Detection of microalgae single-cell antioxidant and electrochemical potentials by gold microelectrode and Raman micro-spectroscopy combined with chemometrics

Gouda, Mostafa; Chen, Kai; Li, Xiaoli; Liu, Yuanyuan; He, Yong

doi:10.1016/j.snb.2020.129229

Cited by 31 publications

(25 citation statements)

References 52 publications

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“…Our extracts also showed lower IC20 compared to seven other microalgae used in the same study. Another study using ultrasound-assisted ethanol extracts of S. obliquus reached IC50 of DPPH ● radical at 12.75 ± 0.31 µg.mL −1 , showing higher antioxidant power compared to the extracts used in our study [ 110 ]. This microalga currently has no food safety approval [ 23 ]; however, the high content of ω-3 FA, favorable nutritional indicators, and the potent ability to scavenge the ABTS ●+ radical indicate a promising food ingredient with health benefits, and a source of antioxidants to prevent spoilage of food.…”

Section: Discussionmentioning

confidence: 57%

Microalgae as Sustainable Bio-Factories of Healthy Lipids: Evaluating Fatty Acid Content and Antioxidant Activity

et al. 2021

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The demand for sustainable and environmentally friendly food sources and food ingredients is increasing, and microalgae are promoted as a sustainable source of essential and bioactive lipids, with high levels of omega-3 fatty acids (ω-3 FA), comparable to those of fish. However, most FA screening studies on algae are scattered or use different methodologies, preventing a true comparison of its content between microalgae. In this work, we used gas-chromatography mass-spectrometry (GC-MS) to characterize the FA profile of seven different commercial microalgae with biotechnological applications (Chlorella vulgaris, Chlorococcum amblystomatis, Scenedesmus obliquus, Tetraselmis chui, Phaeodactylum tricornutum, Spirulina sp., and Nannochloropsis oceanica). Screening for antioxidant activity was also performed to understand the relationship between FA profile and bioactivity. Microalgae exhibited specific FA profiles with a different composition, namely in the ω-3 FA profile, but with species of the same phylum showing similar tendencies. The different lipid extracts showed similar antioxidant activities, but with a low activity of the extracts of Nannochloropsis oceanica. Overall, this study provides a direct comparison of FA profiles between microalgae species, supporting the role of these species as alternative, sustainable, and healthy sources of essential lipids.

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Section: Discussionmentioning

confidence: 57%

Microalgae as Sustainable Bio-Factories of Healthy Lipids: Evaluating Fatty Acid Content and Antioxidant Activity

et al. 2021

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“…Integrating physical and chemical technologies for the characterization and modification of natural plants, like herbs and spices, has been used for several decades to improve their potency and quality [1] , [2] . Herbs have a long history of medicinal uses that have been documented by their traditional uses and recent scientific evidence, in particular in China.…”

Section: Introductionmentioning

confidence: 99%

“…These changes in phytochemicals are considered a huge challenge for US technology. Collectively, recent research suggested that US can be considered as a viable technology in quality assurance and food safety applications [10] , which adds greater benefit for the optimization of the latest extraction technologies [2] .…”

Section: Introductionmentioning

confidence: 99%

Recent innovations of ultrasound green technology in herbal phytochemistry: A review

Gouda

Bekhit

Tang

et al. 2021

Ultrasonics Sonochemistry

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Highlights Ultrasound enhances the phenolic compounds in extracted herbal oils by 44%. US (25–50 kHz) increases the yields of polyphenols, carotenoids, and flavonoids. Radicals generated by US have positive and negative effects on enzymes. US improves the efficiency of herbal extracts in Nanotechnology applications. Acoustic-based biosensors could be used for chemical imaging of herbal tissues.

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“…The relevance of each analysis in the experimental data variance was evaluated using the variable importance in the projection (VIP). The different colored boxes in the heatmap and the VIP represent significant differences (p-value ≤ 0.05) [11]. Analysis of variance (ANOVA) was applied with p-value < 0.05.…”

Section: Resultsmentioning

confidence: 99%

“…Using multivariate analysis to solve the problems related to specialized computer software has become one of the promising approaches in agricultural product evaluation and characterization [11,12]. Additionally, the use of spectroscopic analysis such as magnetic resonance imaging (MRI) as a rapid, chemical-free, and non-invasive tool can be used to characterize and generate images of the internal water distribution state, mobility, and changes in food products by clear visual images of frozen hydrocolloid samples such as stored noodles [13].…”

Section: Introductionmentioning

confidence: 99%

Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties

Gouda

Sheng

Aadil

et al. 2021

Foods

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Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and structural characteristics were evaluated. Magnetic resonance imaging (MRI) analysis (a rapid, chemical-free, and non-invasive tool) was carried out to evaluate the water distribution. A multivariate analysis was conducted among all studied variables. According to the results, the overrun of the MEN ice cream was significantly increased as compared to the control sample. The density was also reduced in the MEN sample. Meanwhile, the spreadability (%) of VAN was significantly increased after 6 min as compared to the control treatment. MRI analysis revealed that water distribution was significantly changed in the THY group. The firmness and viscosity of THY samples were significantly increased (p < 0.05). Multivariate analysis indicated that viscosity index and consistency were the top parameters affected by THY. The authors concluded that THY and VAN are promising stabilizers for ice-cream clean production.

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Detection of microalgae single-cell antioxidant and electrochemical potentials by gold microelectrode and Raman micro-spectroscopy combined with chemometrics

Cited by 31 publications

References 52 publications

Microalgae as Sustainable Bio-Factories of Healthy Lipids: Evaluating Fatty Acid Content and Antioxidant Activity

Microalgae as Sustainable Bio-Factories of Healthy Lipids: Evaluating Fatty Acid Content and Antioxidant Activity

Recent innovations of ultrasound green technology in herbal phytochemistry: A review

Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties

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