Exploring effective light spectral conversion techniques for enhanced production of Spirulina-derived blue pigment protein, c-phycocyanin

Bioresource Technology, Journal Year: 2024, Volume and Issue: 399, P. 130612 - 130612

Published: March 18, 2024

Language: Английский

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Mechanistic insights into the nutritional and therapeutic potential of Spirulina (Arthrospira) spp.: Challenges and opportunities

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 151, P. 104648 - 104648

Published: July 24, 2024

Language: Английский

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Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104886 - 104886

Published: Jan. 1, 2025

Language: Английский

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Cyanobacterial pigment production in wastewaters treated for heavy metal removal: Current status and perspectives

Journal of environmental chemical engineering, Journal Year: 2022, Volume and Issue: 11(1), P. 108999 - 108999

Published: Nov. 21, 2022

Language: Английский

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Research trends and current requirements and challenges in the industrial production of spirulina as a food source

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 143, P. 104280 - 104280

Published: Nov. 28, 2023

Language: Английский

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Extraction of phycocyanin from Spirulina using Deep Eutectic Solvent Liquid Biphasic System

Journal of the Taiwan Institute of Chemical Engineers, Journal Year: 2023, Volume and Issue: 151, P. 105125 - 105125

Published: Sept. 19, 2023

Language: Английский

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Pasta goes green: Consumer preferences for spirulina-enriched pasta in Italy

Algal Research, Journal Year: 2023, Volume and Issue: 75, P. 103275 - 103275

Published: Sept. 1, 2023

The increasing interest in functional foods has led to research into nutraceutical sources, which resulted the discovery of microalgae, particularly spirulina, as a promising option. Spirulina is unique for its high protein content, essential amino acids, and rich mineral vitamin content. Additionally, spirulina cultivation environmentally friendly it requires only small area minimal emissions. However, despite significant potential spirulina-based products, their market penetration remains low due investment costs. Therefore, assessing consumer preferences crucial promoting development. To understand study was conducted using representative sample 326 Italians who participated choice experiment involving pack pasta that could be spirulina-enriched or not. findings indicate there substantial segment interested willing pay an average premium €1.28 1-kg package. This comprises prevalently young, physically active, well-educated men, are healthy eating open trying new foods. They primarily have plant-based diet good familiarity with

Language: Английский

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Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

Journal of Food Science, Journal Year: 2024, Volume and Issue: 89(2), P. 1086 - 1097

Published: Jan. 15, 2024

Abstract In the food industry, phycobiliprotein phycocyanin acts as a color pigment or functional part of superfood “ Spirulina .” It is industrially extracted from Arthrospira platensis . Current scientific research focusing on finding complex partners with potential to stabilize against its sensitivity toward heating and pH changes. Less attention paid factors that influence complexation. This study focuses mixing ratio pectin. Phycocyanin concentration was fixed, ratios ranged 0.67 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, sedimentation stability before after at 85°C. found increasing pectin content fostered initial interactions protein chromophore, resulting in shift blue turquoise. The size complexes decreased several micrometers nanometers concentration. Those smaller formed 2.5 showed higher colloidal over period ∼2 days. suggested low (0.67), cannot be completely entrapped within attaches surface well. results aggregation precipitation upon heating. With consequently well density complexes, accelerated. Practical Application Under acidic conditions, many foods beverages (e.g., soft drinks, hard candy), tends agglomerate lose color. Specifically heating, triggers denaturation, causing aggregate vital protein–chromophore necessary maintain To prevent phycocyanin‐pectin amount least 2.0 effective. illustrates how adjusting improves stability. Conversely, lower induce precipitation, valuable purification processes. Thus, practical use biopolymer‐complexes, requires determination optimal desired effect.

Language: Английский

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Production and Applications of Cyanobacterial Phycocyanin: Trends and Prospects

Indian Journal of Microbiology, Journal Year: 2024, Volume and Issue: unknown

Published: June 19, 2024

Language: Английский

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The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source

Molecules, Journal Year: 2023, Volume and Issue: 28(17), P. 6179 - 6179

Published: Aug. 22, 2023

Spirulina consists of a cluster green-colored cyanobacteria; it is commonly consumed as food or supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which related to anti-inflammatory action and anticancer potential when frequently. After C-PC extraction, the residual biomass (RB) proteins fatty acids for developing products, interesting from circular economy perspective. The present work aimed develop vegan oil-in-water emulsion containing different contents RB, obtaining product aligned current trends. Emulsions 3.0% (w/w) were prepared chickpea RB ratios. Emulsifying properties evaluated regarding texture rheological properties, color, droplet size distribution. results showed that was possible formulate stable protein-rich emulsions using recovering matter protein an innovative ingredient. All concentrations used promoted formulation presenting parameters compared more traditional source such chickpea. also maintained color at least 30 days after production.

Language: Английский

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