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Academic literature on the topic 'Food – Polysaccharide content'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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Journal articles on the topic "Food – Polysaccharide content"

Nicolle, Paméla, Kyle A. Williams, Paul Angers, and Karine Pedneault. "Changes in the flavan-3-ol and polysaccharide content during the fermentation of Vitis vinifera Cabernet-Sauvignon and cold-hardy Vitis varieties Frontenac and Frontenac blanc." OENO One 55, no. 1 (March 22, 2021): 337–47. http://dx.doi.org/10.20870/oeno-one.2021.55.1.3695.

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Grape variety has a significant impact on wine flavan-3-ol and polysaccharide profile. The main objective of this work was to study differences in flavan-3-ol and polysaccharide diffusion from grape to wine during the fermentative alcoholic maceration of three Vitis sp. varieties: the cold-hardy hybrid varieties Frontenac and Frontenac blanc, and the V. vinifera variety Cabernet-Sauvignon. Polysaccharides from must and wine were precipitated by ethanol and quantified using the phenol-sulfuric method of Dubois. Flavan-3-ol concentration and profile were analysed by HPLC-FLD. Results showed that wines from Frontenac and Frontenac blanc had less oligomeric and polymeric flavan-3-ols than those from V. vinifera Cabernet-Sauvignon. Wines made from Frontenac also had a higher concentration in total polysaccharides. Preliminary results from GPC/SEC analyses suggested that Frontenac wine had a higher content in mannoproteins and rhamnogalacturonan-2 polysaccharides compared to the other studied varieties. Overall, wines of Frontenac showed the highest content in total polysaccharides, and the lowest content in condensed tannins. As polysaccharides are known to negatively impact wine perceived astringency, these results suggest that significant attention should be given to the polysaccharide composition of cold-hardy cultivars in the context of cold climate wine production. Such knowledge may help winemakers from cold climate areas to improve the winemaking processes and final wine composition when working with cold-hardy Vitis sp. varieties.Knowledge on interspecific hybrid polysaccharide and flavan-3-ol kinetic during the alcoholic fermentative maceration may help the winemakers from cold climate areas to improve winemaking processes and final wine composition.

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Archana, Ganesan, and Muthusamy Sukumar. "Preparation and Characterisation of Starchy Foods by Plant Polymers from Abelmoscus esculentus Agro Waste and Gracilaria corticata - for Commercial Food Applications." Current Nutrition & Food Science 16, no. 9 (November 29, 2020): 1411–20. http://dx.doi.org/10.2174/1573401316666200319140530.

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Objective: The surface modification of high temperature processed potato chips by structurally stable carbohydrate polymer from Abelmoscus esculentus and Gracilaria corticata were studied. The 1% A. esculentus carbohydrate polymer surface coated chips had less coating pick up than the chips coated with a combination of polysaccharide 1% A. esculentus + Gracilaria corticata polysaccharide. Methods: The mucilage polysaccharides were extracted from the A. esculentus and Gracilaria corticate by hot solvent extraction. The mucilage coating solutions were prepared at 1% concentration individually and in combination for coating the potato strips. The proximate analysis and characterisation of edible coated potato chips were investigated. Results and Discussion: The proximate analysis of carbohydrate polysaccharide coated potato chips showed a reduction in terms of fiber, ash, reducing sugar with a corresponding increase in protein content than control snacks without any coating treatment. The instrumental textural analysis revealed that maximum force required puncturing the surface structure of 1% A. esculentus and 1% A. esculentus + Gracilaria corticata was 16.3-14.04N and 16.95-14.17N which was higher than the force required for puncturing the surface structure of control chips (15.4-13.3N). The instrumental color analysis was performed by image analysis technique, and the effect of the color values of the structural polysaccharide on snack surface were expressed as L*a*b* values. Conclusion: The structural stability of both polysaccharides obtained by fracture force was well in agreement with all of the sensory attributes which showed that they could act as structurally stable polymers that could yield the highest crispiness value for the potato chips with better consumer acceptance.

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Li, Shou Hai, Jian Ling Xia, Chun Peng Wang, Mei Li, Kun Huang, Fu Xiang Chu, and Yu Zhi Xu. "The Physical and Chemical Analysis of Carbohydrate Content in Acorn Kernel." Advanced Materials Research 554-556 (July 2012): 2006–12. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.2006.

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Carbohydrates are the main source which required to maintain energy equilibrium and normal life activities. In acorn kernel, soluble polysaccharides and starch are the main carbohydrate. In order to accurately measure the carbohydrate content of the acorn kernel in Nanjing Area. Dual-wavelength spectrophotometry and anthrone-sulfuric methods were applied to measure the content of amylose, amylopeetin and soluble polysaccharides,respectively.The other two samples were simultaneously measured for comparative analysis.Testing results show that acorn kernel contain about 79.40% of starch, amylopectin content was up to 59.01%, polysaccharide content is 6.53%.The results indicate that acorn kernel was an important raw material for preparing food, feed and starch-based composites.

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Sánchez-Castillo, Claudia P., Hans N. Englyst, Geoffrey J. Hudson, Jose J. Lara, Marı́a de Lourdes Solano, José L. Munguı́a, and W. Philip T. James. "The Non-Starch Polysaccharide Content of Mexican Foods." Journal of Food Composition and Analysis 12, no. 4 (December 1999): 293–314. http://dx.doi.org/10.1006/jfca.1999.0831.

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Anaya-Esparza, Luis Miguel, Zuamí Villagrán-de la Mora, José Martín Ruvalcaba-Gómez, Rafael Romero-Toledo, Teresa Sandoval-Contreras, Selene Aguilera-Aguirre, Efigenia Montalvo-González, and Alejandro Pérez-Larios. "Use of Titanium Dioxide (TiO2) Nanoparticles as Reinforcement Agent of Polysaccharide-Based Materials." Processes 8, no. 11 (November 1, 2020): 1395. http://dx.doi.org/10.3390/pr8111395.

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In recent years, a strong interest has emerged in polysaccharide-hybrid composites and their potential applications, which have interesting functional and technological properties. This review summarizes and discusses the reported advantages and limitations of the functionalization of conventional and nonconventional polysaccharides by adding TiO2 nanoparticles as a reinforcement agent. Their effects on the mechanical, thermal, and UV-barrier properties as well as their water-resistance are discussed. In general, the polysaccharide–TiO2 hybrid materials showed improved physicochemical properties in a TiO2 content-dependent response. It showed antimicrobial activity against bacteria (gram-negative and gram-positive), yeasts, and molds with enhanced UV-protective effects for food and non-food packaging purposes. The reported applications of functionalized polysaccharide–TiO2 composites include photocatalysts (dye removal from aqueous media and water purification), biomedical (wound-healing material, drug delivery systems, biosensor, and tissue engineering), food preservation (fruits and meat), cosmetics (sunscreen and bleaching tooth treatment), textile (cotton fabric self-cleaning), and dye-sensitized solar cells. Furthermore, the polysaccharide–TiO2 showed high biocompatibility without adverse effects on different cell lines, indicating that their use in food, pharmaceutical, and biomedical applications is safe. However, it is necessary to evaluate the structural changes promoted by the storage conditions (time and temperature) on the physicochemical properties of polysaccharide–TiO2 hybrid composites to guarantee their stability during a determined time.

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Nguyễn, Mạnh Khắc, Hòa Từ Nguyễn, Khuê Ngọc Nguyễn, Diễm My Lâm Huỳnh, Du Huy Nguyễn, and Mai Ánh Nguyễn. "Development of an analytical method for determination of carbohydrates in food by gc - fid using chemical derivatization with anhydride acetic acid." Science and Technology Development Journal - Natural Sciences 4, no. 2 (May 18, 2020): First. http://dx.doi.org/10.32508/stdjns.v4i2.874.

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The present research describes a simple and inexpensive derivatization method that uses acetylation to address the challenges associated with the quantification of the ten most common carbohydrates. The derivatization reaction has two periods : (1) The oxime formation of carbohydrates was carried out at 15 minutes, 500 µL of NH2OH 2.5% and 60 ºC and (2) acetylation of carbohydrates was carried out at 45 minutes, 600 µL of AAA and 80ºC. Most of the carbohydrates generate single peaks via chromatographic separation, except fructose, which generates a double peak. The procedure was successfully applied to analyze carbohydrates in some samples including honey, fresh milk, and polysaccharide hydrolyzate. The method validation results had the linear concentration range of carbohydrates at 50-4000 mg/g, the LODs at 20-50 µg/g, the relative standard deviations (% RSDs) of peak area under 5.0 % and the accuracy at 95–115% of recoveries. The method was applied to determine carbohydrate content in raw milk, honey, and hydrolysis polysaccharide extract. The results showed that the honey sample has fructose and glucose content of 65.8% and 33.4%, respectively, while sucrose makes up 0.74% of the total carbohydrate content. The raw milk sample has lactose content of 47.6% of the total carbohydrates. Some rare polysaccharides such as arabinose and xylose were found in the hydrolysis polysaccharide extract from the mushroom sample.

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Marshall, Valerie M., Eoin N. Cowie, and Rod S. Moreton. "Analysis and production of two exopolysaccharides fromLactococcus lactissubsp.cremorisLC330." Journal of Dairy Research 62, no. 4 (November 1995): 621–28. http://dx.doi.org/10.1017/s0022029900031356.

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SUMMARYTwo polysaccharides produced concurrently byLactococcus lactissubsp.cremorisstrain LC330 have been identified. One had a high molecular mass (> 1 × 106Da) and was neutral. The second was smaller (∼ 10000 Da), charged and had a high phosphorus content. Sugar composition also differed. In chemostat culture the neutral polysaccharide was influenced by temperature and by nitrogen limitation. This polysaccharide was branched with terminal galactose moieties and contained galactose, glucose and glucosamine. The phosphopolysaccharide was more complex with glucose, rhamnose, galactose and glucosamine in an approximate ratio of 6:5:4:1.

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Khan, Bilal Muhammad, Li-Xin Zheng, Wajid Khan, Aftab Ali Shah, Yang Liu, and Kit-Leong Cheong. "Antioxidant Potential of Physicochemically Characterized Gracilaria blodgettii Sulfated Polysaccharides." Polymers 13, no. 3 (January 30, 2021): 442. http://dx.doi.org/10.3390/polym13030442.

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Marine rhodophyte polysaccharides have a wide range of described biological properties with nontoxic characteristics, and show great potential in prebiotics and the functional foods industries. However, there is a virtual lack of Gracilaria blodgettii polysaccharides (GBP) profiling and their bioactivities. This study was designed while keeping in view the lack of physical and chemical characterization of GBP. This polysaccharide was also not previously tested for any bioactivities. A linear random coil conformation was observed for GBP, which was found to be a polysaccharide. A significant sulfate (w/w, 9.16%) and 3,6-anhydrogalactose (AHG, w/w, 17.97%) content was found in GBP. The significant difference in its setting (27.33 °C) and melting (64.33 °C) points makes it resistant to increasing heat. This, in turn, points to its utility in industrial scale processing and in enhancing the shelf-life of products under high temperatures. A radical scavenging activity of 19.80%, 25.42% and 8.80% was noted for GBP (3 mg/mL) in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (ABTS) and hydroxyl radical (HO) scavenging assays, respectively. Therefore, the findings suggest that Gracilaria blodgettii polysaccharides display a good antioxidant potential and may have potential applications in the functional food industry.

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Pu, Xiu Ying, Heng Rui Wang, Wen Bo Fan, and Shuang Yu. "Preparation of Guiqi Polysaccharide and Antioxidant Activity In Vitro." Advanced Materials Research 834-836 (October 2013): 539–42. http://dx.doi.org/10.4028/www.scientific.net/amr.834-836.539.

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Polysaccharide extracts (ASP, AMP and GQP) were obtained by water extraction and ethyl alcohol deposition method from Angelica sinensis, Astragalus membranaceus and the mixture of Angelicasinensis and Astragalus membranaceus. And the total carbohydrate content of AMP, ASP and GQP was respectively determined to be 63.1%, 48.7% and 76.7% by phenol-sulfuric acid colorimetric method using glucose as the standard. The in vitro antioxidant activities of 3 polysaccharides were evaluated by free radical, superoxide radicals and DPPH free radical scavenging assay, respectively. Among 3 polysaccharides, GQP showed the highest antioxidant activity in vitro at 100-300 μg/mL. These results indicated that the GQP might be useful for developing natural safe antiaging drugs or health food.

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Lieu, M. D., T. T. L. Nguyen, T. H. Nguyen, T. K. T. Dang, and D. G. Do. "Influence of extraction methods on bioactive compounds from Ngoc Linh ginseng callus." Food Research 5, no. 3 (June 20, 2021): 334–41. http://dx.doi.org/10.26656/fr.2017.5(3).590.

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Panax vietnamensis Ha et Grushv or Vietnamese ginseng is a valuable medicinal herb with high economic value in the world. In this study, three target compounds were surveyed as polyphenols, polysaccharides, and saponins to evaluate the effects of factors including microwave, ultrasound, enzyme amylase, and cellulase for the first time. The results of the study showed that with different extraction conditions, the recovery efficiency of polyphenol, polysaccharide, and saponin was also different. With the addition of 1.2% of the enzyme amylase (v/v) in 8 hrs of incubation, the highest total content of polyphenol and polysaccharide was obtained, equivalent to 6.48 mg GAE/g sample and 312.48 mg Glu/g sample. While the total saponin content reached the highest value of 4.60 mg/g sample at 4 hrs of incubation using 0.8% of cellulase enzyme (v/v). The effect of microwave and ultrasound also showed a significant recovery efficiency for the three analyzed compounds. But compared to the use of two enzymes (amylase, cellulase), the efficiency was lower. The use of these extraction techniques was based on the advantages of environmental friendliness, simple operation, lower investment costs, and power saving. At the same time, it can improve the extraction and recovery efficiency as well as the activity of bioactive compounds.

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Dissertations / Theses on the topic "Food – Polysaccharide content"

Diedericks, Claudine Florett. "Functional properties of bambara groundnut (Vigna subterranea (L.) Verdc.) non-starch polysaccharides in model and food systems." Thesis, Cape Peninsula University of Technology, 2014. http://hdl.handle.net/20.500.11838/833.

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Thesis submitted in fulfilment of the requirements for the degree Master of Technology: Food Technology in the Faculty of Applied Sciences at the Cape Peninsula University of Technology
The aim of this study was to evaluate bambara groundnut [BGN] non-starch polysaccharides [NSP] subject to the incorporation into model and food systems with a view to establish their functional and physicochemical properties. BGN insoluble dietary fibre [BGNIF] and soluble dietary fibre [BGNSF] were successfully extracted from four varieties (black-eye: BLE, red: RED, brown: BRN and brown-eye: BRE). Physicochemical properties evaluated revealed the high bulk density of all BGNIF and BGNSF varieties, which could contribute to cost-effective packaging. The microstructures of BGNIFs were irregular in shape with different sizes. The colour parameters (lightness, redness, yellowness, chroma and hue angle) differed significantly [p ≤ 0.05] across all BGNIF and BGNSF varieties; and indicated a yellowish-red colour for BGNIFs and a light yellow colour for BGNSFs. Negligible amounts of condensed tannins [CT] were found in BGNIFs (0.014 – 0.160 mg.g-1). Higher amounts polyphenols [PP] were present in BGNSFs (45.42 – 55.90 mg.g-1 gallic acid equivalents [GAE]) compared to the amount PP in BGNIFs (6.14 – 15.56 mg.g-1 GAE). Major sugars identified were arabinose/galactose, xylose and mannose in BGNIFs, and xylose and mannose in BGNSFs. The functional properties evaluated revealed high swelling capacity of BGNIFs (6.37 – 7.72 ml.g-1) and no significant [p > 0.05] difference in water retention capacity. Fat absorption capacity ranged from 1.38 – 1.52 g oil.g-1 dry weight for BGNIFs and 4.04 – 4.55 g oil.g-1 dry weight for BGNSFs. Variability in BGNIF (91.2%) and BGNSF (79.4%) physicochemical and functional properties could both be explained by two principal components (BGNIF component 1: PP, redness, yield; and component 2: xylose, yellowness and chroma; BGNSF component 1: yellowness, chroma, mannose content; and component 2: redness, fat absorption and fructose content). Following an IV optimal mixture design, an optimum white bread formulation was obtained using 59.5% water, 4.3% yeast and 8.5% BGNIF. Bread enriched with the four BGNIF varieties (BLE, RED, BRN and BRE) were tested for several physicochemical properties. Significant [p ≤ 0.05] differences existed between the control and BGNIF enriched loaves for crumb grain characteristics (including pore area distribution, feret angle, circularity, roundness and aspect ratio). Specific loaf volume of BGNIF enriched loaves ranged from 3.33 – 3.85 ml.g-1 and were significantly [p ≤ 0.05] lower compared to the control bread (4.16 ml.g-1). Favourable texture characteristics obtained with the BGNIF enriched breads were lower hardness, chewiness and gumminess compared to the control loaf. Crust and crumb colour parameters (lightness, redness, yellowness, chroma and hue angle) were significantly [p ≤ 0.05] different across all loaves. BRE BGNIF bread (3.43 ± 0.20) had the significantly [p ≤ 0.05] lowest crumb colour difference compared to the control bread; whilst BRN (1.72 ± 0.42) and BRE (2.44 ± 0.78) loaves had the lowest significant [p ≤ 0.05] crust colour difference compared to the control. Favourable chemical properties were the high total dietary fibre [TDF] (7.14 – 8.33%) content of all BGNIF enriched loaves compared to the control loaf (4.96%). Significant [p ≤ 0.05] differences were also observed for some loaves for moisture content, condensed tannins and polyphenol content. Variability in bread physicochemical properties was differentiated by three components (component 1: bread textural properties; component 2: specific loaf volume and bread lightness; component 3: crumb colour parameters) which accounted for a cumulative variation of 92.8%. All bread loaves were also sensorially acceptable as rated moderately like to like very much (>3 rating on a 5-point hedonic scale) by consumers for all parameters (appearance, crust and crumb colour, aroma, taste, texture and overall acceptability) evaluated. Furthermore, brown BGNSF was tested for stabilising effects in an orange beverage emulsion. BGNSF and orange oil were varied at two levels each based on a 22 augmented factorial design and the effects determined on the equilibrium backscattering [BS] flux as emulsion stability indicator. The BS profiles which resulted from the Turbiscan stability analysis revealed flocculation at low rates as the major destabilisation mechanism. The optimal formulation producing a stable emulsion was identified as low oil (6%) and high BGNSF (30%) concentrations. The objective of this study was therefore achieved and showed that positive physicochemical and functional properties are associated with BGNIF and BGNSF from black-eye, red, brown and brown-eye varieties. Furthermore, the incorporation of BGN fibres in white bread and a beverage emulsion was shown to contribute positive technological properties in these systems.

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Jia, Xue Jing. "Physicochemical properties and pharmacological activities of polysaccharides from Rhynchosia minima root." Thesis, University of Macau, 2018. http://umaclib3.umac.mo/record=b3952494.

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Kim, Sooyoun. "Nonstarch polysaccharide fractions of raw, processed and cooked carrots." Thesis, 1994. http://hdl.handle.net/1957/27108.

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The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%, and uronic acid, ~35%, containing polysaccharides. Soluble NSP was composed of >50% uronic acids. Processing and simulated home-cooking of raw carrots resulted in an increase in the amount of NSP/unit dry weight. Relative to raw carrots, cooking of canned product resulted in the largest (~2-fold) increase in total and soluble NSP/unit dry weight. Relative differences in NSP were not as great when compared on a wet weight basis.
Graduation date: 1995

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Books on the topic "Food – Polysaccharide content"

Talens, Pau. Edible polysaccharide films and coatings. New York: Nova Science Publishers, 2010.

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(Editor), Alistair M. Stephen, Glyn O. Phillips (Editor), and Peter A. Williams (Editor), eds. Food Polysaccharides and Their Applications, Second Edition (Food Science and Technology). 2nd ed. CRC, 2006.

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1922-, Stephen Alistair M., ed. Food polysaccharides and their applications. New York: Marcel Dekker, Inc., 1995.

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Kim, Sooyoun. Nonstarch polysaccharide fractions of raw, processed and cooked carrots. 1994.

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Stephen, Alistair M., and Glyn O. Phillips. Food Polysaccharides and Their Applications. Taylor & Francis Group, 2016.

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Sungsoo, Cho, and Samuel Priscilla, eds. Fiber ingredients: Food applications and health benefits. Boca Raton: Taylor & Francis, 2009.

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Fiber Ingredients: Food Applications and Health Benefits. CRC, 2008.

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Cho, Susan Sungsoo, and Priscilla Samuel. Fiber Ingredients: Food Applications and Health Benefits. Taylor & Francis Group, 2009.

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Book chapters on the topic "Food – Polysaccharide content"

D. Akin-Ajani, Olufunke, and Adenike Okunlola. "Pharmaceutical Applications of Pectin." In Pectins [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.100152.

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Pectin, a natural ionic polysaccharide found in the cell wall of terrestrial plants undergoes chain–chain association to form hydrogels upon addition of divalent cations. Based on its degree of esterification, pectin has been classified into two main types. The high methoxyl pectin with a degree of esterification greater than 50%, which is mainly used for its thickening and gelling properties and the low methoxyl pectin, which is widely used for its low sugar-content in jams, both applications being in the food industry. Pectin is mostly derived from citrus fruit peels, but can also be found in other plants such as waterleaf leaves, cocoa husk, and potato pulps. Pectin has been used as an excipient in pharmaceutical formulations for various functions. This chapter will focus on the various applications to which pectin has been used in the pharmaceutical industry.

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Aires da Silva, Diego, Giselle Cristine Melo Aires, and Rosinelson da Silva Pena. "Gums—Characteristics and Applications in the Food Industry." In Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.95078.

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Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are widely used in the formulation of food products, due to their wide versatility. Its diversity of applications is closely linked to its chemical structures. The characterization of structural molecules allows the knowledge of the properties of polysaccharides or glycoconjugates. In this sense, this chapter addresses knowledge about chemical, molecular, rheological, thermodynamic characteristics that are extremely important to identify the use and applications of polysaccharides in the context of elaboration and innovation in the food industry.

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"Contents." In Food, Medical, and Environmental Applications of Polysaccharides, v—xii. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-819239-9.00026-9.

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Santamaria-Echart, Arantzazu, Isabel P. Fernandes, Samara C. Silva, Stephany C. Rezende, Giovana Colucci, Madalena M. Dias, and Maria Filomena Barreiro. "New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry." In Food Additives [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99892.

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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Conference papers on the topic "Food – Polysaccharide content"

Dalgamouni, Tasneem atef, Shatha Kanji, Maroua Cherif, Rihab Rasheed, Touria Bounnit, Hareb Aljabri, Imen Saadaoui, and Radhouane Ben Hamadou. "Isolation, Cultivation, and Characterization of Novel Local Marine Micro-Algae for Aquaculture Feed Supplement Production." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0037.

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Aquaculture is considered as a promising alternative to support the food demands of the everincreasing population. Currently, this sector faces several challenges such as using fishmeal, which is unsustainable and expensive. Therefore, it is necessary to identify an alternative feed component that is sustainable, cost-effective and can provide the essential nutrients required by the fish. In this context, microalgae are considered as a viable source of proteins, lipids, polysaccharides and highvalue products (HVPs) such as essential fatty acids, amino acids and vitamins. They play a vital role in the marine food chain and hence can be easily assimilated by the fish. The current research targeted the isolation, identification and characterization of novel marine microalgae from Qatar coastline to produce aquaculture feed supplement. As the climate poses a number of stress factors, such as high light intensities, temperatures and varying salinities, it is expected that novel microalgae with interesting metabolite profiles can be isolated from the environment for developing aquaculture sector in Qatar. Standard plating methods were used to isolate halophilic strains from field waters. PCR-sequencing was used to identify the novel microalgae, cyanobacteria and diatom isolates. Then a comparative analysis of the growth performance and metabolite content was performed to characterize these strains. Results evidenced that the cyanobacteria strain exhibited the highest biomass productivity of 51.4 mg L-1day-1 whereas the highest lipid content was observed in the novel diatom isolate ranging up to 28.62% and the highest amount of carotenoids was detected in the case of the microalgae. As in conclusion, a rich feed supplement blending the three isolates can be considered as an alternative to fishmeal. As a continuation of this research, the potential strains will be cultivated under various stress to increase their nutritional value.

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