جستجوی مقالات مرتبط با کلیدواژه « ریزجلبک اسپیرولینا » در نشریات گروه « صنایع غذایی »

Spirulina is blue-green microalgae as an excellent source of protein and natural food colors such as phycobiliproteins, chlorophylls. So, extraction of these bioactive compounds is important. In this study, the mechanical treatments (freeze-defreeze, homogenization, ultrasonic), and chemical treatment (soaking in ethanol and water) were performed and extraction and separation of protein and chlorophyll from Spirulina microalgae were done in the separate and continuous way of Spirulina mass. The yield of extracted chlorophyll and protein, the absorption spectrum of the samples (200-800 nm), and the amino acid profile of the extracted proteins by the selected treatments were tested. According to the results, the extraction yield of chlorophyll in a continuous way was higher than in a separate method, and extraction with ethanol in both separate and continuous ways was a suitable solvent and showed higher efficiency (P<0.05). The freeze-defreeze cycle was also effective in chlorophyll extraction. The protein extraction, homogenization, and ultrasound treatments were acted more appropriately to mechanically break down cell walls and increased extraction efficiency (P<0.05). In the same conditions, the continuous way of extracting chlorophyll and protein showed higher efficiency than the separate way, and homogenization and ultrasound are recommended and ethanol was suitable solvent in chlorophyll extraction and the freeze-defreeze treatment was appropriate at split the cell wall.

Microalgae are natural nutrients that can be used to develop new foods. Spirulina platensis is one of the most important microalgae that the World Health Organization has identified as «superior food» on Earth, as well as «the best solution for tomorrow». In this study, ethanol and methanol extracts and powder of Spirulina platensis microalga were added to bulk bread formulation and its effect on the physio-chemical properties of bread was investigated. The results showed that the addition of spirulina to bread formulation increased the pH. The highest amount of water activity was observed in methanol extracts of spirulina. Other treatments showed no significant difference in terms of water activity. The use of Spirulina in bulk bread reduced bread firmness at the end of the storage period compared to control treatment and played an important role in controlling the staling of bread. In general, the results of this study showed that spirulina powder had the greatest role in decreasing the Firmness Whereas, methanol extract had the highest moisture retention during storage but due to the dark green color in the samples containing microalgae powder, the use of the extract is recommended.