Comparison of microalgal biomass profiles as novel functional ingredient for food products

Batista, Ana Paula; Gouveia, Luísa; Bandarra, Narcisa M.; Franco, J.M.; Raymundo, Anabela

doi:10.1016/j.algal.2013.01.004

Cited by 369 publications

(234 citation statements)

References 51 publications

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“…In addition, spirulina contains substances such as pigments (for example carotenoids such as β-carotene and zeaxanthin) (Maoka, 2011), phycobiliproteins (for example phycocyanin, which is unique in the cyanobacteria (Eriksen, 2008), vitamins (Becker, 1994), macro and micro mineral elements (Becker, 1994;Spolaore et al, 2006) and antioxidants (Christaki et al, 2013). These compounds reveal potential biological properties such as antimicrobial, antioxidant, anti-cancer and anti-inflammatory or act as immune enhancers and colorants (Freitas et al, 2012;Batista et al, 2013;Christaki et al, 2013). However, the total amount of nutrients in spirulina could be greatly affected by available nutrients and environmental conditions during growth (Ciferri, 1983;Tonon et al, 2002;Tzovenis et al, 2003;Spolaore et al, 2006;Habib et al, 2008), by harvesting and drying techniques (Borowitzka, 1988;Spolaore et al, 2006;Alvarenga et al, 2011) and by methods of nutrient determination (Ciferri, 1983).…”

Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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In recent years there has been increased interest in the production of novel functional foods by utilizing eco-friendly materials and methods. Therefore, the present study was undertaken to determine the effects of dietary spirulina (Spirulina platensis), a blue-green microalga, on growth performance, meat oxidative stability and fatty acid profile of broiler chickens. One hundred and twenty one-day-old broiler chickens of mixed sex were weighed individually and assigned randomly to three treatment groups with four replications of 10 birds. All birds were housed in floor cages with litter, and conventional breeding and management procedures were applied throughout the 42-day trial period. The treatment groups were as follows: control: 0 g spirulina/kg feed; S05: 5 g spirulina/kg feed; S10: 10 g spirulina/kg feed. The birds were fed with maize and soybean meal-based commercial diets for the starter (1 to 14 days), grower (15 to 28 days) and finisher (29 to 42 days) periods. Feed and drinking water were offered to all birds ad libitum. The results of the experiment showed that bodyweight gain (at 21 d and 42 d), feed conversion ratio and mortality did not differ among the groups, nor did breast and thigh meat lipid oxidation differ among the groups. The fatty acid profile of the thigh meat was enriched in polyunsaturated fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid after spirulina supplementation. Therefore, spirulina could be a promising functional ingredient in broiler chicken nutrition.

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Section: Introductionmentioning

confidence: 99%

Spirulina as a functional ingredient in broiler chicken diets

Bonos¹,

Kasapidou²,

Kargopoulos³

et al. 2016

SA J. An. Sci.

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“…[11][12][13] This is attributed to the synergistic action of its components such as antioxidant pigments, phycobiliproteins, carotenes, vitamins C and E, c-linolenic acid, and phenolic compounds. 14,15 The antioxidant effect of Spirulina may be responsible for its multiple pharmacological activities, which include antiviral, 16 hypoglycemic, 17 hypolipidemic, 11 anticarcinogenic, 18 antianemic, 19 and antiinflammatory 20 properties. It has been shown that the consumption of Spirulina can prevent different pathologies associated with oxidative stress and inflammation.…”

Section: Introduction Imentioning

confidence: 99%

Antioxidant Effect ofSpirulina (Arthrospira) maximaon Chronic Inflammation Induced by Freund's Complete Adjuvant in Rats

Gutiérrez-Rebolledo¹,

Galár-Martínez²,

García-Rodríguez

et al. 2015

Journal of Medicinal Food

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One of the major mechanisms in the pathogenesis of chronic inflammation is the excessive production of reactive oxygen and reactive nitrogen species, and therefore, oxidative stress. Spirulina (Arthrospira) maxima has marked antioxidant activity in vivo and in vitro, as well as anti-inflammatory activity in certain experimental models, the latter activity being mediated probably by the antioxidant activity of this cyanobacterium. In the present study, chronic inflammation was induced through injection of Freund's complete adjuvant (CFA) in rats treated daily with Spirulina (Arthrospira) maxima for 2 weeks beginning on day 14. Joint diameter, body temperature, and motor capacity were assessed each week. On days 0 and 28, total and differential leukocyte counts and serum oxidative damage were determined, the latter by assessing lipid peroxidation and protein carbonyl content. At the end of the study, oxidative damage to joints was likewise evaluated. Results show that S. maxima favors increased mobility, as well as body temperature regulation, and a number of circulating leukocytes, lymphocytes, and monocytes in specimens with CFA-induced chronic inflammation and also protects against oxidative damage in joint tissue as well as serum. In conclusion, the protection afforded by S. maxima against development of chronic inflammation is due to its antioxidant activity.

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“…A composição de nutrientes de microalgas geralmente é composta de: proteínas (40% a 70%), glicídios (12% a 30%), lipídios (4% a 20%), caroteno (8% a 14%) e vitaminas (BECKER, 2007). Nota-se que a alta quantidade e qualidade da proteína competem favoravelmente com outras fontes convencionais como soja e ovos, tornando as microalgas uma fonte promissora de proteína (BATISTA et al, 2013;GRAZIANI et al, 2013). No entanto a quantidade desse nutriente pode variar conforme alguns fatores, como o tipo e espécie, fase de crescimento, qualidade do meio e da luz (FONTES et al, 1987;MIRANDA, 1997).…”

Section: Introductionunclassified

Estudo Prospectivo Sobre Produtos Alimentares Incorporados De Biomassa De Microalgas

Almeida

Souza

Ribeiro

et al. 2017

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RESUMOAs microalgas constituem um grupo diversificado de organismos procarióticos e eucarióticos e são uma excelente fonte de nutrientes. A biomassa de microalgas vem sendo utilizada no mercado de alimentos saudáveis, incorporada em produtos alimentares a fim de garantir a produção de alimentos ricos em nutrientes e substâncias terapêuticas. Diante disso, o objetivo deste trabalho foi realizar um estudo prospectivo sobre produtos alimentares incorporados com biomassa de microalgas. Para a realização da busca de patentes, utilizou-se a base de dados do Espacenet e do INPI. A busca foi realizada utilizando palavra-chave e códigos de classificação internacional de patente, obtendo um total de 169 documentos de patentes. Os resultados evidenciaram que ainda há poucos produtos alimentares com incorporação da biomassa de microalgas, tendo uma grande área para ser explorada na indústria de alimentos com um alto potencial para gerar inovação.Palavras chave: Algas comestíveis. Alimentos. Patentes. Microalgas. PROSPECTIVE STUDY ON FOOD PRODUCTS CONTAINING MICROALGAE BIOMASS ABSTRACTMicroalgae constitute a diverse group of prokaryotics and eukaryotics organisms and are an excellent source of nutrients. Microalgae biomass has been used in the health food market, beeing incorporated into food products to ensure the production of foods rich in nutrients and therapeutic substances. Therefore, the objective of this work was to conduct a prospective study on food products incorporated with microalgae biomass. For the search of patents, the Espacenet and INPI database was used. The search was conducted using keyword and international classification codes, obtaining a total of 169 patent documents. The results showed that there are still few food products with the incorporation of microalgae biomass, having a large area to be explored in the food industry with a high potential to generate innovation.

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Comparison of microalgal biomass profiles as novel functional ingredient for food products

Cited by 369 publications

References 51 publications

Spirulina as a functional ingredient in broiler chicken diets

Spirulina as a functional ingredient in broiler chicken diets

Antioxidant Effect ofSpirulina (Arthrospira) maximaon Chronic Inflammation Induced by Freund's Complete Adjuvant in Rats

Estudo Prospectivo Sobre Produtos Alimentares Incorporados De Biomassa De Microalgas

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