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Showing 3 results for Spirulina
Ali Choopani, Mojtaba Ghalishooyan,
Volume 2, Issue 3 (10-2020)
Abstract
Background and Aim: Spirulina platensis is a microalgae that has many applications as food and medicine for humans and animals. This microalgae contain protein, vitamins, and essential fatty acids. Spirulina platensis is commercially produced worldwide and sold in a variety of stores as a food and medicine supplement, and is used by NASA to feed astronauts.
Methods: In this study, all general components such as light source, culture chamber, agitation system, and air pump were used. In this research, a photobioreactor was designed that is used in the field of maritime and meets the need for dietary supplements in the workplace of sailors and naval personnel. Photobioreactors are one of the main sources of cultivation of spirulina algae, which have different types.
Results: Some Photobioreactors feed on algae with natural light and some with artificial light. Since both types of photobioreactors have advantages and disadvantages, in this study, a new type of photobioreactor has been constructed. This new type of photobioreactor operated intelligently with the advantage of both types of photobioreactors and depending on the conditions, the appropriate type can be switched.
Conclusion: This type of photobioreactor is installed in such a way that it can be the most compatible in any environment, but the optimal mode of this device is related to its use at sea.
Reza Roustaei , Ali Mohammad Latifi, Seyed Reza Hosseini Doust, Setareh Haghighat,
Volume 4, Issue 4 (1-2023)
Abstract
Background and Aim: Spirulina platensis microalgae contain strong antioxidants and its health properties are related to antioxidant pigments, carotenoids, chlorophyll, and blue pigment unique to its phycocyanin. In this research, the amount of phycocyanin, beta-carotene, chlorophyll a and b were evaluated in Spirulina platensis microalgae.
Methods: In this experimental study, Spirulina platensis strain was cultured in Zarrouk liquid medium. Then the microalgae were dried and ground. The amount of beta-carotene at the wavelength of 451 nm and the amount of chlorophyll at the wavelength of 665 nm were read. The amount of phycocyanin in Spirulina platensis was calculated after reading at wavelengths 280 and 620 nm.
Results: In Spirulina platensis microalgae, the amount of chlorophyll a was 0.8 mg/g and chlorophyll b was 0.2 mg/g. The amount of phycocyanin was 0.9 mg/g. The amount of beta-carotene was 7.9 g/100g. Antioxidant compounds include propyl gallate > 2.5 mg/kg, butylhydroquinone > 2.5 mg/kg, butylated hydroxyanisole > 2.5 mg/kg, butylated hydroxytoluene 208 mg/kg and the total amount of antioxidants > 215.5 mg/kg was recorded.
Conclusion: According to the current findings, Spirulina platensis microalgae has a high antioxidant capacity and can be useful in terms of nutrition, which of course needs more studies.
Yazdan Moradi,
Volume 5, Issue 4 (2-2024)
Abstract
In recent decades, there has been a flourishing trend in the production of highly beneficial and enriched foods. Marine organisms, including microalgae, possess nutritional value and unique compounds that can be utilized to enrich or create beneficial foods. One such microalgae species with significant potential in this regard is Spirulina. Numerous studies on Spirulina have highlighted its therapeutic benefits for various non-communicable diseases. These properties stem from the unique chemical composition and nutritional value of Spirulina, which includes minerals, pigments, omega-3 fatty acids, proenin, essential amino acids, and a variety of vitamins.
Both domestic and international research has been conducted on the enrichment of food and the production of beneficial foods using Spirulina. The findings indicate that incorporating this microalgae into daily consumed foods, particularly grain-based foods, enhances their nutritional value by increasing levels of iron, calcium, omega-3 fatty acids, essential amino acids, and protein. Additionally, the inclusion of Spirulina improves the sensory properties, texture, and color of these foods.
This review article aims to introduce Spirulina as a means to enrich food and enhance the nutritional content of grain-based foods.
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