Absorption of food-derived peptides: Mechanisms, influencing factors, and enhancement strategies

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115190 - 115190

Published: Oct. 9, 2024

Language: Английский

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Nutrition and Health Functions of Spirulina and its application in Food Industry: A review

IOP Conference Series Earth and Environmental Science, Journal Year: 2025, Volume and Issue: 1488(1), P. 012101 - 012101

Published: April 1, 2025

Abstract Spirulina (Arthrospira) is the leading microalga product in terms both production volume and economic value, with approximately 90% of its powder tablet forms being marketed as nutritional supplements for human consumption. The recommended daily intake (RDI) spirulina 3 grams which rich source protein, iron, vitamin A, B12, K1, K2, well like manganese iodine. It demonstrated potential managing health conditions such hypertension, diabetes, obesity, establishing role an effective nutraceutical. While spirulina’s incorporation into food products expanding, challenges remain regarding stability key compounds phycocyanin chlorophyll, are sensitive to heat light. Innovative approaches required stabilize these enhance applicability industry.

Language: Английский

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Optimization of phycobiliprotein extraction from triple algal co-culture

Systems Microbiology and Biomanufacturing, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 13, 2024

Language: Английский

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Efficient β-carotene recovery from surfactant-based aqueous solutions: Advancing from experimental to process simulation

Journal of Industrial and Engineering Chemistry, Journal Year: 2024, Volume and Issue: unknown

Published: Oct. 1, 2024

Language: Английский

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