Enhanced Yield of Biomacromolecules Through Medium Optimization and Development of Microalgae Based Functional Chocolate

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2020 Mar 4

PMID 32123430

Citations 2

Authors

Su Aye Aye Hlaing

Muhammad Bilal Sadiq

Anil Kumar Anal

Affiliations

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Abstract

The freshwater green microalga was cultivated to enhance the contents of proteins, carbohydrates and lipids by using Box-Behnken experimental design. was cultured under phototrophic conditions by using Bold's Basal Medium with different cultivation parameters including pH (7, 8 and 9), salinity (10, 30 and 50 mM), and nitrogen source (0.125, 0.5 and 1 g/L). The highest biomass yield (64.9 ± 0.94 mg/L/day) was obtained by using optimized medium at a salinity concentration of 30 mM (w/v), and nitrogen sources of 0.125 g/L. The maximum content of protein, lipid and carbohydrates from optimized medium were 342.19 ± 0.28 mg/g, 241.41 ± 4.32 mg/g and 288.05 ± 1.12 mg/g of dry wt. respectively. The amino acid and fatty acid analysis of biomass indicated the presence of significant amount of essential amino acids and essential fatty acids. Furthermore, chocolate crispy bar was developed by fortification with encapsulated freeze-dried and evaluated for its oxidative stability and sensory analysis. The chocolate fortified with microalgae can be a potential source of essential fatty acids and amino acids in addition to other bioactive compounds.

Citing Articles

Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration.

Su M, Bastiaens L, Verspreet J, Hayes M Foods. 2023; 12(20).

PMID: 37893770 PMC: 10606004. DOI: 10.3390/foods12203878.

Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects.

Abedini A, Dakhili S, Bazzaz S, Kamaladdin Moghaddam S, Mahmoudzadeh M, Andishmand H Food Sci Nutr. 2023; 11(7):3686-3705.

PMID: 37457143 PMC: 10345668. DOI: 10.1002/fsn3.3387.

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