A review on bioenergy and bioactive compounds from microalgae and macroalgae-sustainable energy perspective

Sudhakar, M.; Kumar, Brijesh; Mathimani, Thangavel; Arunkumar, K.

doi:10.1016/j.jclepro.2019.04.287

Cited by 200 publications

(64 citation statements)

References 105 publications

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“…Protein fractions are located in different parts of macroalgae biomass including the cell wall, cytoplasm, and organelles, e.g., phycobiliproteins are located in the chloroplast stroma [8,9]. The reported protein contents in macroalgae vary from 1.3 to 47% (w/w) dry weight, depending on species, growth season, and geographical location of harvest [7,[9][10][11][12][13][14]. Some red seaweeds have higher protein contents than some other protein-rich food sources such as soybean, cereals, eggs, and fish [15].…”

Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

et al. 2020

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Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed Seaweed (macroalgae) is considered as a sustainable bioresource rich in high-quality nutrients such as protein. Seaweed protein can be used as an alternative to other protein sources. Furthermore, these proteins are natural reservoirs of bioactive peptides (BAPs) associated with various health benefits such as antioxidant, antihypertensive, and antidiabetic activities. However, seaweed-derived BAPs remain underexploited due to challenges that arise during protein extraction from algal biomass. Coupled with this, limited proteomic information exists regarding certain seaweed species. This review highlights the current state of the art of seaweed protein extraction techniques, e.g., liquid, ultrasound, microwave, pulsed electric field, and high hydrostatic pressure assisted extraction. The review also focuses on the enzymatic hydrolysis of seaweed proteins and characterization of the resultant hydrolysates/peptides using electrophoretic and chromatographic techniques. This includes reference to methods employed for separation, fractionation, and purification of seaweed BAPs, as well as the methodologies used for identification, e.g., analysis by mass spectrometry. Furthermore, a bioinformatics or in silico approach to aid discovery of seaweed BAPs is discussed herein. Based on the information available to date, it is suggested that further research is required in this area for the development of seaweed BAPs for nutraceutical applications.

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Section: Extraction Of Proteins From Macroalgaementioning

confidence: 99%

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

et al. 2020

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“…phycocolloids can be formed by different monomers such as glucose, galactose, mannuronic acid, guluronic acid, mannitol, and laminarin. These carbohydrates can be inserted into functional beverages and food products such as functional bread, ready to serve soups, functional snack foods and a variety of sauces, creams, bakery products, and additional food products [43,44].…”

Section: Applicationsmentioning

confidence: 99%

“…The high carbohydrate content and low-ash values make microalgae more suitable for conversion to biofuels [43]. The production of bioethanol from microalgae gained importance due to their high biomass productivity, diversity, variable chemical composition, and high photosynthetic rates of these organisms [53].…”

Section: Applicationsmentioning

confidence: 99%

Concepts and Trends for Extraction and Application of Microalgae Carbohydrates

Souza¹,

Sanchez-Barrios²,

Rizzetti³

et al. 2020

Microalgae - From Physiology to Application

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The proposed chapter aims to provide a more in-depth explanation of the composition of carbohydrates in microalgae biomass, focusing on separation methods, chemistry, molecular characterization, as well as their application in several areas. The purpose of this review chapter is to show that biological products from microalgae have potential in health, food, and industry applications (materials and biofuel production). Steps for extraction and purification will be discussed, as well as the relationship between the type of microalgae and its composition, as a way of optimizing protocol selection and product making, without breaking down the cell to begin with (total carbohydrate extraction present in the cell). An overall overview of the current and prospective trends and methodologies for the use of microalgae carbohydrate will be included as starting points to shed light on some of the possible issues that currently do not allow the development and feasibility of microalgae biorefineries.

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“…One of such possibilities has been the use of macroalgae- and microalgae-derived products. Among them, spirulina ( Spirulina platensis ), a blue-green microalga, has recently attracted great attention as a massive cultured species in the world and for its extended use in aquaculture as a food supplement in fish diets [ 10 ]. Its biomass nutritional value represents a potential source of high added-value biocompounds such as carbohydrates (10–20% dry weight (d.w.), vitamins, pigments (3–7% d.w.), polyphenols, flavonoids, lipids (3–10% d.w.) and preservative protein-derived compounds (50–70%, d.w.) named phycobiliproteins [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life

et al. 2020

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The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.

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A review on bioenergy and bioactive compounds from microalgae and macroalgae-sustainable energy perspective

Cited by 200 publications

References 105 publications

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

Current knowledge on the extraction, purification, identification, and validation of bioactive peptides from seaweed

Concepts and Trends for Extraction and Application of Microalgae Carbohydrates

The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life

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