Results 21 to 30 of about 26,270 (227)

Antioxidant and antimicrobial activities of Spirulina platensis extracts and biogenic selenium nanoparticles against selected pathogenic bacteria and fungi

Saudi Journal of Biological Sciences, 2021
This study investigated the antimicrobial and antioxidant activity of three Spirulina extracts (methanol, acetone, and hexane) and the biological selenium nanoparticles (SeNPs) fabricated by Bacillus subtilis AL43.
A. E. Abdel-Moneim, M. El‐Saadony, Abdelrazeq M. Shehata, A. Saad, S. A. Aldhumri, S. Ouda, Noura M. Mesalam   +6 more
semanticscholar   +1 more source

Effect of Spirulina Powder on Rheological Properties and Gluten Structure of Dough [PDF]

Shipin Kexue, 2023
The effect of Spirulina powder on the rheological properties, microstructure and gluten properties of wheat flour dough was investigated. The results showed that in terms of mixograph characteristics, the addition of Spirulina powder generally increased ...
LI Ping, LÜ Yingguo, LI Xueqin, CHEN Jie
doaj   +1 more source

Spirulina and C-phycocyanin mitigate titanium dioxide nanoparticle-induced hematobiochemical and hepatorenal disorders through antioxidative pathway

Food Chemistry Advances, 2022
The present investigation is designed to evaluate the ameliorative efficacy of spirulina and its active constituent, C-phycocyanin, on hepatorenal injury induced by titanium dioxide nanoparticles (TiO2 NPs).
Amany A. Sayed, Amel M. Soliman, Mona A. Taha, Shimaa A. Sadek   +3 more
doaj   +1 more source

Effect of Spirulina platensis on growth, hematological, biochemical, and immunological parameters of Nile tilapia (Oreochromis niloticus)

Tropical Animal Health and Production, 2023
This study was conducted to evaluate the effects of Spirulina platensis in Nile tilapia diets on growth performance, blood hematological and biochemical parameters, immunological status, and intestinal histomorphometry.
I. M. Youssef, E. Saleh, Samar S. Tawfeek, Asmaa A. A. Abdel-Fadeel, A. H. Abdel-Razik, A. S. Abdel-Daim   +5 more
semanticscholar   +1 more source

Spirulina Supplements as a Source of Mineral Nutrients in the Daily Diet

Applied Sciences, 2023
Spirulina is a microalga cultivated in many countries. It is a source of valuable protein, polyunsaturated fatty acids, vitamins, antioxidants and elements. We have not found studies that address the effect of supplement form or cultivation method on the
Katarzyna Janda-Milczarek, Kinga Szymczykowska, K. Jakubczyk, P. Kupnicka, K. Skonieczna-Żydecka, B. Pilarczyk, A. Tomza-Marciniak, Alicja Ligenza, E. Stachowska, B. Dalewski   +9 more
semanticscholar   +1 more source

Microcystins and Cyanobacterial Contaminants in the French Small-Scale Productions of Spirulina (Limnospira sp.)

Toxins, 2023
Spirulina is consumed worldwide, in the form of food or dietary supplements, for its nutritional value and health potential. However, these products may contain cyanotoxins, including hepatotoxic microcystins (MCs), produced by cyanobacterial ...
Pierre-Etienne Pinchart, Amandine Leruste, Vanina Pasqualini, Felice Mastroleo   +3 more
doaj   +1 more source

SPIRULINA: A SPOTLIGHT ON ITS NUTRACEUTICAL PROPERTIES AND FOOD PROCESSING APPLICATIONS

Journal of Microbiology, Biotechnology and Food Sciences, 2023
Spirulina, blue-green algae is now worldwide used as a dietary supplement owing to its richness in protein (50-60%), antioxidants, essential fatty acids, etc.
Priyanka S, Varsha R, Riya Verma, Surendra Babu Ayenampudi   +3 more
semanticscholar   +1 more source

Sensory Characteristics and Nutritional Value of Taiyaki with the Addition of Spirulina sp. Powder

Journal of Marine and Coastal Science, 2023
Spirulina is known as a superfood because it is rich in nutrients, both macro and micro. Spirulina has high levels of protein, potassium and polyunsaturated fatty acids (PUFAs) which contain essential amino acids, phycocyanins, essential vitamins and ...
Anisa Eka Nurinsani, Laksmi Sulmartiwi, Sapto Andriyono   +2 more
doaj   +1 more source

Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Atubukha B, Liu K, Huang Z, Jakab I, Kóczán-Manninger K, Badak-Kerti K.   +5 more
europepmc   +2 more sources

Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement

Foods, 2022
In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase ...
Deepak Koli, S. Rudra, A. Bhowmik, S. Pabbi   +3 more
semanticscholar   +1 more source