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Journal articles on the topic 'Spirulina Platensis Protein Concentrate'

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Published: 4 June 2021
Last updated: 1 February 2022

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1

Stejskal, Nadia, José M. Miranda, Josefa F. Martucci, Roxana A. Ruseckaite, Santiago P. Aubourg, and Jorge Barros-Velázquez. "The Effect of Gelatine Packaging Film Containing a Spirulina platensis Protein Concentrate on Atlantic Mackerel Shelf Life." Molecules 25, no. 14 (July 14, 2020): 3209. http://dx.doi.org/10.3390/molecules25143209.

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The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) represents a potential source of high added-value and preservative biocompounds. The goal of this study was to enhance the quality of refrigerated Atlantic mackerel (Scomber scombrus) by including a protein concentrate (PC) of spirulina in a gelatine-based film. Quality changes in fish muscle were monitored by microbial and chemical analyses throughout an 11-day refrigerated storage (4 °C). As a result of the presence of spirulina PC in the film, an antimicrobial effect (p < 0.05) was concluded as determined by comparative evolution of aerobes and psychrotrophs, while no effect (p > 0.05) was concluded for Enterobacteriaceae, proteolytics and lipolytics counts. Furthermore, a lower (p < 0.05) formation of trimethylamine and free fatty acids was detected. Lipid oxidation, measured by fluorescent compounds formation, also exhibited lower average values in fish corresponding to the batch containing spirulina concentrate. The preservative effects observed can be explained on the basis of the presence of antimicrobial and antioxidant compounds in the microalga concentrate. It is proposed that the current packaging system may constitute a novel and promising strategy to enhance the quality of commercial refrigerated fatty fish.
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Lupatini Menegotto, Anne Luize, Lizana Emanuele Silva de Souza, Luciane Maria Colla, Jorge Alberto Vieira Costa, Elizandra Sehn, Paulo Rodrigo Stival Bittencourt, Éder Lisandro de Moraes Flores, Cristiane Canan, and Eliane Colla. "Investigation of techno-functional and physicochemical properties of Spirulina platensis protein concentrate for food enrichment." LWT 114 (November 2019): 108267. http://dx.doi.org/10.1016/j.lwt.2019.108267.

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3

Keller, Magdalena, Beat Reidy, Andreas Scheurer, Lukas Eggerschwiler, Isabelle Morel, and Katrin Giller. "Soybean Meal Can Be Replaced by Faba Beans, Pumpkin Seed Cake, Spirulina or Be Completely Omitted in a Forage-Based Diet for Fattening Bulls to Achieve Comparable Performance, Carcass and Meat Quality." Animals 11, no. 6 (May 28, 2021): 1588. http://dx.doi.org/10.3390/ani11061588.

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The aim of the study was to investigate the complete substitution of imported soybean meal in beef cattle diets and the consequences on performance, meat, and adipose tissue quality. Thirty growing crossbred Limousin bulls, with an initial bodyweight of 164 ± 13 kg and 4.3 ± 0.3 months of age, were fed a grass/maize-silage based diet with little additional concentrate (0.5:0.3:0.2). Concentrates contained either soybean meal (positive control), faba beans, pumpkin seed cake, or spirulina (Arthrospira platensis), resulting in about 226 g crude protein (CP)/kg concentrate dry matter (DM) and 158 g CP/kg total diet DM. A grain-based concentrate providing just 135 g CP/kg concentrate DM and 139 g CP/total diet DM served as a negative control. Bulls of all groups had comparable average daily gains (1.43 ± 0.1 kg) and feed intakes (6.92 ± 0.37 kg). Carcass and meat quality did not differ among groups. The fatty acid profile of meat lipids was hardly affected. These results indicate that soybean meal can be replaced by any of the tested protein sources without impairing performance or meat quality. Importantly, bulls fed the negative control achieved a fattening and slaughter performance comparable to that of the protein-supplemented groups without affecting meat and adipose tissue quality. Thus, the present findings suggest that feeding crossbred bulls a grass/maize-silage based diet does not require additional protein supplementation.
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4

Stejskal, Nadia, José M. Miranda, Josefa F. Martucci, Roxana A. Ruseckaite, Jorge Barros-Velázquez, and Santiago P. Aubourg. "Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis." Food and Bioprocess Technology 13, no. 7 (May 29, 2020): 1110–18. http://dx.doi.org/10.1007/s11947-020-02468-z.

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5

Nagaoka, Satoshi, Kazuo Shimizu, Hideki Kaneko, Fumi Shibayama, Kensei Morikawa, Yoshihiro Kanamaru, Ayako Otsuka, Tomohiro Hirahashi, and Toshimitsu Kato. "A Novel Protein C-Phycocyanin Plays a Crucial Role in the Hypocholesterolemic Action of Spirulina platensis Concentrate in Rats." Journal of Nutrition 135, no. 10 (September 2005): 2425–30. http://dx.doi.org/10.1093/jn/135.10.2425.

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6

Nourmohammadi, Niloufar, Sabihe Soleimanian‐Zad, and Hajar Shekarchizadeh. "Effect of Spirulina ( Arthrospira platensis ) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt." Journal of the Science of Food and Agriculture 100, no. 14 (June 27, 2020): 5260–68. http://dx.doi.org/10.1002/jsfa.10576.

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7

Nguedia, Généviève, Emile Miégoué, Fernand Tendonkeng, Mouchili Mama, Et Etienne Tedonkeng Pamo, Camara Sawa, and Henry Feulefack Defang. "Effect of Graded Levels of Spirulina (Arthropsira platensis) on Feed Intake and in vivo Digestibility of Trypsacum laxum in Guinea Pig (Cavia Porcellus L)." Journal of Zoological Research 1, no. 1 (April 13, 2019): 20–31. http://dx.doi.org/10.14302/issn.2694-2275.jzr-19-2695.

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The intake and in vivo digestibility of Trypsacumlaxum in guinea pigs according to the graded level of spirulina was evaluated in Cameroon. 20 animals aged of 6 months with an average weight of 450 ± 50 g were randomly divided into 4 equivalent groups. Each group received T. laxum and 40g of compound feed containing 0% (TS0), 2% (TS2), 4% (TS4), and 6% (TS6) of spirulina. Feed intake was the different between the left over and the quantity served. The sample of T. laxum and those of each diet as well as feces were collected and analyzed for the apparent digestibility of each nutrient. Animals were weighed at the beginning and at the end of each period of the test to determine the body weight gain. This study showed that the average daily intake of dry matter (DM) for TS0, TS2, TS4 and TS6 was 74.39 ± 2.98, 78.66 ± 3.14, 83.89 ± 4.28 and 77.76 ± 4.40 g/head/day. The highest apparent digestibility coefficients of different nutrients were obtained with animals fed TS6 group while the lowest were observed in TS0.The apparent digestibility coefficient of dry matter (DM), organic matter (OM) and crude protein (CP) of the supplemented group were statistically higher than those of the control diet. Animals’ weight performances were statistically comparable between treatments. Thus, the combination of T. laxum with concentrated feed containing spirulina can be recommended for guinea-pigs, but the level of incorporation may not exceed 4% of its daily ration.
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8

Yücetepe, Aysun, Öznur Saroğlu, and Beraat Özçelik. "Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates." Journal of Food Science and Technology 56, no. 7 (June 10, 2019): 3282–92. http://dx.doi.org/10.1007/s13197-019-03796-5.

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9

Utomo, N. B. P., Winarti, and A. Erlina. "Growth of Spirulina platensis Cultured with Inorganic Fertilizer (Urea, TSP and ZA) and Chicken Manure." Jurnal Akuakultur Indonesia 4, no. 1 (January 1, 2007): 41. http://dx.doi.org/10.19027/jai.4.41-48.

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<p>This experiment was conducted to compare the effectiveness of inorganic fertilizer and chicken manure on population growth and nutrient content of <em>Spirulina platensis</em>. It was found that <em>Spirulina platensis</em> cultured in inorganic medium reached a maximum population on day-9 with a density of 614.77x10<sup>3</sup> Sin/ml, containing 56.39% of crude protein and 17.92% of lipid. On the other hand, <em>Spirulina platensis</em> cultured in 250 ppm of chicken manure reached a maximum population on day-4 with a density of 434.32x10<sup>3 </sup>Sin/ml, containing 45.39% of crude protein and 12.50% of lipid.</p> <p>Keywords: spirulina, <em>Spirulina platensis</em>, culture, inorganic fertilizer, chicken manure, population maximum</p> <p> </p> <p>ABSTRAK</p> <p>Penelitian ini dilakukan untuk membandingkan efektivitas pupuk inorganik (urea, TSP dan ZA) dan kotoran ayam terhadap pertumbuhan dan kandungan nutrien <em>Spirulina platensis</em>. Hasil penelitian menunjukkan bahwa <em>Spirulina platensis</em> dikultur menggunakan pupuk inorganik mencapai puncak populasi pada hari ke-9 dengan kepadatan 614,77x10<sup>3</sup> Sin/ml, mengandungkan protein kasar 56,39% dan lemak 17,92%. Sementara itu, <em>Spirulina platensis</em> dikultur menggunakan kotoran ayam 250 ppm mencapai puncak populasi pada hari ke-4 dengan kepadatan 434,32x10<sup>3</sup> Sin/ml, kandungan protein kasar 45,39% dan lemak 12,50%.</p> <p>Kata kunci: spirulina, <em>Spirulina platensis</em>, kultur, pupuk inorganik, kotoran ayam, populasi maksimal</p>
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10

Yuliani, Tri Winarni Agustini, and Eko Nurcahya Dewi. "Intervensi O. bacilicum terhadap Kandungan Protein dan Karakteristik Sensorik S. platensis." Jurnal Pengolahan Hasil Perikanan Indonesia 23, no. 2 (August 10, 2020): 225–35. http://dx.doi.org/10.17844/jphpi.v23i2.31126.

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Spirulina platensis merupakan mikroalga hijau biru yang memiliki kandungan protein tinggi, sehingga sering dimanfaatkan sebagai pangan fungsional. Penerapan Spirulina platensis sebagai pangan fungsional sering mengalami kendala karena kandungan senyawa volatile penyebab aroma kurang sedap pada mikroalaga ini. Intervensi O. bacillicum pada S. platensis dapat mengurangi aroma kurang sedap yang ditimbulkan. Mikroenkapsulasi dilakukan untuk menjaga stabilitas nutrisi serta serta menahan aroma saat dikonsumsi. Tujuan penelitian ini adalah untuk menentukan pengaruh intervensi O. bacillicum terhadap kandungan protein S. platensis, nilai pH dan tingkat kesukaan pada serbuk dan mikrokapsul S. platensis. Spirulina sebagai sampel kontrol (SP), intervensi O. bacillicum yang dikeringakan (DSB), dan yang dilakukan mikroenkapsulasi (MSB). Hasil penelitian menunjukan bahwa intervensi O. bacillicum pada S. platensis serta dilakukan mikroenkapsulasi berpengaruh (P < 0,05) terhadap kadar protein, nilai pH dan uji hedonik. meningkatkan nilai pH, menurunkan kadar protein 19,87% pada sampel DSB dan menurun drastis pada sampel MSB. Asam amino mengalami penurunan kecuali asam aspartat dan arginin. Semakin tinggi nilai pH dari perlakuan intervensi tersebut semakin rendah kadar proteinnya. Intervensi O. bacillicum dapat meningkatkan skala hedonik pada S. platensis. Sampel DSB memberikan nilai terbaik pada aroma, sedangkan sampel MSB memberikan nilai terbaik pada warna yang dihasilkan. Oleh karena itu intervensi O. bacillicum pada S. platensis menjadi solusi dalam mengurangi aroma tidak sedap pada S. platensis.
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11

Utomo, Nur Bambang Priyo, Firsty Rahmatia, and Mia Setiawati. "The use of Spirulina platensis as tilapiaOreochromis niloticusdiet supplementation." Jurnal Akuakultur Indonesia 11, no. 1 (November 14, 2013): 49. http://dx.doi.org/10.19027/jai.11.49-53.

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<p><em>Spirulina</em> is blue green algae that have high nutrient content like protein and vitamin so itcan beused as source ofsingle cell protein (SCP). This research was conductedto know minimum doses of <em>Spirulina</em> in different protein feed on growth performance of tilapia. Experimental diets devided by two different protein level (25% of protein and 28% of protein) and three levels supplementation of <em>Spirulina</em> 0% (25A), protein level 25% supplemented<em>Spirulina</em> 3% (25B), protein level 25% supplemented<em>Spirulina</em> 6% (25C), protein level 28% supplemented<em>Spirulina</em> 0% (28A), protein level 28% suplemented <em>Spirulina</em> 3% (28B), and protein level 28% supplemented<em>Spirulina</em> 6% (28C). Testeds feedwere tilapia with average initial weight 17,24±0,29 g and density five fish/aquarium. Tilapia rearedin aquarium sized 50×40×35 cm<sup>3</sup> filledwith 30 cm waterand provided altrecirculation system. Fish were cultured for 40 days and fed <em>at satiation</em> with three times feeding frequency. All data analyzed statistically by one-way ANOVA.Result demonstrated that various dosesof <em>Spirulina</em> in different protein level of feed influencedspecific growth rate, feeding efficiency, protein deposition, and fat deposition. Fish were fed by feed containing <em>Spirulina</em> 3% in protein level 25% showed growth performance as same as fed of protein level 28%.</p> <p>Keywords: feed protein, <em>Spirulina</em>, growth performance, tilapia</p>
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12

Sugiharto, Sugiharto. "Chlorella vulgaris and Spirulina platensis: Their Nutrient Contents and Bioactive Compounds for Improving Poultry Productivity." Indonesian Bulletin of Animal and Veterinary Sciences 30, no. 3 (September 30, 2020): 123. http://dx.doi.org/10.14334/wartazoa.v30i3.2523.

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Poultry industry are facing many challenges and osbtacles especially on the supply of feed ingredients, medicines, feed supplements and additives. The high price of protein source-feed ingredients has encouraged nutritionists to explore and utilize alternative protein source-feed ingredients for poultry. This review provides an overview of their nutritional and bioactive contents and the use of microalgae,<em> Chlorella vulga</em>ris and <em>Spirulina platensis</em> in poultry feed based on recent literature studies and their potential development and utilization in Indonesia. The microalgae <em>Chlorella vulgaris</em> dan <em>Spirulina platensis</em> have very high protein content that are potential as a protein source in poultry rations. In addition, <em>Chlorella vulgaris</em> and <em>Spirulina platensis</em> also contain several bioactive compounds that can be used as alternatives to antibiotics growth promoter and synthetic antioxidants for poultry. Indonesia has a great potential for the production of <em>Chlorella vulgaris</em> and <em>Spirulina platensis</em>, however massive cultivation and economies of scale have not yet been carried out. Such conditions make <em>Chlorella vulgaris</em> and <em>Spirulina platensis</em> less profitable as protein sources, but more likely as growth-promoting additives or antioxidants for poultry in Indonesia.
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13

Donato, Nilcimelly Rodrigues, Alexandre José De Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Regilane Marques Feitosa, Inacia Dos Santos Moreira, and José Franciraldo de Lima. "Production of Cookies Enriched With Spirulina platensis Biomass." Journal of Agricultural Studies 7, no. 2 (November 10, 2019): 323. http://dx.doi.org/10.5296/jas.v7i4.15483.

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Spirulina platensis is a cyanobacterium that can be consumed by humans, for its high contents of proteins and nutraceutical compounds. This study aimed to develop cookies mixed with S. platensis for nutritional enrichment purposes. The study conducted quality control analyses and elaborated formulations of cookies with different contents of S. platensis (0, 5, 10 and 15%), which were subjected to physical, chemical, microbiological and sensory analyses. In the cookies, the increase of S. platensis percentage led to increment in protein percentage, besides increments in minerals, compared with the cookie produced with only refined wheat flour. Cookies with 15% of S. platensis (F5) stood out regarding the percentages of protein and minerals, and were similar to the whole cookies with respect to the minerals; lipids and highest energetic value were observed in the standard cookies. Cookies mixed with 5% of S. platensis and standard cookies were preferred with the same score, indicating a possible acceptance in the market.
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Barka, Abakoura, Amal B. Amira, Frédéric Francis, and Christophe Blecker. "Physicochemical characterization of colored soluble protein fractions extracted from Spirulina (Spirulina platensis)." Food Science and Technology International 24, no. 8 (July 17, 2018): 651–63. http://dx.doi.org/10.1177/1082013218786862.

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The aim of this study was to evaluate the physicochemical properties of Spirulina colored soluble protein fractions extracted from spray-dried Spirulina powder. Three fractions, including the blue soluble Spirulina protein, the green soluble Spirulina protein, and the total soluble Spirulina protein fractions were obtained. Investigations on their behavior at air/water interface were carried out using dynamic methods of drop volume and bubble pressure surface tension measurements. Evaluation of their monolayer films’ mechanical behavior was done via compression isotherms using Langmuir film balance. The protein contents of the fractions were 82.76, 82.29, and 74.53% for the blue, the green, and the total fractions, respectively. Surface tension decay increased with increasing concentration for all the fractions. No significant difference in surface tension decay was observed between the samples at 0.3% (w/w). Surface tension decay was less important at pH 3 for all the fractions. The total fraction and the blue fraction appeared to form more elastic films than the green fraction. The blue soluble fraction also presented the highest collapse pressure and initial expansion area.
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15

Ulya, Saniyatul, Sri Sedjati, and Ervia Yudiati. "Kandungan Protein Spirulina platensis Pada Media Kultur Dengan Konsentrasi Nitrat (KNO3 ) Yang Berbeda." BULETIN OSEANOGRAFI MARINA 7, no. 2 (November 8, 2018): 98. http://dx.doi.org/10.14710/buloma.v7i2.20109.

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Spirulina platensis merupakan mikroalga hijau biru yang mengandung nutrisi protein tinggi sehingga banyak digunakan sebagai pakan alami. Pertumbuhan dan kandungan protein mikroalga dipengaruhi oleh beberapa faktor, salah satunya adalah pemberian makronutrien pada media kultur mikroalga. Penelitian ini bertujuan untuk melihat pengaruh pertumbuhan dan kandungan protein pada mikroalga S. platensis dengan pemberian konsentrasi nitrat yang berbeda. Rancangan penelitian yang digunakan adalah rancangan acak blok dengan tiga kali pengulangan. Perlakuan konsentrasi nitrat berbeda yang diberikan adalah 50 ppm, 100 ppm, dan 150 ppm. Perhitungan kepadatan dan pengukuran parameter kualitas air dilakukan setiap hari. Pemanenan dilakukan pada hari ke – empat. Kadar prorein dianalisis dengan menggunakan metode Kjedahl. Hasil penelitian pertumbuhan S. platensis menunjukkan nilai kepadatan sel S. platensis tertinggi pada hari ke – empat berada pada perlakuan C dengan konsentrasi nitrat 150 ppm (169,58 . 103 sel/mm3). Hasil analisis ANOVA menunjukkan bahwa konsentrasi nitrat berpengaruh terhadap pertumbuhan S. platensis (p < 0,05) namun perbedaan konsentrasi nitrat tidak berpengaruh pada kadar protein (p ≥ 0,05). Berdasarkan hasil penelitian dapat disimpulkan bahwa konsentrasi nitrat yang ditambahkan pada media kultur S. platensis berpengaruh terhadap pertumbuhan S. platensis namun tidak berpengaruh pada kandungan proteinnya. Protein Content of Spirulina platensis in Different Culture Media with Nitrate (KNO3) Concentration Spirulina platensis is green-blue microalgae that contain high protein nutrient and could be used as natural food. Growth and protein content of microalgae are influenced by several factors and one of those is giving macronutrient to microalgae’s culture medium. The purpose of this research is to compare the growth and protein content of the S. platensis with different nitrate consentrations.The research design used was a completely randomized block design with three repetitions. The different nitrate concentration treatments were 50 ppm, 100 ppm and 150 ppm. Determination of density and water quality measurement parameters was done on daily basis. Spirulina platensis was harvested done on fourth day of culture. Protein levels were analyzed by Kjedahl method. The result of the S. platensis growth that the highest density on day fourth in C treatment with 150 ppm nitrate consentration (169,58 . 103 sel/mm3). The result of ANOVA analysis show that the concentration of nitrate affected on S. platensis growth (p < 0,05) but the difference of nitrate concentration wasn’t affected in protein analysis (p ≥ 0,05). Based on the result of this research, it can be concluded that the concentration of nitrate added to the S. platensis culture medium effectively and improved the growth of S. platensis but had no effect on the protein content.
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Pagnussatt, Fernanda Arnhold, Franciela Spier, Telma Elita Bertolin, Jorge Alberto Vieira Costa, and Luiz Carlos Gutkoski. "Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis." Brazilian Journal of Food Technology 17, no. 4 (December 2014): 296–304. http://dx.doi.org/10.1590/1981-6723.1414.

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Wheat flour is the most important raw material in the production of pasta. The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat flour was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis) was evaluated using response surface methodology (RSM). The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis influenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fibre (13.06%) when compared with the commercial pasta (2.40%) and may be considered as a source of fibre.
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Fakhri, Muhammad, Prive Widya Antika, Arning Wilujeng Ekawati, and Nasrullah Bai Arifin. "Growth, Pigment and Protein Production of Spirulina platensis under different Ca(NO3)2 concentrations." Journal of Aquaculture and Fish Health 9, no. 1 (January 7, 2020): 38. http://dx.doi.org/10.20473/jafh.v9i1.15769.

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Spirulina platensis is a filamentous cyanobacterium that has been commerically used for fish feed and human food supplement. Low-cost production of Spirulina is needed when considering large-scale culture especially for industrial purposes. The aim of this study was to explain the effect of calcium nitrate (Ca(NO3)2) on growth, biomass, pigment, and protein production of S. platensis and to determine the best calcium nitrate concentration for Spirulina production.The microalgae was cultured at four calcium nitrate concentrations (1, 1.5, 2.0 and 2.5 g/L) with salinity of 15 ppt, constant light intensity of 4,000 lux and photoperiod of 24:0 light:dark cycles for 4 days. The results showed that different calcium nitrate concentrations remarkably affected the growth, biomass production, pigment and protein content of S. platensis (p<0.05). The highest specific growth rate of 0.721 day-1 and biomass concentration of 1.512 g/Lwere achieved at calcium nitrate concentration of 2.5 g/L. Moreover, the algae had the highest chlorophyll-a, carotenoid and protein content at 2.5 g L-1. Increasing calcium nitrate concentration from 1 to 2.5 g/L led to an increase in biomass, pigment and protein production of S. platensis. However, there was no significant difference between 2 and 2.5 g L-1 calcium nitrate concentrations. We suggest that 2-2.5 g/L Ca(NO3)2 concentration can be used profitably for S. platensis production.
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Anggraeni, Cynthia Dwi, Sudarno, and Mochammad Amin Alamsjah. "Water Soluble Protein Optimized Extraction from Microalgae Spirulina Platensis." Indian Journal of Public Health Research & Development 10, no. 4 (2019): 1172. http://dx.doi.org/10.5958/0976-5506.2019.00869.6.

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19

Souza, Michele Moraes de, Luciana Prietto, Anelise Christ Ribeiro, Taiana Denardi de Souza, and Eliana Badiale-Furlong. "Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus." Ciência e Agrotecnologia 35, no. 6 (December 2011): 1050–58. http://dx.doi.org/10.1590/s1413-70542011000600003.

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The production of safe food has stimulated the search for natural substances that possess antifungal activity. The indirect methods of estimating fungal biomass are based on the measurement of glucosamine, ergosterol and protein - typical compounds produced during the development of biomass. The aim of the study was to assess the effect of the phenolic extract from Spirulina platensis on the production of structural compounds in Aspergillus flavus, in order to identify its action on fungal inhibition. The Spirulina platensis methanolic extracts presented 1.15 mg phenolic compound/g Spirulina platensis, which showed an antifungal effect against Aspergillus flavus, inhibiting the glucosamine production up to 56%. Therefore, it may be employed as natural defense when food protection is necessary.
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Samudera, Shokimun Mega, and Tatang Sopandi. "Kandungan Protein, Lemak, Dan Karbohidrat Pada Biomassa Spirulina platensis Yang Kultivasi Pada Media Berbasis Kotoran Burung Puyuh." STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa 13, no. 02 (November 25, 2020): 22–28. http://dx.doi.org/10.36456/stigma.13.02.2859.22-28.

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Komponen penyediaan media nutrisi merupakan biaya tinggi dalam kultivasi Spirulina platensis. Pencarian media sumber nutrisi perlu dilakukan dalam kultivasi S.platensis untuk menekan biaya produksi dan meningkatkan pendapatan. Penelitian ini bertujuan mengevaluasi kandungan protein, lemak dan karbohidrat biomassa S. platensis yang dikultivasi pada media kotoran puyuh. Penelitian dilakukan pada bulan Maret sampai Juni 2020 menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) yang terdiri atas 4 perlakuan dan 6 kali ulangan. Konsentrasi kotoran puyuh yang digunakan sebagai media sumber nutrisi pada penelitian ini terdiri 50, 100 dan 150 g/L serta media Zarrouk digunakan sebagai kontrol atau media standar. Hasil penelitian menujukkan bahwa konsentrasi kotoran puyuh berpengaruh signifkan (P<0.05) terhadap kandungan protein, lemak, dan karbohidrat biomassa S platensis. Konsentrasi yang optimum penggunaan kotoran puyuh sebagai media kultivasi S.plantesis adalah 100 g/l. Kata kunci : Spirulina platensis, kotoran puyuh, protein, karbohidrat, lemak
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Eka Saputra, Jeri Srinur, Tri Winarni Agustini, and Eko Nurcahya Dewi. "Biomass Utilization of Spirulina platensis Powder in The Manufacture of Lozenges." Jurnal Pengolahan Hasil Perikanan Indonesia 17, no. 3 (January 15, 2015): 280. http://dx.doi.org/10.17844/jphpi.v17i3.8916.

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Many microalgae of the type S. Platensis are cultivated in Indonesia. Nutrient content owned by S. Platensis microalgae is very good for health, especially the protein content. Innovation diversification of the product is in the form of lozenges. This study aimed to examine the use of S. Platensis biomass powder into lozenges and know the quality of products made from added powder S. Platensis lozenges in physical, chemical, and sensory. The material used in this study were S. Platensis powder obtained from Sukoharjo. The method used in this study was experimental laboratories. The data tested in parametric is analyzed using T-test experimental design with three replications, whereas for non-parametric data is analyzed with Kruskal-Wallis and test continued with Multiple Comparison test. Analyzed data on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). The results showed that the formula KI (added S. Platensis powder 20 %) significantly (p&lt;0,05) on physical parameters such as hardness and friability; chemicals such as moisture content, protein, and amino acid lysine; sensory (hedonic). Spirulina lozenges formula KI the physical quality of tablets: uniformity of weight (1.001 gram); hardness (4.893 Kp); friability (0.119 %); chemical: water content (2.285 %), protein (24.327 %); highest amino acid profile were L-Aspartic (14.026,3 ppm) and lowest amino acid profile was L-Isoleucine (846,37ppm) as well as the sensory hedonic with an average value of 7.080.<br />Keyword: Lozenges, quality, Spirulina platensis powder
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Yuliani, T. W. Agustini, and E. N. Dewi. "Evaluation of the volatile compound basil leaf (Ocimum basilicum) intervention on Spirulina platensis." Food Research 5, S3 (July 28, 2021): 48–53. http://dx.doi.org/10.26656/fr.2017.5(s3).010.

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Microalgae Spirulina platensis contains high protein which can be used as functional food, but it has several undesirable volatile compounds. Ocimum basilicum contains various essential oils from the monoterpene class that can be used to reduce volatile compounds causing an off-odour in Spirulina platensis. This study was conducted to evaluate the intervention of O. basilicum on nature and microencapsulated S. platensis powder after O. basilicum treatment against the volatile compounds. The research consisted of two intervention models. S. platensis powder soaked with basil extract (1:4, w/v) and then dried by freeze-drying method without microencapsulation (DSB). The S. platensis powder was soaked in basil extract (1:4, w/v) then dried by freeze-drying method and microencapsulated (MSB) after. Spirulina platensis powder was used as a control (SP). A solid-phase microextraction was used with the combination of GC-MS to identify volatile compounds. The results showed that the main volatile compounds in Spirulina are medium-chain alkanes. Other compounds that contributed to this off-odour are geosmin (0.02%), 2-Methylisoborneol (0.28%), β-ionone (4.94%). The intervention of O. basilicum in S. platensis resulted in a decrease in these volatile compounds. Geosmin was not detected by intervention with O. basilicum either by microencapsulation (MSB) or without microencapsulation (DSB). Therefore, the intervention of O. basilicum can reduce off-odour in S. platensis and can be applied as a functional food
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Vu, Nguyet Thi, Kim Dinh Dang, Chuyen Hong Nguyen, Tam Thi Thanh Vu, Ha Phuong Tran, Cuong Viet Pham, Dat Ton That Huu, Ngoc Phan Bich Hoang, and Thuy Thi Thu Nguyen. "Experimental cultivation of Spirulina platensis using My An mineral water, Thua Thien Hue province." Vietnam Journal of Science and Technology 55, no. 5 (October 20, 2017): 548. http://dx.doi.org/10.15625/2525-2518/55/5/9374.

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Spirulina platensis was experimentally cultivated by semi-continuous method at 20m2 scale pilot to effectively use the available bicarbonate and minerals of the My An mineral water, Phu Vang district, Thua Thien Hue province, and reduce production cost. Analyses of My An water quality showed that this mineral water source was suitable to cultivate Spirulina Platensis after removing H2S. The average algal yield reached to 10gDW/m2.day. The obtained algal biomass contained high nutrient compositions and was a suitable source for functional food (68.32 % protein, 7.32 % lipids containing Omega-3 and Omega-6, and low heavy metal concentration). The obtained results indicated that the My An mineral water source was indeed a suitable water source for producing Spirulina platensis biomass as a functional food.
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Ramírez-Rodrigues, Milena M., Carolina Estrada-Beristain, Jorge Metri-Ojeda, Alexa Pérez-Alva, and Diana K. Baigts-Allende. "Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development." Sustainability 13, no. 12 (June 17, 2021): 6849. http://dx.doi.org/10.3390/su13126849.

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Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.
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Murtini, Jovita Tri, Radestya Triwibowo, Nandang Priyanto, Ninoek Indriati, and Farida Ariyani. "Uji Toksisitas Sub Kronik Spirulina platensis secara In-vivo." Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 5, no. 2 (December 19, 2010): 123. http://dx.doi.org/10.15578/jpbkp.v5i2.416.

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Penelitian toksisitas subkronik Spirulina platensis secara in-vivo telah dilakukan. Spirulina spp. merupakan sumber protein nabati yang cukup tinggi sehingga pada umumnya dimanfaatkan sebagai suplemen makanan. Spirulina platensis dalam bentuk tablet dan kapsul telah dihasilkan oleh Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan, maka perlu dilakukan uji keamanannya bagi konsumen. Uji toksisitas sub-kronik Spirulina platensisdilakukan secara bioassaymenggunakan mencit jantan (Mus musculus L.) dari galur DDY, umur 2-3 bulan dengan bobot 20–30 g/ekor. Pemberian bahan uji (bubuk Spirulinakering disuspensikan dalam larutan 0,5% CMC-N a) dilakukan secara oral selama 4 minggu, selanjutnya dilakukan masa pemulihan selama 2 minggu dan setiap 2 minggu dilakukan pengambilan darah dan organ (hati, ginjal, dan lambung). Dibuat 4 kelompok perlakuan yaitu control negatif (0,5% CMC-Na sebesar 0,8 mL), dosis I (2,6 mg Spirulina/20 g bb mencit), dosis II (5,2 mg Spirulina/20 g bb mencit), dan kelompok dosis III (10,4 mg Spirulina/20 g bb mencit). Parameter yang diamati adalah kandungan GOT (Glutamic Oxaloacetic Trans aminase), GPT (Glutamic Piruvate Transaminase), kreatinin, dan albumin. Hasil analisis kandungan GOT dan, GPT, kreatinin, dan albumin mencit selama perlakuan masih dalam batas normal. Hasil analisis statistik semua parameter tidak berbeda nyata pada variasi dosis, kecuali pada dosis II, namun semua nilai masih dalam rentang nilai normal untuk mencit sehat. Pengamatan secara histopatologi menunjukkan bahwa pada kontrol dan dosis I tidak terjadi kerusakan yang berat pada hati, ginjal, dan lambung, sedangkan pada perlakuan dosis II dan III terjadi kerusakan ringan pada organ hati dan ginjal ditandai dengan adanya pengkerutan buluh darah, degenerasi sel hati; nekrosis pada sel tubulus, dan adanya endapan protein pada glomerulus ginjal, tetapi tidak terjadi kerusakan pada lambung.
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Massoud, R., K. Khosravi-Darani, F. Nakhsaz, and L. Varga. "Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina)." Czech Journal of Food Sciences 34, No. 4 (September 5, 2016): 350–55. http://dx.doi.org/10.17221/289/2015-cjfs.

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The major physical, chemical, microbiological, and sensory properties of croissants enriched with Spirulina at concentrations ranging between 0.5 and 1.5% were evaluated. The results showed that the use of A. platensis biomass for the production of croissants improved the textural and organoleptic properties of the final products. Spirulina fortification also increased the protein and moisture levels and water-holding capacity, whereas it decreased the crumb firmness and lightness of croissants. Optimum sensory results were obtained when Spirulina was applied at a rate of 1%. Besides these benefits, the A. platensis biomass enhanced the levels of biologically active substances (i.e. essential amino acids, chlorophyll, phycocyanin, carotenoids, minerals, vitamins, and essential fatty acids) in croissant samples. To our knowledge, this is the first scientific study on Spirulina-fortified croissants.
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Tufan, Meltem, and Hasan Rüştü Kutlu. "Spirulina (Arthrospira): Kanatlı Kümes Hayvanlarında Yem Katkı Maddesi Olarak Kullanılma Potansiyeli." Turkish Journal of Agriculture - Food Science and Technology 9, no. 7 (August 9, 2021): 1264–69. http://dx.doi.org/10.24925/turjaf.v9i7.1264-1269.4090.

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Spirulina platensis, which cyanobacteria, is a crucial functional food additive. Spirulina platensis which is a photosynthetic microalgae, contains high crude protein content (62-70%) as well as precious metabolites. These proteins are mainly composed of essential amino acids. In line with the manufacture's demands, poultry producers use to natural, functional additives rather than synthetic additives. Studies on poultry have shown that Spirulina is a natural and functional nutrient. It was determined that Spirulina supports growth and development, increases fertility, improves carcase colour and egg yolk colour score, provides resistance to animal against diseases, and improves product quality. In this study were presented, the nutritional values of the microalgae species Spirulina were explained and the usability of the past and current sources and poultry rations. The basis for application as a poultry (broiler and laying hens) feed supplement is discussed.
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Hua, Pengpeng, Zhiying Yu, Yu Xiong, Bin Liu, and Lina Zhao. "Regulatory Efficacy of Spirulina platensis Protease Hydrolyzate on Lipid Metabolism and Gut Microbiota in High-Fat Diet-Fed Rats." International Journal of Molecular Sciences 19, no. 12 (December 13, 2018): 4023. http://dx.doi.org/10.3390/ijms19124023.

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Lipid metabolism disorder (LMD) is a public health issue. Spirulina platensis is a widely used natural weight-reducing agent and Spirulina platensis is a kind of protein source. In the present study, we aimed to evaluate the effect of Spirulina platensis protease hydrolyzate (SPPH) on the lipid metabolism and gut microbiota in high-fat diet (HFD)-fed rats. Our study showed that SPPH decreased the levels of triglyceride (TG), total cholesterol (TC), low-density-lipoprotein cholesterol (LDL-c), alanine transaminase (ALT), and aspartate transaminase (AST), but increased the level of high-density-lipoprotein cholesterol (HDL-c) in serum and liver. Moreover, SPPH had a hypolipidemic effect as indicated by the down-regulation of sterol regulatory element-binding transcription factor-1c (SREBP-1c), acetyl CoA carboxylase (ACC), SREBP-1c, and peroxisome proliferator-activated receptor-γ (PPARγ) and the up-regulation of adenosine 5’-monophosphate (AMP)-activated protein kinase (AMPK) and peroxisome proliferator-activated receptorα (PPARα) at the mRNA level in liver. SPPH treatment enriched the abundance of beneficial bacteria. In conclusion, our study showed that SPPH might be produce glucose metabolic benefits in rats with diet-induced LMD. The mechanisms underlying the beneficial effects of SPPH on the metabolism remain to be further investigated. Collectively, the above-mentioned findings illustrate that Spirulina platensis peptides have the potential to ameliorate lipid metabolic disorders, and our data provides evidence that SPPH might be used as an adjuvant therapy and functional food in obese and diabetic individuals.
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Messia, Maria Cristina, Francesca Cuomo, Luisa Falasca, Maria Carmela Trivisonno, Elisa De Arcangelis, and Emanuele Marconi. "Nutritional and Technological Quality of High Protein Pasta." Foods 10, no. 3 (March 11, 2021): 589. http://dx.doi.org/10.3390/foods10030589.

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Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality.
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Al-Saman, Mahmoud A., Nada M. Doleib, Mohamed R. Ibrahim, Mohamed Y. Nasr, Ahmed A. Tayel, and Ragaa A. Hamouda. "In vitro and in vivo hypolipidemic properties of the aqueous extract of Spirulina platensis, cultivated in colored flasks under artificial illumination." PeerJ 8 (December 1, 2020): e10366. http://dx.doi.org/10.7717/peerj.10366.

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Background Spirulina is blue-green algae that grows mainly in tropical and subtropical lakes and is commonly used due to its nutritional features including high concentrations of protein, vitamins, mineral salts, carotenoids and antioxidants. This study aimed to investigate the anti-hypercholesterolemic potential of aqueous extract of Spirulina platensis cultivated in different colored flasks under artificial illumination; in vitro and in the diet induced hypercholesterolemic Swiss albino mice. Methods Spirulina platensis was cultivated in red, blue, green and colorless Erlenmeyer flasks containing Zarrouk’s medium under aerobic conditions, with incessant illumination by artificial cool white fluorescent with light intensity of 2500 lux (35 µmol photon m−2 s−1). Chlorophyll a and total carotenoid contents were estimated using colorimetric methods, fatty acids composition was determined by GC-Mass, in vitro and in vivo anti-cholesterol assays were used in assessing the anti-hypercholesterolemia potential of obtained Spirulina cells. Results The results showed that the highest cell dry weight, chlorophyl a, and carotenoid of S. platensis were observed in colorless flasks and that the lowest values were recorded with the green colored flasks. Also, the hot water extract of S. platensis obtained from colorless flasks at a concentration of 15 mg/mL after 60 min of incubation exhibited the greatest reduction of cholesterol level. Gas chromatography-mass spectrometry analysis of S. platensis methanolic extract showed 15 bioactive compounds were identified and grouped according to their chemical structures. An experimental model of hypercholesterolemic mice had been examined for impact of S. platensis individually and combined with atorvastatin drug. All S. platensis groups resulted in a remarkable decrease in plasma total cholesterol, triglycerides and low density lipoprotein; and increase in high density lipoprotein. Conclusion The present study concluded that the hot aqueous extract of S. platensis developed in colorless flasks is recommended as a natural source for bioactive compounds, with anti-cholesterol and antioxidant potentialities.
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Hamdan, Asep Bayu, Ciacia Riaty, Wahdan Fitriya, and Nurfitri Ekantari. "Effects of Nanoencapsulated Carotenoid of Spirulina platensis on the Sensory Profiles of Dark and Milk Chocolate." E3S Web of Conferences 147 (2020): 03022. http://dx.doi.org/10.1051/e3sconf/202014703022.

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The addition of Spirulina platensis in chocolate bar was reported to be able to increase the carotenoid content. Unfortunately, the fortified dry biomass generated fishy odor. In recent years, we succeeded to extract carotenoid from S. platensis, which was then encapsulated using a mixture of gum arabic and WPC by nanoemulsion technique. It helped reduce the fishy odor and concentrate carotenoid content in the nanocapsules. This study aimed to determine the effect of S. platensis’s carotenoid nanocapsules on the flavor profiles of dark and milk chocolate. The S. platensis’s carotenoid nanocapsules were added at a dose of 0.37% (w/w). Flavor profiles were detected using Gas Chromatography-Mass Spectrometry. A total of 79 aroma active were detected. The dark chocolate had a specific aroma of strong acidic chocolate, enriched with creamy and sweet. Meanwhile, the milk chocolate was dominated by creamy, cheesy, and sweet. The fortified chocolate had lower concentration of acids and aldehydes but had higher pyrazines and alcohols. Volatile compound that responsible for the fishy odor in Spirulina platensis was not detected in fortified chocolate. In conclusion, the fortification increased the intensity of sweet and chocolate flavor, decreased the bitter and sour flavor, and did not generate any unpleasant odor.
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Notonegoro, Hartoyo, Iriani Setyaningsih, and Kustiariyah Tarman. "Kandungan Senyawa Aktif Spirulina platensis yang Ditumbuhkan pada Media Walne dengan Konsentrasi NaNO3 Berbeda." Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 13, no. 2 (December 30, 2018): 111. http://dx.doi.org/10.15578/jpbkp.v13i2.555.

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Spirulina platensis merupakan sumber makanan organik yang mengandung protein tinggi dengan asam amino yang seimbang. Spirulina juga memiliki kandungan senyawa aktif yaitu fikosianin dan flavonoid. Senyawa aktif tersebut pada umumnya memiliki aktivitas yang potential sebagai suplemen dan sediaan bahan aktif pada pangan fungsional. Salah satu faktor yang mempengaruhi kandungan fikosianin dan flavonoid dari mikroalga adalah nutrisi yang digunakan dalam media pertumbuhan sehingga perlu dilakukan kajian mengenai pengaruh komposisi media terhadap kandungan fikosianin dan flavonoid. Penelitian ini bertujuan untuk menentukan pengaruh variasi kandungan NaNO3 pada media pertumbuhan terhadap kandungan fikosianin dan flavonoid S. platensis; serta menentukan konsentrasi NaNO3 terbaik pada media Walne untuk menghasilkan biomassa S. platensis dengan kandungan fikosianin dan flavonoid tertinggi. Penelitian ini terdiri dari 2 tahapan yaitu kultivasi S. platensis; dan ekstraksi fikosianin, flavonoid, dan komponen aktif lainnya. Kultur S. platensis menggunakan media Walne dengan variasi kandungan NaNO3 yaitu masing-masing sebesar 80, 100 dan 120 g selama 11 hari. Total protein dan nitrogen tertinggi diperoleh pada perlakuan 100 g NaNO3 masing-masing sebesar 44,30% dan 7,09%. Biomassa S. platensis setiap perlakuan NaNO3 mengandung flavonoid, steroid, fenol dan saponin. Konsentrasi dan rendemen fikosianin terbaik diperoleh pada perlakuan 80 g NaNO3 sebesar 1,32 mg/ml dan 32,93%.Total flavonoid ekstrak S. platensis tertinggi diperoleh pada perlakuan 80 g NaNO3 sebesar 16,56%. S. platensis terpilih adalah perlakuan NaNO3 80 g karena menghasilkan kandungan senyawa aktif flavonoid dan fikosianin tertinggi. ncentration.
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Alvarenga, Renata Ribeiro, Paulo Borges Rodrigues, Vinícius de Souza Cantarelli, Márcio Gilberto Zangeronimo, José Walter da Silva Júnior, Leonardo Rafael da Silva, Luziane Moreira dos Santos, and Luciano José Pereira. "Energy values and chemical composition of spirulina (Spirulina platensis) evaluated with broilers." Revista Brasileira de Zootecnia 40, no. 5 (May 2011): 992–96. http://dx.doi.org/10.1590/s1516-35982011000500008.

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The objective of this study was to determine the chemical and energy composition of spirulina (Spirulina platensis), the nutrient metabolizability coefficients, and the values of apparent metabolizable energy (AME) and the apparent metabolizable energy corrected for nitrogen balance (AMEn) in broilers. A digestibility trial was carried out by using total excreta collection method, with 90 Cobb 500 lineage chicks, with initial weight of 256 ± 5 g at 11 days of age. Birds were allotted in metabolic cages for 10 days, distributed in a completely randomized design, with three treatments and six repetitions with five birds each. Diets consisted on a reference-ration based on corn and soybean meal and two test diets, one containing spirulina (30%) and the other one with soybean meal (30%). Spiruline was superior to soybean meal for contents of dry matter (DM), gross energy (9.60%), crude protein (26.56%), ether extract (54.45%), mineral matter (42.77%), calcium (100%) and total phosphorus (130.77%) and also for most amino acids, except lysine, glutamate, histidine and proline. Nevertheless, spiruline presented lower values of gross fiber (83.95%), acid detergent fiber (85.12%) and neutral detergent fiber (6.15). The AME and AMEn values (kcal/kg of DM) were, respectively, 2,906 and 2,502 for the spirulina and 2,646 and 2,340 for the soybean meal and AMEn of spirulina was 6.92% higher than soybean meal.
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Cepoi, Liliana, Inga Zinicovscaia, Tatiana Chiriac, Liudmila Rudi, Nikita Yushin, and Vera Miscu. "Silver and Gold Ions Recovery from Batch Systems Using Spirulina platensis Biomass." Ecological Chemistry and Engineering S 26, no. 2 (June 1, 2019): 229–40. http://dx.doi.org/10.1515/eces-2019-0029.

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Abstract In order to assess ability of Spirulina platensis to recover silver and gold ions from the environment the bioaccumulation of silver and gold ions and their effect on growth, proteins and carbohydrates content of Spirulina platensis biomass was studied. Silver nitrate (AgNO3) in concentration range 0.01-1 mg/dm3 and tetrachloroaurate Na[AuCl4] in concentration range 18.5-370 mg/dm3 were added as component of the Spirulina platensis cultivation medium. In case of silver two cultivation media were studied: standard and Cl-free. The process of silver and gold uptake was traced using neutron activation analysis. Presence of silver ions in standard cultivation medium reduced biomass productivity by 66 %, while in Cl-free biomass productivity was reduced by 11.8 % only. The reduction of proteins content by 30 % in Cl-free medium and by 19 % in standard medium was also observed. The experiments showed that in case of gold ions loading, the biomass productivity and protein content were reduced only at high Na[AuCl4] concentration in the medium. The behaviour of carbohydrates content change was similar under silver and gold loadings: decrease at low metal concentration followed by increase at high metal concentrations. Scanning electron microscopy allowed observation of spherical metal nanoparticles, which were formed extracellularly during silver and gold bioaccumulation. Spirulina platensis can be used for recovery of precious metals as well as metal nanoparticles production.
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Mauliasari, Endah Saivira, Tri Winarni Agustini, and Ulfah Amalia. "Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 3 (December 31, 2019): 526–34. http://dx.doi.org/10.17844/jphpi.v22i3.29121.

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Spirulina platensis is a blue-green microalga which is classified into Cyanobacteria. S. platensis is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humidity. The purpose of this study was to determine the effect of microencapsulation and pH treatment on the stability of phycocyanin S. platensis. The experimental design used in the study was Completely Randomized Factorial Design with 2 factors namely microencapsulation process and different pH values (pH 4 and pH 8). The results showed that the microencapsulation process and pH treatment had different effects (P <0.05) on the stability of phycocyanin. S. platensis with microencapsulation at pH 8 produced smaller phycocyanin degradation (5.32±1.37%), antioxidant degradation (38.12±0.31%), and total color different (TCD) (22.1±0.07) compared to other treatments. While the relative concentration (CR) value of the microencapsulated phycocyanin in S. platensis was 94.68±1.37%, higher than that of other treatments. Microencapsulation at pH 8 stabilized phycocyanin by preventing precipitation of the protein.
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Bashir, Shahid, Mian Kamran Sharif, Masood Sadiq Butt, and Muhammad Shahid. "Functional Properties and Amino acid Profile of Spirulina platensis Protein Isolates." Biological Sciences - PJSIR 59, no. 1 (April 26, 2016): 12–19. http://dx.doi.org/10.52763/pjsir.biol.sci.59.1.2016.12.19.

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Protein malnutrition and food insecurity represent serious obstructions to sustainable development,poverty reduction and food quality throughout the world. The present study has been designed to evaluatethe Spirulina platensis (SP) as a protein alternative source for the utilization in food products. A proteinisolate was prepared from S. platensis powder through extraction with 0.1N NaOH, precipitation at pH 3,neutralization of the dispersed precipitate to pH 6.8-7.0, and subsequent freeze drying. The S. platensisisolate amino acids compositions revealed that the total essential amino acids contribution was comparativelyhigher in SPI (31.16±1.43 g/100 g) as compared with SP (27.75±1.21 g/100 g). Moreover, oil and waterabsorption capacities, foaming and emulsifying properties, surface hydrophobicity and nitrogen solubilityindex were found better functional properties under laboratory conditions except emulsion properties.Conclusively, SP and its isolates might be used in various food products to curtail protein energy malnutrition.
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Asmi, Lina Wafia. "Resistensi Ikan Gurami (Osphorenemus gouramy) Terhadap Infeksi Aeromonas hydrophila Setelah Perendaman Ekstrak Air Panas Spirulina plantesis." Jurnal Biosains Pascasarjana 19, no. 2 (August 28, 2017): 98. http://dx.doi.org/10.20473/jbp.v19i2.2017.98-110.

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AbstrakGurami telah umum dibudidayakan dan menjadi andalan sebagai salah satu sumber protein hewani, namun masih menghadapi kendala dalam hal budidaya yaitu pertumbuhan yang lambat dan ketahanan hidup yang rendah. Salah satu penyebabnya adalah serangan penyakit oleh bakteri Aeromonas hydrophila. Spirulina platensis merupakan mikroalga yang dapat digunakan sebagai immunostimulan. Lipopolisacarida (LPS) yang terkandung pada Spirulina platensis dapat memperbaiki system imunitas pada ikan gurami. Penelitian ini bertujuan untuk mengetahui resistensi ikan gurami (Osphorenemus gouramy) terhadap infeksi Aeromonas hydrophila setelah perendaman ekstrak air panas Spirulina platensis. Rancangan penelitian yang digunakan adalah Analisis Varian dilanjutkan dengan Duncan, dengan menggunakan 5 perlakuan yaitu K- (tanpa perendaman ekstrak S.platensis dan tanpa diinfeksi A.hydrophila), K+ (tanpa perendaman ekstrak S.platensis dan diinfeksi dengan A.hydrophila), A (perendaman ekstrak S.platensis 15 ppm dan diinfeksi dengan A.hydrophila), B (perendaman ekstrak S.platensis 30 ppm dan diinfeksi dengan A.hydrophila), dan C (perendaman ekstrak S.platensis 60 ppm dan diinfeksi dengan A.hydrophila). Kepadatan A.hydrophila yang diinfeksi terhadap ikan gurami adalah 105 cfu/mL yang disuntikkan secara intra peritoneal 0.1 mL/ekor. Perendaman ekstrak S.platensis dilakukan pada hari ke-1 dan ke-7, sedangkan infeksi A.hydrophila dilakukan pada hari ke-15. Parameter yang diamati adalah kelulus hidupan, total leukosit, aktivitas lisozim, dan histopatologi hati. Pengamatan dilakukan pada hari ke -7, -14, -25, sedangkan untuk histopatologi hati hanya dilakukan pada hari ke-25. Hasil penelitian menunjukkan bahwa perendaman ekstrak air panas Spirulina platensis dapat meningkatkan resistensi ikan gurami terhadap A.hydrophila dibanding dengan control (p<0.05). Resistensi terbaik ikan gurami terhadap A.hydrophila diperoleh dari ikan gurami dengan perendaman 30 ppm dengan kelulus hidupan 77%, total leukosit 60,32 x 104 sel/mm3, aktivitas lisozim 1,33 . Pengukuran kualitas air selama penelitian menunjukkan suhu air berkisar antara 28-28,5°C, pH berkisar antara 7,3-7,5, Amonia berkisar antara 0,5 – 0,52 mg/l, sedangkan oksigen terlarut berkisar antara 5,04 – 5,41 mg/L. Kata kunci : Osphorenemus gouramy, Spirulina platensis, Aeromonas hydrophila
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38

Bosnea, Loulouda, Antonia Terpou, Eleni Pappa, Efthymia Kondyli, Marios Mataragas, Giorgos Markou, and George Katsaros. "Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives." Proceedings 70, no. 1 (November 10, 2020): 99. http://dx.doi.org/10.3390/foods_2020-07600.

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Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.
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39

Sandeep, K. P., S. P. Shukla, V. Harikrishna, A. P. Muralidhar, A. Vennila, C. S. Purushothaman, and R. Ratheesh Kumar. "Utilization of inland saline water for Spirulina cultivation." Journal of Water Reuse and Desalination 3, no. 4 (June 3, 2013): 346–56. http://dx.doi.org/10.2166/wrd.2013.102.

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An attempt was made to assess the suitability of the inland saline water of Rohtak (Haryana) for mass cultivation of Spirulina platensis, a salt loving cyanobacterium. Cultivation of S. platensis was performed in indoor and outdoor culture units. The investigation revealed that the yield of biomass in de-calcified inland saline water was comparable to the yield obtained in synthetic chemical-based prescribed growth medium. Further, the quality of biomass in terms of protein, chlorophyll a, carotenoids and phycocyanin contents was also comparable to the prescribed medium. The downstream processing of the biomass through a three-step process resulted in an appreciable quantity of a highly valuable pigment, phycocyanin (purity ratio: A620/A280 = 3.13–3.39). The overall observations of the study suggest that inland saline water can be used for cost-effective production of Spirulina biomass and value-added chemicals. The removal of calcium and salts from inland saline water by S. platensis cultivation also offers an added advantage for the reuse of the spent medium for agricultural and aquacultural purposes.
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Parimi, Naga Sirisha, Manjinder Singh, James R. Kastner, and Keshav C. Das. "Biomethane and biocrude oil production from protein extracted residual Spirulina platensis." Energy 93 (December 2015): 697–704. http://dx.doi.org/10.1016/j.energy.2015.09.041.

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Wang, Zhujun, and Xuewu Zhang. "Characterization and antitumor activity of protein hydrolysates from Arthrospira platensis (Spirulina platensis) using two-step hydrolysis." Journal of Applied Phycology 28, no. 6 (June 3, 2016): 3379–85. http://dx.doi.org/10.1007/s10811-016-0881-9.

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42

Los, Paulo Ricardo, Deise Rosana Silva Simões, Roberta de Souza Leone, Beatriz Cervejeira Bolanho, Taís Cardoso, and Eliane Dalva Godoy Danesi. "Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup." Pesquisa Agropecuária Brasileira 53, no. 11 (November 2018): 1259–67. http://dx.doi.org/10.1590/s0100-204x2018001100008.

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Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed by the check-all-that-apply method. The soups containing spinach or S. platensis presented the highest protein contents of 3.3 and 4.6 g 100 g-1, respectively. The soups formulated with the microalgae S. platensis showed higher contents of fibers, lipids, and antioxidants. Changes were observed in the color and viscosity of the soups. The standard dehydrated soup was characterized as shiny, creamy, with seasoning flavor and fragments, and a pale-yellow color; the formulation with spinach, as grainy, with an herb odor and flavor, seasoning fragments, and a dark-green color; and with S. platensis, with herb flavor, seasoning fragments, and a dark-green color. The developed formulations are within the microbiological standards for food established by the Brazilian legislation. The sensory analysis revealed a new market niche, and the soups containing PPB and S. platensis showed good acceptability. Peach palm flour, Spirulina platensis, and spinach are alternatives for the nutritional enrichment of dehydrated soups with high protein, ash, fiber, and antioxidant contents.
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Ricigliano, Vincent A., and Michael Simone-Finstrom. "Nutritional and prebiotic efficacy of the microalga Arthrospira platensis (spirulina) in honey bees." Apidologie 51, no. 5 (May 8, 2020): 898–910. http://dx.doi.org/10.1007/s13592-020-00770-5.

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Abstract We evaluated the microalga Arthrospira platensis (commonly called spirulina), as a pollen substitute for honey bees. Nutritional analyses indicated that spirulina is rich in essential amino acids and a wide variety of functional lipids (i.e., phospholipids, polyunsaturated fatty acids, and sterols) common in pollen. Feeding bioassays were used to compare dry and fresh laboratory-grown spirulina with bee-collected pollen and a commercial pollen substitute using sucrose syrup as a control. Diets were fed ad libitum as a paste to newly emerged bees in cages (10–13 cage replicates) and bees were sampled at days 5 and 10 for physiological and molecular measurements. Spirulina diets produced biomarker profiles (thorax weight, head protein content, and beneficial gut bacteria abundance) that were indicative of elevated nutritional states, meeting or exceeding the other diets in some metrics despite reduced consumption. Furthermore, spirulina diets led to significantly increased fat body lipid content and mRNA levels of the central storage lipoprotein vitellogenin. We conclude that spirulina has significant potential as a pollen substitute or prebiotic diet additive to improve honey bee health.
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de Marco Castro, Elena, Emer Shannon, and Nissreen Abu-Ghannam. "Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina)." Fermentation 5, no. 1 (March 19, 2019): 28. http://dx.doi.org/10.3390/fermentation5010028.

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Arthrospira platensis (spirulina), a filamentous fresh-water planktonic cyanobacterium, possesses diverse biological activities and a unique nutritional profile, due to its high content of valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, by fermenting it with the lactic acid bacterium Lactobacillus plantarum. In vitro comparison of the total phenolic content (TPC), C-phycocyanin, free methionine, DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and protein fragmentation via SDS-PAGE in untreated versus 12 to 72 h fermented spirulina is reported here. After 36 h fermentation, TPC was enhanced by 112%, FRAP by 85% and ORAC by 36%. After 24 h, the DPPH radical scavenging capacity increased 60%, while the free methionine content increased by 94%, after 72 h. Past 36 h of fermentation, the total antioxidant capacity (TAC) diminished, possibly due to deterioration of the heat-sensitive antioxidants. However, protein fragmentation and free methionine content increased, linearly, with the fermentation time. Cyanobacterial peptides and other bioactive compounds trapped within the spirulina cell wall are released during fermentation and have a significant potential as a functional ingredient in nutraceuticals and pharmaceuticals, in addition to their nutritive value.
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EL-SAYED, Abo El-Khair, and Mostafa EL-SHEEKH. "Outdoor Cultivation of Spirulina platensis for Mass Production." Notulae Scientia Biologicae 10, no. 1 (March 27, 2018): 38–44. http://dx.doi.org/10.15835/nsb10110177.

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In the present study, the blue-green alga Spirulina platensis (NRC) was used for mass production under outdoor cultivation in three open ponds with a final capacity of 75 m3 net cultivation volume. Subculturing was performed within sequences and gradual volumes till 1,200 L open plate photobioreactor. The first and second ponds (30 cm depth) were used for the actual continuous production, while the third pond (80 cm depth) was used as a continuous inoculum supplier. In spite of low turbulence of the third pond due to high depth, all ponds had the same mechanical specification concerning paddle wheel structure and turbulence rate (16 rpm). A final nutrient concentration was employed based on Zarrouk medium by commercial grade compounds with some modifications. The nutrition was performed for the third pond by extra supplementation of extra doses of macro and micro-nutrients during the production period and dilution took place when culture was transferred to production ponds (first and second). Each production pond was harvested every 48 hours and the remainder water was return again into the third pond. The harvested pond yielded about 40 kg per day of fresh algal weight containing about 85% moisture on a dry weight basis. The results proved that using urea as nitrogen and carbon source with corn steam liquor instead of sodium nitrate and low bicarbonate, reduces production cost and supports growth medium by an adequate amount of carbon dioxide on the expense of the luxury use of sodium bicarbonate (16.8 g.l-1). Chemical analysis of the produced biomass showed 58-62% crude protein, 6-8% of ether extract and 8-11% of total carbohydrates. S. platensis contained total essential amino acids (131.3 mg/g), with a predominance of arginine followed by glutamic acid, leucine and phenylalanine.
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Syaichurrozi, Iqbal, and Jayanudin Jayanudin. "KULTIVASI SPIRULINA PLATENSIS PADA MEDIA BERNUTRISI LIMBAH CAIR TAHU DAN SINTETIK." Jurnal Bahan Alam Terbarukan 5, no. 2 (January 30, 2017): 68–73. http://dx.doi.org/10.15294/jbat.v5i2.7398.

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This research was conducted to study the effect of various additions of synthetic nutrient into Spirulina platensis growth medium containing tofu wastewater 8%v/v. Synthetic nutrient was varied at 50, 75, 100%. Based on abservation, the OD680 (Optical Density at 680 nm) increased until in the end of cultivation time with final OD680 of 0.381, 0.392, 0.189 for variable of 50, 75, 100% respectively. Meanwhile, the growth rate value was 0.0743, 0.0759, 0.0354/day. The best protein content was obtained at nutrient synthetic of 75%, which was 91,27%. The good growth and protein content of S. platensis obtained at nutrient synthetic of 75%, which had C:N:P ratio of 128:12:1.
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Manjula, K., M. Raj, and Ramya Krishna. "Feed Efficiency and Serobiochemical Profile of Wistar Rats Fed With Spirulina As Functional Food." Current Research in Nutrition and Food Science Journal 4, no. 2 (August 22, 2016): 135–40. http://dx.doi.org/10.12944/crnfsj.4.2.07.

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Spirulina is an algae that grow in fresh and sea water and itself known to the human community with its unique Neutraceuticals properties, generally produced from the species named Arthrospira platensis, and Arthrospira maxima. Arthrospira species were cultivated throughout the world to fulfil the need of human dietary supplementation. An experimental study was planned to know the effect of spirulina supplementation on serum biochemical profile of Wistar albino rats as model study. Test results clearly denoted that diet planned with spirulina fed rats showed better serobiochemical profile when compared with stock diet and rice based diet. The protein and albumin values were significantly higher in spirulina fed rats. Feed consumption rate is very low in spirulina diet but gained more weight when compared to stock and rice diets, this might be due to high biological value protein in spirulina.
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Şahin, Oya Irmak. "Effect of Spirulina Biomass Fortification for Biscuits and Chocolates." Turkish Journal of Agriculture - Food Science and Technology 7, no. 4 (April 16, 2019): 583. http://dx.doi.org/10.24925/turjaf.v7i4.583-587.2204.

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Microalgae can be regarded as an alternative and promising ingredient for food fortification or enrichment. Due to their nutritional composition, especially protein-high composition, they considered as a sustainable protein source for food. The aim of this work was to evaluate the Arthrospira platensis (Spirulina) dry biomass which is knowns as the greater protein and amino acid source in blue-green microalga, as innovative ingredient for newly formulated and produced biscuits and chocolates, for baby and children diets. All samples with Spirulina biomass showed significantly higher protein and amino acid content.
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Magwell, Pierre Fils Rodrigue, Emile Minyaka, Oscar Wamba Fotsop, Marlyse Solange Leng, and Léopold Gustave Lehman. "Influence of Sulphate Nutrition on Growth Performance and Antioxidant Enzymes Activities of Spirulina platensis." Journal of Agricultural Science 13, no. 10 (September 15, 2021): 115. http://dx.doi.org/10.5539/jas.v13n10p115.

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The growth of Spirulina platensis is dependent on culture conditions. This study has established adequate conditions for the quality and quantity production of S. platensis. The effect of sulphate salts nutrition on growth performance and biochemical status of S. platensis was assessed in vitro. Prior to culture, the Paracas strain of S. platensis from SAGRIC pond was analysed in different magnesium sulphate (MgSO4; 0.08, 0.16, 0.32, 0.64 and 1.28 g/L), potassium sulphate (K2SO4; 0.08, 0.16, 0.32, 0.64 and 1.28 g/L) and MgSO4/K2SO4 (0.16/0.00, 0.08/0.08, 0.04/0.12, 0.02/0.14 and 0.01/0.15 g/L) concentrations. Culture media pH, total dissolved solids (TDS) and conductivity rate were monitored. Microscopic analysis revealed sulphate salt concentrations influenced the number of whorls and filaments of S. platensis. K2SO4 (1.28 g/L) produced the highest number of whorls and filaments. Moreover, pH level fluctuated by sulphate treatments. K2SO4 (1.28 g/L) had a pH level of 8.77&plusmn;0.01 (day 5 of culture incubation). TDS and conductivity rate, protein and cysteine contents increased with culture age and K2SO4 concentration in a culture medium. Conversely, negative correlations between protein and cysteine contents were observed, and sugar content decreased. Sulphate salt type and concentrations affected polyphenol oxidase (PPO) and peroxidase (POD) activities. MgSO4/K2SO4 (0.02/0.14 g/L) displayed the best PPO and POD activities. Both enzymes appeared to be negatively correlated to the decreasing sugar content. These results indicate growth performances and biochemical status of S. platensis are significantly improved with the adequate supplementation of sulphate salts (MgSO4 and K2SO4) in culture media.
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Yucetepe, Aysun, Oznur Saroglu, Fatih Bildik, Beraat Ozcelik, and Ceren Daskaya-Dikmen. "Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 98–108. http://dx.doi.org/10.17221/64/2017-cjfs.

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The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate.
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