Exploratory data of the microalgae compounds for food purposes

Nascimento, Tatiele Casagrande do; Nass, Pricila Pinheiro; Fernandes, A. S.; Vieira, Karem Rodrigues; Wagner, Róger; Jacob‐Lopes, Eduardo; Zepka, Leila Queiroz

doi:10.1016/j.dib.2020.105182

Cited by 16 publications

(10 citation statements)

References 7 publications

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“…Considering these data, it can be suggested that fermentative LAB can reduce the amount of these compounds, but the typical microflora of A. platensis can produce aldehydes, thereby giving the fermented biomass a different aroma profile. Hexanal was found in several microalgae [ 70 , 71 , 72 , 73 ]. Fermentation of sterilized biomass by both of the strains led to a significant diminution of hexanal content ( p < 0.01), while only fermentation of the L. rhamnosus GG strain seemed to produce this compound in UV-treated samples.…”

Section: Resultsmentioning

confidence: 99%

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Martelli

Cirlini

Neviani

et al. 2020

Foods

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Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.

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Section: Resultsmentioning

confidence: 99%

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Martelli

Cirlini

Neviani

et al. 2020

Foods

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“…Banskota et al [ 88 ] found ORAC values of between 6.69 and 52.98 µmol TE g −1 DW in methanol extracts of nine microalgae species ( Nannochloropsis granulata , Phaeodactylum tricornutum , Tetraselmis chui , Botryococcus braunii , Chlorella sorokiniana , Neochloris oleoabundans , Porphyridium aerugineum , Scenedesmus obliquus , and Scenedesmus sp.). An antiperoxyl radical activity of 61.53 µmol TE g −1 DW was reported in 50% water acetone extract of Phormidium autumnale [ 89 ], while ORAC values of 31.21 and 12.2 µmol TE g −1 DW were measured in 50% water ethanolic extracts of Chlorella vulgaris and Spirulina platensis , respectively [ 90 ]. Ahmed et al [ 91 ] found values in the same range as Nephroselmis sp.…”

Section: Discussionmentioning

confidence: 99%

Effects of Nitrogen Availability on the Antioxidant Activity and Carotenoid Content of the Microalgae Nephroselmis sp

Coulombier¹,

Nicolau

Déan

et al. 2020

Marine Drugs

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Nephroselmis sp. was previously identified as a species of interest for its antioxidant properties owing to its high carotenoid content. In addition, nitrogen availability can impact biomass and specific metabolites’ production of microalgae. To optimize parameters of antioxidant production, Nephroselmis sp. was cultivated in batch and continuous culture conditions in stirred closed photobioreactors under different nitrogen conditions (N-repletion, N-limitation, and N-starvation). The aim was to determine the influence of nitrogen availability on the peroxyl radical scavenging activity (oxygen radical absorbance capacity (ORAC) assay) and carotenoid content of Nephroselmis sp. Pigment analysis revealed a specific and unusual photosynthetic system with siphonaxanthin-type light harvesting complexes found in primitive green algae, but also high lutein content and xanthophyll cycle pigments (i.e., violaxanthin, antheraxanthin, and zeaxanthin), as observed in most advanced chlorophytes. The results indicated that N-replete conditions enhance carotenoid biosynthesis, which would correspond to a higher antioxidant capacity measured in Nephroselmis sp. Indeed, peroxyl radical scavenging activity and total carotenoids were higher under N-replete conditions and decreased sharply under N-limitation or starvation conditions. Considering individual carotenoids, siphonaxanthin, neoxanthin, xanthophyll cycle pigments, and lycopene followed the same trend as total carotenoids, while β-carotene and lutein stayed stable regardless of the nitrogen availability. Carotenoid productivities were also higher under N-replete treatment. The peroxyl radical scavenging activity measured with ORAC assay (63.6 to 154.9 µmol TE g−1 DW) and the lutein content (5.22 to 7.97 mg g−1 DW) were within the upper ranges of values reported previously for other microalgae. Furthermore, contents of siphonaxanthin ere 6 to 20% higher than in previous identified sources (siphonous green algae). These results highlight the potential of Nephroselmis sp. as a source of natural antioxidant and as a pigment of interest.

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“…Studies on the potentiality of limonene production in microalgae are scarce, with evaluations being found in studies carried out by Caetano et al (2019), Nass et al (2019) Brazilian Journal of Development, Curitiba, v.8, n.2, p. 10241-10254 feb. 2022. and Nascimento et al (2020). In this context, Nascimento et al (2020) reported the relative area of limonene of 0.43% in microalgae Phormidium autumnale (phylogenetically similar to Desertifilum spp.)…”

Section: Resultsmentioning

confidence: 99%

“…and Nascimento et al (2020). In this context, Nascimento et al (2020) reported the relative area of limonene of 0.43% in microalgae Phormidium autumnale (phylogenetically similar to Desertifilum spp.) (Nörnberg et al, 2021;Maroneze et al, 2020) and 0.32% in the microalgae Scenedesmus obliquus, result similar to this study for the microalgae Desertifilum spp.…”

Section: Resultsmentioning

confidence: 99%

Limonene production in microalgal photoautotrophic cultivation / Produção de limoneno em cultivo fotoautotrófico microalgal

Nörnberg¹,

Caetano²,

Nass³

et al. 2022

BJDV

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There is a worldwide consensus in the food industry that aims to replace synthetic ingredients with natural ingredients for health promotion. The industrial relevance of microalgae as sources of extensive spectrum of bioproducts and as promising raw materials for the production of natural additives is constantly growing. Limonene, due to its proven safety, makes it widely exploitable in the food, cosmetics and pharmaceutical industries, for exhibiting vast biological activity, with beneficial effects on health. Some microalgae produce this biocompound from the isoprenoid pathway through the action of the enzyme limonene synthase (LMS) from geranyl-pyrophosphate (GPP). Therefore, the aim of the study was to investigate the formation of the volatile compound limonene, derived from six microalgae, from photoautotrophic cultivation, as well as to evaluate its odor properties. The experiment was carried out in a bioreactor with BG11 medium. The incubation conditions used were 25°C, photon flux density of 25 μmol.m -2 .s-1 , aeration of 1VVM (air volume per volume of medium per minute) and light cycle of 24:0h (bright:dark). Volatiles were isolated by headspace solid phase microextraction, separated by gas chromatography, identified by mass spectrometry (SPME-GC-MS) and their odor significance was evaluated based on the NIST spectrum library. Limonene was identified in the volatile fraction of the six microalgae, contributing positively to the aroma (citrus and mint), demonstrating high biotechnological capacity to obtain an alternative of this natural biocompound with commercial viability, with the microalgae Scenedesmus bijuga being the one with the greatest quantitative potential.

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Exploratory data of the microalgae compounds for food purposes

Cited by 16 publications

References 7 publications

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Effects of Nitrogen Availability on the Antioxidant Activity and Carotenoid Content of the Microalgae Nephroselmis sp

Limonene production in microalgal photoautotrophic cultivation / Produção de limoneno em cultivo fotoautotrófico microalgal

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