Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food...Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aqueous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS)). Spirulina and Bilberry pure and combination samples [100% Spirulina (100S), 100% Bilberry (100B), 50% Spirulina + 50% Bilberry (50S + 50B), 75% Spirulina + 25% Bilberry (75S + 25B), & 25% Spirulina + 75% Bilberry (25S + 75B)], were extracted with aqueous (deionized water) and 80% ethanol solutions. Colorimetric antioxidant assays were used to determine total phenolics, total flavonoids, and their antioxidant potential. 80% ethanol Spirulina and Bilberry (pure and combination) extracts resulted in higher TFC, FRAP, and DPPH, whereas aqueous extracts had higher TPC, NORS, and TEAC, suggesting both hydrophilic and lipophilic bioactive compounds in Spirulina and Bilberry. Spirulina and Bilberry are two potential functional food ingredients for the food industry due to their antioxidative properties.展开更多
Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used ...Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).展开更多
Spirulina platensis is a special and unique cyanobacteria that is produced worldwide with a varied cost of cultivation media. In this study, five main experiments with different treatments were performed to evaluate t...Spirulina platensis is a special and unique cyanobacteria that is produced worldwide with a varied cost of cultivation media. In this study, five main experiments with different treatments were performed to evaluate the possibility of using cheap aquaculture water for Spirulina production, to test if solutions made by plant ash (PAS) could be used for Spirulina production, to determine if brackish water (BW) and mining water have a good impact on Spirulina production, to create a medium composed of cheap chemicals and fertilizers to be used for Spirulina cultivation, and to test if a mixture made from local components could be used to produce Spirulina. All experiments were performed via growth and dry weight measurements, including determination of chemical and physical characteristics of the samples with a comparison with Zarrouk medium (ZM) as a reference for each experiment, and all experiments were performed for 21 days to determine the best media type that lasts longer for commercial purposes. In all experiments, pH values were between 8 and 11, and EC was between 9.8 and 30 ms/cm, while temperature was at 30°C and 35°C, and light was at 1500 and 5000 Lux for 16 h light and 8 h dark. Spirulina can grow in (FW). It can also grow in FW diluted with BW. Also a 3% PAS can be used as a source to cultivate Spirulina at a very low price compared to ZM. The chemical fertilizer formula was one of the best types among all treatments with a good price. A mixture of these local resources could be a very good cheap alternative source. The main result that was obtained from all experiments in this study is the ability of Spirulina to grow within a wide range of chemical parameters at a lower price.展开更多
With the development of modern society,the demand for nutrition,health,and food safety among people is also increasing.More and more consumers are connecting their diet to a healthy lifestyle in order to reduce the oc...With the development of modern society,the demand for nutrition,health,and food safety among people is also increasing.More and more consumers are connecting their diet to a healthy lifestyle in order to reduce the occurrence of chronic diseases.Spirulina,known as green ginseng,is one of the most productive microalgae with high output value.It is considered as one of the most ideal dietary supplements due to its unique nutritional and health benefits.The main components of spirulina include protein,fat,vitamins,chlorophyll,and minerals.The protein content is particularly high,ranging from 60-70%.Spirulina can be used as a natural nutritional supplement,providing various essential nutrients needed by the body.Apart from being a nutritional supplement,spirulina is also widely utilized in the food,medicine,and cosmetics industries.Spirulina powder can be added to various foods such as bread,cakes,and biscuits to enhance their nutritional value.Spirulina extract can also be used in the production of healthcare and beauty products.Furthermore,the antioxidant and immune-boosting effects of spirulina make it a promising natural medicine for research in the treatment of cancer and liver disease.This paper aims to provide comprehensive information on the nutritional composition,secondary metabolites,and biological activities of spirulina,thereby contributing to the spirulina industry.展开更多
A new species, Spirulina (Arthrospira) bayannurensis B. Sh. Li et C. Qiao sp. nov. was firstly collected from the Lake of Bayannur, Mu Us Sandy Land, Inner Mongolia Autonomous Region in China on April 30, 199...A new species, Spirulina (Arthrospira) bayannurensis B. Sh. Li et C. Qiao sp. nov. was firstly collected from the Lake of Bayannur, Mu Us Sandy Land, Inner Mongolia Autonomous Region in China on April 30, 1996 The morphological characteristics of the new species are described and illustrated by light micrographs, scanning and transmission electron micrographs. The type specimen of this new species is kept in Herbarium of Inner Mongolia Agricultural University.展开更多
[Objective] The aim of this study was to develop a simple and effective method for the polysaccharide extraction from Spirulina. [Method] The polysaccha- rides were directly extracted from the fresh algae mat or dry p...[Objective] The aim of this study was to develop a simple and effective method for the polysaccharide extraction from Spirulina. [Method] The polysaccha- rides were directly extracted from the fresh algae mat or dry powder of Spirulina in boiling water. The contents and quality of the extracted polysaccharides were measured. [Result] On average, 236.06 g of polysaccharide was extracted from 25 kg of fresh Spirulina mat, with a yield rate of 0.94%, while 191.95 g of polysac- charide was extracted from 2.5 kg of dry powder of Spirulina with a yield rate of 0.77%. The polysaccharide content in the extract of fresh Spirulina mat was 12.56% （according to glucose content）, while that of the dry powder was 12.38% （according to glucose content）; the glucose was produced during the hydrolysis of Spirulina polysaccharide. [Conclusion] Extraction polysaccharide from Spirulina with boiling wa- ter greatly reduces the use of ethanol, and the possibility of pollution from the ex- ogenous non-food chemical reagents, so that the extracted polysaccharides can be used as food materials. This method makes it possible to establish the production line for Spirulina polysaccharide.展开更多
[Objective] This study aimed to gain better understanding of the effects of salt stress on photosynthesis of Spirulina platensis. [Method] A salt stress simulation experiment was carried out, in which Spirulina platen...[Objective] This study aimed to gain better understanding of the effects of salt stress on photosynthesis of Spirulina platensis. [Method] A salt stress simulation experiment was carried out, in which Spirulina platensis cells were incubated with different salt concentrations （0, 0.1, 0.3, 0.5, 0.8, and 1.0 mol/L of NaCI）. Subsequently, some photosynthesis-related parameters were determined after incubated at various NaCI concentrations for 24 h. [Result] Under our experimental conditions, chlorophyll, carotenoid, phycocyanin and allophycocyanin contents, and photosynthesis rate decreased with the increasing NaCI concentrations. Above the 0.5 mol/L Na- CI level, the detrimental effect of salt stress became more severe. [Conclusion] From the results obtained in this investigation, we can conclude that the decrease in chlorophyll, carotenoid, phycocyanin and allophycocyanin contents may be the most important reason causing the decline in photosynthsis rate which strongly affects the biomass yield of Spirulina platensis in outdoor cultivation展开更多
[Objective] This study aimed to seek the cultivation method for Spirulina with seawater. [Method] Spirulina was habituated culture progressively with prepared seawater acclimation solution. The morphological changes o...[Objective] This study aimed to seek the cultivation method for Spirulina with seawater. [Method] Spirulina was habituated culture progressively with prepared seawater acclimation solution. The morphological changes of Spirulina were observed and its biochemical indicators were measured. [Result] A new algae species was obtained, which had better stability and greater average length than Spirulina in fresh water. Compared with the Spirulina in fresh water, the new algae species showed no significant change in chlorophyll content, but a 62.8% increase in the concentration of phycocyanin. [Conclusion] The method could save resources and cost, which lays the foundation for large scale production and processing of Spirulina.展开更多
文摘Spirulina and Bilberry are underexplored and underutilized in the food industry. Therefore, this research focuses on determining the antioxidative properties of Spirulina and Bilberry for future use in functional food product development. The objective was to determine the Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) in Spirulina and Bilberry extracts (Aqueous and Ethanol extracts) and their antioxidative potential (2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC), and Nitric Oxide Radical Scavenging Ability (NORS)). Spirulina and Bilberry pure and combination samples [100% Spirulina (100S), 100% Bilberry (100B), 50% Spirulina + 50% Bilberry (50S + 50B), 75% Spirulina + 25% Bilberry (75S + 25B), & 25% Spirulina + 75% Bilberry (25S + 75B)], were extracted with aqueous (deionized water) and 80% ethanol solutions. Colorimetric antioxidant assays were used to determine total phenolics, total flavonoids, and their antioxidant potential. 80% ethanol Spirulina and Bilberry (pure and combination) extracts resulted in higher TFC, FRAP, and DPPH, whereas aqueous extracts had higher TPC, NORS, and TEAC, suggesting both hydrophilic and lipophilic bioactive compounds in Spirulina and Bilberry. Spirulina and Bilberry are two potential functional food ingredients for the food industry due to their antioxidative properties.
文摘Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).
文摘Spirulina platensis is a special and unique cyanobacteria that is produced worldwide with a varied cost of cultivation media. In this study, five main experiments with different treatments were performed to evaluate the possibility of using cheap aquaculture water for Spirulina production, to test if solutions made by plant ash (PAS) could be used for Spirulina production, to determine if brackish water (BW) and mining water have a good impact on Spirulina production, to create a medium composed of cheap chemicals and fertilizers to be used for Spirulina cultivation, and to test if a mixture made from local components could be used to produce Spirulina. All experiments were performed via growth and dry weight measurements, including determination of chemical and physical characteristics of the samples with a comparison with Zarrouk medium (ZM) as a reference for each experiment, and all experiments were performed for 21 days to determine the best media type that lasts longer for commercial purposes. In all experiments, pH values were between 8 and 11, and EC was between 9.8 and 30 ms/cm, while temperature was at 30°C and 35°C, and light was at 1500 and 5000 Lux for 16 h light and 8 h dark. Spirulina can grow in (FW). It can also grow in FW diluted with BW. Also a 3% PAS can be used as a source to cultivate Spirulina at a very low price compared to ZM. The chemical fertilizer formula was one of the best types among all treatments with a good price. A mixture of these local resources could be a very good cheap alternative source. The main result that was obtained from all experiments in this study is the ability of Spirulina to grow within a wide range of chemical parameters at a lower price.
文摘With the development of modern society,the demand for nutrition,health,and food safety among people is also increasing.More and more consumers are connecting their diet to a healthy lifestyle in order to reduce the occurrence of chronic diseases.Spirulina,known as green ginseng,is one of the most productive microalgae with high output value.It is considered as one of the most ideal dietary supplements due to its unique nutritional and health benefits.The main components of spirulina include protein,fat,vitamins,chlorophyll,and minerals.The protein content is particularly high,ranging from 60-70%.Spirulina can be used as a natural nutritional supplement,providing various essential nutrients needed by the body.Apart from being a nutritional supplement,spirulina is also widely utilized in the food,medicine,and cosmetics industries.Spirulina powder can be added to various foods such as bread,cakes,and biscuits to enhance their nutritional value.Spirulina extract can also be used in the production of healthcare and beauty products.Furthermore,the antioxidant and immune-boosting effects of spirulina make it a promising natural medicine for research in the treatment of cancer and liver disease.This paper aims to provide comprehensive information on the nutritional composition,secondary metabolites,and biological activities of spirulina,thereby contributing to the spirulina industry.
文摘A new species, Spirulina (Arthrospira) bayannurensis B. Sh. Li et C. Qiao sp. nov. was firstly collected from the Lake of Bayannur, Mu Us Sandy Land, Inner Mongolia Autonomous Region in China on April 30, 1996 The morphological characteristics of the new species are described and illustrated by light micrographs, scanning and transmission electron micrographs. The type specimen of this new species is kept in Herbarium of Inner Mongolia Agricultural University.
文摘[Objective] The aim of this study was to develop a simple and effective method for the polysaccharide extraction from Spirulina. [Method] The polysaccha- rides were directly extracted from the fresh algae mat or dry powder of Spirulina in boiling water. The contents and quality of the extracted polysaccharides were measured. [Result] On average, 236.06 g of polysaccharide was extracted from 25 kg of fresh Spirulina mat, with a yield rate of 0.94%, while 191.95 g of polysac- charide was extracted from 2.5 kg of dry powder of Spirulina with a yield rate of 0.77%. The polysaccharide content in the extract of fresh Spirulina mat was 12.56% （according to glucose content）, while that of the dry powder was 12.38% （according to glucose content）; the glucose was produced during the hydrolysis of Spirulina polysaccharide. [Conclusion] Extraction polysaccharide from Spirulina with boiling wa- ter greatly reduces the use of ethanol, and the possibility of pollution from the ex- ogenous non-food chemical reagents, so that the extracted polysaccharides can be used as food materials. This method makes it possible to establish the production line for Spirulina polysaccharide.
基金Supported by Project of Applied Basic Research from Sichuan Provincial Department of Science and Technology(2009JY0144)~~
文摘[Objective] This study aimed to gain better understanding of the effects of salt stress on photosynthesis of Spirulina platensis. [Method] A salt stress simulation experiment was carried out, in which Spirulina platensis cells were incubated with different salt concentrations （0, 0.1, 0.3, 0.5, 0.8, and 1.0 mol/L of NaCI）. Subsequently, some photosynthesis-related parameters were determined after incubated at various NaCI concentrations for 24 h. [Result] Under our experimental conditions, chlorophyll, carotenoid, phycocyanin and allophycocyanin contents, and photosynthesis rate decreased with the increasing NaCI concentrations. Above the 0.5 mol/L Na- CI level, the detrimental effect of salt stress became more severe. [Conclusion] From the results obtained in this investigation, we can conclude that the decrease in chlorophyll, carotenoid, phycocyanin and allophycocyanin contents may be the most important reason causing the decline in photosynthsis rate which strongly affects the biomass yield of Spirulina platensis in outdoor cultivation
文摘[Objective] This study aimed to seek the cultivation method for Spirulina with seawater. [Method] Spirulina was habituated culture progressively with prepared seawater acclimation solution. The morphological changes of Spirulina were observed and its biochemical indicators were measured. [Result] A new algae species was obtained, which had better stability and greater average length than Spirulina in fresh water. Compared with the Spirulina in fresh water, the new algae species showed no significant change in chlorophyll content, but a 62.8% increase in the concentration of phycocyanin. [Conclusion] The method could save resources and cost, which lays the foundation for large scale production and processing of Spirulina.
