Mono- and diglyceride production from microalgae: Challenges and prospects of high-value emulsifiers

Ferreira, Gabriela F.; Pessoa, José Gabriel Barreto; Pinto, Luisa Fernanda Ríos; Filho, Rubens Maciel; Fregolente, Leonardo Vasconcelos

doi:10.1016/j.tifs.2021.10.027

Cited by 16 publications

(10 citation statements)

References 82 publications

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“…This precursor ion lost a molecule of H 2 O (18 Da) and glycerol (96 Da) to produce ions of m / z 341.3074 and 267.2713 (fatty acid moiety), respectively. Monoglycerides represent one of the valuable chemical constituents of microalgae used to produce bioenergy and their identification in this biomass has been well-documented [ 63 ]. The metabolite (17) at tR 11.13 min with a m / z 551.4241 [C 40 H 54 O+H] + did not produce fragment ions in its MS/MS spectrum.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Planktochlorella nurekis Extracts and Virucidal Activity against a Coronavirus Model, the Murine Coronavirus 3

Reis

Prá

Michelon

et al. 2022

IJERPH

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Certain members of the Coronaviridae family have emerged as zoonotic agents and have recently caused severe respiratory diseases in humans and animals, such as SARS, MERS, and, more recently, COVID-19. Antivirals (drugs and antiseptics) capable of controlling viruses at the site of infection are scarce. Microalgae from the Chlorellaceae family are sources of bioactive compounds with antioxidant, antiviral, and antitumor activity. In the present study, we aimed to evaluate various extracts from Planktochlorella nurekis in vitro against murine coronavirus-3 (MHV-3), which is an essential human coronavirus surrogate for laboratory assays. Methanol, hexane, and dichloromethane extracts of P. nurekis were tested in cells infected with MHV-3, and characterized by UV-vis spectrophotometry, nuclear magnetic resonance (NMR) spectroscopy, ultraperformance liquid chromatography-mass spectrometry (UPLC-MS), and the application of chemometrics through principal component analysis (PCA). All the extracts were highly efficient against MHV-3 (more than a 6 Log unit reduction), regardless of the solvent used or the concentration of the extract, but the dichloromethane extract was the most effective. Chemical characterization by spectrophotometry and NMR, with the aid of statistical analysis, showed that polyphenols, carbohydrates, and isoprene derivatives, such as terpenes and carotenoids have a more significant impact on the virucidal potential. Compounds identified by UPLC-MS were mainly lipids and only found in the dichloromethane extract. These results open new biotechnological possibilities to explore the biomass of P. nurekis; it is a natural extract and shows low cytotoxicity and an excellent antiviral effect, with low production costs, highlighting a promising potential for development and implementation of therapies against coronaviruses, such as SARS-CoV-2.

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Section: Resultsmentioning

confidence: 99%

Characterization of Planktochlorella nurekis Extracts and Virucidal Activity against a Coronavirus Model, the Murine Coronavirus 3

Reis

Prá

Michelon

et al. 2022

IJERPH

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“…3, we can see that MAGs can reduce melting rate of PIC. They can be used to stabilize ingredients, prevent separation, improve food texture, and extend product shelf life, improving emulsion stability when mixed type are used [15]. During the whipping and freezing process, some of the fat in the mix is converted into aggregates.…”

Section: Melting Ratementioning

confidence: 99%

Effect of Goat Kefir Utilization on Physicochemical Quality and Sensory Attributes of Ice Cream Probiotic

Arief¹,

Andriani²,

Rosyidi³

et al. 2023

Advances in Biological Sciences Research

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Sustainable development goal no. 12, to "ensure sustainable consumption and production patterns", include a goal to reduce food waste at consumer level and food losses along the production and supply chains. For dairy, commonly referenced reasons are related to misunderstanding of spoilage before consuming products and improper storage. As a wasted food, milk can have negative environmental impacts when disposed of down the drain. This study will discuss the food waste problem, causes, and potential solution at consumer level with particular focus on goat's milk kefir (GMK) as one of dairy functional food product. GMK used in this study was 0%, 25%, 50%, and 75% of milk volume to make probiotic ice cream (PIC). The uses of GMK turn out to make PIC with significant difference (P < 0, 05) in physicochemical properties and sensory attributes for each treatment. Physicochemical properties and sensory attributes influenced product acceptability. Hence, this study aims (1) to formulate a PIC added with GMK, (2) to determine the impact of GMK on PIC's physicochemical properties and sensory attributes, and (3) to assess the acceptance of PIC. The utilization of GMK in PIC is a potentially novel strategy for producing nutritious dessert to solve food waste problem.

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“…The latest investigations directed on the ROS interactions with the surface of foods found that CP as an environmental‐friendly method with negligible alterations on the physicochemical, nutritional and organoleptic attributes of the food commodities, providing advantageous alternative to the traditional practices (Sruthi et al, 2021; Thirumdas et al, 2017; Yu et al, 2020). Recently, the influence of CP on the food protein structures that plays a critical role in the techno‐functional and physico‐chemical features of processed foods and protein‐based films have been studied (Bourke et al, 2018; Ferreira et al, 2021; Pérez‐Andrés et al, 2019; Saremnezhad et al, 2021). Studies on the influences of different types of plasma on the conformational and functional traits of proteins seem relevant (Attri et al, 2015; Tolouie et al, 2018) (Figure 3).…”

Section: Structural and Functional Modification Of Proteins By Emergi...mentioning

confidence: 99%

Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review

Rathnakumar

Balakrishnan

Ramesh

et al. 2023

Journal of Texture Studies

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In the past decade, the plant‐based meat alternative industry has grown rapidly due to consumers' demand for environmental‐friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non‐thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non‐thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant‐based meat alternatives to improve, the techno‐functional properties and palatability for successful food product development applications.

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Mono- and diglyceride production from microalgae: Challenges and prospects of high-value emulsifiers

Cited by 16 publications

References 82 publications

Characterization of Planktochlorella nurekis Extracts and Virucidal Activity against a Coronavirus Model, the Murine Coronavirus 3

Characterization of Planktochlorella nurekis Extracts and Virucidal Activity against a Coronavirus Model, the Murine Coronavirus 3

Effect of Goat Kefir Utilization on Physicochemical Quality and Sensory Attributes of Ice Cream Probiotic

Impact of emerging food processing technologies on structural and functional modification of proteins in plant‐based meat alternatives: An updated review

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