Adaptabilidad de Spirulina (Arthrospira) platensis (Cyanophyta) en fotobiorreactor tubular cónico bajo condiciones ambientales

Huarachi-Olivera, Ronald; Yapo-Pari, Úrsulo; Dueñas-Gonza, Álex; González-Juárez, Rosaura; Condori-Huamanga, José; Pacheco‐Salazar, D. G.; Soto-Flores, Joe

doi:10.4067/s0718-34292015000100011

Cited by 1 publication

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“…These aspects make microalgae a potential food ingredient of high nutritional value and health benefits (Batista et al, 2019). Arthrospira platensis (Ap) is a filamentous helical-shaped cyanobacterium of 200-250 μm in length, with important biotechnological and nutritional applications in the development of foods for humans and animals, production of pharmaceutics, polysaccharides, and cosmetics (Huarachi-Olivera et al, 2015). This microorganism has a high content of proteins, mineral salts, and vitamins (Rojas et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

Aldo. Iván,

Erika. Sireni,

Emilio

et al. 2023

Emir J Food Agric

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The functionalizing of staple and economic foods, which means adding health-promoting substances, has been visualized as a solution to reduce the concerning increase in diet-related diseases caused by bad-eating patterns. Microalgae represent an innovative way to solve this problem. Arthrospira platensis, microalgae nutritionally rich in bioactive compounds, has been used to develop hard wheat pasta (semolina) to improve its nutritional value and provide antioxidant properties, but there is scarce information about the effect of adding A. platensis in a soft wheat pasta with egg on these parameters. Given that, this work aimed to assess the effect of adding A. platensis at 1, 5, and 10% in a soft wheat pasta added with egg on the nutritional value. Besides, the total phenolic content (TPC), antioxidant capacity (by FRAP and ABTS), and the spectrophotometric estimation of chlorophylls a + b as well as total carotenoids content were determined after and before cooking. The results showed that adding A. platensis at 5% was enough to increase raw pasta's nutritional value, especially protein by 19.27%, TPC by 3.88%, antioxidant capacity by 48.54%, and 66.09% for ABTS and FRAP respectively, as well as chlorophyll a + b (5.89 mg/100g) and total carotenoids (1.31 mg/100g). After the cooking process losses of 7.40, 16.81 and 0.51% were evidenced for TPC, ABTS and FRAP assays, however, remained 10.63, 62.37 and 70.65% higher than the cooked control. Furthermore, increases of 92.19 and 54.96% for chlorophyll a+b and total carotenoids were evidenced. The addition of A. platensis to pasta represents a way to improve the nutritional value regarding protein content, increase antioxidant capacity, and the content of chlorophylls and carotenoids, without statistically significant modifications in the caloric content. Keywords: Antioxidant, Arthrospira platensis, Carotenoids, Chlorophylls, Functional Food, Pasta.

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Section: Introductionmentioning

confidence: 99%

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

Aldo. Iván,

Erika. Sireni,

Emilio

et al. 2023

Emir J Food Agric

View full text Add to dashboard Cite

show abstract

Adaptabilidad de Spirulina (Arthrospira) platensis (Cyanophyta) en fotobiorreactor tubular cónico bajo condiciones ambientales

Abstract: Adaptabilidad de Spirulina (Arthrospira) platensis (Cyanophyta) en fotobiorreactor tubular cónico bajo condiciones ambientales Adaptability of Spirulina (Arthrospira) platensis (Cyanophyta) in conical tubular photobioreactor under environmental conditions

Cited by 1 publication

References 17 publications

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

Nutritionally improved pasta with Arthrospira platensis: effect of cooking on antioxidant capacity and pigments content

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