Article
Biochemistry & Molecular Biology
Jialu Ni, Kuiyou Wang, Deyang Yu, Mingqian Tan
Summary: In this study, stable Pickering emulsions based on Chlorella pyrenoidosa protein-chitosan complex were prepared, and lutein was encapsulated into corn oil droplets to increase its stability and bioavailability in gastrointestinal digestion. The results showed that the emulsion droplet size decreased and the stability and viscosity increased significantly with the increase of chitosan concentration. The retention rate of lutein in Pickering emulsions stabilized by CP-CS complex was significantly higher than that in Pickering emulsions stabilized by CP only and corn oil, and the bioavailability of lutein encapsulated in Pickering emulsions stabilized by CP-CS complex reached 44.83% in simulated gastrointestinal digestion.
Article
Multidisciplinary Sciences
Sophie Weber, Philipp M. Grande, Lars M. Blank, Holger Klose
Summary: With their ability to fix CO2 using sunlight, algae and microalgae are being studied for the production of proteins and valuable compounds. However, the successful utilization of algal biomass relies on effectively disrupting the recalcitrant cell wall. This study evaluated different methods to break up the cell wall and measured success by protein and carbohydrate release. The analysis also identified factors contributing to the robustness of the cell wall.
Article
Agricultural Engineering
Shabnam Mirizadeh, Alessandro Alberto Casazza, Attilio Converti, Mohsen Nosrati, Seyed Abbas Shojaosadati
Summary: The study aimed to investigate non-destructive lipid extraction from Chlorella vulgaris under stress conditions, using dodecane as the most suitable solvent for the highest lipid yield. The results showed that stressed cells had 1.75 times higher lipid concentration compared to unstressed cells, demonstrating the effectiveness of applying stress conditions and repetitive extractions for lipid recovery.
BIORESOURCE TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Kourosh Ghodrat Jahromi, Zhila Heydari Koochi, Gholamreza Kavoosi, Alireza Shahsavar
Summary: Citrus peel fatty acids can be used as an inexpensive organic nutrient source for the cultivation of Chlorella, leading to increased biomass, lipid production, and nutritional quality.
SCIENTIFIC REPORTS
(2022)
Article
Agricultural Engineering
Mikyoung Jung, Young-Eun Kim, Nakyeong Lee, Hyoji Yu, Jiye Lee, Soo Youn Lee, Young-Chul Lee, You-Kwan Oh
Summary: Magnesium aminoclay nanoparticles (MgANs) have both positive and negative effects on photosynthetic microalgae. This study investigated the use of MgANs in producing algal lipids under high CO2 concentrations. Among three oleaginous Chlorella strains, only KR-1 showed significant improvement in lipid content and extraction efficiency in the presence of MgANs. This improvement was due to increased biosynthesis of triacylglycerols and a thinner cell wall.
BIORESOURCE TECHNOLOGY
(2023)
Article
Chemistry, Physical
Gul Muhammad, Jingjing Wang, Wenlong Xiong, Yongkun Lv, Shen Zhang, Anqi Zhao, Parisa Jahanbakhsh-Bonab, Alexei Solovchenko, Jingliang Xu, Md. Asraful Alam
Summary: The present study aimed to develop a green and sustainable extraction procedure to obtain lutein from microalgae. A novel pretreatment process was established using a series of acidic and polyol based deep eutectic solvents (DESs). The lutein yield was optimized using response surface methodology (RSM) and one-factor-at-a-time approach.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Environmental Sciences
Aigars Lavrinovics, Linda Mezule, Pavels Cacivkins, Talis Juhna
Summary: This study investigated the optimal initial conditions for the growth, phosphate removal, polyphosphate accumulation, and protein productivity of Chlorella vulgaris. Results showed that a 10-day period of phosphate deficiency, accompanied by low initial biomass concentration, significantly increased phosphate removal, polyphosphate accumulation, and protein productivity. The optimization model suggested that one-day biomass P-starvation with low initial biomass concentration was the most effective combination. These findings provide insights into using microalgae exposure to phosphorus stress for rapid phosphorus removal in wastewater treatment.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Biotechnology & Applied Microbiology
Vivianne Lays Ribeiro Cavalcanti, Romero Marcos Pedrosa Brandao-Costa, Emmanuel Viana Pontual, Alexsandra Frazao de Andrade, Leucio Camara Alves, Ana Lucia Figueiredo Porto, Raquel Pedrosa Bezerra
Summary: Vector-borne diseases pose public health concerns, with Aedes aegypti mosquitoes capable of transmitting multiple viruses. A lectin isolated from Chlorella vulgaris microalgae showed toxicity to Aedes aegypti larvae through inhibition of trypsin-like enzymes, indicating a potential larvicidal mechanism from this new biomaterial source.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2021)
Review
Biotechnology & Applied Microbiology
Sara Hamzelou, Damien Belobrajdic, James A. Broadbent, Angela Juhasz, Kim Lee Chang, Ian Jameson, Peter Ralph, Michelle L. Colgrave
Summary: Protein derived from algae has great potential to provide high-quality protein foods for the growing human population. Proteomic investigations can provide insights into the composition and biochemistry of microalgae, aiding in the identification and cultivation of algae strains that produce high-quality protein. Current research has focused on pathways related to lipid production.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Agricultural Engineering
Yingying Ke, Jun Chen, Taotao Dai, Ruihong Liang, Wei Liu, Chengmei Liu, Lizhen Deng
Summary: To facilitate biomolecules extraction and bioaccessibility of Chlorella pyrenoidosa, a novel industry-scale microfluidization (ISM) was used to disrupt cells effectively. Microscope images showed ISM damaged cell integrity, disorganized cell wall structure, pulverized cell membrane and promoted the release of intracellular components. The decrease of particle size and the increase of ζ-potential also confirmed the cell disruption. The cell breakage ratio of sample treated at 120 MPa was 98%. Compared with untreated samples, total soluble solid content and protein extraction rate of the sample treated at 120 MPa increased by 2 degrees Brix and 12%. Protein was degraded by ISM, the release of intracellular protein and the reduction of molecular weight increased protein digestibility by 20% in in vitro gastric phase. Lipid yield and chlorophyll b content were also increased by ISM. These results provided a new solution to cell disruption of microalgae and expanded the application field of ISM.
BIORESOURCE TECHNOLOGY
(2023)
Article
Chemistry, Applied
Renao Bai, Peng Su, Guo Zhen, Trung T. Nguyen, Yong Diao, Kirsten Heimann, Wei Zhang
Summary: The study introduces a strategy combining sodium hydroxide and urea to extract nearly 85.4% of total proteins from Limnospira maxima biomass in a single step, recovering approximately 76.8% of the biomass. The extracted proteins have a high content of essential amino acids and total amino acids, with two different end products showing potential for different food applications.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Environmental Sciences
G. C. Candido, A. A. Santos, A. F. Santiago, V. A. Leao
Summary: This study demonstrates that the growth of Chlorella vulgaris promotes metal removal from water, particularly the removal of manganese, through the processes of precipitation and oxidation, while biosorption seems to play a minor role in metal removal.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
P. Letras, S. Oliveira, J. Varela, M. C. Nunes, A. Raymundo
Summary: This study created an innovative gluten-free cereal snack using 3D printing technology and improved its nutritional value by incorporating Chlorella vulgaris and Arthrospira platensis (Spirulina) biomass. Snacks containing 5% Spirulina showed the best performance in terms of nutrition and sensory evaluation.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Engineering, Environmental
Laure Wetterwald, Antoine Leybros, Gatien Fleury, Florian Delrue, Alexandra Dimitriades-Lemaire, Paul Chambonniere, Audrey Hertz
Summary: This study investigates the effects of water content, operating pressure and temperature on supercritical CO2 extraction of lipids from Chlorella vulgaris microalgae. The highest extraction yield was obtained with freeze-dried microalgae at 40℃ and 200 bar. However, extracts obtained at 40℃ and 250 bar had the highest fatty acid content, while those obtained at 60℃ and 250 bar had the highest cetane number and oxidative stability. Water in the initial biomass had a negative impact on total extraction yield, but promoted the extraction of fatty acids, particularly monounsaturated ones.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Article
Food Science & Technology
Nevzat Konar, Yasar Durmaz, Derya Genc Polat, Behic Mert
Summary: In this research, Chlorella vulgaris biomass was encapsulated using spray drying and response surface optimization methods. The effects of spray dryer inlet temperature and the ratio of algal biomass to maltodextrin were investigated. The content of total carotenoid, chlorophyll-a, and moisture were significantly modeled.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Chemical
Annika Linke, Tobias Linke, Joerg Hinrichs, Reinhard Kohlus
Summary: The impact of spray drying conditions on encapsulated rapeseed oil was investigated with a focus on encapsulation efficiency (EE). It was found that a higher solid content and inlet temperature led to faster drying rates and more efficient encapsulation, while increased air humidity resulted in slower drying rates. Higher EE was achieved with larger particle sizes, consistent with theoretical calculations based on particle and oil droplet diameter.
Article
Chemistry, Applied
Sandra Ebert, Seyma Kaplan, Kim Brettschneider, Nino Terjung, Monika Gibis, Jochen Weiss
Summary: This study examined the pH-dependent miscibility and aggregation behavior in combinations of solubilized pork meat and potato protein, revealing that plant proteins can impede the structural-self-association of meat proteins in hybrid matrices. Analysis of individual protein surface charge and size at different pH levels, as well as visual and microscopic evaluation, showed significant textural changes could occur in the mixtures, with different transition points for net zero charge and phase separation observed. The study also used image analysis and FTIR spectra to provide insights into secondary structural elements and alterations as a function of mixing ratio and pH.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Anisa Heck, Stefan Noebel, Bernd Hitzmann, Joerg Hinrichs
Summary: This paper proposes a method for measuring the volume fraction of the dispersed phase in concentrated soft dairy microgels using standard addition and static light scattering. The study found that the volume fraction of microgels changed after tempering and mechanical processing.
Article
Food Science & Technology
Johannes Schaefer, Joerg Hinrichs, Reinhard Kohlus, Thom Huppertz, Zeynep Atamer
Summary: The study demonstrates the potential of producing highly functional calcium-reduced MCC85 products with simple process adaptations. Calcium reduction can improve the solubility of MCC85, have no impact on viscosity, and cause a slight increase in casein micelle size.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Engineering, Chemical
Adrian Koerzendoerfer, Philipp Temme, Alexander Lodermeyer, Eberhard Schluecker, Joerg Hinrichs
Summary: Research has shown that vibrations during yogurt fermentation can disrupt gelation structure, leading to the formation of large particles. The amplitude of vibrations affects the number and formation of particles, while vibrations also impact the water-holding capacity and apparent viscosity of yogurt.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Analytical
Ann-Kathrin Nedele, Nicole Mayer, Natalie Feller, Jorg Hinrichs, Yanyan Zhang
Summary: A detailed molecular flavor profile and quantification methods were developed to understand the low acceptance of soy drink by Western consumers. Internal standard method was suggested to be efficient in linking key odorants to the aversion of Western consumers to soy drink based on sensory acceptance test results.
Article
Chemistry, Applied
Firuze Ergin, Zeynep Atamer, Emine Mine Comak Gocer, Muammer Demir, Jorg Hinrichs, Ahmet Kucukcetin
Summary: In this study, phage Felix O1 was microencapsulated using extrusion method with sodium alginate and sodium caseinate. Optimization of process variables was conducted to achieve microcapsules with highest efficiency, resistance to low pH and smallest perimeter. Response Surface Methodology was used to determine the optimum conditions, resulting in improved activity of microencapsulated phage Felix O1 in simulated gastric and intestinal fluids.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Stefan Nobel, Benjamin Seifert, Kilian Daffner, Johannes Schaefer, Joerg Hinrichs
Summary: This study demonstrates a novel approach using dairy protein-based materials for 3D printing of personalized food products, with a focus on controlling sol-gel transition through pH and temperature adjustment. The resulting firm and stable gels are considered suitable feedstock for extrusion-based 3D printing applications.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Johannes Dreher, Maximilian Weissmueller, Kurt Herrmann, Nino Terjung, Monika Gibis, Jochen Weiss
Summary: The study looked into the comminution behavior of structured plant-based lipids with varying mechanical properties in a bowl chopper. Results indicated that samples with higher protein concentrations were able to maintain integrity during comminution and yield desired fat particles.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Sandra Ebert, Wiebke Michel, Ann-Kathrin Nedele, Marie-Christin Baune, Nino Terjung, Yanyan Zhang, Monika Gibis, Jochen Weiss
Summary: The study found that dry and wet texturization of pea protein isolates can significantly impact the presence of twenty-four odor-active compounds, especially aldehydes from fat oxidation. Wet texturization was able to reduce the content of certain characteristic odor-active compounds, thus alleviating the off-flavors of pea protein.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biochemistry & Molecular Biology
Monika Gibis, Linda Trabold, Sandra Ebert, Kurt Herrmann, Nino Terjung, Jochen Weiss
Summary: The study evaluated the pH-dependent interactions between animal-based and soluble plant proteins, showing increasing protein solubility with increasing pH. The particle size distributions shifted towards slightly larger sizes as pH increased, and heat-induced gel formation was improved at pH > 6.0, particularly in mixtures of meat and wheat or rapeseed proteins.
Article
Food Science & Technology
Sandra Ebert, Wiebke Michel, Lisa Gotzmann, Marie-Christin Baune, Nino Terjung, Monika Gibis, Jochen Weiss
Summary: This study demonstrates using a mathematical model that the origin of plant proteins, the level of meat replacement, and the amount of acidifier are linked to the time-dependent pH value. This brings food developers one step closer in creating tailored formulations and estimating the effects of these novel ingredients in the final product characteristics of hybrid meats and analogues.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Tessmer, Joerg Hinrichs, Zeynep Atamer
Summary: There is a bidirectional interaction between the gut microbiota and human health. Researchers have investigated an encapsulation method using alginate, calcium ions, and milk proteins to protect bacteriophages and release them in the gut. By inserting the capsules into food matrices, probiotics can be consumed along with the bacteriophages to repopulate the gut and contribute to better health.
APPLIED SCIENCES-BASEL
(2022)
Correction
Chemistry, Multidisciplinary
Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Tessmer, Joerg Hinrichs, Zeynep Atamer
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Jessica Filla, Annabelle Nodin, Joerg Hinrichs
Summary: WPPC is a complex that can replace fat and enhance creaminess in products. It is formed by whey protein and pectin through pH adjustment and thermomechanical treatment. This study found that in the industrial production environment, a suitable pH range of 4.75 to 5.5 can be used to control the particle size of WPPC by adjusting the pH of whey protein and pectin, achieving a high perceived creaminess in different product matrices.
FOOD HYDROCOLLOIDS
(2023)
Article
Biotechnology & Applied Microbiology
Sung-Yeoul Kim, Vikash Chandra Roy, Jin-Seok Park, Byung-Soo Chun
Summary: This study aims to extract functional substances from Undaria pinnatiida sporophyll using supercritical carbon dioxide (SC-CO2) and subcritical water extraction (SWE). The results showed that the consecutive green extraction method can yield extracts rich in fucoxanthin and beta-carotene, and the sporophyll of Undaria pinnatiida contains health-beneficial fatty acids. Additionally, SWE can extract substances with antioxidant, antibacterial, and antihypertensive activities.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2024)
