Outdoor pilot-scale cultivation of Spirulina sp. LEB-18 in different geographic locations for evaluating its growth and chemical composition

Jesus, Cristiane Santos de; Uebel, Lívia da Silva; Costa, Samantha Serra; Miranda, Andréa Lobo; Morais, Etiele Greque de; Morais, Michele Greque de; Costa, Jorge Alberto Vieira; Nunes, Itaciara Larroza; Ferreira, Ederlan de Souza; Druzian, Janice Izabel

doi:10.1016/j.biortech.2018.01.149

Cited by 80 publications

(34 citation statements)

References 34 publications

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“…These differences are attributed to the addition of Spirulina. Although the pH of the umbu fruit is within the acidic range (2.50-2.82), the optimum pH for microalgae growth is between 9.1 and 10.2 (Jesus et al, 2018). Therefore, the supplementation of Spirulina in the formulation led to a reduction in the values of the acidity parameters (pH and TTA).…”

Section: Resultsmentioning

confidence: 98%

“…LEB-18 used in this study was cultivated on one pilot plant in northeast Brazil (12°58′16″ S, S/38°30′30″W, Salvador, BA, Brazil). Outdoor cultivation was carried out in a raceway tank, and all the experimental conditions were as described by Jesus et al (2018). Sucrose, pectin, and citric acid reagents were purchased from Rica Nata ® (Indústria e Comércio Ltda, Piracema, MG, Brazil).…”

Section: Raw Materialsmentioning

confidence: 99%

“…Previous studies have shown that the dry matter of Spirulina sp. LEB-18, which was also used in this study, stands out for its content of protein (53% -76%), total ash (10.21-19.35%), and other bioactive compounds (Jesus et al, 2018;Seghiri et al, 2019). In addition, many studies have described the supplementation of several products with microalgae to improve the nutritional value of the products (Adiba et al, 2011;Çelekli et al, 2019;Grahl et al, 2020;Lucas et al, 2018), and in some cases, the results suggest good commercial viability (Çelekli et al, 2019;Lucas et al, 2018).…”

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confidence: 94%

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Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Falcão

Sobral

Cruz

et al. 2020

BJD

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We developed a protein-enriched umbu (S. tuberosa) jam by adding Spirulina sp. LEB-18 to it to improve its nutritional value. Three formulations were developed: UJ1 (jam without Spirulina), UJ2spirulina (jam with 1.0% Spirulina), and UJ3spirulina (jam with 1.4% Spirulina). Physicochemical properties, chemical composition, and sensory acceptance were determined. Jam products were deemed to be stable and safe for consumption because their water activity (Aw; 0.58-0.61), pH (2.60-3.42), and total titratable acidity (14.59-22.27%) values were considered to prevent the growth of microorganisms. There were statistically significant differences in these parameters, except for the Aw, among the umbu jams with Spirulina. The moisture content was lower in the jams produced (10.66-16.79%) than in commercial formulations, but the energy value (332.91-358.87 kcal/100 g) was higher when compared to other studies. In this study, the most significant result was that the supplementation of umbu jam with 1.0% and 1.4% of Spirulina statistically significantly increased the amount of protein (136-232%) and total ash (96-235%). Furthermore, the acceptability indices for UJ1, UJ2spirulina, and UJ3spirulina were 81.3, 78.0, and 75.3%, respectively, and therefore, they were considered as acceptable products (over 70%). Thus, the results indicate that supplementation with Spirulina sp. LEB-18 may improve the nutritional value of food and provide health benefits when incorporated into different food industry products, especially as a protein-enriched functional food ingredient.

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Section: Resultsmentioning

confidence: 98%

Section: Raw Materialsmentioning

confidence: 99%

mentioning

confidence: 94%

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Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Falcão

Sobral

Cruz

et al. 2020

BJD

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“…Os tempos de retenção dos FAME foram comparados com uma mistura de padrões conhecidos (C4-C24, 18, 919-AMP; Sigma-Aldrich®) para identificação destes. A quantificação dos ácidos graxos, expressa em concentração (mg g -1 ) porcentagem (%) de lipídios, foi realizada pela adição do padrão interno tricosanoato de metila (C23:0; Sigma Aldrich®) [8]. As áreas dos picos foram determinadas através do software Clarus Chromatography workstation para normalizar a porcentagem de áreas de ácidos graxos totais [9].…”

Section: Extração De Lipídios E Composição De áCidos Graxosunclassified

Conteúdo Lipídico E Perfil De Ácidos Graxos De Chlorella Vulgaris Cultivada Em Água Produzida

Andrade¹,

Cardoso²,

Mata³

et al. 2019

Blucher Engineering Proceedings

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Resumo: Estima-se que 80 a 90% da água fornecida às refinarias de petróleo e plantas petroquímicas seja descartada como água residual. A biodegradação é um importante processo de biorremediação da água produzida. Neste trabalho, a microalga Chlorella vulgaris foi cultivada em meio contendo diferentes concentrações de água produzida, avaliando a sua potencialidade para aplicação em biocombustíveis através do perfil de ácidos graxos das biomassas. Foram realizadas 3 condições de cultivo (30%AP, 40%AP e 50%AP), sendo realizado a extração de lipídios, quantificação e identificação de ácidos graxos e cálculo teórico de biodiesel. O cultivo de C. vulgaris em meio contendo 40% de água produzida e 60% de meio BG-11 possibilitou o maior acúmulo de lipídios e ácidos graxos.

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“…To the best of the authors’ knowledge, few studies have assessed the diversity of the spatial manifestation of the climatic elements for the successful implementation of microalgae‐based processes. This would be crucial, bearing in mind that external production generally occurs with little or no control over the prevailing climate 25 …”

Section: Introductionmentioning

confidence: 99%

Mapping the performance of photobioreactors for microalgae cultivation. Part II: equatorial and tropical climate zone

Dias

Lasta

Vendruscolo

et al. 2020

J of Chemical Tech & Biotech

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BACKGROUND Considering that the greatest proportion of microalgae commercial production is realized outdoors, it is critically important to highlight the role of the local climate in the performance of the processes. Currently, there is a tendency to identify locations with suitable climates for the large‐scale implementation of microalgae‐based processes. Therefore, this study proposed to map the performance of photobioreactors for microalgae culture. Fourteen types of climates distributed in 33 geographical locations representative of the equatorial and tropical zones of the world were evaluated. The simulated climatic elements were solar irradiation, temperature and photoperiod. RESULTS The results showed that the tropical with dry winter (Aw), tropical with dry summer (As), tropical monsoon (Am), tropical fully humid (Af), hot steppe (BSh) and hot desert (BWh) climates favored the system productivities. The highest biomass productivity (0.347 g L–1 d–1) and lipid (0.048 g L–1 d–1) were registered in the Aw simulation. CONCLUSION The results of this study provide a useful database of the effects of climate for the microalgae photoautotrophic production. © 2020 Society of Chemical Industry

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Outdoor pilot-scale cultivation of Spirulina sp. LEB-18 in different geographic locations for evaluating its growth and chemical composition

Cited by 80 publications

References 34 publications

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Conteúdo Lipídico E Perfil De Ácidos Graxos De Chlorella Vulgaris Cultivada Em Água Produzida

Mapping the performance of photobioreactors for microalgae cultivation. Part II: equatorial and tropical climate zone

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