The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage

Özoğul, İlyas; Küley, Esmeray; Durmuş, Mustafa; Özoğul, Yeşim; Polat, Abdurrahman

doi:10.1007/s11694-020-00729-1

Cited by 15 publications

(10 citation statements)

References 37 publications

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“…The existence of fatty acid compounds, flavonoids and polyphenolic compounds could be linked to the antimicrobial activity of Spirulina (Martelli et al ., 2020; Sowmya et al ., 2021). Antimicrobial compounds like caffeic and coumaric acids, bis (2‐ethylhexyl) phthalate, 1,2‐benzendicarboxilic acid, bis (2‐ethylhexyl) ester, benzophenone, dinitrobenzoate, propanediamine, isoquinoline, piperidin, oxazolidin, pyrrolidine and dioctylamine were also reported for Spirulina (Ama Moor et al ., 2016; Alshuniaber et al ., 2021; Özogul et al ., 2021; Hidhayati et al ., 2022). Similar to these studies, unfermented and fermented Spirulina contained significant levels of heptadecane, propenamide, 1,1‐diethoxyethane, tert‐butyldimethylsilyl 2,2,3,3,3‐pentafluoropropanoate and other compounds that may be responsible for the antimicrobial properties of Spirulina .…”

Section: Resultsmentioning

confidence: 99%

“…1,1‐Diethoxyethane (acetaldehyde, diethyl acetal or acetal) is a major flavouring component of distilled beverages, especially malt whisky and sherry (Haaz et al ., 2021). Main components of S. platensis extract were reported as hydrocarbons (toluene, heptadecane and tetradecane, dodecane and pentadecane), dioctylamine, nitrogenous components (hexadecaneamide and 3‐methyl‐1H‐indole), oxygenated components (phenol, o‐cresol and nonadecanol), n‐hexadecanoic acid, 2‐ ethylhexyl ester octanoic acid, 8‐hexadecyn‐1‐o, bis (2‐ethylhexyl) phthalate, 1,2‐benzendicarboxilic acid, bis (2‐ethylhexyl) ester, jasmolone, isopulegone and cymarin (Özçakır & Karaduman, 2020; Özogul et al ., 2021; Hidhayati et al ., 2022). The chemical components of Spirulina may be influenced by cultivation, environmental conditions and the growth season of algae, as well as algae extraction methods (AlFadhly et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

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Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying

Kuley,

Uslu,

Durmus

et al. 2023

Int J of Food Sci Tech

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SummaryThe enhancing impact of fermentation with Lactiplantibacillus plantarum and drying/coating on bioactivity properties of Spirulina platensis was investigated. The fermentation with Lp. plantarum took place anaerobically for 72 h at 37 C. Encapsulation of fresh and fermented samples was made by spray‐drying with a 170 °C air inlet temperature, a 20 mL/min feed flow rate and different ratios of coating material (1:0, 1:1 and 1:2 maltodextrin). Fresh Spirulina capsules exhibited different shapes, mostly rod form whilst fermented Spirulina exhibited a generally spherical shape. 1,1‐diethoxy‐ethane (34.02%) and tert‐butyldimethylsilyl 2,2,3,3,3‐pentafluoropropanoate (26.70%) were identified as the major compounds in fermented Spirulina. The total phenol content of Spirulina was in range from 14.22 mg gallic acid equivalent (GAE)/g for fermented wet spirulina to 77.27 mg GAE/g for fermented spray‐dried Spirulina coated with maltodextrin at a ratio of 1:1. The drying and fermentation processes significantly increased the total phenol content, total antioxidant activity and diphenyl picrylhydrazyl (DPPH) radical scavenging capacity of Spirulina (P < 0.05). Bacteriostatic concentration of fermented spray‐dried Spirulina was 25 mg/mL against Salmonella Paratyphi A, Staphylococcus aureus and Enterococcus faecalis, whereas bactericidal effect was at a concentration of 25 mg/mL vs. Pseudomonas aeruginosa and E. faecalis. The combination of fermentation with Lp. plantarum and drying after coating with maltodextrin of Spirulina enhanced its antimicrobial and antioxidant properties by 0.7–20‐fold compared to fresh, wet Spirulina.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying

Kuley,

Uslu,

Durmus

et al. 2023

Int J of Food Sci Tech

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“…Of particular importance for humans is gamma-linolenic acid, from which biologically active substances, prostaglandins, are formed, responsible for synthesizing steroid hormones. Gamma-linoleic acid is useful for preventing and treating atherosclerosis, hypertension, multiple sclerosis, arthritis, and oncological diseases [23,24].…”

Section: Resultsmentioning

confidence: 99%

“…Fish burgers containing 1% spirulina in mince weight have improved texture and sensory properties. The addition of microalgae has a positive effect on the shelf life of fish products [24].…”

Section: The Use Of Spirulina In the Food Industrymentioning

confidence: 99%

Processing microalgae for use as a suppliment in food industry

Iskusnykh

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Raw bioresources for food production are the object of attention and study worldwide. Protein deficiency in nutrition is a global problem that is difficult to solve based on traditional crop and livestock resources. Microalgae is a valuable protein-mineral-vitamin supplement to human food, capable of increasing the adaptive potential of the body. The advantage of microalgae as a source of protein and essential micronutrients lies in the economy of their cultivation using simple nutrient media. Microalgae are promising for use as functional food products both in biomass (powders, syrups) and as sources of biologically active substances. Unlocking the potential of microalgae requires advanced methods of biotechnology and synthetic biology, which is associated with the need to isolate and modify the secondary metabolites of cyanobacteria to obtain a wide range of biologically active ingredients. Microalgae is a promising dietary supplement for creating innovative food products that are beneficial to health. The development of innovative food products containing microalgae requires the complex work of scientists and practitioners from all branches of the food industry. We are currently beginning a journey towards creating products enriched with microalgae.

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“…Previous studies have also indicated similar results for the favoring of unsaturated acids over the lipid profile with the application of natural extracts in a shelf life test of fish products as a response to the reducing effect of peroxidation through the capture of oxygen by phenolic compounds. This result is potentially favorable for the development of new clean label products, given that the ingestion of established acids has beneficial effects on human health (Nestel, 2000;Özogul et al, 2021;.…”

Section: Changes In the Fatty Acid Composition Of Fish Burgersmentioning

confidence: 99%

Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

Presenza¹

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New approaches to food preservation by reducing the use of synthetic compounds have highlighted active plant compounds, drawing the attention of several researchers around the world, mainly to investigate the application of these compounds in food products more susceptible to deterioration, such as seafood and freshwater fish. The objective of this article was to carry out a systematic review and bibliometric analysis to investigate trends and patterns in the literature for the topic addressed and quantitative data. The review also presents a set of relevant data on procurement, application, and trends in the investigation of bioactive compounds on shelf life extension in fish products. The review allowed us to assess that the application of active plant compounds in fish products has been more evidenced in studies from 2015. The analysis also revealed that although some species of plants and fish are recurrent in the studies, the number of coauthorships is low, demonstrating a lack of affinity between the authors of the topic. The review showed that different methods of extraction and application of plant bioactive compounds demonstrated significant effects in reducing lipid oxidation and prolonging the shelf life of fish products. However, more detailed investigations of the composition of active compounds can corroborate more promising data regarding commercial viability.

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The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage

Cited by 15 publications

References 37 publications

Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying

Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying

Processing microalgae for use as a suppliment in food industry

Tambaqui (>i<Colossoma macropomum>/i<) fish burger: optimization process and evaluation of oxidative stability

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