Chemical characterization and nutritional value of Spirulina platensis cultivated in natural conditions of Chichaoua region (Morocco)

Rahim, Abdellatif; Çakir, Cansel; Öztürk, Mehmet; Şahin, Bihter; Soulaimani, Aziz; Sibaoueih, M.; Nasser, Boubker; Eddoha, Rabiaa; Essamadi, Abdelkhalid; Amiri, Bassir

doi:10.1016/j.sajb.2021.05.006

Cited by 30 publications

(21 citation statements)

References 60 publications

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“…The increase in the protein content of coated instant rice was due to the macromolecules of microalga biomass (Barkallah et al ., 2017). Furthermore, the increase in ash content means an increase in minerals such as potassium, phosphorus, calcium, magnesium, iron, manganese, zinc, boron and copper in the instant rice by S. platensis (Rahim et al ., 2021). The reduction of moisture content after coating may be attributed to the decomposition of water molecules into oxygen radicals (Zou et al ., 2004).…”

Section: Resultsmentioning

confidence: 99%

Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

Utama‐ang

Ittikorn

Klangpetch

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to determine the influence of Spirulina platensis and edible polymer coating on the physicochemical and texture properties, and sensory acceptance of coated instant rice: glutinous white rice (GWR), glutinous black rice (GBR), non‐glutinous white rice (NWR) and non‐glutinous black rice (NBR). Instant rice was cooked and dried, and then coated by a pan‐coating process. Black rice varieties (GBR and NBR) showed higher amounts of protein, fibre, ash and bioactive compounds than white rice varieties (GWR and NWR). The Spirulina‐coated rice had significantly improved texture properties, especially black rice cultivars. The hedonic rating of the coated instant rice ranged from 5 (neither like nor dislike) to 6 (slightly liked), and GBR obtained a higher acceptability score (6.93). Principal component analysis models allowed sample classification. Therefore, fortification with Spirulina as a coating on instant rice could be an alternative way to produce functional instant rice with extra health benefits.

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Section: Resultsmentioning

confidence: 99%

Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

Utama‐ang

Ittikorn

Klangpetch

et al. 2022

Int J of Food Sci Tech

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“…The ash content indicates the total mineral content present in the sample, which means that S. platensis (5.3 ± 0.5%) had a higher mineral content than that of jasmine rice (1.5 ± 0.1%). The minerals present in S. platensis are potassium, phosphorus, calcium, magnesium, iron, manganese, zinc, boron, and copper 16 , while iron, phosphorus, and calcium are represented in jasmine rice 17 . Phycocyanin and chlorophyll a are the main phytopigments in S. platensis 16 .…”

Section: Resultsmentioning

confidence: 99%

“…The minerals present in S. platensis are potassium, phosphorus, calcium, magnesium, iron, manganese, zinc, boron, and copper 16 , while iron, phosphorus, and calcium are represented in jasmine rice 17 . Phycocyanin and chlorophyll a are the main phytopigments in S. platensis 16 . In this study, the phycocyanin and chlorophyll a content observed in S. platensis was 22.4 ± 0.2% and 7.8 ± 0.5%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Utama‐ang

Ittikorn

Walter

et al. 2022

Sci Rep

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Coating is an effective and economic strategy to increase the functional property of food products. This study investigated the technical feasibility of adding Spirulina platensis to edible polymers, namely carboxymethyl cellulose (CMC) and maltodextrin (MD), in the coating of instant jasmine rice, using a central composite design (CCD). A total of 10 edible coating formulations comprising CMC (10–30% w/v) and MD (1–5% w/v) were evaluated to optimize the most suitable combination of physicochemical properties, textural attributes, and sensory acceptance. The resulting rice fortified with S. platensis and hydrocolloids showed improved textural and functional properties favourable for consumer acceptance. Among these, the optimum (20.0% MD, 1.0% CMC, and 2.0% S. platensis powder) increased the physicochemical properties and decreased textural properties compared with those of uncoated rice. This condition showed phycocyanin content of 1.4 mg/g, chlorophyll a of 181.5 µg/g, total phenolic compound (TPC) of 137.3 µg gallic acid equivalent (GAE)/g, and ferric reducing antioxidant power (FRAP) of 3.8 mg ferrous (Fe2+)/g with overall acceptability of 7.1 (like moderately). It can be stated that masking the colour and flavour of Spirulina with an edible coating could be a healthy alternative to commercial rice and used to fortify cereal products with algae.

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“…However, these therapeutic strategies are themselves reported to have a number of different safety and efficacy concerns. Hence, several recent studies have been directed towards medicinal plants (Table 3 and 4) as natural sources of biomolecules, such as essential metals and antioxidants, which can simultaneously exercise the two therapeutic strategies, chelation and free radical scavenging [110]. Table 3.…”

Section: Prevention Dietary Strategies Against Environmental Pollutantsmentioning

confidence: 99%

Mitigating Fluoride, Lead, Arsenic and Cadmium Toxicities in Laboratory Animals and Ruminants through Natural Products

Rahim¹,

Aydoğmuş-Öztürk²,

Çakir³

et al. 2022

Rec. Agric. Food. Chem

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Environmental pollutants are considered a serious health problem for humans and animals mainly ruminants in several regions of the world. Previously, many studies have investigated the mechanisms of toxicity of these pollutants on laboratory animals. Afterward, other studies have demonstrated that exposure to environmental pollutants may cause several adverse effects on the ruminant organs, influencing its performance and leading to socio-economic problems for breeders. Fluoride, lead, arsenic, and cadmium are the most common poisonings in ruminants, they can cause several irreversible toxic effects in many organs depending on the mode of action. The adverse effects of fluoride, lead, arsenic, and cadmium toxicities in laboratory animals and ruminants have been clearly summarized in this review. In addition, several results on protective or ameliorative effects by means of natural products against these toxicities in laboratory animals and ruminants have been illustrated.

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Chemical characterization and nutritional value of Spirulina platensis cultivated in natural conditions of Chichaoua region (Morocco)

Cited by 30 publications

References 60 publications

Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

Mitigating Fluoride, Lead, Arsenic and Cadmium Toxicities in Laboratory Animals and Ruminants through Natural Products

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