Algal products beyond lipids: Comprehensive characterization of different products in direct saponification of green alga Chlorella sp.

Viêgas, Carolina Vieira; Hachemi, Imane; Mäki‐Arvela, Päivi; Smeds, Annika; Aho, Atte; Freitas, Suely Pereira; Gorgônio, Cristiane Mesquita da Silva; Carbonetti, Guillherme; Peurla, Markus; Paranko, Jorma; Kumar, Narendra; Aranda, Donato Alexandre Gomes; Murzin, Dmitry Yu.

doi:10.1016/j.algal.2015.06.014

Cited by 30 publications

(15 citation statements)

References 50 publications

(60 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Microalgae have created immense interest due to their unconventional growth requirements such as being able to grow in salt water in the presence of CO 2 and sunlight on unfertile land. This makes microalgae a potentially sustainable source of feedstock for fuel, food, chemical, textile, polymer and even the pharmaceutical industry (Viegas et al 2015). Microalgae contain lipids, protein and carbohydrate as their main components and their protein concentrates can be used in the food, feed and bulk chemical industry (Chacon-Lee and Gonzalez-Marino 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Each year, the United States, Japan, China, Taiwan and Indonesia produce over 2500 tons of dried Chlorella (Bishop and Zubeck 2012) because it is not only considered a good source of nutrients but also a functional food due to its positive health effects (Gao 1998;Richmond 1990). Various clinical and animal studies have shown that CP is a safe source of protein for consumption and dietary supplementation with Chlorella may reduce high blood pressure, lower serum cholesterol and glucose levels, accelerate wound healing, and enhance immune functions (Viegas et al 2015;Cherng and Shih 2005;Halperin et al 2003;Lee et al 1967;Merchant and Andre 2001;Merchant et al 2002;Mizoguchi et al 2008;Lisboa et al 2014). Microalgae proteins also have high technofunctional potential such as being usable as an emulsifier (Ursu et al 2014).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

Waghmare

Salve

LeBlanc

et al. 2016

Bioresour. Bioprocess.

158

View full text Add to dashboard Cite

Background: Many methods are available for the concentration of proteins; however, most are not easily scalable due to costs, the need of specialized instruments and skilled workers or are very time-consuming. Three-phase partitioning (TPP) is a separation technique that has gained a lot of interest due to its rapid, simple and scalable use for concentration, isolation and decontamination of proteins from crude samples with high recovery yields. In the present work, the effect of various parameters of TPP was evaluated to optimize the concentration of proteins from Chlorella pyrenoidosa (CP), is green algae that increasingly being used as food supplements because of its positive impacts on human health. Results:Chlorella pyrenoidosa was cultivated in a closed system under controlled conditions. After reaching maximum growth, the microalgae was harvested, dried and powdered. Afterwards, TPP of CP cell lysate was done to concentrate protein content. To maximize protein concentration, various parameters were optimized such as solvent (t-butanol), ammonium sulphate concentration (40 % w/v), solid load (0.75 g/20 mL), pH (6), incubation time (20 min), slurry to butanol ratio (1:1.5) and enzymatic treatment (combination of Stargen ™ and Carezyme ™ ). Also, total starch, cellulose and carbohydrate content before and after the enzymatic treatment were determined to comprehend the impact of enzymatic treatment on protein concentration. Using these optimized parameters, 78.1 % w/w protein concentration was obtained in middle protein concentrate phase. This protein concentrate was characterizedfor proximate composition, colour analysis, water holding capacity, oil-holding capacity, foaming capacity, foam stability, amino acid composition, protein quality and thermal properties. Conclusion:Various process parameters of TPP influence the protein concentration of middle protein concentrate phase. Enzymatically treated biomass also enhanced protein concentration in middle protein concentrate phase. Characterization of protein concentrate revealed the presence high-quality protein. Therefore, it is possible to implement TPP at an industrial scale for protein concentration.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

Waghmare

Salve

LeBlanc

et al. 2016

Bioresour. Bioprocess.

158

View full text Add to dashboard Cite

show abstract

“…The selection of defined microalgal species with balanced nutritional profiles is a fundamental requirement for successful inclusion in novel functional food development (Batista et al ., ). In addition to health benefits, microalgae containing high levels of valuable carotenoids which also exhibit antioxidative effects and could successfully be used in food processing to prevent oxidation especially of saturated, monosaturated and polyunsaturated fatty acids (Viegas et al ., ).…”

Section: Fortification With Microalgal Materialsmentioning

confidence: 99%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

113

View full text Add to dashboard Cite

Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

show abstract

“…Amino acid analysis [42] revealed that the main amino acids in Chlorella were glutamic acid( 11.8 %), aspartic acid (9.0 %), leucine (8.2 %), arginine( 8.2 %), alanine( 8.2 %), lysine (7.6 %), and glycine (6.6 %). Amino acid analysis [42] revealed that the main amino acids in Chlorella were glutamic acid( 11.8 %), aspartic acid (9.0 %), leucine (8.2 %), arginine( 8.2 %), alanine( 8.2 %), lysine (7.6 %), and glycine (6.6 %).…”

Section: Characterization Of Amino Acids In Fresh Chlorella Algamentioning

confidence: 99%

Pharmaceuticals and Surfactants from Alga‐Derived Feedstock: Amidation of Fatty Acids and Their Derivatives with Amino Alcohols

et al. 2015

Self Cite

View full text Add to dashboard Cite

Amidation of renewable feedstocks, such as fatty acids, esters, and Chlorella alga based biodiesel, was demonstrated with zeolites and mesoporous materials as catalysts and ethanolamine, alaninol, and leucinol. The last two can be derived from amino acids present in alga. The main products were fatty alkanol amides and the corresponding ester amines, as confirmed by NMR and IR spectroscopy. Thermal amidation of technical-grade oleic acid and stearic acid at 180 °C with ethanolamine were non-negligible; both gave 61% conversion. In the amidation of stearic acid with ethanolamine, the conversion over H-Beta-150 was 80% after 3 h, whereas only 63% conversion was achieved for oleic acid; this shows that a microporous catalyst is not suitable for this acid and exhibits a wrinkled conformation. The highest selectivity to stearoyl ethanolamide of 92% was achieved with mildly acidic H-MCM-41 at 70% conversion in 3 h at 180 °C. Highly acidic catalysts favored the formation of the ester amine, whereas the amide was obtained with a catalyst that exhibited an optimum acidity. The conversion levels achieved with different fatty acids in the range C12-C18 were similar; this shows that the fatty acid length does not affect the amidation rate. The amidation of methyl palmitate and biodiesel gave low conversions over an acidic catalyst, which suggested that the reaction mechanism in the amidation of esters was different.

show abstract

Algal products beyond lipids: Comprehensive characterization of different products in direct saponification of green alga Chlorella sp.

Cited by 30 publications

References 50 publications

Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

Ensuring the future of functional foods

Pharmaceuticals and Surfactants from Alga‐Derived Feedstock: Amidation of Fatty Acids and Their Derivatives with Amino Alcohols

Contact Info

Product

Resources

About