Revealing the nutritious treasures: an extensive investigation of health benefits of cultured dairy foods DOI

Jagadeeshwari Thillapudi,

Keren Celestina Mendonce,

Naveen Palani

et al.

Archives of Microbiology, Journal Year: 2024, Volume and Issue: 207(1)

Published: Dec. 9, 2024

Language: Английский

A review of strategies enhancing lipid production from Chlorella: Progress and comparative analysis DOI
Yao Liu, Xiang Liu, Lei Zhang

et al.

Sustainable Energy Technologies and Assessments, Journal Year: 2025, Volume and Issue: 74, P. 104190 - 104190

Published: Jan. 22, 2025

Language: Английский

Citations

1
Optimizing the nutrient and light conditions for the enhancement of biomass and high value molecules productions in Spirulina using hydroponic effluent - A sustainable circular economy approach DOI

Wageeporn Maneechote,

Wasu Pathom-aree,

Nanthakrit Sriket

et al.

Biomass and Bioenergy, Journal Year: 2025, Volume and Issue: 194, P. 107638 - 107638

Published: Jan. 24, 2025

Language: Английский

Citations

1
Proteins from Microalgae: Nutritional, Functional and Bioactive Properties DOI Creative Commons

Juan Pablo García-Encinas,

Saúl Ruíz‐Cruz, Josué Juárez

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(6), P. 921 - 921

Published: March 8, 2025

Microalgae have emerged as a sustainable and efficient source of protein, offering promising alternative to conventional animal plant-based proteins. Species such Arthrospira platensis Chlorella vulgaris contain protein levels ranging from 50% 70% their dry weight, along with well-balanced amino acid profile rich in essential acids lysine leucine. Their cultivation avoids competition for arable land, aligning global sustainability goals. However, the extraction proteins is challenged by rigid cell walls, necessitating development optimized methods bead milling, ultrasonication, enzymatic treatments, pulsed electric fields. These techniques preserve functionality while achieving yields up 96%. Nutritional analyses reveal species-dependent digestibility, 70 90%, Spirulina highest rates due low cellulose content. Functionally, microalgal exhibit emulsifying, water-holding, gel-forming properties, enabling applications baking, dairy, meat analogs. Bioactive peptides derived these antioxidant, antimicrobial (inhibiting E. coli S. aureus), anti-inflammatory (reducing TNF-α IL-6), antiviral activities (e.g., Dengue virus inhibition). Despite potential, commercialization faces challenges, including regulatory heterogeneity, high production costs, consumer acceptance barriers linked eating habits or sensory attributes. Current market products like Spirulina-enriched snacks tablets highlight progress, but food safety standards scalable cost-effective technologies remain critical broader adoption. This review underscores microalgae's dual role nutritional powerhouse multifunctional bioactives, positioning them at forefront pharmaceutical innovation.

Language: Английский

Citations

0
Cultivation of high-protein Euglena gracilis for enhanced protein production under inorganic nitrogen sources: mechanisms revealed by proteomics DOI

Qingyi He,

Xueshi Zhang, Hui Xu

et al.

Bioresource Technology, Journal Year: 2025, Volume and Issue: 430, P. 132560 - 132560

Published: April 19, 2025

Language: Английский

Citations

0
Revealing the nutritious treasures: an extensive investigation of health benefits of cultured dairy foods DOI

Jagadeeshwari Thillapudi,

Keren Celestina Mendonce,

Naveen Palani

et al.

Archives of Microbiology, Journal Year: 2024, Volume and Issue: 207(1)

Published: Dec. 9, 2024

Language: Английский

Citations

1