Bibliographies thématiques / Nutraceutici Microalgae

Littérature scientifique sur le sujet « Nutraceutici Microalgae »

Auteur : Grafiati

Publié le 10 mars 2023

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Articles de revues sur le sujet "Nutraceutici Microalgae"

Fernandes, Tomásia, et Nereida Cordeiro. « Microalgae as Sustainable Biofactories to Produce High-Value Lipids : Biodiversity, Exploitation, and Biotechnological Applications ». Marine Drugs 19, n^o 10 (14 octobre 2021) : 573. http://dx.doi.org/10.3390/md19100573.

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Microalgae are often called “sustainable biofactories” due to their dual potential to mitigate atmospheric carbon dioxide and produce a great diversity of high-value compounds. Nevertheless, the successful exploitation of microalgae as biofactories for industrial scale is dependent on choosing the right microalga and optimum growth conditions. Due to the rich biodiversity of microalgae, a screening pipeline should be developed to perform microalgal strain selection exploring their growth, robustness, and metabolite production. Current prospects in microalgal biotechnology are turning their focus to high-value lipids for pharmaceutic, nutraceutic, and cosmetic products. Within microalgal lipid fraction, polyunsaturated fatty acids and carotenoids are broadly recognized for their vital functions in human organisms. Microalgal-derived phytosterols are still an underexploited lipid resource despite presenting promising biological activities, including neuroprotective, anti-inflammatory, anti-cancer, neuromodulatory, immunomodulatory, and apoptosis inductive effects. To modulate microalgal biochemical composition, according to the intended field of application, it is important to know the contribution of each cultivation factor, or their combined effects, for the wanted product accumulation. Microalgae have a vital role to play in future low-carbon economy. Since microalgal biodiesel is still costly, it is desirable to explore the potential of oleaginous species for its high-value lipids which present great global market prospects.

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Kiran, Boda Ravi, et S. Venkata Mohan. « Microalgal Cell Biofactory—Therapeutic, Nutraceutical and Functional Food Applications ». Plants 10, n^o 5 (21 avril 2021) : 836. http://dx.doi.org/10.3390/plants10050836.

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Microalgae are multifaceted photosynthetic microorganisms with emerging business potential. They are present ubiquitously in terrestrial and aquatic environments with rich species diversity and are capable of producing significant biomass. Traditionally, microalgal biomass is being used as food and feed in many countries around the globe. The production of microalgal-based bioactive compounds at an industrial scale through biotechnological interventions is gaining interest more recently. The present review provides a detailed overview of the key algal metabolites, which plays a crucial role in nutraceutical, functional foods, and animal/aquaculture feed industries. Bioactive compounds of microalgae known to exhibit antioxidant, antimicrobial, antitumor, and immunomodulatory effects were comprehensively reviewed. The potential microalgal species and biological extracts against human pathogens were also discussed. Further, current technologies involved in upstream and downstream bioprocessing including cultivation, harvesting, and cell disruption were documented. Establishing microalgae as an alternative supplement would complement the sustainable and environmental requirements in the framework of human health and well-being.

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Sahni, Prashant, Poonam Aggarwal, Savita Sharma et Baljit Singh. « Nuances of microalgal technology in food and nutraceuticals : a review ». Nutrition & ; Food Science 49, n^o 5 (9 septembre 2019) : 866–85. http://dx.doi.org/10.1108/nfs-01-2019-0008.

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PurposeThe purpose of this paper is to acquaint the readers with the insights regarding the interventions of microalgal technology for production of metabolites and functional ingredients from microalgae for food and nutraceutical application and exploration of microalgae biomass for food application.Design/methodology/approachVarious information databases such as journals, library catalogues and professional websites were used to collect information pertaining to application of microalgae in food and nutraceutical sector. Systematic review was made with recent studies covering the vital aspects of art of microalgae cultivation for metabolite production, functional ingredients from microalgae, market scenario and utilisation of microalgae biomass for the valorisation of the food products. Key points have been discussed after every section to highlight the practical implications to make this review more insightful for the readers.FindingsMicroalgal technology provides sustainable solution for its application in food and nutraceutical sector. The heart of metabolite production lies in the optimisation of cultivation conditions of microalgae. Wide array of functional components are obtained from microalgae. Microalgae offer an alternative source for omega-3 fatty acids. Microalgae is widely exploited for production of pigments, namely, ß-carotene, astaxanthin, lutein, phycocyanin and chlorophyll, that have important implication as natural colourants and nutraceuticals in food. Larger diversity of sterols found in microalgae confers bioactivity. Microalgae is finding its place in market shelves as nutraceuticals where its functional ingredients are in the form of powder, tablets, extract and beverages and in innovative products such as microalgae protein and fat, culinary algae oil and butter. Sprulina and Chlorella are popular choice for the supplementation of food products with microalgae biomass.Originality/valueThis is a comprehensive review that highlights the application of microalgal technology for the development of healthy food products and presents holistic intervention in food and nutraceutical sector.

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Garofalo, Cristiana, Alessandra Norici, Lorenzo Mollo, Andrea Osimani et Lucia Aquilanti. « Fermentation of Microalgal Biomass for Innovative Food Production ». Microorganisms 10, n^o 10 (19 octobre 2022) : 2069. http://dx.doi.org/10.3390/microorganisms10102069.

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Fermentation is an ancient method used worldwide to process and preserve food while enhancing its nutraceutical profile. Alga-based fermented products have recently been developed and tested due to growing interest in healthy sustainable diets, which demands the development of innovative practices in food production, operating for both human health and Earth sustainability. Algae, particularly microalgae such as Arthrospira platensis, Chlorella vulgaris, and Dunaliella salina, are already cultivated as sources of food due to their valuable compounds, including proteins, pigments, lipids, carotenoids, polyunsaturated fatty acids, steroids, and vitamins. Due to their nutritional composition, functional diversity, and flexible metabolism, microalgae represent good fermentation substrates for lactic acid bacteria (LAB) and yeasts. This review presents an overview of the scientific studies on microalga fermentation underlining microalgae’s properties and health benefits coupled with the advantages of LAB and yeast fermentation. The potential applications of and future perspectives on such functional foods are discussed.

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Shiels, Katie, Alexandros Tsoupras, Ronan Lordan, Constantina Nasopoulou, Ioannis Zabetakis, Patrick Murray et Sushanta Kumar Saha. « Bioactive Lipids of Marine Microalga Chlorococcum sp. SABC 012504 with Anti-Inflammatory and Anti-Thrombotic Activities ». Marine Drugs 19, n^o 1 (10 janvier 2021) : 28. http://dx.doi.org/10.3390/md19010028.

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Microalgae are at the start of the food chain, and many are known producers of a significant amount of lipids with essential fatty acids. However, the bioactivity of microalgal lipids for anti-inflammatory and antithrombotic activities have rarely been investigated. Therefore, for a sustainable source of the above bioactive lipids, the present study was undertaken. The total lipids of microalga Chlorococcum sp., isolated from the Irish coast, were fractionated into neutral-, glyco-, and phospho-lipids, and were tested in vitro for their anti-inflammatory and antithrombotic activities. All tested lipid fractions showed strong anti-platelet-activating factor (PAF) and antithrombin activities in human platelets (half maximal inhibitory concentration (IC50) values ranging ~25–200 μg of lipid) with the highest activities in glyco- and phospho-lipid fractions. The structural analysis of the bioactive lipid fraction-2 revealed the presence of specific sulfoquinovosyl diacylglycerols (SQDG) bioactive molecules and the HexCer-t36:2 (t18:1/18:1 and 18:2/18:0) cerebrosides with a phytosphingosine (4-hydrosphinganine) base, while fraction-3 contained bioactive phosphatidylcholine (PC) and phosphatidylethanolamine (PE) molecules. These novel bioactive lipids of Chlorococcum sp. with putative health benefits may indicate that marine microalgae can be a sustainable alternative source for bioactive lipids production for food supplements and nutraceutical applications. However, further studies are required towards the commercial technology pathways development and biosafety analysis for the use of the microalga.

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Shiels, Katie, Alexandros Tsoupras, Ronan Lordan, Constantina Nasopoulou, Ioannis Zabetakis, Patrick Murray et Sushanta Kumar Saha. « Bioactive Lipids of Marine Microalga Chlorococcum sp. SABC 012504 with Anti-Inflammatory and Anti-thrombotic Activities ». Marine Drugs 19, n^o 1 (10 janvier 2021) : 28. http://dx.doi.org/10.3390/md19010028.

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Orejuela-Escobar, Lourdes, Arleth Gualle, Valeria Ochoa-Herrera et George P. Philippidis. « Prospects of Microalgae for Biomaterial Production and Environmental Applications at Biorefineries ». Sustainability 13, n^o 6 (11 mars 2021) : 3063. http://dx.doi.org/10.3390/su13063063.

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Microalgae are increasingly viewed as renewable biological resources for a wide range of chemical compounds that can be used as or transformed into biomaterials through biorefining to foster the bioeconomy of the future. Besides the well-established biofuel potential of microalgae, key microalgal bioactive compounds, such as lipids, proteins, polysaccharides, pigments, vitamins, and polyphenols, possess a wide range of biomedical and nutritional attributes. Hence, microalgae can find value-added applications in the nutraceutical, pharmaceutical, cosmetics, personal care, animal food, and agricultural industries. Microalgal biomass can be processed into biomaterials for use in dyes, paints, bioplastics, biopolymers, and nanoparticles, or as hydrochar and biochar in solid fuel cells and soil amendments. Equally important is the use of microalgae in environmental applications, where they can serve in heavy metal bioremediation, wastewater treatment, and carbon sequestration thanks to their nutrient uptake and adsorptive properties. The present article provides a comprehensive review of microalgae specifically focused on biomaterial production and environmental applications in an effort to assess their current status and spur further deployment into the commercial arena.

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Galasso, Christian, Antonio Gentile, Ida Orefice, Adrianna Ianora, Antonino Bruno, Douglas M. Noonan, Clementina Sansone, Adriana Albini et Christophe Brunet. « Microalgal Derivatives as Potential Nutraceutical and Food Supplements for Human Health : A Focus on Cancer Prevention and Interception ». Nutrients 11, n^o 6 (29 mai 2019) : 1226. http://dx.doi.org/10.3390/nu11061226.

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Epidemiological studies are providing strong evidence on beneficial health effects from dietary measures, leading scientists to actively investigate which foods and which specific agents in the diet can prevent diseases. Public health officers and medical experts should collaborate toward the design of disease prevention diets for nutritional intervention. Functional foods are emerging as an instrument for dietary intervention in disease prevention. Functional food products are technologically developed ingredients with specific health benefits. Among promising sources of functional foods and chemopreventive diets of interest, microalgae are gaining worldwide attention, based on their richness in high-value products, including carotenoids, proteins, vitamins, essential amino acids, omega-rich oils and, in general, anti-inflammatory and antioxidant compounds. Beneficial effects of microalgae on human health and/or wellness could in the future be useful in preventing or delaying the onset of cancer and cardiovascular diseases. During the past decades, microalgal biomass was predominately used in the health food market, with more than 75% of the annual microalgal biomass production being employed for the manufacture of powders, tablets, capsules or pastilles. In this review, we report and discuss the present and future role of microalgae as marine sources of functional foods/beverages for human wellbeing, focusing on perspectives in chemoprevention. We dissected this topic by analyzing the different classes of microalgal compounds with health outputs (based on their potential chemoprevention activities), the biodiversity of microalgal species and how to improve their cultivation, exploring the perspective of sustainable food from the sea.

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Señoráns, María, Natalia Castejón et Francisco Javier Señoráns. « Advanced Extraction of Lipids with DHA from Isochrysis galbana with Enzymatic Pre-Treatment Combined with Pressurized Liquids and Ultrasound Assisted Extractions ». Molecules 25, n^o 14 (21 juillet 2020) : 3310. http://dx.doi.org/10.3390/molecules25143310.

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Microalgal biomass is a sustainable and valuable source of lipids with omega-3 fatty acids. The efficient extraction of lipids from microalgae requires fast and alternative extraction methods, frequently combined with biomass pre-treatment by different procedures. In this work, Pressurized liquid extraction (PLE) was optimized and compared with traditional lipid extraction methods, Folch and Bligh and Dyer, and with a new Ultrasound Assisted Extraction (UAE) method for lipids from microalgae Isochrysis galbana. To further optimize PLE and UAE, enzymatic pre-treatment of microalga Isochrysis galbana was studied with commercial enzymes Viscozyme and Celluclast. No significant differences were found for lipid yields among different extraction techniques used. However, advanced extraction techniques with or without pre-treatment are a green, fast, and toxic solvent free alternative to traditional techniques. Lipid composition of Isochrysis was determined by HPLC-ELSD and included neutral and polar lipids, showing that each fraction comprised different contents in omega-3 polyunsaturated fatty acids (PUFA). The highest polar lipids content was achieved with UAE (50 °C and 15 min) and PLE (100 °C) techniques. Moreover, the highest omega-3 PUFA (33.2%), eicosapentaenoic acid (EPA) (3.3%) and docosahexaenoic acid (DHA) (12.0%) contents were achieved with the advanced technique UAE, showing the optimized method as a practical alternative to produce valuable lipids for food and nutraceutical applications.

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Alias, Anand Baby, Shubhanvit Mishra, Gaurav Pendharkar, Chi-Shuo Chen, Cheng-Hsien Liu, Yi-Ju Liu et Da-Jeng Yao. « Microfluidic Microalgae System : A Review ». Molecules 27, n^o 6 (15 mars 2022) : 1910. http://dx.doi.org/10.3390/molecules27061910.

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Microalgae that have recently captivated interest worldwide are a great source of renewable, sustainable and economical biofuels. The extensive potential application in the renewable energy, biopharmaceutical and nutraceutical industries have made them necessary resources for green energy. Microalgae can substitute liquid fossil fuels based on cost, renewability and environmental concern. Microfluidic-based systems outperform their competitors by executing many functions, such as sorting and analysing small volumes of samples (nanolitre to picolitre) with better sensitivities. In this review, we consider the developing uses of microfluidic technology on microalgal processes such as cell sorting, cultivation, harvesting and applications in biofuels and biosensing.

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Thèses sur le sujet "Nutraceutici Microalgae"

NICCOLAI, ALBERTO. « Microalgae as source of innovative foods and nutraceuticals ». Doctoral thesis, 2017. http://hdl.handle.net/2158/1080348.

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Le microalghe (compresi i cianobatteri) rivestono un grande potenziale come fonte di composti naturali, da utilizzare come ingredienti funzionali in preparazioni alimentari. Fino ad oggi, diverse specie di microalghe e cianobatteri sono stati identificati, ma solo pochi di loro sono stati approvati e applicati nella produzione alimentare. Per aumentare il numero di ceppi idonei allo sfruttamento nell'industria alimentare, si rende necessaria un’approfondita indagine sulla loro sicurezza e sulla loro qualità nutrizionale. L'obiettivo generale del progetto di tesi è stato quello di valutare l'idoneità di alcune biomasse microalgali e cianobatteriche che potrebbero essere proposte per la produzione di alimenti innovativi e nutraceutici. Per perseguire questo obiettivo, numerose biomasse di microalghe e di cianobatteri sono state prodotte e testate per valutarne: i) composizione biochimica, ii) tossicità in vitro, iii) digeribilità in vitro, iv) sicurezza e potenziali effetti salutistici in vivo, v) effetti sulle qualità organolettiche e sulle potenzialità antiossidanti dopo addizione in alimenti convenzionali, vi) idoneità alla fermentazione. Microalgae (including cyanobacteria) have great potential as a source of natural compounds, to be used as functional ingredients in food preparations. Up to date, several species of microalgae and cyanobacteria were classified but only few of them are approved and applied in food production. To increase the number of suitable strains for the food industry, a deep investigation about their safety and quality is fundamental. The general aim of the thesis project was to evaluate the suitability of some microalgal and cyanobacterial biomasses that might be proposed for the production of innovative foods and nutraceuticals. To pursue this aim, i) chemical composition, ii) in vitro toxicity, iii) in vitro digestibility, iv) in vivo safety evaluation and potential health effects, v) the effects on organoleptic and antioxidant quality after the inclusion of microalgal and cyanobacterial biomass in conventional foods, and vi) suitability to fermentation were investigated.

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Fernandes, Tomásia Micaela Gomez. « Exploring Pavlova pinguis and Hemiselmis cf. andersenii as natural sources of high-value lipids ». Doctoral thesis, 2022. http://hdl.handle.net/10400.13/4034.

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A crescente demanda dos consumidores por fontes naturais e sustentáveis de compostos de valor acrescentado tem levado as comunidades científica e industrial a explorar a biodiversidade das microalgas e a sua diversidade química. Na bioprospecção de microalgas para a produção integrada de biomassa e compostos de valor acrescentado, diversos desafios são encontrados, como o cultivo de novas espécies, a identificação de novas moléculas e a otimização das condições de cultivo para a produção dos fitoquímicos desejados. Este estudo investiga o potencial de duas microalgas inexploradas, Hemiselmis cf. andersenii e Pavlova pinguis, como fontes de lípidos com valor acrescentado para aplicação na indústria nutracêutica e áreas relacionadas. A análise dos extratos lipídicos revelou uma grande diversidade de metabolitos sintetizados pela H. cf. andersenii e pela P. pinguis, nomeadamente ácidos gordos, esteróis, álcoois e monoglicerídeos. H. cf. andersenii demonstrou ser rica em ómega-3 polinsaturados. Enquanto, a P. pinguis revelou ser uma grande produtora de fitoesteróis. Para verificar a robustez das microalgas e induzir a acumulação dos compostos desejados, foram realizados estudos com diferente suplementação de azoto e de fósforo no meio de crescimento das microalgas. As condições repletas de azoto revelaram-se eficazes para modelar a composição lipídica das microalgas para as indústrias nutracêutica e farmacêutica. Aumentos dos teores de fósforo induziram um aumento da produtividade da biomassa e da produção de lípidos nutricionalmente relevantes. Na P. pinguis, baixos teores de fósforo mostraram-se eficazes para a produção de carotenoides e açúcares. A H. cf. andersenii mostrou-se promissora para a coprodução de carotenoides e lípidos. A análise multivariada permitiu visualizar os efeitos intra e interespecíficos dos nutrientes na composição lipídica das microalgas. A grande versatilidade de compostos de valor acrescentado produzidos pelas microalgas estudadas aliadas às suas características biológicas (ausência de parede celular rígida), fazem destas candidatas promissoras para futura produção à escala industrial.
The active seek of consumers for natural sustainable sources of high-value compounds has driven the scientific and industry communities to exploit microalgal biodiversity and its intrinsic chemical diversity. In the bioprospection of microalgae for integrated biomass and high value compounds production, several challenges are found, like the cultivation of new species, the identification of new molecules, and the optimization of culture conditions to produce the desired phytochemicals. The present work aimed to investigate the potential of two unexplored microalgae, Hemiselmis cf. andersenii e Pavlova pinguis, as sources of high-value lipids for further application in nutraceutical and other related fields. The detailed analysis of lipid extracts revealed a great diversity of metabolites synthesized by H. cf. andersenii and P. pinguis, namely fatty acids, sterols, alcohols, and monoglycerides. H. cf. andersenii was shown to be a rich source of omega-3 polyunsaturated fatty acids. Meanwhile, P. pinguis was found to be a high level producer of phytosterols. To evaluate the robustness of the microalgae and induce its production on high-value lipids, experiments were performed by inducing changes in nitrogen and phosphorus levels in microalgae growth medium. In both microalgae nitrogen-replete conditions were the most effective for modeling the lipid composition for nutraceutical and pharmaceutical industries. Increases in phosphorus concentrations prompted an increase in microalgal biomass productivity, as well as the production of nutritionally relevant lipids. In P. pinguis, low phosphorus concentrations were effective to produce carotenoids and sugars. H. cf. andersenii have shown to be suitable for the co-production of carotenoids and lipids. Multivariate analysis allowed to visualize the differential intra- and inter- specific effects of nitrogen and phosphorus on microalgal lipid composition. The great versatility of value-added compounds produced by the studied microalgae combined with its biological properties (absence of a rigid cell wall) make these microalgae promising candidates for future large-scale production.

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Livres sur le sujet "Nutraceutici Microalgae"

Patel, Alok Kumar, et Leonidas Matsakas, dir. Nutraceutical Fatty Acids from Oleaginous Microalgae. Wiley, 2020. http://dx.doi.org/10.1002/9781119631729.

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Patel, Alok Kumar, et Leonidas Matsakas. Nutraceutical Fatty Acids from Oleaginous Microalgae : A Human Health Perspective. Wiley & Sons, Incorporated, John, 2020.

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Nutraceutical Fatty Acids from Oleaginous Microalgae : A Human Health Perspective. Wiley & Sons, Limited, John, 2020.

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Patel, Alok Kumar, et Leonidas Matsakas. Nutraceutical Fatty Acids from Oleaginous Microalgae : A Human Health Perspective. Wiley & Sons, Incorporated, John, 2020.

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Patel, Alok Kumar, et Leonidas Matsakas. Nutraceutical Fatty Acids from Oleaginous Microalgae : A Human Health Perspective. Wiley & Sons, Limited, John, 2020.

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Chapitres de livres sur le sujet "Nutraceutici Microalgae"

Honda, Masaki. « Nutraceutical and Pharmaceutical Applications of Carotenoids ». Dans Pigments from Microalgae Handbook, 449–69. Cham : Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-50971-2_18.

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Manirafasha, Emmanuel, Li Guo et Keju Jing. « Nutraceutical and Pharmaceutical Applications of Phycobiliproteins ». Dans Pigments from Microalgae Handbook, 575–84. Cham : Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-50971-2_23.

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Ghosh, Tanmoy, Chetan Paliwal, Rahulkumar Maurya et Sandhya Mishra. « Microalgal Rainbow Colours for Nutraceutical and Pharmaceutical Applications ». Dans Plant Biology and Biotechnology, 777–91. New Delhi : Springer India, 2015. http://dx.doi.org/10.1007/978-81-322-2286-6_32.

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Kaur, Pardeep. « Microalgae as Nutraceutical for Achieving Sustainable Food Solution in Future ». Dans Environmental and Microbial Biotechnology, 91–125. Singapore : Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-2817-0_5.

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Dhandayuthapani, K., S. Malathy, Sikandar I. Mulla et Sanjay Kumar Gupta. « An Insight into the Potential Application of Microalgae in Pharmaceutical and Nutraceutical Production ». Dans Algae, 135–79. Singapore : Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-7518-1_7.

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Wilson, Jordan, Ainnatul A. Ahmad Termizi, Elvis T. Chua et Peer M. Schenk. « Bioprocessing of microalgal proteins and their applications in the cosmetic, nutraceutical and food industries ». Dans Seaweed and microalgae as alternative sources of protein, 147–64. Burleigh Dodds Science Publishing, 2021. http://dx.doi.org/10.19103/as.2021.0091.10.

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Microalgae have long been recognised for their nutritional value and high protein contents. With the increasing demand for “vegan protein” and concerns for global food security, microalgal protein is finding renewed interest. Microalgae are highly productive and can be grown without competing for arable land or freshwater resources. Most microalgal protein contains all essential amino acids and is hence more suitable as a meat replacement than any other plant protein. Microalgal products are also readily suitable for cosmetic and nutraceutical applications due to their significant health benefits. This chapter provides an overview of the use of various protein-rich microalgae in food, feed, nutraceuticals, and cosmetics. The latest technical advances in protein extraction from microalgae are presented, together with an overview of current knowledge on bioavailability and digestibility of microalgal proteins.

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Gurlek, Ceren, Cagla Yarkent, Izel Oral, Ayse Kose et Suphi S. Oncel. « Nutraceutical Aspects of Microalgae ». Dans Handbook of Algal Technologies and Phytochemicals, 177–84. CRC Press, 2019. http://dx.doi.org/10.1201/9780429054242-18.

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Samrot, Antony V., R. Emilin Renitta et S. Saigeetha. « Algal Based Nutraceuticals : Trends and Prospects ». Dans Algal Functional Foods and Nutraceuticals : Benefits, Opportunities, and Challenges, 111–30. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815051872122010010.

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Among various emerging food sectors, the nutraceutical sector has gained the attraction of most industries and researchers. Nutraceuticals are generally considered to be the alternative to the pharmaceutical dosage which provides physiological benefits. They are usually functional ingredient present which supplements nutrition to the body. These nutraceuticals are also derived from algae, where the most commonly found products of algae are derived from Spirulina sp, Chlorella sp and Klamath sp. It is reported that microalgae tend to strengthen the immune system by increasing nutritional constituents present in the body. In this review, detailed elaboration of various nutraceutical compounds from algal sources, their recent trends and future prospects are discussed.

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Rathnayake, Anuruddhika Udayangani, Hee-Guk Byun et Indira Wickramasinghe. « Bioactive Compounds from Edible Seaweeds and their Applications ». Dans Algal Functional Foods and Nutraceuticals : Benefits, Opportunities, and Challenges, 212–21. BENTHAM SCIENCE PUBLISHERS, 2022. http://dx.doi.org/10.2174/9789815051872122010013.

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Edible seaweeds (macroalgae and microalgae) are considered superfoods of our waterways. Based on pigmentation seaweeds, macroalgae are classified into three groups, green seaweeds (Chlorophyta), brown seaweeds (Phaeophyta) and red seaweeds (Rhodophyta). Seaweeds are rich in macro and micro nutrients. They contain protein, dietary fiber, minerals, vitamins, polyphenols, peptides, sterols and polyunsaturated fatty acids. Apart from being a major nutritional source in the human diet, seaweed is considered a functional and nutraceutical due to its extra nutritional and physiological properties. Plethora of bioactive compounds with potential applications in food, medicinal, health and pharmaceutical industries are included in extensive research and industries. For example, phycocolloids from seaweeds are widely used in the food industry. Medicinal and pharmaceutical properties of edible seaweeds include anti-tumor property, anti-viral property, anti-coagulant property, anti-Alzheimer’s property, and anti-oxidant property. Thus, a vast scope of investigating and understanding bioactive compounds from edible seaweeds is welltimed.

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Zohir, Wafaa Fathi, Vikas U. Kapase, Prachi Nawkarkar et Shashi Kumar. « Algal Life Cycle Analysis and Its Contribution to the Circular Economy ». Dans Handbook of Research on Algae as a Sustainable Solution for Food, Energy, and the Environment, 256–86. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-2438-4.ch010.

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Microalgae are a diverse group of microscopic and highly efficient photosynthetic organisms with rapid growth that contains a wide range of biochemical components such as pigments, lipids, carbohydrates, and proteins, making them a viable feedstock for various commercial applications in biofuel production, nutraceutical, pharmaceutical, and environmental sectors. Life-cycle assessment (LCA) is one of the most appealing and attractive tools used nowadays by the scientific and decision-makers communities to ensure environmentally sustainable production/consumption of various products. It is a systematic and standardized methodology that has turned into a crucial communication tool for the projects, the target markets, and the general public. Recently, LCA has been applied to quantify algal biofuels' environmental sustainability. As a result, the importance of algal life cycle analysis, its consequences, and contribution to the circular economy will be discussed in this chapter in terms of developing industrial applications.

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Actes de conférences sur le sujet "Nutraceutici Microalgae"

Abdul Quadir, Mohammed, Probir Das, Shoyeb khan, Mahmoud Thaher et Hareb Al Jabri. « Production of Phycocyanin from Marine Cyanobacteria in Open Raceway Pond ». Dans Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0029.

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Phycocyanin is one of the major light harvesting accessory pigment present in microalgae and cyanobacteria. This water-soluble pigment protein exhibits antioxidant, anti-inflammatory, and neuroprotective effects. Application of this pigment has also been used in dietary nutritional supplements in many food, nutraceutical, cosmetic, and biotechnology industries. In the present study phycocyanin was extracted from locally isolated marine cyanobacteria Geitlerinema sp. Geitlerinema sp. showed a higher growth during the summer perioed of 0.75 g/L and 0.54 g/L. Similarly, the maximum Phycocyanin obtained was up to 7.1% during summer period.

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Dugo, Paola, Francesca Rigano et Luigi Mondello. « Lipidomic analysis in food : The role of a detailed elucidation of intact lipids in functional foods for investigating on nutritional aspects ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/chnd8051.

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The growing demand in natural matrices, representing a source of dietary and nutraceutical molecules, placed, as direct consequence, the urgent need for the development of suitable analytical methods able to provide a comprehensive characterization of both “conventional” and “unconventional” products. In the last decades, lipidomic has emerged as a cutting-edge approach among omics- techniques, since lipids revealed to be essential molecules in the regulation of metabolic pathways. To this regard, the content of essential fatty acids (EFAs), as well as nutritional indices such as the levels of omega-3 and omega-6 FAs and their ratio are essential parameter to evaluate the beneficial properties of food products. In addition, the investigation of complex lipids in their native forms is proved to be crucial to obtain additional information about lipids role and on FA arrangement into each species. For this reason, the present study is aimed to a detailed elucidation of intact lipids in different functional foods, including the profiling of microalgae, hemp products and the wastes of the fish industry. Phospholipids and triacylglycerols were the most representative lipid classes. However, mono- and diacylglycerols, pigments and carotenoids were also detected, representing an added value for the investigated matrices. From an analytical point of view, the use of a recently introduced linear retention index (LRI) approach in LC paved the way for the automatization of the identification process in LC. Furthermore, the use of high-resolution chromatographic techniques (that is UHPLC), even combined with selective tandem MS operation mode allowed for the determination of the entire lipidome with high sensitivity. Finally, the UHPLC-MS/MS platform was coupled to a preparative workstation to fully automatize the analytical work-flow. This also entailed the miniaturization of the lipid extraction procedure, which was compared with a conventional manual procedure, resulting in quite similar quali-quantitative profiles.

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