Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food

Almeida, Leila Magda Rodrigues; Cruz, Larissa Farias da Silva; Machado, Bruna Aparecida Souza; Nunes, Itaciara Larroza; Costa, Jorge Alberto Vieira; Ferreira, Ederlan de Souza; Lemos, Paulo Vitor França; Druzian, Janice Izabel; Souza, Carolina Oliveira de

doi:10.1016/j.algal.2021.102387

Cited by 30 publications

(13 citation statements)

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“…In addition, the ingredients used in the sauce formulations evaluated were able to mask the characteristic flavor of the microalgae. Almeida et al (2021) Snacks Spirulina sp. LEB-18 The authors developed extruded snacks by applying, in different formulations, non-hydrolyzed Spirulina, enzymatically hydrolyzed Spirulina and peptides isolated from Spirulina.…”

Section: Spirulina : Functional Foods and Emerging Technologiesmentioning

confidence: 99%

“…Its application in food has proved to be quite interesting from a nutritional point of view. Some authors report an increase in the protein concentration of the formulated product after the addition of Spirulina ( Almeida et al, 2021 , da Silva et al, 2021b , Los et al, 2018 , Lucas et al, 2020 , Lucas et al, 2018 , de Oliveira et al, 2021 ). Moreover, by isolating and concentrating Spirulina proteins, Menegotto et al (2019) identified all essential amino acids in the concentrate.…”

Section: Spirulina : Functional Foods and Emerging Technologiesmentioning

confidence: 99%

“…The main technological properties englobe stabilizing and emulsifiers power ( Rodrigues et al, 2020 ), modifications in color and flavor ( Freitas et al, 2019 ), and increasing of shelf life ( Carvalho, Moreira, Oliveira, & Costa, 2017 ). Whereas functional characteristics are correlated to increasing of protein, lipid, mineral and bioactive content ( Almeida et al, 2021 , da Silva et al, 2021b , Los et al, 2018 , Lucas et al, 2020 , Lucas et al, 2018 , de Oliveira et al, 2021 ). However, few studies in the literature address in detail the important properties of Spirulina microalgae and their phytochemical compounds.…”

Section: Introductionmentioning

confidence: 99%

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Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Bortolini

Maciel

Fernandes

et al. 2022

Food Chemistry: Molecular Sciences

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Section: Spirulina : Functional Foods and Emerging Technologiesmentioning

confidence: 99%

Section: Spirulina : Functional Foods and Emerging Technologiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Bortolini

Maciel

Fernandes

et al. 2022

Food Chemistry: Molecular Sciences

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“…Most of Spirulina biomass is marketed as a nutritional supplement in powder, tablet, or capsule form. However, studies have been incorporating microalgal biomass in products such as sauces (Almeida et al, 2021), kefir (Atik et al, 2021), among others.…”

Section: Spirulina As a Food Source And Bioactive Compoundsmentioning

confidence: 99%

Nanoencapsulation of Spirulina biomass by electrospraying for development of functional foods a review

Morais¹,

Alvarenga²,

Vaz³

et al. 2021

biori

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“…Arthrospira species exert also important biomedical properties such as anticancer, antihypertensive, and anti-inflammatory activities and immune system enhancement [30]. It was also found that it exerts nutritional properties such as anti-diabetes and anti-obesity activities, while it could be used as an agent against heavy metal toxicity or as anti-microbial agent; Arthrospira contains a relative high content of antioxidants, vitamins, and trace elements and therefore belongs to the category of superfoods with great potential to be used as ingredient for the development of functional foods/feed [30][31][32]. A. platensis has been successfully incorporated in various food products, such as cookies [33], bread [34], pasta [35], cheese [36], etc., or in feed for feeding fish [37], poultry [38], piglets [39], etc.…”

Section: Introductionmentioning

confidence: 99%

Bioprocess Optimization for the Production of Arthrospira (Spirulina) platensis Biomass Enriched in the Enzyme Alkaline Phosphatase

Μάρκου

2021

Bioengineering

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The enzyme alkaline phosphatase (ALP) is gaining interest because it exerts bioactive properties and may be a potentially important therapeutic agent for many disorders and diseases. Microalgae are considered an important novel source for the production of diverse bio-compounds and are gaining momentum as functional foods/feeds supplements. So far, studies for the production of ALP are limited to mammalian and partly to some heterotrophic microbial sources after its extraction and/or purification. Methods: Arthrospira was cultivated under P-limitation bioprocess and the effect of the P-limitation degree on the ALP enrichment was studied. The aim of this work was to optimize the cultivation of the edible and generally-recognized-as-safe (GRAS) cyanobacterium Arthrospira platensis for the production of single-cell (SC) biomass enriched in ALP as a potential novel functional diet supplement. Results: The results revealed that the relationship between intracellular-P and single-cell alkaline phosphatase (SC-ALP) activity was inverse; SC-ALP activity was the highest (around 50 U g−1) when intracellular-P was the lowest possible (around 1.7 mg-P g−1) and decreased gradually as P availability increased reaching around 0.5 U g−1 in the control cultures. Under the strongest P-limited conditions, a more than 100-fold increase in SC-ALP activity was obtained; however, protein content of A. platensis decreased significantly (around 22–23% from 58%). Under a moderate P-limitation degree (at intracellular-P of 3.6 mg-P g−1), there was a relatively high SC-ALP activity (>28 U g−1) while simultaneously, a relative high protein content (46%) was attained, which reflects the possibility to produce A. platensis enriched in ALP retaining though its nutritional value as a protein rich biomass source. The paper presents also results on how several parameters of the ALP activity assay, such as pH, temperature etc., and post-harvest treatment (hydrothermal treatment and biomass drying), influence the SC-ALP activity.

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Effect of the addition of Spirulina sp. biomass on the development and characterization of functional food

Cited by 30 publications

References 50 publications

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Nanoencapsulation of Spirulina biomass by electrospraying for development of functional foods a review

Bioprocess Optimization for the Production of Arthrospira (Spirulina) platensis Biomass Enriched in the Enzyme Alkaline Phosphatase

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