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The effect of Arthrospira platensis (spirulina) addition on the content of selected mineral elements, carotenes, and antioxidant potential in alginate gel beads.

Authors :
Duliński, Robert
Byczyński, Łukasz
Karbowski, Adrian
Source :
International Journal of Food Engineering. Apr2020, Vol. 16 Issue 4, p1-6. 6p.
Publication Year :
2020

Abstract

Alginate, a heteropolysaccharide extracted from brown algae Laminaria digitata, has non-toxic status and good physical and chemical properties, was used in this study for encapsulation of the cyanobacterium Arthrospira platensis. Results indicated that adding A. platensis to alginate beads increased the level of mineral elements: magnesium by 55–60 mg/kg, iron by 38–40 mg/kg, and iodine by 88–107 μg/kg, as compared to respective control samples without microalgae addition. Adding A. platensis within alginate beads resulted in an increased antioxidative potential and consequent higher inhibition of the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) by 15–25% compared to the respective control alginate beads. Finally, the content of beta-carotene in alginate beads fortified with A. platensis biomass amounts on average to 51 μg/g. Due to their health-promoting potential, alginate beads enriched with A. platensis biomass can, therefore, be used as a functional ingredient in the nutraceutical sector. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
15563758
Volume :
16
Issue :
4
Database :
Academic Search Index
Journal :
International Journal of Food Engineering
Publication Type :
Academic Journal
Accession number :
143432228
Full Text :
https://doi.org/10.1515/ijfe-2019-0053