Impact of the biomass pretreatment and simulated gastrointestinal digestion on the digestibility and antioxidant activity of microalgae Chlorella vulgaris and Tetraselmis chuii

Paterson, Samuel; Majchrzak, Marta; Alexandru, Denisa; Di Bella, Serena; Fernández-Tomé, Samuel; Arranz, Elena; de la Fuente, Miguel Angel; Gómez-Cortés, Pilar; Hernández-Ledesma, Blanca

doi:10.1016/j.foodchem.2024.139686

Cited by 1 publication

(3 citation statements)

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“…The Chlorella vulgaris extract, besides being rich in phenolics and flavonoids, has also been reported to possess antimicrobial properties through many mechanisms that disrupt the structure and functioning of microbial cells, including the disruption of microbial membranes and enzymes, the induction of oxidative stress, metal chelation, the interference with nucleic acid synthesis, and the inhibition of efflux pump activity. Therefore, the combined action of all the mechanisms mentioned may cause the effective inhibition of growth [ 14 , 26 , 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies have demonstrated the effectiveness of Chlorella vulgaris in inhibiting the growth of various foodborne pathogens and spoilage microorganisms in different food matrices. For instance, research by [ 25 , 26 ] showed the antimicrobial potential of Chlorella vulgaris extracts against Staphylococcus aureus and E. coli . Additionally, the study by [ 26 ] highlighted the antioxidant capacity of Chlorella vulgaris in food systems.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, research by [ 25 , 26 ] showed the antimicrobial potential of Chlorella vulgaris extracts against Staphylococcus aureus and E. coli . Additionally, the study by [ 26 ] highlighted the antioxidant capacity of Chlorella vulgaris in food systems.…”

Section: Introductionmentioning

confidence: 99%

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The Impact of Chlorella vulgaris Fortification on the Nutritional Composition and Quality Characteristics of Beef Burgers

Abdel-Moatamed,

El-Fakhrany,

Elneairy

et al. 2024

Foods

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Chlorella vulgaris (C.V) is known for its high protein and nutrient contents and has been touted as a potential functional ingredient in food products. For this study, beef burgers were formulated with varying levels of Chlorella vulgaris fortification (0%, 0.5%, 1%, and 1.5% by weight). The nutritional composition, including proximate analysis and mineral content, was determined for each treatment group. The quality characteristics evaluated included thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), pH, and total acidity. The study included extracting the active substances from Chlorella vulgaris using three solvents, 50% ethanol, 95% ethanol, and water, to evaluate the effect on the antimicrobial and antioxidant activity. The results showed that the water extract had the highest total phenolic content (183.5 mg gallic acid equivalent per gram) and the highest flavonoid content (54 mg quercetin per gram). The aqueous extract had the highest content of total antioxidants, followed by the 95% ethanol and 50% ethanol extracts. Meanwhile, the 50% ethanol extract showed the best antimicrobial activity, while the aqueous extract had less of an effect on Gram-positive bacteria and no effect on E. coli. For the burger treatments, at the end of the storage period, it was observed that the microbial load of the treatments decreased compared to the control, and there was a high stability in the total volatile base nitrogen (TVBN) values for the treatments compared to the control, reaching a value of 22.4 at month 5, which is well above the acceptable limit, indicating spoilage. The pH values were higher for all of the treatments, with a lower total acidity for all of the treatments compared to the control. In conclusion, utilizing Chlorella vulgaris algae as a natural preservative to extend the freshness of burgers is a sustainable and innovative approach to food preservation. By harnessing the power of this green superfood, we not only enhance the shelf life of our food products but also contribute to a healthier and more environmentally friendly food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%