350 PMCID: PMC9458102 DOI: 10.3390/molecules27175584] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 01/14/2023] Open
Abstract
Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids-in particular, the necessary omega-3 fatty acids and omega-6 fatty acids-the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources. This is the case even if the percentage of total fat that can be found in these algae is also significantly lower. In addition to this, spirulina has a high concentration of bioactive compounds, such as phenols, phycocyanin pigment, and polysaccharides, which all take part in a number of biological activities, such as antioxidant and anti-inflammatory activity. As a result of this, spirulina has found its way into the formulation of a great number of medicinal foods, functional foods, and nutritional supplements. Therefore, this article makes an effort to shed light on spirulina, its nutritional value as a result of its chemical composition, and its applications to some food product formulations, such as dairy products, snacks, cookies, and pasta, that are necessary at an industrial level in the food industry all over the world. In addition, this article supports the idea of incorporating it into the food sector, both from a nutritional and health perspective, as it offers numerous advantages.
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Affiliation(s)
- Nawal K. Z. AlFadhly
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Nawfal Alhelfi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
| | - Ammar B. Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq
- College of Medicine, University of Warith Al-Anbiyaa, Karbala 56001, Iraq
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
| | - Arunaksharan Narayanankutty
- Division of Cell and Molecular Biology, PG and Research Department of Zoology, St. Joseph’s College (Autonomous), Devagiri, Calicut 673008, Kerala, India
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Beisler N, Sandmann M. Integration of Arthrospira platensis (spirulina) into the brewing process to develop new beers with unique sensory properties. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.918772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Microalgae, and particularly the cyanobacterium Arthrospira platensis (spirulina), have attracted much attention due to their wide range of uses. The potential use of spirulina in food is mainly driven by its high content of macro and micronutrients including proteins, γ-linolenic acid, sulfated polysaccharides, minerals, vitamins, and the natural pigment phycocyanin. Despite these potential benefits, spirulina is still not widely used in the food industry due to numerous technological challenges during manufacturing or specific sensory issues in the final product. This research deals with the feasibility of integrating spirulina into the brewing process to create a tasty beer with high consumer acceptance. In the novel recipes, 5% (w/w) of the malt was replaced by spirulina powder. The first part of the study investigated inclusion at different time points throughout manufacturing of a reference beer style (mild pale ale). Compared to the control, alcoholic fermentation was slightly influenced by cyanobacterial biomass but resulted in a beer with a typical beer-like character. Sensory evaluations including a simple descriptive test, a popularity analysis, and Just-About-Right-Questions, indicated a complex alteration in the sensory properties. This includes a dominant algal taste that disturbs the character of the pale ale beers but also a deep blue color of the beer, if spirulina was included during the wort cooling phase. Based on these results, another set of beers with a higher original extract concentration and increased hop dosages was produced. These beers had a high popularity (6.0 original TESTSCORE; 7.12 and 6.64 optimized TESTSCORE), and also exhibited a deep blue color due to the natural pigment phycocyanin from spirulina. Further, bitterness and algal taste was rated by most of the panelists to be “just right” and the simple descriptive test indicated “sweetness” as important attribute which was not expected for this hoppy beer style.
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Seaweed Phenolics as Natural Antioxidants, Aquafeed Additives, Veterinary Treatments and Cross-Linkers for Microencapsulation. Mar Drugs 2022; 20:md20070445. [PMID: 35877738 PMCID: PMC9319038 DOI: 10.3390/md20070445] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Revised: 07/01/2022] [Accepted: 07/04/2022] [Indexed: 12/10/2022] Open
Abstract
Driven by consumer demand and government policies, synthetic additives in aquafeed require substitution with sustainable and natural alternatives. Seaweeds have been shown to be a sustainable marine source of novel bioactive phenolic compounds that can be used in food, animal and aqua feeds, or microencapsulation applications. For example, phlorotannins are a structurally unique polymeric phenolic group exclusively found in brown seaweed that act through multiple antioxidant mechanisms. Seaweed phenolics show high affinities for binding proteins via covalent and non-covalent bonds and can have specific bioactivities due to their structures and associated physicochemical properties. Their ability to act as protein cross-linkers means they can be used to enhance the rheological and mechanical properties of food-grade delivery systems, such as microencapsulation, which is a new area of investigation illustrating the versatility of seaweed phenolics. Here we review how seaweed phenolics can be used in a range of applications, with reference to their bioactivity and structural properties.
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Moura MAFE, Martins BDA, Oliveira GPD, Takahashi JA. Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health. Crit Rev Food Sci Nutr 2022; 63:10691-10708. [PMID: 35698908 DOI: 10.1080/10408398.2022.2085657] [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] [Indexed: 11/03/2022]
Abstract
This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.
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Affiliation(s)
| | - Bruna de Almeida Martins
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Geane P de Oliveira
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Jacqueline A Takahashi
- Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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Hadj Saadoun J, Levante A, Marrella M, Bernini V, Neviani E, Lazzi C. Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology. Foods 2022; 11:foods11071063. [PMID: 35407149 PMCID: PMC8997651 DOI: 10.3390/foods11071063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/01/2022] [Accepted: 04/02/2022] [Indexed: 11/29/2022] Open
Abstract
The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms. These treatments are different in terms of temperature and duration and could lead to a loss in nutritional and sensory value. Moreover, some types of microorganisms manage to survive these treatments thanks to the sporification process. The addition of antimicrobials can become necessary, but at present, consumers are more inclined toward natural products, avoiding synthetic and chemical additives. Antimicrobials from plants could be a valuable option and, in this context, a patent concerning an antimicrobial extract from fermented plant substrate was recently tested against foodborne pathogens revealing high antimicrobial activity. The objective of this study was the creation of a model for the evaluation and subsequent prediction of the combined effect of different process and product variables, including antimicrobial addition, on the inhibition and reduction of spore germination of target microorganisms, Alicyclobacillus acidoterrestris and Clostridium pasteurianum, responsible for spoilage of tomato-based products.
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Improving shelf life of calf fillet in refrigerated storage using edible coating based on chitosan/natamycin containing Spirulina platensis and Chlorella vulgaris microalgae. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01153-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Pina-Pérez MC, Úbeda-Manzanaro M, Beyrer M, Martínez A, Rodrigo D. In vivo Assessment of Cold Atmospheric Pressure Plasma Technology on the Bioactivity of Spirulina. Front Microbiol 2022; 12:781871. [PMID: 35140692 PMCID: PMC8819064 DOI: 10.3389/fmicb.2021.781871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Accepted: 12/24/2021] [Indexed: 11/13/2022] Open
Abstract
The present study challenges the in vivo assessment of cold atmospheric pressure plasma (CAPP) technology on the bioactive activity (antioxidant/antiaging and antimicrobial potential) of Spirulina powder, using Caenorhabditis elegans as an animal model. Surface microdischarge cold atmospheric pressure plasma (SMD-CAPP) treatment was 3.3 W discharge power for 7 min. C. elegans lifespan and egg laying were used as indicators of antioxidant/antiaging potential of Spirulina (1 mg/mL), when grown with Spirulina CP-treated [E_SCP] and untreated [E_S], compared with a control [E_0] (non-supplemented with Spirulina). According to our results, under both Spirulina supplemented media [E_SCP and E_S] and for the first 17 days, nematodes experienced an increase in lifespan but without significant differences (p > 0.05) between control and Spirulina CP-treated. Regarding the in vivo assay of the antimicrobial potential of Spirulina against Salmonella enterica serovar Typhimurium (infected worms), no significant differences (p > 0.05) were found between the three exposure scenarios (control [S_0]; Spirulina supplemented media [S_S]; CP-treated Spirulina supplemented media [S_SCP]). According to present results, CAPP-treatment do not influence negatively the lifespan of C. elegans but a reduction in the Spirulina antiaging potential was found. No in vivo modifications in antimicrobial activity seem to be linked to CAPP-processed Spirulina.
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Affiliation(s)
- María Consuelo Pina-Pérez
- Departamento de Microbiología y Ecología, Universitat de València, Burjassot, Valencia, Spain
- Food Engineering Laboratory, Institute of Life Technologies, University of Applied Sciences and Arts Western-Switzerland (HES-SO) Valais-Wallis, Sion, Switzerland
| | - María Úbeda-Manzanaro
- Departamento Conservación y Calidad, Instituto de Agroquímica y Tecnología de Alimentos IATA - Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - Michael Beyrer
- Food Engineering Laboratory, Institute of Life Technologies, University of Applied Sciences and Arts Western-Switzerland (HES-SO) Valais-Wallis, Sion, Switzerland
| | - Antonio Martínez
- Departamento Conservación y Calidad, Instituto de Agroquímica y Tecnología de Alimentos IATA - Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - Dolores Rodrigo
- Departamento Conservación y Calidad, Instituto de Agroquímica y Tecnología de Alimentos IATA - Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
- *Correspondence: Dolores Rodrigo,
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Zanghaneh E, Mirzaei H, Jafari SM, Javadi A, Afshar Mogaddam MR. Spirulina platensis extract nanoliposomes: preparation, characterization and application to white cheese. J AOAC Int 2021; 105:827-834. [PMID: 34904627 DOI: 10.1093/jaoacint/qsab162] [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: 10/10/2021] [Revised: 11/16/2021] [Accepted: 12/01/2021] [Indexed: 11/12/2022]
Abstract
BACKGROUND Ultrafiltration cheese is produced in large scale from treated and pasteurized treated and pasteurized milk with mesophilic starter and to expand its shelf life preservatives addition is needed. OBJECTIVE The purpose of the present study was preparation of encapsulate Spirulina platensis algae nanoliposomes to evaluate the characteristics of the nanoliposomes loaded with Spirulina extract (SE-NLs). In addition, the chemical and microbiological properties of white cheese produced with SE-NLs were studied. METHODS Nanoliposomes are composed of lecithin and cholesterol, used for the encapsulation of SE. The SE-NLs were prepared using the thin layer hydration method. The characteristics of produced SE-NLs including particle size, zeta potential, morphology and the encapsulation efficiency (EE) was studied during 4 weeks in different storage conditions (4 °C and 25 °C). In addition, the effect of SE and SE-NLs on the chemical and microbiological properties of white cheese was evaluated during 60 days of ripening. RESULTS The results showed that the nanoliposomes loaded with 3 mg/g of SE had the optimum formulation due to the higher EE, smaller particle size, and higher negatively charged zeta potential. The quality of the produced nanoliposomes decreased by increasing the time of storage but the SE-NLs stored at 4 °C were more stable and possessed higher EE and smaller particle sizes. While the chemical composition of the cheeses manufactured by the nanoliposome loaded with 3 mg/g SE- NLs were comparable to that of control cheese at 60 days of ripening, it showed a significant inhibitory effect on Staphylococcus aureus and Listeria monocytogenes after 30 days. CONCLUSION The utilization of SE-NLs can be considered as a natural antimicrobial and an alternative to the use of synthetic preservatives in the production of white cheese. HIGHLIGHTS Nanoliposomes of Spirulina platensis extracts was prepared.UF white cheese prepared by nanoliposomes and then were evaluated.
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Affiliation(s)
- Esmaiel Zanghaneh
- Department of Food hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Hamid Mirzaei
- Department of Food hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Seid Mahdi Jafari
- Department of Clinical Biochemistry, School of medicine, Golestan University of Medical Sciences, Golestan
| | - Afshin Javadi
- Department of Food hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Mohammad Reza Afshar Mogaddam
- Food and Drug Safety Research Center, Tabriz University of Medical Science, Tabriz, Iran.,Pharmaceutical Analysis Research Center, Tabriz University of Medical Science, Tabriz, Iran
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21
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Polat S, Trif M, Rusu A, Šimat V, Čagalj M, Alak G, Meral R, Özogul Y, Polat A, Özogul F. Recent advances in industrial applications of seaweeds. Crit Rev Food Sci Nutr 2021:1-30. [PMID: 34875930 DOI: 10.1080/10408398.2021.2010646] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Seaweeds have been generally utilized as food and alternative medicine in different countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles, etc. In addition, seaweeds are potentially good resources of protein, vitamins, minerals, carbohydrates, essential fatty acids and dietary fiber. The quality and quantity of biologically active compounds in seaweeds depend on season and harvesting period, seaweed geolocation as well as ecological factors. Seaweeds or their extracts have been studied as innovative sources for a variety of bioactive compounds such as polyunsaturated fatty acids, polyphenols, carrageenan, fucoidan, etc. These secondary metabolites have been shown to have antioxidant, antimicrobial, antiviral, anticancer, antidiabetic, anti-inflammatory, anti-aging, anti-obesity and anti-tumour properties. They have been used in pharmaceutical/medicine, and food industries since bioactive compounds from seaweeds are regarded as safe and natural. Therefore, this article provides up-to-date information on the applications of seaweed in different industries such as pharmaceutical, biomedical, cosmetics, dermatology and agriculture. Further studies on innovative extraction methods, safety issue and health-promoting properties should be reconsidered. Moreover, the details of the molecular mechanisms of seaweeds and their bioactive compounds for physiological activities are to be clearly elucidated.
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Affiliation(s)
- Sevim Polat
- Department of Marine Biology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Monica Trif
- Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Rusu
- CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Gonca Alak
- Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, Erzurum, Turkey
| | - Raciye Meral
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Van, Turkey
| | - Yesim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Abdurahman Polat
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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22
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Tavakoli S, Hong H, Wang K, Yang Q, Gahruie HH, Zhuang S, Li Y, Liang Y, Tan Y, Luo Y. Ultrasonic-assisted food-grade solvent extraction of high-value added compounds from microalgae Spirulina platensis and evaluation of their antioxidant and antibacterial properties. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102493] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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23
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Alinovi M, Bancalari E, Martelli F, Cirlini M, Rinaldi M. Stabilization of
Arthrospira platensis
with high‐pressure processing and thermal treatments: Effect on physico‐chemical and microbiological quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Martelli F, Marrella M, Lazzi C, Neviani E, Bernini V. Microbiological Contamination of Ready-to-Eat Algae and Evaluation of Bacillus cereus Behavior by Microbiological Challenge Test. J Food Prot 2021; 84:1275-1280. [PMID: 33725095 DOI: 10.4315/jfp-20-407] [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: 10/09/2020] [Revised: 03/15/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Consumption of seaweeds (forms of algae), often categorized as a superfood, is becoming popular in western countries. Algae can be marketed fresh, but are usually sold dehydrated to ensure longer shelf life. Their consumption, often as ready-to-eat, opens up possible risks for public health because of foodborne pathogens that can contaminate the raw material during harvesting or manipulation. In this study, 14 ready-to-eat foods based on dehydrated algae, representative of the most consumed species, were considered. The microbial content, with a focus on Listeria monocytogenes and Bacillus cereus, was investigated by plate counts, and B. cereus strains were isolated and identified by 16S rRNA gene sequencing. The microbiological quality was heterogeneous among the samples and, in particular, marine bacteria, Listeria spp., B. cereus, and coliforms were detected. To contribute to related risk assessment, the ability of B. cereus to grow during refrigerated storage was evaluated, to our knowledge for the first time, by a microbiological challenge test on two ready-to-eat foods based on Undaria pinnatifida and Palmaria palmata. Despite this study demonstrating the inability of B. cereus to proliferate in seaweed-based food, its presence in dehydrated foodstuffs cannot rule out replication after rehydration before consumption, making it necessary to elucidate the possible risks for consumers. HIGHLIGHTS
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Affiliation(s)
- Francesco Martelli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Martina Marrella
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, Parma 43124, Italy
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Selected Alternative Feed Additives Used to Manipulate the Rumen Microbiome. Animals (Basel) 2021; 11:ani11061542. [PMID: 34070442 PMCID: PMC8228006 DOI: 10.3390/ani11061542] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 05/20/2021] [Accepted: 05/21/2021] [Indexed: 12/23/2022] Open
Abstract
Simple Summary The continuous intensification of ruminant production drives towards the expansion of feed components and additives that are utilizes for the coverage of animal’s demand for nutrients. Additionally, in recent years, studies are focused on the investigation of how feed additives affect the microbiome of the digestive system in order to obtain improved performance and/or reduce methane emissions by ruminants. The use of additives such as algae, probiotics, fermented feed or essential oils can serve as an alternative to antibiotics or other synthetic compounds that may pose a danger to the environment. Abstract In recent years, a boost in the ruminant population has been observed, and consequently, an increase in the animals’ demand for nutrients and methane emissions. Methane emission is generated during the microbial fermentation of feed in the rumen, and a percentage even up to 12% of the energy obtained by this process can be wasted. In addition, the use of antibiotics in animal husbandry is being increasingly restricted. restricted. As a result, there is a continuous search for innovative feed additives that can serve as alternatives to antibiotics, and will also be safe for both people and the environment. In the present review article, additives were selected on basis that, according to studies conducted so far, may positively affect the microbiome of the digestive system by improving indicators and/or reducing methane production. Among them, probiotics, prebiotics or their combination—synbiotics are at the forefront of research. However, additives in the form of algae or plant origin are also gaining ground in popularity, such as essential oils, fermented wheat straw or Gelidium amansii, due to their general recognition as safe (GRAS) for both humans and environment.
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Bancalari E, Martelli F, Bottari B, Neviani E, Gatti M. Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures. Foods 2021; 10:foods10030588. [PMID: 33799615 PMCID: PMC8000714 DOI: 10.3390/foods10030588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/08/2021] [Accepted: 03/09/2021] [Indexed: 01/26/2023] Open
Abstract
This study aims at proposing the use of Arthrospira platensis, commonly known as Spirulina, extract as a non-invasive method to attenuate the growth rate of non-starter adjunct cultures, thus preventing the over-acidification that may occur during cheese manufacturing. A preliminary screening using four different concentrations (0.20%, 0.30%, 0.50%, and 0.70%) of A. platensis extract and four starter and three non-starter lactic acid bacteria strains was performed by impedometric analysis. This allowed us to select one starter and one non-starter strain to be used in the in vitro simulation of a co-culture in milk with the best antimicrobial concentration (0.3%). The growth dynamics of the two selected strains, starter Lactococcus lactis 1426 and non-sarter Lacticaseibacillus rhamnosus 1473, co-cultured for 120 h was monitored by three different approaches: (i) plate counting on M17, for the enumeration of lactococci, and MRS for lactobacilli; (ii) fluorescence microscopic counting of viable and non-viable coccoid Lactococcus lactis 1426 and rod-shaped Lacticaseibacillus rhamnosus 1473 cells; (iii) the overall estimation of co-culture growth behavior by impedometric parameters Lag, Rate, and yEnd. All the data obtained from the in vitro simulation were in agreement, revealing that a slowdown of non-starter growth occurred, while the starter strain was not affected, or slightly stimulated, from the antimicrobial presence. In particular, the growth of Lb. rhamnosus 1473 was delayed without adversely compromise the cells' integrity, connected with metabolic functions, showing a great potential for use in cheese production.
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27
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Rodrigo D, Palop A. Applications of Natural Antimicrobials in Food Packaging and Preservation. Foods 2021; 10:foods10030568. [PMID: 33803270 PMCID: PMC7998358 DOI: 10.3390/foods10030568] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 02/07/2023] Open
Abstract
In the food science field, the term "antimicrobial" basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...].
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Affiliation(s)
- Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avd Agustín Escardino Benlloch, 7, Paterna, 46980 Valencia, Spain;
- Conservación y Seguridad de Alimentos, Unidad Asociada al CSIC, 46980 Valencia, Spain
| | - Alfredo Palop
- Conservación y Seguridad de Alimentos, Unidad Asociada al CSIC, 46980 Valencia, Spain
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional “Campus Mare Nostrum”, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
- Correspondence:
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Vlaisavljević S, Rašeta M, Berežni S, Passamonti S, Tramer F. Four selected commercial seaweeds: biologically active compounds, antioxidant and cytotoxic properties. Int J Food Sci Nutr 2021; 72:757-766. [PMID: 33386060 DOI: 10.1080/09637486.2020.1866503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The aim of this research work was to study the chemical characterisation, antioxidant and cytotoxic activity of ethanolic extracts of four commercial algae species Arame, Kombu, Hijiki and Wakame. The highest scavenging activity has been observed in Arame extract. Antioxidant potential of all extracts was in correlation with total phenol content (Arame extract: 319.15 ± 0.56 mg GAE/g d.w) and it was not in correlation with total carotenoids content (Wakame: 75.15 ± 0.20 mg/g). Polyphenols were quantified using LC-MS/MS technique. Baicalein and amentoflavone were identified in higher amount in relation to other phenols. Intracellular antioxidant activity and cytotoxicity of algae extracts were evaluated on the human prostate cancer cell line PC3. Although presented biomolecules in the extracts have demonstrated in vitro antioxidant activity, they did not show a significant effect on PC3 cells. However, this study opens up broad perspective for the further comprehensive investigation of these, commercial, seaweed's biopotential.
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Affiliation(s)
- Sanja Vlaisavljević
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | - Milena Rašeta
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | - Sanja Berežni
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | | | - Federica Tramer
- Department of Life Sciences, University of Trieste, Trieste, Italy
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Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V. Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods 2020; 10:E67. [PMID: 33396844 PMCID: PMC7823266 DOI: 10.3390/foods10010067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 12/17/2022] Open
Abstract
Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.
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Affiliation(s)
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (F.M.); (C.L.); (E.N.); (V.B.)
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