المؤلفون: Fontaine, Justine

مرشدي الرسالة: Sauvé, Sébastien

مصطلحات موضوعية: suppléments à base d'algue, spiruline, cyanotoxines, microcystines, isomères du BMAA, algal supplements, spirulina, cyanotoxins, microcystins, BMAA isomers, Analytical chemistry / Chimie analytique (UMI : 0486)

الوصف: Les suppléments alimentaires à base d’algues sont commercialisés pour leurs bénéfices pour la santé ainsi que pour leur valeur nutritionnelle. Cependant, certains de ces produits peuvent être contaminés par des toxines produites par la cooccurrence d’espèces toxigènes. Afin d’évaluer l’ampleur de la contamination en toxines dans différents suppléments disponibles sur le marché nord-américain, nous avons achetés 37 échantillons de spiruline, d’Aphanizomenon flos-aqua, de Chlorella et de varech et les avons analysés pour 27 toxines par des méthodes de chromatographie liquide et de spectrométrie de masse (LC-MS/MS ou LC-HRMS). Nous avons détecté des microcystines dans les huit échantillons d’Aphanizomenon à des niveaux allant jusqu’à 1000 ng/g et de l’acide 2,4-diaminobutyrique (DAB) dans tous les échantillons de suppléments à des concentrations incluses entre 3 et 1600 ng/g. L’anatoxine A (ANA-a) et le β-amino-N-méthylalanine (BAMA) n’ont pas été détectés tandis que les autres toxines ont été détectées de façon plus aléatoire à des concentrations variables, sans lien clair avec l’espèce de l’algue. En considérant ces résultats, les produits à base d’Aphanizomenon devraient faire l’objet d’un contrôle plus strict pour prévenir leur contamination et restreindre la vente de produits contaminés. Ces découvertes seraient également d’intérêt pour les consommateurs afin qu’ils puissent évaluer les risques associés à la consommation régulière de certains suppléments à base d’algues
Algal dietary supplements are marketed for their health benefits and nutritional value. However, these types of products can be contaminated by toxins produced by co-occurring toxigenic cyanobacteria. In order to evaluate the contamination of different supplements available on the North American market, we purchased 37 samples of spirulina, Aphanizomenon flos-aquae, Chlorella and kelp, and analysed them to identify 27 suspected toxins using liquid chromatography mass spectrometry methods (LC-MS/MS or LC-HRMS). We found microcystins (MC) in the 8 Aphanizomenon samples with levels up to 1000 ng g-1 dw and 2,4-diaminobutyric acid (DAB) in all samples with values ranging from 3 to 1600 ng g-1. Anatoxin-a (ANA) and β-amino-N-methylalanine (BAMA) were not detected, while other toxins were diversely detected with no clear link to the nature of the alga. Considering these results, Aphanizomenon products may require stricter monitoring to prevent further contamination. The findings are also of interest to consumers so that they can properly assess the risks that may be involved in the regular consumption of certain algal dietary supplements.

وصف الملف: application/pdf

الإتاحة: http://hdl.handle.net/1866/32506Test

المؤلفون: Dinh, Thi Kim Nhung, Nguyen, Thi Kim Ngoan

المصدر: Journal of Vietnamese Environment, 2016, Vol. 8, No. 1, pp. 26-32, ISSN: 2913-6471

مصطلحات موضوعية: Gluconacetobacter, Bakteriencellulose, Spirulina, Gluconacetobacter, Bacterial cellulose, Spirulina, info:eu-repo/classification/ddc/363, ddc:363

الوصف: Formed by a kind of bacteria called Gluconacetobacter, bacterial cellulose (biocellulose, BC) membrane, compared to cellulose from plants, has superior properties for the strength, toughness, durability and elasticity. The subjects of this study are bacteria being able to produce Bacterial cellulose in Spirulina medium. The study aims to investigate the influences of some ecological factors on the Bacterial cellulose membrane forming process in Spirulina medium, and then find out appropriate nutritional media and conditions for the fermentation in Bacterial cellulose forming process. The study has some major findings: (1) Select two strains of bacteria: Gluconacetobacter xylinus T6 and Gluconacetobacter xylinus T9, which prove to be capable of producing cellulose membrane to be used in making nourishing face masks for its thinness, smoothness, toughness and uniformity; (2) Find out the appropriate medium for the formation of Bacterial cellulose membrane, including (NH4)2SO4: 0,5 (g), KH2PO4: 1 (g), glucose: 10 (g), algae powder: 20 (g), and distilled water: 1000 (ml). Successful fermentation for membrane production could be done in appropriate pH of 5 and appropriate temperature of 320C. The ratio of surface area per volume of fermentation (S/V) is 0.8, and the membrane can be collected after 5 days.
Màng cellulose vi khuẩn (Bacterial cellulose; Biocellulose; BC) do vi khuẩn Gluconacetobacter tạo ra có những đặc tính vượt trội so với cellulose của thực vật về độ dẻo dai, độ bền, chắc khỏe và độ đàn hồi. Đối tượng: vi khuẩn có khả năng tạo màng Bacterial cellulose từ môi trường tảo xoắn Spirulina. Mục tiêu: Khảo sát ảnh hưởng của một số yếu tố đến quá trình tạo màng Bacterial cellulose trên môi trường tảo xoắn Spirulina, từ đó tìm ra được môi trường dinh dưỡng và điều kiện thích hợp cho quá trình lên men tạo màng Bacterial cellulose. Kết quả: tuyển chọn được 2 chủng vi khuẩn Gluconacetobacter xylinus T6 và Gluconacetobacter xylinus T9 có khả năng tạo màng cellulose có đặc tính mỏng, nhẵn, đồng đều, dai phù hợp với các tiêu chí làm mặt nạ dưỡng da. Xác định được môi trường thích hợp cho sự hình thành màng Bacterial cellulose gồm (NH4)2SO4: 0,5 (g), KH2PO4: 1(g), glucose: 10 (g), bột tảo: 20 (g), nước cất 1000 (ml) với thời gian thu màng là 5 ngày, pH thích hợp là 5 và nhiệt độ thuận lợi cho quá trình lên men tạo màng là 320C, tỉ lệ diện tích bề mặt trên thể tích lên men là S/V = 0,8.

العلاقة: urn:nbn:de:bsz:14-qucosa-225315; qucosa:30340

الإتاحة: https://tud.qucosa.de/id/qucosa%3A30467Test
https://tud.qucosa.de/api/qucosa%3A30467/attachment/ATT-0Test/

المؤلفون: Dinh, Thi Kim Nhung, Nguyen, Thi Kim Ngoan

مرشدي الرسالة: Technische Universität Dresden, Fakultät Umweltwissenschaften

المصدر: Journal of Vietnamese Environment, 2016, Vol. 8, No. 1, pp. 26-32, ISSN: 2913-6471

مصطلحات موضوعية: Gluconacetobacter, Bakteriencellulose, Spirulina, Bacterial cellulose, ddc:363, rvk:AR 10100

الوصف: Formed by a kind of bacteria called Gluconacetobacter, bacterial cellulose (biocellulose, BC) membrane, compared to cellulose from plants, has superior properties for the strength, toughness, durability and elasticity. The subjects of this study are bacteria being able to produce Bacterial cellulose in Spirulina medium. The study aims to investigate the influences of some ecological factors on the Bacterial cellulose membrane forming process in Spirulina medium, and then find out appropriate nutritional media and conditions for the fermentation in Bacterial cellulose forming process. The study has some major findings: (1) Select two strains of bacteria: Gluconacetobacter xylinus T6 and Gluconacetobacter xylinus T9, which prove to be capable of producing cellulose membrane to be used in making nourishing face masks for its thinness, smoothness, toughness and uniformity; (2) Find out the appropriate medium for the formation of Bacterial cellulose membrane, including (NH4)2SO4: 0,5 (g), KH2PO4: 1 (g), glucose: 10 (g), algae powder: 20 (g), and distilled water: 1000 (ml). Successful fermentation for membrane production could be done in appropriate pH of 5 and appropriate temperature of 320C. The ratio of surface area per volume of fermentation (S/V) is 0.8, and the membrane can be collected after 5 days.
Màng cellulose vi khuẩn (Bacterial cellulose; Biocellulose; BC) do vi khuẩn Gluconacetobacter tạo ra có những đặc tính vượt trội so với cellulose của thực vật về độ dẻo dai, độ bền, chắc khỏe và độ đàn hồi. Đối tượng: vi khuẩn có khả năng tạo màng Bacterial cellulose từ môi trường tảo xoắn Spirulina. Mục tiêu: Khảo sát ảnh hưởng của một số yếu tố đến quá trình tạo màng Bacterial cellulose trên môi trường tảo xoắn Spirulina, từ đó tìm ra được môi trường dinh dưỡng và điều kiện thích hợp cho quá trình lên men tạo màng Bacterial cellulose. Kết quả: tuyển chọn được 2 chủng vi khuẩn Gluconacetobacter xylinus T6 và Gluconacetobacter xylinus T9 có khả năng tạo màng cellulose có đặc tính mỏng, nhẵn, đồng đều, dai phù hợp với các tiêu chí làm mặt nạ dưỡng da. Xác định được môi trường thích hợp cho sự hình thành màng Bacterial cellulose gồm (NH4)2SO4: 0,5 (g), KH2PO4: 1(g), glucose: 10 (g), bột tảo: 20 (g), nước cất 1000 (ml) với thời gian thu màng là 5 ngày, pH thích hợp là 5 và nhiệt độ thuận lợi cho quá trình lên men tạo màng là 320C, tỉ lệ diện tích bề mặt trên thể tích lên men là S/V = 0,8.

وصف الملف: application/pdf

الإتاحة: http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-227850Test
http://www.qucosa.de/fileadmin/data/qucosa/documents/22785/427-795-1-SM-2.pdfTest

المؤلفون: Shimada, Robson Takeshi

مرشدي الرسالة: Petri, Denise Freitas Siqueira

مصطلحات موضوعية: Complexação, Complexation, Emulsion stability, Emulsionante natural, Estabilidade de emulsão, Hidroxipropil metilcelulose, Hydroxypropyl methylcellulose, Natural emulsifier, Spirulina

الوصف: Arthrospira platensis ou Spirulina é uma microalga com alto valor nutricional. Foram preparados extratos de Spirulina, caracterizados e aplicados como estabilizadores de emulsão de óleo de girassol comercial em água (O/A) (10% v/v) na ausência e na presença de quatro tipos de hidroxipropil metilcelulose (HPMC). Os extratos brutos de Spirulina foram preparados em tampões a pH 6 (EB6) e pH 8 (EB8) por sonicação para promover a lise celular e a libertação de proteínas e fosfolípides; Parte dos extratos foi centrifugada (EC6 ou EC8). Independentemente das condições de extração, todos os extratos apresentados apresentaram valores de potencial-ζ médio variando de - (16 ± 2) mV a - (20 ± 2) mV, tamanho médio variando de (108 ± 52) nm a (306 ± 68) nm e atividade interfacial. As emulsões O/A preparadas com extratos de Spirulina (10 g / L) exibiram partículas com potencial- médio variando de - (16 ± 2) mV a - (27 ± 4) mV, tamanho médio variando de ~ 70 nm (EB6 ou EB8) a ~ 700 nm (EC6 ou EC8). No entanto, o EB6 levou a emulsões ligeiramente mais estáveis do que as outras. A combinação de EB6 (10 g / L) e HPMC (1,0 % m/m) levou a um aumento substancial na estabilidade da emulsão, embora os valores de potencial- diminuíram uma ordem de grandeza. Em particular, a HPMC com a maior massa molar e o maior grau de substituição de grupos metila conduziu a i) camada interfacial mais robusta resultante da formação de complexos entre cadeias HPMC e proteínas EB6 e (ii) meio contínuo mais viscoso.
Arthrospira platensis or Spirulina is a microalga with a high nutritional value. Extracts of Spirulina were prepared, characterized and applied as oil in water (O/W) (10 % v/v) emulsion stabilizers in the absence and presence of four types of hydroxypropyl methylcellulose (HPMC). The emulsions were prepared with edible sunflower oil. Crude extracts of Spirulina were prepared in buffers at pH 6 (CE6-Crude extract pH6) and pH 8 (CE8-Crude extract pH8) by sonication to promote cell lysis and protein and phospholipids release; part of the extracts was centrifuged (CCE6 or CCE8). Regardless of the extraction conditions, all extracts presented mean -potential ranging from (16 ± 2) mV to (20 ± 2) mV, mean diameter ranging from (108 ± 52) nm to (306 ± 68) nm and interfacial activity. The emulsions prepared with Spirulina extracts (10 g/L) displayed particles with mean -potential ranging from (16 ± 2) mV to (27 ± 4) mV, mean diameter ranging from ~ 70 nm (CCE6 or CCE8) to ~ 700 nm (CE6 or CE8). However, CE6 led to emulsions slightly more stable than the others did. The combination of CE6 (10 g/L) HPMC (1.0 wt %) led to substantial increase in the emulsion stability, although the -potential values decreased one order of magnitude. Particularly, the HPMC with the highest molecular weight and highest methyl substitution degree led to the most (i) robust interfacial layer resulting from the complex formation between HPMC chains and CE6 proteins and (ii) viscous continuous medium.

وصف الملف: application/pdf

الإتاحة: http://www.teses.usp.br/teses/disponiveis/46/46136/tde-22082017-101321Test/

المؤلفون: Wästberg, Kristin

مصطلحات موضوعية: Mikroalger Spirulina Design, Design

وصف الملف: application/pdf

الإتاحة: http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-8500Test

المؤلفون: Mejia da Silva, Lauris Del Carmen

مرشدي الرسالة: Carvalho, Joao Carlos Monteiro de

مصطلحات موضوعية: Agentes coagulantes, Arthrospira (Spirulina) platensis, Biomassa microbiana, Carvão ativado em pó, Coagulant, Culture medium, Effluent, Efluentes, Meio de cultivo, Microbial biomass, Powdered activated carbon

الوصف: A cianobactéria Arthrospira (Spirulina) platensis, é um dos micro-organismos fotossintetizantes mais estudados e cultivados, e atualmente tem sido utilizado para a produção de biomassa, com elevado conteúdo de proteínas, vitaminas, minerais, aminoácidos essenciais, ácidos graxos poli-insaturados e pigmentos, com potencial uso como complemento alimentar para humanos, bem como em alimentação de animais. No entanto, o cultivo de micro-organismos fotossintetizantes tem uma demanda hídrica bastante alta. Dessa forma, é importante a realização de trabalhos que avaliem a possibilidade de reuso de meio de cultivo de Arthrospira, que, além de reduzir os custos com nutrientes, contemplam o aspecto ambiental, evitando salinização do solo e eutrofização de corpos hídricos. Este trabalho avaliou a reutilização de meios do cultivo de Arthrospira (Spirulina) platensis tratados com carvão ativado em pó e diferentes agentes coagulantes. Os efluentes foram obtidos dos cultivos de A. platensis com nitrato de sódio como fonte de nitrogênio em processo descontínuo, em minitanques. Os efluentes passaram por tratamentos físico-químicos com diferentes concentrações de carvão ativado em pó (30, 40 e 50 mg.L-1) e cloreto férrico (6, 10 e 14 mg.L-1) ou sulfato férrico (15, 25 e 35 mg.L-1) para serem reaproveitados em cultivos desse micro-organismo. O reuso de meio no cultivo de A. platensis mostrou resultados aceitáveis, observando-se que o crescimento desta cianobactéria foi satisfatório, com obtenção de concentração celular máxima (Xm) obtida de 1093 mg.L-1 em frasco Erlenmeyer, correspondente ao ensaio com meio tratado com 30 mg.L-1 de carvão ativado em pó (CAP) e 6 mg.L-1 de cloreto férrico. Esses resultados de crescimento celular foram da mesma ordem de grandeza que os resultados de Xm obtidos com meio novo e maiores que aqueles oriundos de crescimentos em meios tratados com sulfato férrico como agente coagulante, cujos valores de concentração celulares máximas não excederam 806 mg.L-1. Os cultivos em meios provenientes de tratamento com cloreto férrico não alteraram a composição da biomassa, chegando a valores de teor protéico da ordem de 47%. Conclui-se que o reuso de meio pode ser viável para a produção de biomassa de A. platensis, reduzindo o custo de produção pelo reuso dos nutrientes.
The cyanobacterium Arthrospira (Spirulina) platensis, one of the most studied and cultivated photosynthetic microorganisms and, currently has been used for biomass production of biomass, with high contents of protein, vitamins, minerals, amino acids, polyunsaturated fatty acids, and pigments, with potential use as a dietary supplement for human food supplement and animal feed. However, the cultivation of photosynthetic microorganisms have a very high water demand. Thus, is important to carry out studies evaluating the possibility of reuse of Arthrospira culture medium, which, in addition to reducing the costs of nutrients, include the environmental aspect, preventing soil salinization and eutrophication of water bodies. This work has evaluated the reuse of effluent medium from Arthrospira (Spirulina) platensis cultivation treated with powdered activated carbon and different coagulants. The effluent, obtained from A. platensis batch cultivation in bench-scale open ponds, using sodium nitrate as a nitrogen source. The effluent went through physico-chemical treatments employing different concentrations of powdered activated carbon (30, 40, and 50 mg.L-1) and ferric chloride (6, 10, and 14 mg.L-1) or ferric sulphate (15, 25, and 35 mg.L-1) for them to be reused in cultured microorganism. The reuse through the cultivation of A. platensis showed acceptable results, observing that the growth of this cyanobacterium was satisfactory, obtaining maximum cell concentration (Xm) obtained 1093 mg.L-1 in Erlenmeyer flask, corresponding to the assay medium treated with 30 mg.L-1 of powdered activated carbon (PAC) and 6 mg.L-1 ferric chloride. The results of cell growth were the same order of magnitude as the results of Xm obtained with new culture medium and larger than those from growth in media treated with ferric sulfate as a coagulant agent, whose maximum values of cell concentration did not exceed 806 mg.L-1. The cultures in media from treatment with ferric chloride did not alter the composition of the biomass, reaching values of protein content of around 47%. It is concluded that the reuse of cultures medium may be feasible to produce biomass of A. platensis, reducing the production cost by recycling of nutrients.

وصف الملف: application/pdf

الإتاحة: http://www.teses.usp.br/teses/disponiveis/9/9134/tde-18122014-152224Test/

المؤلفون: Leon, Ivan Alejandro Avila

مرشدي الرسالة: Carvalho, João Carlos Monteiro de

مصطلحات موضوعية: Arthrospira (Spirulina) platensis, Biomass, Biomassa, Continuous culture, Dilution rate, Fonte de nitrogênio, Nitrogen source, Processo contínuo, Spirulina (Arthrospira) platensis, Urea, Uréia, Vazão específica de alimentação

الوصف: Arthrospira (Spirulina) platensis vem sendo cultivada para a produção de biomassa pelos altos conteúdos de proteína, ácidos graxos poliinsaturados e vitaminas. O nitrogênio é um nutriente que exerce influência em seu metabolismo, e o uso de fontes nitrogenadas de baixo custo pode contribuir para a viabilização da produção de A. platensis. Foi verificado o crescimento do microrganismo empregando uréia como fonte de nitrogênio por meio de processo contínuo, visando evitar níveis inibitórios de amônia no meio. Verificou-se a influência da vazão específica de alimentação (D, 0,04 a 0,44 dia-1) utilizando duas concentrações de uréia (N0) de 0,5 e 5 mM no meio de alimentação. Para N0=0,5mM, a maior produtividade em células (PX) obtida foi 201,5 mg.L-1.dia-1com D=0,44d-1; nessas condições a concentração celular em regime permanente (XP) foi 458 mg.L-1, obtendo-se uma biomassa com um teor de proteínas de 27,2%. Para N0=5mM, o máximo valor de PX encontrado foi 148,2 mg.L-1.dia-1, com D=0,12d-1; nessa vazão de alimentação, o XP foi 1235 mg.L-1 e o teor protéico na biomassa (71,9%) o mais alto encontrado.
Arthrospira platensis is being cultivated for biomass production because of its high content of proteins, polyunsaturated fatty acids and vitamins. Nitrogen is a nutrient which has a big influence in its metabolism, and the use of low cost sources of this element could contribute for the feasibility of A. platensis production. It was verified the growth of the microorganism using urea as a nitrogen source by a continuous process, to avoid ammonia inhibitory levels into the culture. It was evaluated the influence of the specific dilution rate (D, 0.04 to 0.44 day-1) in the culture applying two urea concentrations (N0) 0.5 and 5mM in the feeding medium. For N0=0,5mM, the highest cell productivity (PX) obtained was 201.5 mg.L-1.day-1using D=0.44d-1; under these conditions the cell concentration in steady state (XP) was 458 mg.L-1, obtaining a biomass with a protein content of 27.2%. For N0=5mM, the highest PX value was 148.2 mg.L-1.day-1, with D=0.12 day-1; under this dilution rate, the XP was 1235 mg.L-1 and its protein content (71.9%) was the highest achieved.

وصف الملف: application/pdf

الإتاحة: http://www.teses.usp.br/teses/disponiveis/9/9134/tde-28042010-140908Test/

المؤلفون: Matsudo, Marcelo Chuei

مرشدي الرسالة: Carvalho, João Carlos Monteiro de

مصطلحات موضوعية: 'Spirulina platensis', Processo descontínuo alimentado repetitivo, Repeated fed-batch process, Spirulina platensis, Urea, Ureia

الوصف: A cianobactéria \' Spirulina platensis \' possui alto teor de proteína e vem sendo cultivada fotoautotroficamente para a produção de biomassa microbiana. Embora as fontes convencionais de nitrogênio utilizadas para a produção de Spirulina spp. sejam os nitratos, há a possibilidade do emprego de uréia, utilizando o processo descontínuo alimentado, com diminuição do custo de produção. O emprego do processo descontínuo alimentado repetitivo para o cultivo desta microalga utilizando a uréia como fonte de nitrogênio poderia facilitar os cultivos em escala de produção, pois não haveria a necessidade de preparo de inóculo para cada ciclo de produção, além de possibilitar o aumento da produtividade do sistema. Este trabalho tem o objetivo de verificar o comportamento do cultivo microbiano com este processo, visto que não foram encontrados na literatura tais estudos para o cultivo de \'S. platensis\'. Foi verificada a influência dos parâmetros fração de corte, tempo de alimentação de uréia e ciclos de cultivo neste tipo de processo, tendo como variáveis dependentes a concentração celular máxima (Xm), a produtividade em células (Px) e o fator de conversão de nitrogênio em células (Yx/n), bem como a composição protéica e lipídica da biomassa obtida. Os resultados obtidos permitem concluir que, de uma forma geral, uma fração de corte de 80% associada a um tempo de alimentação de 6 dias leva a melhores condições de cultivo com bons resultados nos três parâmetros cinéticos (em média, 2101 mg.L?¹, 219 mg.L?¹.d?¹ e 10,3 mg.mg?¹ para Xm, Px e Yx/n, respectivamente), que foram reprodutíveis ao longo de 3 ciclos.
' Spirulina platensis \', with high protein content, can be cultivated photoautotrophically for the microbial biomass production. Although nitrates are the conventional source of nitrogen for the Spirulina spp. production, there is a possibility of the use of urea, in a fed-batch process, leading to a cost reduction. The application of repeated fed-batch process, using urea as nitrogen source, could propitiate the cultivation of this microorganism in a production scale, since it would not need to prepare the inoculum for each production cycle. Moreover, there is a possibility to improve the productivity of this process. The aim of this work was to verify the behavior of the microbial cultivation employing this process, since this kind of study for \' Spirulina platensis \' production was not found in literature. The influence of withdrawn rate, urea feeding time and cultivation cycles were studied, considering maximum cell concentration (Xm), cell productivity (Px), nitrogen-to-cell conversion (Yx/n), and protein and total fat contents as dependent variables. The results show that in general a 80% of withdrawn rate associated with 6 days of feeding time leads to the best cultivation conditions with satisfactory results of Xm, Px and Yx/n (2101 mg.L?¹, 219 mg.L?¹.d?¹ and 10.3 mg.mg?¹, in average, respectively), that could be reproduced through the three cycles.

وصف الملف: application/pdf

الإتاحة: http://www.teses.usp.br/teses/disponiveis/9/9134/tde-14122006-171907Test/

المؤلفون: Uribe Wandurraga, Zaida Natalia

مرشدي الرسالة: García Segovia, Purificación, Martínez Monzó, Javier, Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament

مصطلحات موضوعية: Microalgae, Microalgas, Biomass, Biomasa, Spirulina, Arthrospira platensis, Chlorella vulgaris, Nannochloropsis gaditana, Dunaliella salina, Ingredientes, Ingredients, Breadsticks, Rosquilletas, Mayonesas, Emulsions, Extrudates, Cookies, Galletas, Snacks, Minerals, Minerales, Nutrición, In vitro, Bioaccesibilidad, Bioaccessibility, Color, Colour, Textura, Texture, Physicochemical properties, Propiedades Fisicoquímicas, Rheology, Reología, Impresión 3D, 3D Food Printing, Coaxial extrusion, Extrusión, Extrusion, Horneado, Baking, Baked goods, Productos Alimentarios, Food Products, TECNOLOGIA DE ALIMENTOS

الوصف: [ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polvo. La incorporación de biomasa de microalgas en productos tradicionales se ha enfrentado al reto de la aparición de colores verdes fuertes, así como su consistencia pulverulenta que puede afectar la textura y percepción del producto. Todos estos aspectos constituyen las principales áreas de mejora para conseguir un mayor grado de aceptación de productos con microalgas, y son la base del reto de este proyecto. El objetivo de la presente tesis doctoral fue el desarrollo de nuevos productos alimentarios incorporando las propiedades nutricionales de la biomasa de microalgas, incrementando o mejorando con ello, las propiedades nutricionales del alimento original. Para conseguir este objetivo se evaluaron a nivel fisicoquímico, reológico y textural, la incorporación de diferentes especies de microalgas (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina y Nannochloropsis gaditana) en distintas matrices alimentarias (productos horneados, emulsiones y extrusionados). Por otra parte, se evaluó y caracterizó la incorporación de las microalgas utilizando diferentes tecnologías como la impresión 3D o la extrusión. Además de cómo afecta la incorporación de las microalgas a los productos obtenidos, se evaluaron los aspectos nutricionales de su incorporación, en cuanto al aporte de minerales y su biodisponibilidad. Las propiedades reológicas de las masas y emulsiones enriquecidas con microalgas (Spirulina, Chlorella y Dunaliella) indicaron que su comportamiento viscoelástico fue modificado y mejorado, mostrando características aptas para este tipo de productos. La adición de microalgas (Spirulina y Chlorella) a las masas utilizadas para la impresión 3D de galletas y snacks, permitió una mejor extrusión o impresión de éstas, obteniendo muestras impresas en 3D de forma cilíndrica, más precisas en cuanto a sus dimensiones con respecto a la estructura cilíndrica diseñada. Además, las muestras impresas presentaron mayor estabilidad y resistencia, antes y después del proceso de horneado comparadas con la muestra control. Para los productos horneados, tanto para las rosquilletas como los snacks impresos en 3D, la adición de microalgas (Spirulina y Chlorella) permitió mayor estabilidad en términos de textura. Ligeros cambios en los parámetros fisicoquímicos y de expansión se produjeron por la adición de Spirulina y Chlorella en los productos extrusionados. Además, los extrusionados enriquecidos con Nannochloropsis, mostraron parámetros similares a los de la muestra de control. Todos los productos presentaron colores luminosos y apariencias innovadoras y atractivas. En cuanto a los minerales, se observó un aumento de P, K, Ca, Na, Mg, Fe y Se con la adición de Spirulina y Chlorella, junto con el aumento de la concentración adicionada de microalgas. Siguiendo la normativa sobre etiquetado nutricional de los alimentos, el enriquecimiento con microalgas en rosquilletas se puede clasificar como un alimento "rico en hierro (Fe)". De igual forma, las rosquilletas y galletas enriquecidas con microalgas pueden considerarse un alimento "alto en selenio (Se)". Además, la incorporación de Spirulina y Chlorella en las formulaciones de galletas, permitió una mayor bioaccesibilidad del contenido de P, K, Ca, Mg, Fe, Zn y Se para la absorción en el cuerpo comparado con las muestras control.
[CAT] Les microalgues són organismes unicellulars fotosintètics microscòpics. Són molt eficients a l'hora de transformar l'energia solar en biomassa. Els estudis realitzats fins ara fan referència a possibles beneficis de la incorporació de microalgues en la dieta per produir una millora del sistema cardiovascular, per presentar propietats per aprimar i donar energia, per mostrar capacitat antioxidant o per afavorir una reducció del colesterol i els triglicèrids. La forma més habitual de consumir microalgues és com a suplement dietètic en forma de tauleta, càpsula o en pols. La incorporació de biomassa de microalgues en productes tradicionals s'ha afrontat al repte de l'aparició d'un color verd fosc i d'una consistència polsosa que pot afectar a la textura i, per tant, a la percepció del producte. Aquests aspectes constituïxen les principals àrees de millora per aconseguir un major grau d'acceptació de productes amb microalgues i són la base del repte d'aquest projecte. L'objectiu d'aquesta tesi doctoral és el desenvolupament de nous productes alimentaris que incorporen les propietats nutricionals de la biomassa de microalgues, de manera que s'incrementen o es milloren les propietats nutricionals de l'aliment original. Per aconseguir aquest objectiu s'avaluaren a escala fisicoquímica, reològica i de textura la incorporació de diferents espècies de microalgues (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina i Nannochloropsis gaditana) en diferents matrius alimentàries (productes fornejats, emulsions i extrudits). D'altra banda, s'avaluà i caracteritzà la incorporació de les microalgues utilitzant diferents tecnologies com la impressió en 3D o l'extrusió. A banda de valorar com afecta la incorporació de microalgues als productes elaborats, s'avaluaren els aspectes nutricionals, pel que fa a l'aportació i biodisponibilitat de minerals. Les propietats reològiques de les masses i emulsions enriquides amb microalgues (Spirulina, Chlorella i Dunaliella) indicaren que el seu comportament viscoelàstic fou modificat i millorat, de tal manera que mostrà característiques aptes per aquest tipus de productes. L'addició de microalgues (Spirulina i Chlorella) en les masses utilitzades per a la impressió 3D de galetes i snacks permeté una millor impressió, ja que s'obtingueren mostres impreses de forma cilíndrica amb unes dimensions més precises respecte a l'estructura cilíndrica dissenyada. A més, les mostres impreses presentaren una major estabilitat i resistència abans i després del procés de fornejat en comparació amb la mostra control. Respecte als productes fornejats, l'addició de microalgues (Spirulina i Chlorella) a les rosquilletes i els snacks impresos en 3D permeté una major estabilitat en termes de textura. Lleugers canvis als paràmetres fisicoquímics i d'expansió es produïren per l'addició d'Spirulina i Chlorella en els productes extrudits. A més, els extrudits que foren enriquits amb Nannochloropsis mostraren paràmetres similars als de la mostra control. Tots els productes presentaren colors lluminosos i aparences innovadores i atractives. Pel que fa als minerals, s'observà un augment de P, K, Ca, Na, Mg, Fe i Se quan s'afegí Spirulina i Chlorella, directament relacionat amb l'augment de la concentració de microalgues. Seguint la normativa sobre etiquetatge nutricional dels aliments, l'enriquiment amb microalgues en rosquilletes ens permet classificar-les com a aliment "ric en ferro (Fe)". De la mateixa manera, les rosquilletes i galetes enriquides amb microalgues poden considerar-se un aliment "alt en seleni (Se)". A més a més, la incorporació de Spirulina i Chlorella en les formulacions de galetes, permeté una major bioaccessibiltat del contingut de P, K, Ca, Mg, Fe, Zn i Se comparat amb les mostres control.
[EN] Microalgae are microscopic unicellular and photosynthetic organisms that can be found in a wide variety of environments. These microorganisms are very efficient when transforming solar energy into biomass, due to their cellular structure, which is completely submerged in an aqueous medium, forming an adequate surface for the exchange of nutrients and gases. Microalgae compounds are now known to exhibit cardioprotective, immunomodulatory, anti-proliferative, anti-inflammatory, cognitive, neurobehavioral and antimicrobial properties, amongst others. Researchers have shown possible benefits of the incorporation of microalgae in the diet so far. The most common way to consume microalgae is as a dietary supplement in the form of tablets, capsules or powder. The incorporation of microalgae biomass in traditional products has faced the challenge of the appearance of strong green colours, as well as its powdery consistency that can affect the texture and perception of the product. All these aspects constitute the main areas for improvement the development of microalgae-based products, and they are the challenges faced of this project. The main objective of this PhD Thesis was the development of novel food products incorporating the nutritional properties of microalgae biomass, thereby increasing or improving the nutritional properties of the original food matrix. To achieve this goal, the effect of the addition of different species of microalgae (Arthrospira platensis (Spirulina), Chlorella vulgaris, Dunaliella salina and Nannochloropsis gaditana) on the physicochemical, rheological and textural properties of different food matrices (baked products, emulsions and extrudates) was evaluated. Furthermore, the effect of the incorporation of microalgae using different technologies such as 3D printing or extrusion to obtain food products was studied. In addition, how the incorporation of microalgae affects the nutritional aspects of the food products in terms of the contribution of minerals and their bioavailability was also evaluated. The rheological properties of doughs, batters and emulsions enriched with microalgae (Spirulina, Chlorella and Dunaliella) indicated that their viscoelastic behaviour was modified and improved, showing characteristics suitable for this type of products. The addition of microalgae (Spirulina and Chlorella) to the doughs and batters used for the 3D printing of cookies and snacks, allowed a better extrusion or printing behaviour. This allowed obtaining cylindrical 3D printed samples, more precise in terms of their dimensions with respect to the designed cylindrical structure. In addition, the 3D microalgae-printed sample structures presented greater stability and resistance, before and after the baking process compared to the control sample. For baked products, both for breadsticks and 3D printed snacks, the addition of microalgae (Spirulina and Chlorella) allowed greater stability in terms of texture. Slight changes in the physicochemical and expansion parameters were produced by the addition of Spirulina and Chlorella in the extruded products. In addition, the extrudates enriched with Nannochloropsis, showed similar parameters to those of the control sample. Microalgae-enriched obtained products showed bright colours with appealing appearances. Regarding minerals, an increase in P, K, Ca, Na, Mg, Fe and Se was observed with the addition of Spirulina and Chlorella, along the increase of concentration of microalgae addition. Following the regulations on nutrition labelling for food stuffs, breadstick enrichment with microalgae are a food "high in iron (Fe)" In the same way, breadsticks and cookies enriched with microalgae can be considered a "high in selenium (Se)" food. Going a step further, Spirulina and Chlorella vulgaris incorporation in cookie formulations allowed for greater bioaccessibility of P, K, Ca, Mg, Fe, Zn, and Se content for absorption in the body than control cookies.
Uribe Wandurraga, ZN. (2020). Microalgae as novel ingredients for the formulation of food products [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/158743Test
TESIS

الإتاحة: http://hdl.handle.net/10251/158743Test

المؤلفون: Grove, Francois Michael

مرشدي الرسالة: Olivier, J. (Jana), 1945

مصطلحات موضوعية: Arthrospira, Spirulina, Mass culture, Beneficiation, Coal seam water, HRAP, Raceway ponds, Algae, Biotechnology, Phycology, Coal, Mining, 628.168320968, Water, Purification, South Africa, Algology, Bioremediation, Coal mines and mining, Environmental aspects, Coal mine waste

الوصف: Coal seams are commonly associated with poor quality water that requires treatment. Water treatment can be very expensive and can severely affect the profitability of mining projects. This study investigated the potential cultivation of Arthrospira maxima (Spirulina) in coal seam water to beneficiate coal seam water in order to effectively offset the water treatment cost. The study was conducted in Northern South Africa and formed part of a larger Coal Seam Water Beneficiation Project (CSWBP). The study consisted of laboratory based Flask Studies and outdoor High Rate Algal Pond Studies. The Flask Studies that were carried out in the on-site field laboratory, found that the coal seam water could provide a suitable medium for Spirulina cultivation. In addition, it was found that the optimal pH for the selected strain ranged between 9 - 10.5 and that the addition of excess iron, up to 100 times the concentration found in defined growth media such as Schlösser’s, to the culture media could enhance productivity. The High Rate Algal Pond Studies (HRAP) were carried out over a period of 18 months. The studies showed that the coal seam water at the CSWBP is a valuable resource that can reduce media costs by 50% without affecting productivity. In a study encompassing 334 days it was shown that heating the culture through plate heat exchangers would result in a significant increase in productivity and a heated productivity of 19.86 g/m2/day was recorded. An unheated productivity of 14.11 g/m2/day was recorded. Therefore, it was found that it would be economically feasible to beneficiate coal seam water found at the CSWBP through the cultivation of Arthrospira maxima (Spirulina).
Environmental Sciences
M. Sc. (Environmental Science)

وصف الملف: 1 online resource (xiv, 164 leaves)

الإتاحة: http://hdl.handle.net/10500/14665Test