Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health

Singh, Smita; Verma, Deepak Kumar; Thakur, Mamta; Tripathy, Soubhagya; Patel, Ami; Shah, Nihir; Utama, Gemilang Lara; Srivastav, Prem Prakash; Benavente‐Valdés, Juan Roberto; Chávez‐González, Mónica L.

doi:10.1016/j.foodres.2021.110746

Cited by 44 publications

(32 citation statements)

References 267 publications

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“…The term “algae” refers to a wide collection of organisms that produce their own food via the process of photosynthesis and may be found in a variety of habitats, including marine and freshwater environments [ 3 ]. They are found in almost every part of the world and may be divided into two categories.…”

Section: A Brief Overview On Spirulina As Important Algae For Human F...mentioning

confidence: 99%

“…The cellular forms of cyanobacteria have undergone several transformations during the course of their evolution, ranging from unicellular to multicellular structures. They can be found in ecosystems containing fresh water, marine life, and terrestrial life, as well as certain severe or harsh habitats, such as hot springs, dry soils, some saline environments, and glaciers [ 3 , 16 , 17 , 18 ].…”

Section: A Brief Overview On Spirulina As Important Algae For Human F...mentioning

confidence: 99%

“…C-phycocyanin is one of the primary proteins that may be discovered in moss, and it accounts for around 20% of the total dry weight of all protein fractions. This particular pigment is a molecule that is similar to biliverdin in that it contains phycocyanobilin [ 3 , 30 , 43 , 79 , 84 ].…”

Section: Nutritional and Biochemical Components Of Spirulinamentioning

confidence: 99%

“…Research on humans in clinical trials, as well as studies on animals carried out in the most recent decade, provide credence to this assertion. A. platensis , A. maxima , and A. fusiformis are three of the species of spirulina that have been put to use in food, and have been the subject of a significant amount of research [ 1 , 2 , 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

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Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

et al. 2022

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Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as blue-green algae. Despite the fact that it includes a high concentration of nutrients, such as proteins, vitamins, minerals, and fatty acids—in particular, the necessary omega-3 fatty acids and omega-6 fatty acids—the percentage of total fat and cholesterol that can be found in these algae is substantially lower when compared to other food sources. This is the case even if the percentage of total fat that can be found in these algae is also significantly lower. In addition to this, spirulina has a high concentration of bioactive compounds, such as phenols, phycocyanin pigment, and polysaccharides, which all take part in a number of biological activities, such as antioxidant and anti-inflammatory activity. As a result of this, spirulina has found its way into the formulation of a great number of medicinal foods, functional foods, and nutritional supplements. Therefore, this article makes an effort to shed light on spirulina, its nutritional value as a result of its chemical composition, and its applications to some food product formulations, such as dairy products, snacks, cookies, and pasta, that are necessary at an industrial level in the food industry all over the world. In addition, this article supports the idea of incorporating it into the food sector, both from a nutritional and health perspective, as it offers numerous advantages.

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Section: A Brief Overview On Spirulina As Important Algae For Human F...mentioning

confidence: 99%

Section: A Brief Overview On Spirulina As Important Algae For Human F...mentioning

confidence: 99%

Section: Nutritional and Biochemical Components Of Spirulinamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

et al. 2022

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“…In spite of being a billionaire industry with a market size valued at USD 6 billion per year, with China, Japan, and South Korea being the main consumers [2], the worldwide algae production is still restricted to the cultivation of edible species and for the phycocolloids industry [3]. The most widely consumed species belong to the Undaria (wakame) (Ochrophyta, Phaeophyceae), Porphyra (nori) (Rhodophyta), and Laminaria (kombu) (Ochrophyta, Phaeophyceae) genera [4]. Within the green seaweed phylum, Ulva rigida (sea lettuce) is also used for human consumption [5].…”

Section: Introductionmentioning

confidence: 99%

Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

Cassani

Lourenço-Lopes

Barral-Martinez

et al. 2022

IJMS

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Algae are underexplored resources in Western countries and novel approaches are needed to boost their industrial exploitation. In this work, eight edible seaweeds were subjected to their valorization in terms of nutritional characterization, thermochemical properties, and bioactive profile. Our results suggest that seaweeds present a rich nutritional profile, in which carbohydrates are present in high proportions, followed by a moderate protein composition and a valuable content of ω-3 polyunsaturated fatty acids. The thermochemical characterization of seaweeds showed that some macroalgae present a low ash content and high volatile matter and carbon fixation rates, being promising sources for alternative biofuel production. The bioactive profile of seaweeds was obtained from their phenolic and carotenoid content, together with the evaluation of their associated bioactivities. Among all the species analyzed, Porphyra purpurea presented a balanced composition in terms of carbohydrates and proteins and the best thermochemical profile. This species also showed moderate anti-inflammatory activity. Additionally, Himanthalia elongata extracts showed the highest contents of total phenolics and a moderate carotenoid content, which led to the highest rates of antioxidant activity. Overall, these results suggest that seaweeds can be used as food or functional ingredient to increase the nutritional quality of food formulations.

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Trends in Microbial Sources of Oils, Fats, and Fatty Acids for Industrial Use

Niamah

Verma

Al‐Sahlany

et al. 2023

Microbial Bioreactors for Industrial Molecules

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Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health

Cited by 44 publications

References 267 publications

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review

Thermochemical Characterization of Eight Seaweed Species and Evaluation of Their Potential Use as an Alternative for Biofuel Production and Source of Bioactive Compounds

Trends in Microbial Sources of Oils, Fats, and Fatty Acids for Industrial Use

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