Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta

Review Food Science & Technology

The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications

Vigasini Subbiah et al.

Summary: Seaweeds are macroscopic marine algae that contain abundant nutrients and beneficial compounds. They are widely used in Asian and Western diets, and have various applications in pharmaceuticals, cosmetics, and other industries.

FOOD REVIEWS INTERNATIONAL (2023)

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Review Chemistry, Multidisciplinary

Seaweed for climate mitigation, wastewater treatment, bioenergy, bioplastic, biochar, food, pharmaceuticals, and cosmetics: a review

Mohamed Farghali et al.

Summary: The development and recycling of biomass production can partially address issues related to energy, climate change, food and feed shortages, and environmental pollution. Seaweeds, for example, have the potential to reduce our reliance on fossil fuels, produce cost-effective and eco-friendly products and biofuels, and contribute to sustainable biorefinery processes.

ENVIRONMENTAL CHEMISTRY LETTERS (2023)

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Review Microbiology

Extraction and characterization of microalgae-derived phenolics for pharmaceutical applications: A systematic review

Sahil Kapoor et al.

Summary: Microalgae-derived bioactive phenolic compounds (MBPCs) are essential for biopharmaceutical and nutraceutical industries due to their diverse bioactivities. The use of state-of-the-art green technologies and modern progress has accelerated the discovery of novel active pharmaceutical compounds.

JOURNAL OF BASIC MICROBIOLOGY (2022)

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Review Food Science & Technology

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

Viviane Priscila Barros de Medeiros et al.

Summary: Microalgae have been widely studied as food ingredients or sources of nutrients and bioactive compounds with potential health benefits. Incorporating microalgae into food products can improve nutritional value and technological properties, but further research is needed to fully understand their health effects in humans and address market challenges.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Biochemistry & Molecular Biology

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Marianna Raczyk et al.

Summary: The study focuses on the supplementation of spirulina in semolina-based pasta, demonstrating its positive effects on the nutritional value and sensory evaluation. This research suggests that spirulina has the potential to be used as a food supplement.

MOLECULES (2022)

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Review Biotechnology & Applied Microbiology

Key challenges for the commercial expansion of ingredients from algae into human food products

Niloofar Hosseinkhani et al.

Summary: Food shortage and finite resources are the most significant challenges of the 21st century. Microalgae show promise as an alternative food source due to their high nutrient content and environmentally friendly traits. However, obstacles such as sensory attributes, high costs, and legislative issues hinder their incorporation into food products.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2022)

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Article Food Science & Technology

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Deepak Kumar Koli et al.

Summary: Incorporating spirulina powder into pasta increases its nutritional content and functional properties without affecting its texture and sensory attributes. The enriched pasta contains higher levels of gamma-linolenic acid, docosahexaenoic acid, phenolics, flavonoids, and antioxidants compared to regular pasta. Pasta enriched with 12.5% spirulina is highly liked and has a high purchase intention.

FOODS (2022)

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Article Biology

Improvement in the Sequential Extraction of Phycobiliproteins from Arthrospira platensis Using Green Technologies

Wanida Pan-utai et al.

Summary: Arthrospira platensis, commonly known as Spirulina, is a valuable source of phycobiliproteins. The extraction process of these bioactive compounds plays a crucial role in the production and utilization of microalgae. Supercritical fluid extraction (SFE) using carbon dioxide is a green extraction technology with potential applications in food and human health. This study focused on the separation of nonpolar pigments using SC-CO2 extraction and the extraction of phycobiliproteins from A. platensis residue. The results showed that higher pressure and temperature extraction without ethanol increased the yield of nonpolar pigments, while ethanol-free buffer extraction yielded phycobiliproteins with antioxidant properties. The developed method can serve as a sustainable process for pigment extraction from Arthrospira microalgae.

LIFE-BASEL (2022)

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Article Food Science & Technology

Microalgae trends toward functional staple food incorporation: Sustainable alternative for human health improvement

Aline Kirie Gohara-Beirigo et al.

Summary: This review provides detailed information about the nutritional and functional characteristics of microalgae and justifies their feasibility as ingredients in healthy staple foods. Microalgae biomass shows promise as a sustainable alternative for producing healthy food ingredients.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Review Food Science & Technology

Brown Algae as Functional Food Source of Fucoxanthin: A Review

Nur Akmal Solehah Din et al.

Summary: This article reviews the availability and biosynthesis of fucoxanthin in brown seaweed, as well as its mechanisms. The research findings suggest that fucoxanthin possesses various beneficial bioactivities such as antioxidant, anti-inflammatory, and anti-obesity effects. Moreover, the potential of fucoxanthin as a functional food ingredient is discussed to promote its wider application.

FOODS (2022)

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Review Engineering, Environmental

Knowledge gaps and management recommendations for future paths of sustainable seaweed farming in the Western Indian Ocean

Maria Eggertsen et al.

Summary: Farming of eucheumatoid seaweeds is a significant livelihood option in tropical coastal areas, with generally low environmental impact but potential introduction of alien species and alterations of local environment. Despite decades of practice, knowledge on the environmental impacts of farming non-native eucheumatoid haplotypes remains limited.

AMBIO (2021)

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Article Environmental Sciences

Spirulina platensis, Punica granatum peel, and moringa leaves extracts in cosmetic formulations: an integrated approach of in vitro biological activities and acceptability studies

Aida Karray et al.

Summary: The selection of suitable natural raw materials is crucial in cosmetic research and development. In this study, pomegranate peel was found to possess excellent antioxidant and antibacterial properties, making it a promising preservative in cosmetic formulations.

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)

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Review Nutrition & Dietetics

Edible Microalgae and Their Bioactive Compounds in the Prevention and Treatment of Metabolic Alterations

Sara Ramos-Romero et al.

Summary: Microalgae are considered as excellent future foods due to their high-quality protein content and rich bioactive molecules, which have potential activity against modern epidemics of obesity and diabetes. They may contribute beneficial effects against metabolic syndrome through antioxidant, anti-inflammatory, and other bioactive components at different stages.

NUTRIENTS (2021)

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Article Food Science & Technology

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Halimah O. Mohammed et al.

Summary: Red seaweeds have higher protein levels, while brown seaweeds have higher moisture, ash, insoluble, and total dietary fiber contents. Nori has the lowest salt content. Seaweeds are rich in amino acids and minerals.

FOODS (2021)

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Review Chemistry, Medicinal

Environmental Impact on Seaweed Phenolic Production and Activity: An Important Step for Compound Exploitation

Silvia Lomartire et al.

Summary: Phenolic compounds from seaweeds have diverse bioactivities and can replace synthetic compounds in various industries, playing a crucial role in disease prevention and health promotion. With antioxidant, antiviral, and antimicrobial properties, these compounds applied in pharmaceuticals, nutraceuticals, cosmetics, and food industries can enhance human health.

MARINE DRUGS (2021)

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Article Biology

Regulatory mechanisms of lipid biosynthesis in microalgae

Hui Chen et al.

Summary: Microalgal lipids are promising feedstocks for biofuel production, particularly triacylglycerol, but addressing fundamental biological questions such as lipid biosynthesis regulation is crucial for commercial use. Understanding of microalgal lipid biosynthesis and potential solutions to obstacles provide valuable guidance for future research and application of microalgae-based lipids.

BIOLOGICAL REVIEWS (2021)

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Article Green & Sustainable Science & Technology

Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

Milena M. Ramirez-Rodrigues et al.

Summary: Spirulina platensis, a microalgae, is being recognized as a sustainable source for highly nutritional food ingredient production. This study evaluated the nutritional composition of spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP-developed food products. It was found that SPP can be a potential additive for emulsions stability and provide the desired nutritional and physicochemical properties in food products.

SUSTAINABILITY (2021)

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Article Chemistry, Applied

Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

Ahmed Hussein et al.

Summary: Functional foods enriched with Spirulina, a rich source of protein and antioxidants, were prepared in the form of pasta. Spirulina showed complete safety and could be used in functional food preparation. Protein content in pasta increased with the increment of Spirulina, but an increase in the addition level resulted in a reduction in sensory scores.

BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY (2021)

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Article Food Science & Technology

Physicochemical properties, nutritional value, and sensory attributes of a nectar developed using date palm puree and spirulina

Moneera O. Aljobair et al.

Summary: The study aimed to develop nutritious drinks using the two most popular Saudi date cultivars and spirulina at different substitution rates. It was found that spirulina is safe and contains appreciable amounts of essential nutrients. The sensory attributes of the developed date drinks were influenced by the date puree concentration and the 10% substitution rate of spirulina yielded the best results.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2021)

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Article Biotechnology & Applied Microbiology

Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta

Patricia Fradinho et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2020)

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Article Food Science & Technology

Spatiotemporal trends in adequacy of dietary nutrient production and food sources

Ozge Geyik et al.

GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT (2020)

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Article Chemistry, Analytical

Pigments Content (Chlorophylls, Fucoxanthin and Phycobiliproteins) of Different Commercial Dried Algae

Catarina Osorio et al.

SEPARATIONS (2020)

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Article Chemistry, Applied

A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles

Susana Machado et al.

FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta

Stephanie Grahl et al.

FOOD QUALITY AND PREFERENCE (2020)

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Article Food Science & Technology

Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

Marlene Machado et al.

FOODS (2020)

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Review Infectious Diseases

Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

Aurora Silva et al.

ANTIBIOTICS-BASEL (2020)

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Review Food Science & Technology

Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods

Lucia Cassani et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Food Science & Technology

Kinetics of gluten protein-insolubilisation during pasta processing: Decoupling between time- and temperature-dependent effects

Coline Martin et al.

JOURNAL OF CEREAL SCIENCE (2019)

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Article Food Science & Technology

Functional Composition, Nutritional Properties, and Biological Activities of Moroccan Spirulina Microalga

Rajaa Seghiri et al.

JOURNAL OF FOOD QUALITY (2019)

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Article Agriculture, Dairy & Animal Science

The influence of dietary leucine above recommendations and fixed ratios to isoleucine and valine on muscle protein synthesis and degradation pathways in broilers

Johanna O. Zeitz et al.

POULTRY SCIENCE (2019)

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Review Biochemistry & Molecular Biology

Brown Macroalgae as Valuable Food Ingredients

Nuno C. Afonso et al.

ANTIOXIDANTS (2019)

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Review Chemistry, Medicinal

Arginine, histidine and tryptophan: A new hope for cancer immunotherapy

Ahmed A. Tantawy et al.

PHARMANUTRITION (2019)

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Article Chemistry, Applied

Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product

Anabela S. G. Costa et al.

FOOD CHEMISTRY (2018)

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Article Food Science & Technology

Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

Isabel Fernandez-Segovia et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

C. Graca et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Carob by-products and seaweeds for the development of functional bread

Daniel Rico et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

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Article Biotechnology & Applied Microbiology

Algae as nutritional and functional food sources: revisiting our understanding

Mark L. Wells et al.

JOURNAL OF APPLIED PHYCOLOGY (2017)

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Article Biotechnology & Applied Microbiology

Amino acid composition, protein content, and nitrogen-to-protein conversion factors of 21 seaweed species from Norwegian waters

I. Biancarosa et al.

JOURNAL OF APPLIED PHYCOLOGY (2017)

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Review Food Science & Technology

The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

Seyed Mohammad Taghi Gharibzahedi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Review Food Science & Technology

Prospects of microalgae proteins in producing peptide-based functional foods for promoting cardiovascular health

Chukwunonso E. C. C. Ejike et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Article Biotechnology & Applied Microbiology

Explorative environmental life cycle assessment for system design of seaweed cultivation and drying

Roel van Oirschot et al.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2017)

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Article Food Science & Technology

Comparison of the biochemical composition of different Arthrospira platensis strains from Algeria, Chad and the USA

Amel Aouir et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)

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Article Food Science & Technology

Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD-ESI-MS/MS

Gaurav Rajauria et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

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Article Biochemistry & Molecular Biology

In vitro fermentation of sulfated polysaccharides from E. prolifera and L. japonica by human fecal microbiota

Qing Kong et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

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Article Biochemical Research Methods

Extraction of polyphenols in Himanthalia elongata and determination by high performance liquid chromatography with diode array detector prior to its potential use against oxidative stress

Mariola Belda et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2016)

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Article Nutrition & Dietetics

Hyperglycemia, oxidative stress, liver damage and dysfunction in alloxan-induced diabetic rat are prevented by Spirulina supplementation

Manel Gargouri et al.

NUTRITION RESEARCH (2016)

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Article Behavioral Sciences

Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food

Lotte D. T. van der Zanden et al.

APPETITE (2014)

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Article Chemistry, Applied

Phenylketonuria: Protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine

Filipa B. Pimentel et al.

FOOD CHEMISTRY (2014)

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Article Agricultural Engineering

Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process

Anabela S. G. Costa et al.

INDUSTRIAL CROPS AND PRODUCTS (2014)

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Review Clinical Neurology

Glutamate as a neurotransmitter in the healthy brain

Y. Zhou et al.

JOURNAL OF NEURAL TRANSMISSION (2014)

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Article Food Science & Technology

Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta

Estefania Rodriguez De Marco et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

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Article Biochemistry & Molecular Biology

ANTIMICROBIAL, ANTIOXIDANT AND FREE RADICAL-SCAVENGING CAPACITY OF BROWN SEAWEED HIMANTHALIA ELONGATA FROM WESTERN COAST OF IRELAND

Gaurav Rajauria et al.

JOURNAL OF FOOD BIOCHEMISTRY (2013)

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Article Biology

Fresh Pasta Production Enriched with Spirulina platensis Biomass

Ailton Cesar Lemes et al.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2012)

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Article Food Science & Technology

Scientific Opinion on Dietary Reference Values for protein EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)

Carlo Agostoni et al.

EFSA JOURNAL (2012)

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Article Food Science & Technology

Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds

Shilpi Gupta et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

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Article Agriculture, Multidisciplinary

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

Monica Fradique et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)

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Review Neurosciences

D-Aspartic acid: An endogenous amino acid with an important neuroendocrine role

Antimo D'Aniello

BRAIN RESEARCH REVIEWS (2007)

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Algae Incorporation and Nutritional Improvement: The Case of a Whole-Wheat Pasta

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