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

AlFadhly, Nawal K. Z.; Alhelfi, Nawfal; Altemimi, Ammar B.; Verma, Deepak Kumar; Cacciola, Francesco; Narayanankutty, Arunaksharan

doi:10.3390/molecules27175584

Cited by 69 publications

(73 citation statements)

References 137 publications

(228 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pharmacological properties of Spirulina, that is, its anticarcinogenic, antiviral, antimicrobial, anti-inflammatory and antitumoral activities, have been directly related to the presence of phenolic compounds [ 9 , 12 ]. Figure 3 shows the total phenolic content (TPC) after each test.…”

Section: Resultsmentioning

confidence: 99%

“…Its pigments include beta-carotene, chlorophyl and phycocyanin, the last of which is an antioxidant and anti-inflammatory compound used in the cosmetic and pigment industries. In addition, some studies have indicated that a series of phenolics compounds can be found in this microalga as caffeic, chlorogenic, salicylic, synaptic and trans-cinnamic acids, which act individually or synergistically with other antifungal and antioxidant compounds [ 6 , 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Use of Refractance Window Drying as an Alternative Method for Processing the Microalga Spirulina platensis

et al. 2023

View full text Add to dashboard Cite

Microalgae such as Spirulina platensis have recently attracted the interest of the pharmaceutical, nutritional and food industries due to their high levels of proteins and bioactive compounds. In this study, we investigated the use of refractance window (RW) drying as an alternative technology for processing the microalga Spirulina biomass aiming at its dehydration. In addition, we also analyzed the effects of operating variables (i.e., time and temperature) on the quality of the final product, expressed by the content of bioactive compounds (i.e., total phenolics, total flavonoids, and phycocyanin). The results showed that RW drying can generate a dehydrated product with a moisture content lower than 10.0%, minimal visual changes, and reduced process time. The content of bioactive compounds after RW drying was found to be satisfactory, with some of them close to those observed in the fresh microalga. The best results for total phenolic (TPC) and total flavonoids (TFC) content were obtained at temperatures of around 70 °C and processing times around 4.5 h. The phycocyanin content was negatively influenced by higher temperatures (higher than 80 °C) and high exposing drying times (higher than 4.5 h) due to its thermosensibility properties. The use of refractance window drying proved to be an interesting methodology for the processing and conservation of Spirulina platensis, as well as an important alternative to the industrial processing of this biomass.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Refractance Window Drying as an Alternative Method for Processing the Microalga Spirulina platensis

et al. 2023

View full text Add to dashboard Cite

show abstract

“…The lipid concentration of Arthrospira platensis can vary from ca. 5 to 10% (of the dry weight) [ 60 ]. Long-chain FA are predominant compounds in Spirulina (mainly palmitic acid and gamma-linoleic acid) [ 61 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

“…Omega-6 constitutes the majority of the total Spirulina FA [ 66 , 67 ]. Furthermore, Spirulina contains a significant amount of palmitic acid (16:0), which represents more than 25% from the total fat content [ 60 ]. PUFA levels in Spirulina ranged from 1.5 to 2.0% of total fat [ 68 ], whereas PUFA content represented 30% of the total fat content [ 69 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Tolpežnikaitė

Bartkevičs

Skrastina

et al. 2023

Toxins

View full text Add to dashboard Cite

The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria (“blue-green algae”), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.

show abstract

“…They are widely used by researchers to develop meat substitutes [ 48 , 49 ]. Currently, nutritionists confirm that Spirulina is an excellent source of natural protein food, and it contains up to 60–70% protein content, where human absorption rate are up to 95% [ 50 , 51 ]. This is great news for vegetarians and researchers developing alternative plant proteins.…”

Section: Classification Of Algal Food and Its Application In Food Ind...mentioning

confidence: 99%

Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption

Zhuang

Chew

et al. 2022

Molecules

View full text Add to dashboard Cite

With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection.

show abstract

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

Cited by 69 publications

References 137 publications

Use of Refractance Window Drying as an Alternative Method for Processing the Microalga Spirulina platensis

Use of Refractance Window Drying as an Alternative Method for Processing the Microalga Spirulina platensis

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption

Contact Info

Product

Resources

About