Analysis and modeling of innovations in the global microalgae lipids market

Microalgae lipids offer numerous advantages over those of plants and animals, enabling the sustainable commercialization of high value-added products in different markets. Although these markets are in a vertiginous annual expansion, technological life cycle modeling is a tool that has been rarely used for microalgae. Life cycle modeling is capable of assisting with decision-making based on data and is considered as a versatile model, usable in multiple software analyzing and diagnostic tasks. Modeling technological trends makes it possible to categorize the development level of the market and predict phase changes, reducing uncertainties and increasing investments. This study aims to fill this gap by performing a global analysis and modeling of microalgal lipid innovations. The Espacenet and Orbit platforms were used by crossing the keywords "microalgae", "lipid*", and the IPC code C12 (biochemistry and microbiology). Different sigmoid growth models were used in the present study. A successive repetition of the Chlorella genus category was found in the keyword clusters regarding extraction and separation of lipids. The life cycle S curve indicates a market starting at the maturity phase, where the BiDoseResp model stands out. The main countries and institutions at the technological forefront are shown, as well as potential technological domains for opening new markets.FAPESB-Research Support Foundation of the State of Bahia - BOL0642/2020, 001info:eu-repo/semantics/publishedVersio

Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states

Chrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and jellies. However, the literature on this tree species is limited. This study aims to describe the element contents and physicochemical characteristics of the C. icaco fruits from two regions in Brazil and investigate if they influence its sensory characteristics. The fruits were collected in the Northeastern region of Brazil in Maracajaú, State of Rio Grande do Norte (RN) and in Salvador, Bahia (BA). The morphometric characteristics, color, texture, and sensory analyses were carried out on the fruits in natura, and the physicochemical analyses and mineral profile on the pulp homogenized with the peel. The mineral profile showed K > Na > Mn > Mg > Ca > Fe > Mn > Cu > Zn > Ni > Cr, varying from 206 mg/100g (K) to 0.87 μg/100 g (Cr). The fruits from RN presented higher levels of trace and macronutrients, which affected the sensory characteristics, mainly the flavor, and led to better acceptance of these samples as compared to those from BA. The results suggest that C. icaco fruits present a good nutritional profile and sensory acceptance and hence their commercialization could be stimulated as a table fruit or mixed with other fruits

Scientific and technological research on the use of wine lees

Abstract Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentation stage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, wine lees, despite being a material rich in polyphenols, are underused or discarded. In this context, the aim of this review is to present an overview of the use of wine lees in the food industry and other sectors, by means of scientific and technological surveys. Methodology Bibliographical searches of the main works published on wine lees or grapes were carried out in articles selected in the Scopus and SciELO databases, while the search for the technology protected or described in patent documents involving wine lees and their main applications was carried out through the Espacenet online database combined with the private platform from Questel company: Orbit®. Main text Wine lees represent an important fraction of winemaking by-products and contain several high-value components with potential to be exploited in industrial sectors, such as phenolic compounds. Through the Technological Prospection, it was demonstrated that wine lees are still poorly studied, with few patents filed on the technological/nutritional properties of wine lees. In 2016, there was a peak of patent filing growth and China was the country with the highest number of patents, totaling 31 deposits. Regarding the area of application, agriculture was the most common, followed by beverage production. Most of the inventors are of Asian origin, corroborating the results previously discussed regarding the distribution of patents per country, and this might probably be related to the high investment of these countries in various stages of education and technological research. Conclusion The study suggests that different applications should aim at developing an integrated approach aimed at extracting from wine lees the highest number and quantities of compounds with possible applications in different sectors. Graphical Abstrac

Utilização de Biomassa de Spirulina Platensis para desenvolvimento de molho com alto teor proteico: um estudo piloto / Use of Spirulin Biomass for development of sauce with high protein content: a pilot study

A indústria global de alimentos vem explorando amplamente a utilização da microalga Spirulina como fonte promissora para o desenvolvimento de novos alimentos. Seu alto conteúdo de nutrientes, sobretudo proteína e atividade antioxidante, pode contribuir para agregar valor e funções específicas para os alimentos adicionados desta microalga. Neste sentindo, o objetivo deste trabalho foi desenvolver e caracterizar um molho funcional formulado com biomassa de Spirulina platensis, agregando valor nutricional ao produto. Foram elaborados dois molhos: controle (sem Spirulina) e molho contendo 4% de Spirulina. Os produtos foram elaborados segundo as boas práticas de fabricação. Os teores de umidade, pH e atividade de água foram semelhantes em ambos os molhos, estando de acordo com as exigências da legislação brasileira para especiarias, temperos e molhos. O molho com adição de Spirulina apresentou um aumento significativo no conteúdo proteico, cerca de 60 % maior que o controle, indicando uma melhoria na qualidade nutricional do produto desenvolvido. Produtos desenvolvidos com Spirulina representam uma tendência sustentável no mercado de alimentos, por proporcionarem uma série de benefícios em razão de ser uma potencial fonte de nutrientes

Microencapsulation of spirulina platensis by spray drying method as a promising alternative for the development of new products / Microencapsulação da spirulina platensis pelo método spray drying como alternativa promissora para desenvolvimento de novos produtos

A cyanobacterium that has a high protein content, several bioactive compounds in addition to some vitamins has been microencapsulated so that it can be inserted in the development of new products. This cyanobacterium is of the genus Spirulina and the platensis family and its use is related to benefits that aid human health. Microencapsulation for food preparation is a process in which one or more ingredients or additives (core) are coated with an edible capsule. The objective of this work was to apply three procedures for the wall material: maltodextrin, soy lecithin and a combination of both, in the microencapsulation of microalgae Spirulina platensis, using the dry powder production method from drying using atomization or spray drying technique. Tests of wettability, solubility, sedimentation and determination of moisture were performed for all samples. The best results were obtained from the sample with the highest maltodextrin content as a wall material. In this way, it was possible to perform a microencapsulation using a combination of two compounds as a wall material, however, the ideal conditions for this core material and for each encapsulator still need further studies

Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review

(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data “Index Terms—Keywords” on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106–~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106–~3 million articles available, and the BVS databases—Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106–~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106–≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields

Syrah Grape Skin Residues Has Potential as Source of Antioxidant and Anti-Microbial Bioactive Compounds

In this study, we evaluated the effects of ultrasound-assisted extraction (UAE) under different time-temperature conditions on the content of bioactive compounds, antioxidant and antimicrobial activities of Syrah grape skin residue. The application of UAE showed a positive effect on the extraction of total flavonoids, and a negative effect on total polyphenols. The temperature of 40 °C and 60 °C without the UAE caused an increase of 260% and 287% of the total polyphenols, respectively. Nineteen individually bioactive compounds were quantified. The anthocyanin concentration (malvidin-3,5-di-O-glucoside 118.8–324.5 mg/100 g) showed high variation, to a lesser extent for phenolic acids, flavonoids, flavonols, procyanidins and stilbenes due to the UAE process. The Syrah grape skin residue has a high concentration of total phenolic compounds of 196–733.7 mg·GAE/100 g and a total flavonoid content of 9.8–40.0 mg·QE/100 g. The results of free radical scavenging activity (16.0–48.7 mg/100 mL, as EC50) and its inhibition of microbial growth (0.16 mg/mL, as EC50 for S. aureus, and 0.04 mg/mL, as EC50 for E. coli) by grape skin extract (UAE 40:20) indicate high antioxidant and antibacterial activity. It was concluded that the use of ultrasound needs further analysis for its application in this context, as it has shown deleterious effects on some compounds of interest. Syrah grape skin residue has potential as a source of bioactive antioxidants, antimicrobial activity and for use as a functional food ingredient

Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential

There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, demerara, refined, coconut, and cane molasses. A total of 10% of each type of sugar was dissolved in sterile water to which 10% of kefir grains were then added and fermented for 48 h at room temperature. Analyses of pH/acidity, soluble solids, lactic/acetic acids, and lactic acid bacteria and yeast counts were performed, in addition to grain weighing at 0 h, 24 h, and 48 h. The microbial biodiversity was measured using PCR-DGGE and DNA sequencing at the species level. A sensory acceptance test was performed on all beverages. Lactobacillus, Lacticaseibacillus, Lentilactobacillus Lactococcus, Leuconostoc, Acetobacter, Saccharomyces, Kluyveromyces, Lachancea, and Kazachstania were present in the kefir grains and the beverages. Molasses showed a more intense fermentation, with greater production of organic acids and higher lactic/acetic acid bacteria and yeast counts (7.46 and 7.49 log CFU/mL, respectively). Refined sugar fermentation had a lower microbial yield of lactic/acetic acid bacteria (6.87 log CFU/mL). Smith’s salience index indicates that the brown-sugar kefir beverage was better accepted among the tasters. The results indicate that the use of alternative sources of sugar to produce water kefir beverages is satisfactory. This opens up new perspectives for the application of kefir microorganisms in the development of beverages with probiotic and functional properties

Fermentation of kefir grains in different brazilian raw cane sugar commercial brands / Fermentação de grãos kefir em diferentes marcas comerciais de açúcar mascavo brasileiro

Kefir is a probiotic fermented beverage resulted of the inoculation of kefir grains on different substrates. The raw cane sugar (also known as brown sugar) solution is one of the most common and most studied substrates. However, there is little evidence of the interference of the origin of the sugar in the grain fermentation intensity. Therefore, this work aims to evaluate the kinetics of the fermentation of kefir grains in brown sugar solution from five different commercial brands. The fermentative substrate was prepared with 10% brown sugar dissolved in deionized water, and 10% kefir grains were added. The fermentation process took place for 48 hours at room temperature. The analyzes performed were pH, tritable acidity, lactic acid bacteria and yeast count, all of them at time 0 and 48 (hours) of fermentation. Kefir grain biomass was weighed at times 0, 24 and 48 (hours). Native brand showed a more pronounced fermentation process, with greater growth in biomass, from 50.01 g to 122.03g, while Bella brand resulted in a substrate with small changes of pH and acidity and a good microbial growth.Kefir is a probiotic fermented beverage resulted of the inoculation of kefir grains on different substrates. The raw cane sugar (also known as brown sugar) solution is one of the most common and most studied substrates. However, there is little evidence of the interference of the origin of the sugar in the grain fermentation intensity. Therefore, this work aims to evaluate the kinetics of the fermentation of kefir grains in brown sugar solution from five different commercial brands. The fermentative substrate was prepared with 10% brown sugar dissolved in deionized water, and 10% kefir grains were added. The fermentation process took place for 48 hours at room temperature. The analyzes performed were pH, tritable acidity, lactic acid bacteria and yeast count, all of them at time 0 and 48 (hours) of fermentation. Kefir grain biomass was weighed at times 0, 24 and 48 (hours). Native brand showed a more pronounced fermentation process, with greater growth in biomass, from 50.01 g to 122.03g, while Bella brand resulted in a substrate with small changes of pH and acidity and a good microbial growth. Keywords: water kefir; fermented drink; brown sugar.

Determination of physicochemical characteristics and bioactive compounds in samples of pollen, geopropolis and honey from Melipona Scutellaris bee species / Determinação das características fisico-químicas e compostos bioativos em amostras de polén, geoprópolis e mel de abelha Melipona Scutellaris

The interest in other products from the meliponids, such as pollen and the geopropolis, has provided a growing demand in the market due to their chemical composition and pharmacological activities. This study aimed to determine the physicochemical characteristics and bioactive compounds in honey, geopropolis and pollen of the bee species - Melipona scutellaris. Moisture, ashes, water activity and pH were evaluated, averaging 25%; 0.25%; 0.724; 5.52 for honey; 4.49%; 73.68%; 0.931; 3.55 for geopropolis and 49.61%; 2.31%; 0.931, 3.55 for pollen, respectively . Regarding the bioactive compounds, total phenolics, flavonoids, carotenoids and antioxidant activity (DPPH) were evaluated, with mean values of respectively 243.6 0 mgGAE / 100g; 22.75 mgEQ / 100g; 0.48 mg β-carotene / 100 g; 10.72% for honey, 14.1 0 mgGAE / g; 6.91 mgEQ / g; 1.55 mg β-carotene / g; 43.48% for geopropolis and 21.21 mgGAE / g; 8.52 mgEQ / g; 3.62 mg β-carotene / g and 45.92% for pollen. It is concluded that variations of these parameters suffer influence of flowering season, geographic location and bee type. The content of bioactive compounds is relevant and can represent functional properties for consumers, and may add value not only to honey but to other products