Spirulina Phycobiliproteins as Food Components and Complements

Stanić-Vučinić, Dragana; Minić, Simeon; Nikolić, Milan; Veličković, Tanja Ćirković

doi:10.5772/intechopen.73791

Cited by 35 publications

(26 citation statements)

References 82 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Species such as C. vulgaris and A. platensis have already been recognized as generally recognized as safe (GRAS) by the US FDA (Food and Drug Administration) and by EFSA (European Food Safety Authority) [ 10 , 11 , 12 , 13 ]. These species are used in the food sector both as additives in food and beverages due to their protein content (between 42% and 58% w / w on a dry basis [ 14 ]), and for their content of phycobiliproteins (coloring substances with excellent antioxidant properties) which are mainly present in A. platensis [ 15 ]. Other compounds that are appreciated in the food field are carotenoids, in particular beta-carotene for its coloring and vitaminic properties.…”

Section: Introductionmentioning

confidence: 99%

Microalgae Characterization for Consolidated and New Application in Human Food, Animal Feed and Nutraceuticals

Molino

Iovine

Casella

et al. 2018

IJERPH

169

View full text Add to dashboard Cite

The exploration of new food sources and natural products is the result of the increase in world population as well as the need for a healthier diet; in this context, microalgae are undoubtedly an interesting solution. With the intent to enhance their value in new commercial applications, this paper aims to characterize microalgae that have already been recognized as safe or authorized as additives for humans and animals (Chlorella vulgaris, Arthrospira platensis, Haematococcus pluvialis, Dunaliella salina) as well as those that have not yet been marketed (Scenedesmus almeriensis and Nannocholoropsis sp.). In this scope, the content of proteins, carbohydrates, lipids, total dietary fiber, humidity, ash, and carotenoids has been measured via standard methods. In addition, individual carotenoids (beta-carotene, astaxanthin, and lutein) as well as individual saturated, monounsaturated, and polyunsaturated fatty acids have been identified and quantified chromatographically. The results confirm the prerogative of some species to produce certain products such as carotenoids, polyunsaturated fatty acids, and proteins, but also show how their cellular content is rich and diverse. H. pluvialis green and red phases, and Nannochloropsis sp., in addition to producing astaxanthin and omega-3, contain about 25–33% w/w proteins on a dry basis. D. salina is rich in beta-carotene (3.45% w/w on a dry basis), S. Almeriensis is a source of lutein (0.30% w/w on a dry basis), and the C. vulgaris species is a protein-based microalgae (45% w/w on a dry basis). All, however, can also produce important fatty acids such as palmitic acid, γ-linolenic acid, and oleic acid. Considering their varied composition, these microalgae can find applications in multiple sectors. This is true for microalgae already on the market as well as for promising new sources of bioproducts such as S. almeriensis and Nannochloropsis sp.

show abstract

Section: Introductionmentioning

confidence: 99%

Microalgae Characterization for Consolidated and New Application in Human Food, Animal Feed and Nutraceuticals

Molino

Iovine

Casella

et al. 2018

IJERPH

169

View full text Add to dashboard Cite

show abstract

“…Phycobiliproteins are already used in biotechnological applications, such as in food and cosmetic production. The well-known and integrated health benefit of Spirulina also relies on the high presence of phycocyanin [135]. Indeed, health benefits from phycocyanin have been described [136], for instance as antioxidant [137], anti-inflammatory, hepatoprotective, neuroprotective, free radical scavenger, immunomodulation and atheroprotective [134,138,139,140,141].…”

Section: Marine Microalgae: a Multifaceted Treasure From The Sea Fmentioning

confidence: 99%

Microalgal Derivatives as Potential Nutraceutical and Food Supplements for Human Health: A Focus on Cancer Prevention and Interception

et al. 2019

View full text Add to dashboard Cite

Epidemiological studies are providing strong evidence on beneficial health effects from dietary measures, leading scientists to actively investigate which foods and which specific agents in the diet can prevent diseases. Public health officers and medical experts should collaborate toward the design of disease prevention diets for nutritional intervention. Functional foods are emerging as an instrument for dietary intervention in disease prevention. Functional food products are technologically developed ingredients with specific health benefits. Among promising sources of functional foods and chemopreventive diets of interest, microalgae are gaining worldwide attention, based on their richness in high-value products, including carotenoids, proteins, vitamins, essential amino acids, omega-rich oils and, in general, anti-inflammatory and antioxidant compounds. Beneficial effects of microalgae on human health and/or wellness could in the future be useful in preventing or delaying the onset of cancer and cardiovascular diseases. During the past decades, microalgal biomass was predominately used in the health food market, with more than 75% of the annual microalgal biomass production being employed for the manufacture of powders, tablets, capsules or pastilles. In this review, we report and discuss the present and future role of microalgae as marine sources of functional foods/beverages for human wellbeing, focusing on perspectives in chemoprevention. We dissected this topic by analyzing the different classes of microalgal compounds with health outputs (based on their potential chemoprevention activities), the biodiversity of microalgal species and how to improve their cultivation, exploring the perspective of sustainable food from the sea.

show abstract

“…While, Siva Kiran et al [84] reported that the protein content in Spirulina is higher compared to other foods such as milk, chicken, beef, and some plants. In food application, Spirulina and Chlorella or its protein were incorporated in various types of food, such as milk-based products, bread, biscuits, instant noodles and pasta to produce protein-enriched functional food [85][86][87][88].…”

Section: Algal Proteinmentioning

confidence: 99%

“…Besides being a functional ingredient and safe food colourant, this protein (eg. deep blue colour protein Cphycocyanin) are used as dietary supplement coating and functional food additives [88].…”

Section: Natural Pigmentsmentioning

confidence: 99%

Isolation of Industrial Important Bioactive Compounds From Microalgae: A Review

Balasubramaniam¹,

Gunasegavan²,

Mustar³

et al. 2020

Preprint

View full text Add to dashboard Cite

Microalgae are known as a rich source of bioactive compounds which exhibit different biological activities. Increased demand for sustainable biomass for production of important bioactive components with various potential especially therapeutic applications has resulted in noticeable interest in algae. Utilization of microalgae in multiple scopes has been growing in various industries ranging from harnessing renewable energy to exploitation of high-value products. The focuses of this review are on the isolation of bioactive compounds from microalgae regarding different metabolites which are currently used and new possible applications of the compounds in industries and future prospects. Moreover, this work discusses the advantage, potential new beneficial strains, applications, limitations, research gaps and future prospect of microalgae in industry.

show abstract

Spirulina Phycobiliproteins as Food Components and Complements

Cited by 35 publications

References 82 publications

Microalgae Characterization for Consolidated and New Application in Human Food, Animal Feed and Nutraceuticals

Microalgae Characterization for Consolidated and New Application in Human Food, Animal Feed and Nutraceuticals

Microalgal Derivatives as Potential Nutraceutical and Food Supplements for Human Health: A Focus on Cancer Prevention and Interception

Isolation of Industrial Important Bioactive Compounds From Microalgae: A Review

Contact Info

Product

Resources

About