Extraction and purification of exopolysaccharides from exhausted Arthrospira platensis (Spirulina) culture systems

Microalgal endo and exopolysaccharides (EPS) are attracting increasing interest for their potential applications in the food, cosmetic and pharmaceutical industries. The standard applications of microbial EPS are as food coatings, emulsifying and gelling agents, flocculants, hydrating agents etc. They present unique biochemical properties that make them interesting from the biotechnological point of view. Their physical-chemical properties are interesting for biomedical applications, since polysaccharides have been demonstrated to possess inhibitory properties against various types of viruses, bacteria and tumors. The purpose of this work is to upgrade the exhausted culture media resulting from the cultivation of the cyanobacterium Arthrospira platensis (Spirulina), in order to extract the exopolysaccharides excreted by the cyanobacterium and test their exploitation potential in a cosmetic context (a body cream). The study results include: defining the composition and the productivity of EPS by the Spirulina culture, developing a suitable application method for the DPPH assay in lipophilic matrices, and evaluation of the antioxidant action of these polymers in the cosmetic field

Food coating 2.0: optimization of sustainable and natural food coatings

Synthetic film manufacturing used in food packaging has increased dramatically in recent decades, raising major environmental issues due to the resistance of synthetic plastics to degradation. Biopolymeric polymers as raw material for food packaging and preservation have been the subject of research. As a result, the scientific community has been working to develop novel materials for edible and biodegradable films, based primarily on renewable and abundant natural resources. The objective of this study was to enhance the antioxidant and antimicrobial properties of a food coating solution using a Box-Behnken experimental design to optimize the bioactive properties. The three ingredients investigated were rosemary extract, α-tocopherol and ascorbic acid. The findings revealed that the coating solutions did not display much antimicrobial activity against Gram- negative bacteria at the highest tested concentrations. However, for Gram-positive bacteria, the coating solutions containing only rosemary extract exhibited the most effective antimicrobial potential, specifically against Bacillus cereus and Staphylococcus aureus. Notably, higher concentrations of ascorbic acid demonstrated superior results against Listeria monocytogenes. The minimum inhibitory concentrations for different bacteria revealed distinct behaviors, with a linear model describing the response of B. cereus and quadratic models being more appropriate for L. monocytogenes and S. aureus. The influence of individual ingredients varied, with ascorbic acid significantly affecting B. cereus, while α-tocopherol and ascorbic acid played a more substantial role in inhibiting L. monocytogenes. Regarding the antioxidant activity, the experimental design successfully optimized the combination of rosemary extract, α-tocopherol, and ascorbic acid, yielding a well-fitting quadratic model with strong performance. The optimal blend for maximal antioxidant activity consisted of 0.14 g/100 mL rosemary extract, 1.81 g/100 mL α-tocopherol, and 1.66 g/100 mL ascorbic acid. This study emphasized the significance of each ingredient in both the antimicrobial and antioxidant properties of the coating solution and provided valuable insights into their individual and combined effects.O fabrico e o uso de filmes sintéticos em embalagens alimentares aumentaram drasticamente nas últimas décadas, levantando importantes questões ambientais devido à resistência dos plásticos sintéticos à degradação. Assim, os biopolimeros como matéria- prima para embalagens e conservação de alimentos têm sido alvo de investigação. A comunidade científica tem reunido esforços para desenvolver novos materiais para filmes comestíveis e biodegradáveis, baseados em recursos naturais, renováveis e abundantes. O objetivo deste estudo foi o incremento das propriedades antioxidantes e antimicrobianas de uma solução de revestimento alimentar com recurso a um planeamento experimental Box-Behnken, utilizando extrato de alecrim, o α-tocoferol e ainda o ácido ascórbico. Os resultados revelaram que as soluções de revestimento não apresentaram uma boa atividade antimicrobiana contra bactérias Gram-negativo e fungos na maiores concentrações testadas. Para bactérias Gram-positivo, as soluções contendo apenas extrato de alecrim exibiram maior potencial antimicrobiano, especificamente contra Bacillus cereus e Staphylococcus aureus. Notavelmente, concentrações mais altas de ácido ascórbico demonstraram resultados superiores contra Listeria monocytogenes. As concentrações inibitórias mínimas para diferentes bactérias revelaram comportamentos distintos, em que o modelo linear descreveu a atividade de B. cereus e os modelos quadráticos revelaram-se apropriados para o comportamento de L. monocytogenes e S. aureus. A influência de ingredientes individuais foi variável; o ácido ascórbico inibiu significativamente B. cereus, enquanto o α-tocoferol e ácido ascórbico inibiram L. monocytogenes. Em relação à atividade antioxidante, o desenho experimental otimizou com sucesso a combinação de extrato de alecrim, α-tocoferol e ácido ascórbico, produzindo um modelo quadrático bem ajustado com forte desempenho. A mistura ideal para atividade antioxidante máxima consistiu em 0,14 g/100 mL de extrato de alecrim, 1,81 g/100 mL de α-tocoferol e 1,66 g/100 mL de ácido ascórbico. Este estudo enfatizou a importância de cada ingrediente nas propriedades antimicrobianas e antioxidantes da solução de revestimento e forneceu informações valiosas sobre seus efeitos individuais e combinados

Production and characterization of silver nanoparticles in cultures of the cyanobacterium A. platensis (Spirulina)

The increasing application of Silver nanoparticles in biologically-relevant areas (including production of textiles, cosmetics, and biomedical devices), where their presence provides a continuous release of silver ions to provide protection against bacteria and other unwanted microbial contaminants urges adoption of intrinsically biologically safe production processes. Various species of cyanobacteria and algae have been known to absorb and take up heavy metal ions. This capability is shown also by Arthrospira platensis (Spirulina), a cyanobacterium that enjoys the Generally Recognised as Safe (GRAS) status and has been declared by WHO one among the greatest superfood. The present study aims at investigating the coupling between the recognised beneficial effects of Spirulina biomass to the antimicrobial activity of Ag nanoparticles (SNPs). In this work, Spirulina was grown in sequential cultures targeting biomass production and nanoparticle formation. The cultures were conditioned during their lifetime in order to assess the effect of pH and added polysaccharides on the size and on the stability of the obtained SNPs. The synthesized SNPs were characterized as to their size and stability (Nanosizer), composition (XRD) and structural aspect (Scanning Electron Microscope)

The Evolution of Ireland's Kerry Group/PLC-Implications for the U.S. and Global Dairy-Food Industries

This Discussion Paper is a case study of Kerry Group/PLC of Ireland. Kerry grew from a small dairy cooperative (annual sales of US $50 million) in the early 1970s into an international food ingredients and consumer food products company with sales of US$2.6 billion in 1998. Kerry Group/PLC provides a model that US and other dairy-food firms interested in exporting dairy-based food ingredients or engaging in foreign direct investment in food ingredients businesses might emulate.Kerry Group/PLC of Ireland, Irish Dairy Industry, Agribusiness, Farm Management, Industrial Organization, International Development,

MIDWEST GRAIN PRODUCTS: A CHANGE IN STRATEGY DUE TO TRADE ISSUES

Crop Production/Industries, International Relations/Trade,

Value-adding through coatings

The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a viscous liquid used to evenly coat a food item; while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking

Value-adding through coatings

The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a vicous liquid used to evenly coat a food item, while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking

An Overview of the Wheat Gluten Industry

Production Economics,