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Literatura académica sobre el tema "Spirulina"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de mayo de 2024

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Artículos de revistas sobre el tema "Spirulina"

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Spínola, Maria P., Mónica M. Costa y José A. M. Prates. "Effect of Cumulative Spirulina Intake on Broiler Meat Quality, Nutritional and Health-Related Attributes". Foods 13, n.º 5 (5 de marzo de 2024): 799. http://dx.doi.org/10.3390/foods13050799.

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This work aimed to assess how different cumulative levels of Spirulina (Arthrospira platensis) intake influence individual broiler meat quality parameters, nutritional value and health-related traits. The data analysed showed varying cumulative Spirulina intake levels, ranging from 3.46 to 521 g/bird, with large changes in meat traits. The key findings indicate that Spirulina intake significantly enhances meat colour, primarily due to its rich carotenoid content. However, this enhancement shows a saturation effect at higher intake levels, where additional Spirulina does not further improve the colour. Regarding the meat nutritional profile, Spirulina increases beneficial n − 3 polyunsaturated fatty acids and reduces lipid oxidation. These effects on meat, however, are not linear and become more complex at higher microalga intake levels. Regarding meat sensory attributes, moderate Spirulina levels positively influence flavour and texture. Still, higher levels may lead to changes not universally preferred by meat consumers, highlighting the need for balanced Spirulina inclusion in diets. Optimal Spirulina cumulative intake levels must be identified to balance meat’s nutritional benefits with consumer preferences. Additionally, ensuring Spirulina’s purity and adherence to regulatory standards is essential for consumer safety and market access. These findings provide valuable insights for poultry nutritionists and the food industry, emphasising the necessity of a balanced approach to Spirulina’s incorporation in poultry diets.
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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 y Luciano José Pereira. "Energy values and chemical composition of spirulina (Spirulina platensis) evaluated with broilers". Revista Brasileira de Zootecnia 40, n.º 5 (mayo de 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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Hasim, Hasim, Mohammad Akram y Yuniarti Koniyo. "Kinerja Kepadatan Spirulina Sp. yang diberi Salinitas Berbeda pada Meda Kultur Walne". Jurnal Sumberdaya Akuatik Indopasifik 6, n.º 2 (31 de mayo de 2022): 141–52. http://dx.doi.org/10.46252/jsai-fpik-unipa.2022.vol.6.no.2.234.

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Penelitian ini bertujuan untuk mengetahui kepadatan populasi Spirulina sp yang di kultur pada media walne dengan salinitas berbeda (20‰, 25‰, 30‰, 35‰) skala labolatorium. Metode yang digunakan adalah metode eksperimen dangan mengunakan Rancangan Acak Lengkap. Hasil penelitian menunjukan bahwa salinitas berbeda memberikan pengaruh terhadap tingkat kepadan sel Spirulina sp selama 10 hari. Jumlah kepadatan maksimum biomassa Spirulina sp adalah 6071889,597 sel/ml pada perlakuan salinitas 30‰, dan pertumbuhan biomassa terendah adalah 4187919,321 sel/ml pada salinitas 20‰. Analisis Statistik (ANOVA) menunjukan bahwa perbedaan salinitas terhadap kepadatan sel Spirulna sp berpengaruh nyata dimana nilai (Fhitung > Ftabel) pada tarah 5%.
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Boyanova, Petya, Dilyana Gradinarska, Valentina Dobreva, Petar Panayotov, Maria Momchilova y Gabor Zsivanovits. "Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream". BIO Web of Conferences 45 (2022): 01009. http://dx.doi.org/10.1051/bioconf/20224501009.

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Spirulina platensis is a cyanobacterium (blue-green algae) that grows in alkaline waters. In food industry, Spirulina’s phycocyanin is used as a natural colorant and stabilizer. The influence of three different concentrations of Spirulina platensis (0.5%, 1% and 1.5%) on physicochemical, textural, antioxidant and sensory parameters of ice cream was studied. It was found that with increasing spirulina concentration, the overrun increases from 30.6% (IC–0) to 48.3% (IC–3). The analysis of texture profile (hardness, adhesiveness, cohesiveness, gumminess) of samples showed a statistically significant difference (p<0.05) between reported values for control sample (IC–0) and the samples with spirulina. Ice cream samples supplemented with spirulina differed with significant increase (p<0.05) in antioxidant activity from 2.8±2.2 mM TE/100 g DW (control sample) to 112.9±4.1 mM TE/100 g DW (IC–3). The addition of Spirulina platensis in ice cream mixture improves its quality and antioxidant properties.
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AlFadhly, Nawal K. Z., Nawfal Alhelfi, Ammar B. Altemimi, Deepak Kumar Verma y Francesco Cacciola. "Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends". Plants 11, n.º 22 (11 de noviembre de 2022): 3063. http://dx.doi.org/10.3390/plants11223063.

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Spirulina, a kind of blue-green algae, is one of the Earth’s oldest known forms of life. Spirulina grows best in very alkaline environments, although it may flourish across a wide variety of pH values. There are several techniques for growing Spirulina spp., ranging from open systems such as ponds and lakes, which are vulnerable to contamination by animals and extraterrestrial species, to closed systems such as photovoltaic reactors, which are not. Most contaminated toxins come from other toxic algae species that become mixed up during harvest, necessitating the study of spirulina production processes at home. Lighting, temperature, inoculation volume, stirring speed, dissolved particles, pH, water quality, and overall micronutrient richness are only a few of the environmental parameters influencing spirulina production. This review article covers the conditions required for spirulina cultivation, as well as a number of crucial factors that influence its growth and development while it is being grown. In addition, the article discusses harvesting processes, biomass measurement methods, the identification of dangerous algae, and the risk of contaminating algae as it grows on cultures. Spirulina’s rising prospects as food for human consumption are a direct outcome of its prospective health and therapeutic advantages.
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Varandas, Roberta Conceição Ribeiro, Andressa Coimbra Pereira, Vilma Barbosa da Silva Araújo, Patrícia de Moura Andrade, Nyelson da Silva Nonato, Maria Helena Juvito da Costa, Luís Celso Cardoso de Pina, Viviane Pereira Tibúrcio Handam, Cristiane Francisca da Costa Sassi y Marta Maria da Conceição. "Utilização do resíduo de malte da indústria cervejeira como meio alternativo para o cultivo da Spirulina platensis e Spirulina máxima". Research, Society and Development 11, n.º 16 (14 de diciembre de 2022): e451111638249. http://dx.doi.org/10.33448/rsd-v11i16.38249.

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Espécies pertencentes ao gênero Spirulina estão entre os microrganismos fotossintéticos de maior importância comercial. Este trabalho teve como objetivo avaliar o cultivo da Spirulina platensis e Spirulina máxima com substituição parcial de meio sintético por meio de cultura de baixo custo RM (resíduo de malte de cevada) bem como extrair compostos bioativos aplicaveis a indústria de alimentos. Foram avaliados os parâmetros de crescimento, composição da biomassa, concentrações de proteínas, carboidratos, lipídios, ácidos graxos, extração de ficocianina, polissacarídeos e monossacarídeos. Os cultivos utilizando RM na concentração de 50% obtiveram crescimento equivalente ao controle. O teor de clorofila foi superior para as duas espécies de Spirulina cultivadas no meio controle. Os teores de ficocianina foram superiores para Spirulina platensis. Os maiores teores proteicos foram encontrados para Spirulina platensis (55,9g 100g-1) seguida da Spirulina maxima (53,3g 100g-1) cultivadas em RM. Os ácidos polinsaturados linoleico e alfa-linolênico apresentaram percentuais mais elevados nas cepas cultivadas em RM. O teor de PUFA foi maior nos cultivos em meio RM, variando de 57 a 59%. A extração de polissacarídeos com água quente/ultrassom apresentou maiores valores nas duas espécies cultivadas em meio RM variando de 8,3 a 11,2%. O teor de exopolissacarídeos destacou-se no cultivo com meio RM (191 a 193mg·L-1) para ambas as espécies. Os resultados obtidos evidenciam que a utilização de resíduo de malte como substituto parcial ao meio controle é adequada como meio alternativo para o cultivo das Spirulinas platensis e maxima. Além disso, destaca-se o potencial de seus compostos bioativos para a indústria de alimentos.
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Gurney, Tom y Owen Spendiff. "Spirulina supplementation improves oxygen uptake in arm cycling exercise". European Journal of Applied Physiology 120, n.º 12 (5 de septiembre de 2020): 2657–64. http://dx.doi.org/10.1007/s00421-020-04487-2.

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Abstract Purpose Spirulina has previously been reported to improve high-intensity exercise performance and hemoglobin. However, spirulina’s effect on arm cycling exercise has yet to be investigated. The purpose of this study was to investigate the responses of spirulina supplementation on hemoglobin and on oxygen uptake, RER and HR during seated arm cycling exercise. Methods In a double-blinded randomized crossover design, eleven males untrained in arm cycling ingested 6 g/day of spirulina or placebo for seven days. Seated on the Arm Crank Ergometer, each participant performed a baseline V̇O2max test, and then after supplementation, 2 × 30-min submaximal exercise bouts corresponding to 55% of their V̇O2max, followed by an incremental test to fatigue. A seven-day wash-out period was required between conditions. Oxygen uptake, RER and HR were measured continuously during exercise and hemoglobin measured prior to exercise after both conditions. Results Spirulina significantly (p < 0.05) increased Hb in comparison to Placebo (144.1 g/l ± 10.5 Vs 154.5 g/l ± 6.9). After spirulina supplementation, during the 30-min exercise bouts, oxygen uptake and HR were significantly lower (2170 ml/min ± 173 Vs 2311 ml/min ± 189 and 154 bpm ± 14 Vs 149 bpm ± 17), RER was not significantly different. In comparison to placebo, Spirulina significantly increased oxygen uptake at time of fatigue (34.10 ml/min/kg ± 6.03 Vs 37.37 ml/min/kg ± 5.98). Time taken to fatigue was not different. Conclusion Spirulina supplementation significantly reduces oxygen uptake and HR during arm cycling submaximal exercise, allowing for an increased oxygen uptake during an incremental test to fatigue.
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Tri Nadya Olyvia Kerin Hardianie, Endang Dewi Masithah, Boedi Setya Rahardja,. "Studi Perbandingan Kemampuan Nannochloropsis sp. Dan Spirulina sp. Sebagai Agen Bioremediasi Terhadap Logam Berat Timbal (Pb) [Comparative Study Of Ability Nannochloropsis sp. And Spirulina sp. As Agent Bioremediation Of Heavy Metal Plumbum (Pb) ]". Jurnal Ilmiah Perikanan dan Kelautan 5, n.º 2 (19 de enero de 2019): 167. http://dx.doi.org/10.20473/jipk.v5i2.11404.

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Abstract Sea water is a component that interacts with the terrestrial environment, where the discharge of waste empties into the sea to the mainland. One of the most dangerous pollutants for human health is the heavy metal plumbum (Pb). Bioremediation offers a promising alternative method and the potential to reduce the concentration of heavy metals in water. Bioremediation is the application of biological processes to recover a contaminated place by using microorganisms. Biomass of algae Nannochloropsis sp. can be used as bioremediation of heavy metals because it has the ability adsorption caused the active cluster contained therein. In addition, Spirulina sp. thought to have the ability as an agent of bioremediation of heavy metal plumbum (Pb) because the proteins and polysaccharides are high. Information about uptake ability of heavy metal of plumbum (Pb) by Nannochloropsis sp. and Spirulina sp., in order to know how it compares to the ability of Nannochloropsis sp. and Spirulina sp. in absorbing the content of heavy metal plumbum (Pb). The method used in this study is the experimental method, the test T of SPSS analysis as the experimental design. Treatment given in the form of differences in the concentration of plumbum, which include, treatment A (Nannochloropsis sp. without the addition of plumbum), treatment B (Nannochloropsis sp. 0.9 ppm with plumbum concentrations), treatment C (Spirulina sp. without the addition of plumbum) and treatment D (Spirulina sp. with plumbum concentrations 0.9 ppm) of each treatment was repeated 5 times. The main parameters measured were real heavy metal plumbum (Pb) in water culture media Nannochloropsis sp. and Spirulinna sp. The results showed that Nannochloropsis sp. and Spirulina sp. able to absorb the heavy metals plumbum (Pb) so that it can be used as a bioremediation agent, where Spirulina sp. have higher ability in absorbing heavy metals plumbum (Pb) compared with Nannochloropsis sp
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Margiati, Dwi, Danni Ramdani y Asri Peni Wulandari. "Comparative Study of Antioxidant Phycocyanin Extracts Activity between S. platensis with S. fusiformis Using DPPH Method". Indonesian Journal of Pharmaceutical Science and Technology 6, n.º 2 (13 de junio de 2019): 52. http://dx.doi.org/10.24198/ijpst.v6i2.11883.

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Phycocyanin is Spirulina’s content which has antioxidant activity to inhibit oxidation process or formation of free radicals that play a role in the initiation high-degenerative diseases. This research is aim to determine the best antioxidant activity of S. platensis with S. fusiformis through the best extraction methods of Spirulina cell between distilled water and PBS (Phosphate Buffer Solution). This research method existed Spirulina cell extraction used distilled water and PBS, and then followed by fractionation and dialysis phycocyanin extract, afterward tested the antioxidant activity used DPPH method. The result of extraction used PBS with a salt concentration of ammonium sulfate 30% produced the best purity value of phycocyanin extract of both types of Spirulina. Results of tested the antioxidant activity, S. fusiformis has the best antioxidant activity compared with S .platensis with a value of 311.43 ppm and 387.36 ppm, respectively.Keywords: Antioxidant, DPPH, Phycocyanin extracts, S. fusiformis, S. Platensis
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&NA;. "Spirulina". Reactions Weekly &NA;, n.º 1399 (abril de 2012): 29. http://dx.doi.org/10.2165/00128415-201213990-00110.

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Tesis sobre el tema "Spirulina"

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Carvajal, Juan Carlos Letelier. "Caracterização e modificações químicas da proteína da microalga spirulina (Spirulina máxima)". Universidade Federal da Paraí­ba, 2009. http://tede.biblioteca.ufpb.br:8080/handle/tede/4006.

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Maximum Spirulina is an unicellular microalga, that she has form of helical filament and that she grows in waters strongly alkaline; she belongs to the cianobacterial group, cianofíceas or algae green-blued and they have been used since times many old. The microalgae presented a biomass growth in summer of 1,07 g/L and a 23,63% of rental. Present a high contend of proteins (54.93%) and low oils content (6,84%) and ashes (13,05%), this content of proteins rises in the flour degreased for 61,14%. being Fractioned the proteins was obtained majority incomes of albumins (36,61%), basic glutelina (31,29%) and globulin (21,03%), and minority of prolaminas (3,95%) and acid glutelina (0,29%). In the obtaining of the isolated proteic, the index in extracted total protein in the three extractions was 54,36%, the index of precipitation isoelectric in the extract of pH 10,0 was 46,81% and the index of total protein in the isolated proteic was of 95,44% in pH 10,0. the analysis of the molecular weight of the proteins of the flour in PAGE-SDS - she revealed from 8 to 13 bands. The subunidades of 16,21 and 15,74 kDa appeared prominent in the sample. The term-stability (Td, ºC) and the variation entálpica (H, KCal/g), examined by DSC, respective the degreased flour and isolated proteic were of 104,58°C and 102,47°C and 0,65 Kcal.g-1 and 0,59 Kcal.g-1, respectively. The nutritional characterization of the protein of maximum Spirulina, they demonstrated a content of tannins of 17,5 mg.g-1 and absence of the lectina inhibitors and tripsina. The composition of amino acids revealed her witnesses of all of the essential amino acids in superior amounts to the pattern FAO/WHO/UNU, with predominance of the leucina (3,96g/100g protein), fenilalanina (2,92 g/100g proteins) and valina (2,71 g/100 g proteins). The results of the chemical modifications revealed that the acetilation was shown more it executes than the succinylation in the different modification degrees (1; 2.5; 5; 10 and 15%). the solubility of the isolated not modified indicated a point isoelectric (low solubility) in pH 5,0, for the isolated ones modified the point isoelectric was observed in the pH 4,0. the solubility increased with the chemical modification, being observed a larger increase in the succinylation. The capacity of absorption of water was influenced positively with the chemical modification, being observed a larger increase in the acetilation in relation to succinylation. In the same way the capacity of oil absorption increases with the modification, being observed a larger increase of the capacity in the acetilation. The emulsion capacity increased with the chemical modification in all of the modification degrees, being observed a light increase in the succinylation. The emulsion activity was increased with the chemical modification, being observed a light increase in the succinylation. The stability of the emulsion increased with the chemical modification, being observed a larger increase in the succinylation. The relative viscosity of the isolated modified proteic increased with the concentration of the protein solution, with to room temperature and with the heating (90ºC), in the measure that increases the modification degree, it also increases the viscosity. The floaming capacity increased with the chemical modification, being observed a larger index in the succinylation, in the espumação stability is noticed that the decrease in the stability was less accentuated in the acetilation than in the succinylation, in all of the analyzed times and all of the modification degrees tested. The protein of maximum Spirulina presented a chemical and nutritional characteristic satisfactory in relation to minimum demands established by the international organisms.
A Spirulina maxima é uma microalga unicelular, que tem forma de filamento helicoidal e que se desenvolve em águas fortemente alcalinas; pertence ao grupo de cianobactérias, cianofíceas ou algas verde-azulada e têm sido utilizados desde tempos muitos antigos. A microalga apresentou um crescimento de biomassa durante o verão de 1,07 g/L e um 23,63% de rendimento. Apresenta um elevado teor de proteinas (54.93%) e baixo conteúdo de lipídeos (6,84%) e cinzas (13,05 %). Este conteúdo de proteinas elevou-se na farinha desengordurada para 61,14%. Fracionando-se as proteinas obteve-se rendimentos majoritários de albuminas (36,61%), glutelina básica (31,29%) e globulina (21,03%), e minoritário de prolaminas (3,95%) e glutelina ácida (0,29%). Na obtenção do isolado protéico, o índice em proteina total extraída nas três extrações foi 54,36%, o índice de precipitação isoelétrica no extrato de pH 10,0 foi 46,81% e o índice de proteina total no isolado protéico foi de 95,44% em pH 10,0. A análise do peso molecular das proteinas da farinha em PAGE-SDS-bMe revelou de 8 a 13 bandas. As subunidades de 16,21 e 15,74 kDa apareceram proeminentes na amostra. A termoestabilidade (Td, ºC) e a variação entálpica (DH, Kcal por g), examinadas por DSC, respectivas a farinha desengordurada e isolado protéico foram de 104,58°C e 102,47°C, 0,65 Kcal.g-1 e 0,59 Kcal.g-1, respectivamente. A caracterização nutricional da proteina da Spirulina máxima, demonstrou um conteúdo de taninos de 17,5 mg.g-1 e ausência dos inibidores de lectina e tripsina. A composição de aminoácidos revelou a presencia de todos os aminoácidos essenciais em quantidades superiores ao padrão FAO/WHO/UNU, com predominância da leucina (3,96g por 100g proteina), fenilalanina (2,92 g por 100g proteinas) e valina (2,71 g por 100 g proteinas). Os resultados das modificações químicas revelaram que a acetilação se mostrou mais efetiva que a succinilação nos diferentes graus de modificação (1; 2.5; 5; 10 e 15 %). A solubilidade do isolado não modificado indicou um ponto isoelétrico (mínima solubilidade) em pH 5,0, para os isolados modificados o ponto isoelétrico se observou no pH 4,0. A solubilidade aumentou com a modificação química, detectando-se um maior aumento na succinilação. A capacidade de absorção de água foi influenciada positivamente com a modificação química, observando-se um maior aumento na acetilação em relação a succinilação. Da mesma forma a capacidade de absorção de óleo aumentou com a modificação, observando-se um maior aumento da capacidade na acetilação. A capacidade de emulsão aumentou com a modificação química em todos os graus de modificação, detectando-se um leve aumento na succinilação. A atividade de emulsão foi aumentada com a modificação química, observando-se um leve aumento na succinilação. A estabilidade da emulsão aumentou com a modificação química, detectando-se um maior aumento na succinilação. A viscosidade relativa dos isolados protéicos modificados aumentou com a concentração da solução de proteina, com a temperatura ambiente e com o aquecimento (90ºC), na medida que aumenta o grau de modificação, também aumenta a viscosidade. A capacidade de espumação aumentou com a modificação química, observando-se um maior índice na succinilação, na estabilidade de espumação percebe-se que o decréscimo na estabilidade foi menos acentuado na acetilação do que na succinilação, em todos os tempos analisados e todos os graus de modificação testados. A proteina da Spirulina máxima apresentou uma característica química e nutricional satisfatória em relação a exigências mínimas estabelecidas pelos organismos internacionais.
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DONATO, Nilcimelly Rodrigues. "Secagem de spirulina (spirulina platensis) e utilização na produção de biscoitos". Universidade Federal de Campina Grande, 2015. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/970.

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As microalgas possuem substâncias químicas e nutricionais de relevância na evolução humana, destacando-se a Spirulinapor sua alta concentraçãode proteínas e compostos nutracêuticos. A pesquisa se propôs a verificar, entre três métodos de secagem, o que melhor preserva as propriedades nutritivas da Spirulina. Entre a secagem convectiva, liofilização e aspersão, selecionou-se a biomassa secada com melhores propriedades químicas e nutricionais e se desenvolveram biscoitos tipo cookiesadicionados com Spirulina. Para esta pesquisa foram realizadas análises de controle dequalidade, incluindo parâmetros físicos, químicos, físico-químicos e microbiológicos da Spirulinain natura e seca. Além disso, fez-se o ensaio do armazenamento durante 60 dias em temperaturas de 30 e 40 ºC do melhor pó determinado de acordo com as análises citadas anteriormente. Por fim, desenvolveram-se formulações com diferentes concentrações de Spirulinade biscoitos tipo cookies, as quais foram submetidas a análises físicas, químicas, microbiológicas e sensoriais. A Spirulinain natura apresentou alto teor de água (86,79%), alto valor de atividade de água (0,985), baixa concentração de proteínas (5,87%) e alto valor de ácido ascórbico (60,67 mg/100 g). O melhor modelo ajustado às curvas de cinética de secagem convectiva em três temperaturas diferentes (40, 50 e 60 °C) foi o de Midilli. A observação das imagens por meio da microscopia eletrônica de varredura mostrou que as partículas da biomassa gerada pelos métodos de secagem em estufa e liofilização não apresentaram uniformidade quando comparadas às partículas secadas por aspersão. O modelo que melhor se ajustou aos dados experimentais das isotermas de adsorção, a 20, 30, e 40 ºC, da biomassa, foi o de Peleg. As isotermas foram classificadas como do tipo II e III. As análises físico-químicas realizadas com biomassa sinalizaram que o método que melhor conservou os nutrientes foi por liofilização tendo em vista que apresentou maior concentração de proteínas, lipídios, ácido ascórbico, fibras e aminoácidos, e melhores resultados nas isotermas, nos três modelos matemáticos. A biomassa obtida por este método foi armazenada por 60 dias e demonstrou estabilidade quanto ao teor de água, aumento discreto na atividade de água, diminuição na luminosidade e intensidade de amarelo além de aumento na intensidade deverde. Todas as análises microbiológicas apresentaram resultados que estiveram dentro da legislação nacional vigente. Nos biscoitos, com o aumento do percentual de Spirulinana formulação, houve um aumento no percentual proteico do biscoito além de incremento em minerais, quando comparado ao biscoito produzido apenas com a farinha refinada. As análises sensoriais demonstraram que as maiores notas foram atribuídas ao biscoitopadrão com farinha de trigo refinada. O biscoito padrão e o biscoito com 5% de Spirulinaforam preferidos com a mesma intensidade. Conclui-se que o melhor método de secagem para conservação dos nutrientes da Spirulina foi a liofilização. A caracterização de enriquecimento se dá ao biscoito adicionado de 15% de Spirulinacuja adição de 5% de Spirulinaem biscoito poderá ser aceita pela população.
Microalgae have chemical and nutritional substances of relevance in human evolution, there is the Spirulinafor its high concentration of proteins and nutraceutical compounds. The research proposed to verify, between three drying methods, which one best preserves the nutritional properties of Spirulina. Between the convective drying, freeze drying and spray drying, was selected the dried biomass, with better chemical and nutritional properties and developed cookies added with Spirulina. For this study, quality control analyses were performed including physical, chemical, physico-chemical and microbiological parameters of the different forms of presentation of Spirulina, fresh and dry. In addition, a study was made of the best powders stored for 60 days in the temperatures of 30 and 40 °C determined according to the analysis mentioned above. Finally, it was developed cookies with different concentrations of Spirulina, which were subjected to analyses: physical, chemical, physico-chemical, microbiological and sensory. It was found in investigations that fresh Spirulinahas a high moisture content (86.79%) and water activity (0.985); low concentration of proteins(5.87%) and high value of ascorbic acid (60.67 mg/100 g). The best method adjusted to kinetics curves of convective drying at three different temperatures (40, 50 and 60 °C) was Midilli. The observation of images by scanning electron microscopy showedthat the biomass particles generated by drying methods in greenhouses and lyophilisation are not uniform when compared to the dried particles by spray drying. The model that best fit the experimental data of moisture adsorption isotherms to biomass, at 20, 30, and 40 °C, was Peleg. The isotherms were classified as type II and III. The physicochemical analyses with biomass showed that the method that best preserved the nutrients was by lyophilisation in view that presented the highest concentration of proteins, lipids, ascorbic acid, fiber and amino acids, and better results in the isotherms in the three mathematical models. Biomass obtained by this method was stored for 60 days and demonstrated stability for in terms of moisture content, a slight increase in water activity, reduction in brightness and yellowness, as well as increase in greenness. All microbiological analysis showed results that were within the existing national legislation. In the cookies, with the increase in the percentage of Spirulinain the formulation, there was an increased percentage of protein cookie, and mineral increase when compared to the biscuits produced only with the refined flour. Sensory analysis showed that the highest scores were attributed to the standard cookie with refined wheat flour. Standard cookie and cookie with 5% Spirulinawere preferred with the same intensity. It was conclude that the best drying method for conservation of Spirulina nutrients was lyophilisation. The characterization enrichment takes the biscuit added 15% Spirulinawhich the addition of 5% Spirulinacookie may be accepted by the public.
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Muhling, Martin. "Characterization of Arthrospira (Spirulina) strains". Thesis, Durham University, 2000. http://etheses.dur.ac.uk/1198/.

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A culture collection of clonal, axenic cultures of 35 Arthrospira strains and five strains, which were duplicate subcultures of the original isolates, was established. In addition, eight morphological mutants were isolated from cultures of these strains. All strains are different from those belonging to the genus Spirulina as concluded from TEM and PyMS studies. All Arthrospira strains, duplicates and different morphotypes were screened for variation in morphological, ultrastructural, physiological and biochemical characters for taxonomic purposes. Special emphasis was put on the analysis of factors which influence the morphology of the trichome helix, as this is the feature most characteristic forArthrospira strains. For example, the orientation of coiling was found to be influenced by genetic drift or the growth temperature, but can also be reversed by mechanical impact. Studies were also made on the ability to utilize sugars for growth. None of the strains grew on sucrose, but many grew on glucose and/or fructose. Growth in the presence of sucrose under photoheterotrophic conditions required an adaptation process, though sucrose is not being utilized for growth. Analysis of fatty acid composition of all strains revealed quantitative differences between strains, most markedly in the unsaturated fatty acid fraction. Repeat experiments showed the same results each time, indicating the value of this approach for identification purposes. Similarly, lectin-binding to cell surface structures proved to be a useful approach for differentiation between strains. Analysis of the whole cell composition by pyrolysis mass spectrometry (PyMS) did not confirm the clusters based on other phenotypic characters, but showed that there is a high similarity between duplicate strains or different morphotypes derived from the same stock. Numerical analysis of the data for 28 characters resolved the helical strains in two phenotypic clusters which show a high correlation to the two molecular clusters based on ARDRA of the ITS of the same set of strains. The helical trichome morphology of the strains showed the highest correlation to either of the clusters. Comparison of species descriptions and morphological characters of the strains, as determined in the presented work, indicate, that phenotypic cluster I is composed of Arthrospira maxima, A. fusiformis and A. indica, while A. platensis forms phenotypic cluster II
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Tian, Feng. "Etude et optimisation des systèmes d'éclairage pour la croissance des plantes en milieu contrôlé". Thesis, Toulouse 3, 2016. http://www.theses.fr/2016TOU30248/document.

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Les systèmes d'éclairage artificiels sont couramment utilisés pour la croissance des plantes en serre ou environnement contrôlé (culture hydroponique, hors sol, etc...). Leur principale fonction est d'améliorer la qualité et la quantité de la production agricole indépendamment des saisons et de l'ensoleillement. L'utilisation d'une source de rayonnement artificielle pour plantes (PARS pour "Plant Artificial Radiation Sources") signifie que la lumière du soleil n'a pas été l'unique source de lumière pour la production agricole, mais qu'elle a été remplacé ou complété par une source artificielle (PARS). Les serres ou les complexes de culture hydroponique avec éclairage artificiel (Plant Factory with Artificial Lighting, "PFAL"), notamment à LED, sont une technologie innovante pour l'agriculture moderne susceptible de changer fondamentalement certains concepts. Cependant, certaines difficultés persistent avec ces nouvelles techniques. Tout d'abord, par manque de formation ou d'information, certaines personnes ne comprennent pas les caractéristiques techniques des sources de lumière artificielle moderne. Deuxièmement, les mécanismes de photobiologie sous différents spectres sont encore mal définis en fonction des espèces de plantes. Troisièmement, le secteur agricole est une grande entité qui présente également une grande complexité de part la variabilité des cultures. En conséquence, les "PARS" ont généralement une faible efficacité et présentent une consommation énergétique élevée, ce qui devient le principal obstacle pour leur application. Les PARS et leurs systèmes sont la technique de base pour développer l'horticulture contrôlée, en particulier dans la culture hydroponique qui n'utilisent que les sources d'éclairage artificielle. Toutefois, la consommation d'énergie et les défauts de conception deviennent des difficultés rédhibitoires à leur mise en oeuvre. Par conséquent, la sélection d'une source de lumière efficace et l'optimisation des systèmes d'éclairage sont d'une grande importance. Connaître le type de spectre optimal pour une variété de plante ou d'algue nécessite donc des études plus approfondies. Les diodes électroluminescentes (LED) pour l'éclairage constituent une source de lumière de dernière génération compatible avec les puissances lumineuses nécessaires à la croissance de plantes. Par rapport aux sources traditionnelles, elles présentent des avantages incomparables tels qu'un rendement élevé, une longue durée de vie, un rayonnement relativement simple à contrôler par rapport aux sources de lumières classiques, une lumière dite "froide" (pas d'émission infra-rouge), de petite taille, robuste, etc. En outre, les systèmes d'éclairage à LED ("LED Lighting Systems", LLS) utilisent une alimentation en courant continu, ce qui est plus fiable et plus facile à contrôler. Par conséquent, les "LLS" deviennent de plus en plus populaire pour les chercheurs, ingénieurs, fabricants, biologistes et industriels du secteur agronomique. En particulier, les applications des LEDs pour la production agricole suscitent une vive attention dans le monde ces dernières années. Les sources de lumière à LED sont connues comme étant le choix idéal en horticulture sous conditions contrôlées (notamment vis-à-vis de leur faible consommation énergétique)
Artificial lighting systems can be used for plant growth in protected horticulture. Their main function is to improve the quality and quantity of agricultural products. Plant factory and greenhouse with supplemental lighting are the concrete manifestation of protected horticulture. The applications of Plant Artificial Radiation Sources (PARS) mean that the sunlight has not been the unique light source for agricultural production but can be replaced by PARS. Especially, Plant Factory with Artificial Lighting (PFAL) is an innovative technology for modern agriculture that fundamentally change the concept of farming. However, there are some problems for this new technique. First, some people do not understand well the characteristics of artificial light source. Second, photobiology mechanism under different spectra is not clear enough for all the species. Third, agricultural field is a large system of great complexity. As a result, the PARS usually have low efficiency and high energy consumption, which become the main obstacles for plant applications. PARS and their systems are the core technique to develop protected horticulture, especially for plant factory that can only use PARS for photosynthesis and agricultural production. However, the high energy consumption and design flaws become the bottleneck problems. Therefore, how to select the light sources and optimize the lighting systems are of great importance. Which kind of spectrum is optimal for plants or algae needs further study. Light emitting diode (LED) is the fourth (the latest) generation light source. Compared with traditional light sources, it has unparalleled advantages such as high efficiency, long lifetime, flexible spectrum, cool light, small size, robust, etc. Besides, LED lighting systems (LLS) use DC power supply, which is more reliable and easier to control. Therefore, LLS become more and more popular to the researchers, engineers, manufacturers and biologists. Particularly, LED applications for agricultural production also attract broad attention in the world in recent years. LED is known as the ideal choice to spread in the protected horticulture
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Cheung, Suk-man. "The growth characteristics of Spirulina platensis under photoautotrophic and mixotrophic conditions /". Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21490168.

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Niangoran, N'goran Urbain Florent. "Optimisation de la culture de la spiruline en milieu contrôlé : éclairage et estimation de la biomasse". Thesis, Toulouse 3, 2017. http://www.theses.fr/2017TOU30378/document.

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L'agriculture en milieu contrôlé, et notamment la culture sous serre, est une des réponses possibles aux besoins alimentaires d'une population mondiale en constante croissance. Elle permet aussi d'optimiser les terres cultivables et d'éviter les pesticides néfastes à l'Homme. Afin de s'affranchir des cycles des saisons et d'avoir une production annuelle continue, l'éclairage artificiel a été introduit dans les serres. L'éclairage horticole a suivi l'évolution des technologies d'éclairage pour arriver aujourd'hui jusqu'à la LED. Cet éclairage donne certes des résultats corrects mais il peut être amélioré tant au niveau de la quantité que de la qualité spectrale de lumière. De ce point de vue, les LEDs présentent deux grands avantages : la possibilité de recomposer un spectre idéal à partir de différentes longueurs d'ondes et de moduler l'intensité de la lumière. Ainsi, elles permettent de fournir un éclairage adapté aux besoins de la plante et ce, en fonction du stade de sa croissance. L'objectif de ce travail de thèse est de proposer un système d'éclairage optimal pour la croissance des plantes en milieu contrôlé. A partir du rendement photosynthétique moyen des plantes, nous avons donc établi des modèles de systèmes d'éclairage à LEDs optimisés pour les plantes. Ces modèles sont basés sur la combinaison de plusieurs LEDs monochromes obtenues à partir de la décomposition de la courbe RQE par des fonctions de Pearson VII. Nous avons appliqué ces résultats théoriques à la culture d'une algue bleue-verte : la Spiruline Platensis. Le choix de cette plante-bactérie repose sur plusieurs critères : cycle de culture court, applications en cosmétique, en médecine et forte valeur nutritionnelle. Ainsi, nous avons pu étudier l'influence de paramètres de culture tels que l'intensité lumineuse, la photopériode, la température sur sa croissance. Par ailleurs, nous avons mis en œuvre deux méthodes basées sur la réflectance optique pour quantifier la biomasse produite par la spiruline
Agriculture in a controlled environment, and in particular greenhouse cultivation, is one of the responses to the food needs of a growing population. It also makes it possible to optimize the surface of arable land and avoid pesticide and fertilizer releases harmful to man. In order to free of the cycles of the seasons and annual production, artificial lighting was introduced greenhouses since decades. Horticultural lighting followed the evolution of lighting technologies to arrive today up to LED. This lighting gives correct results, but it can be improved both in terms of quantity and spectral quality of light. From this point of view, LEDs have two main advantages : the possibility of recompose an ideal spectrum from different wavelengths and modulate the intensity of the light. Thus, they provide adapted lighting to the needs of the plant and this, in depending on the stage of its growth. The objective of this thesis is to propose an optimal lighting system for the growth of plants in a controlled environment. From the yield photosynthesis of plants, we established models of LED lighting systems optimized. These models are based on the combination of several monochrome LEDs obtained from the decomposition of the curve RQE by Pearson VII functions. We applied these theoretical results to the cultivation of a blue-green algae, the Spirulina Platensis. The choice of this plant-bacterium is based on several criteria : short crop cycle, applications in cosmetics, medicine and high nutritional value. Thus, we were able to study the influence of culture parameters such as light intensity, photoperiod, temperature on its growth. In addition, we have implemented two methods based on optical reflectance to quantify the biomass produced by spirulina
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McCarthy-Johnson, Morgan Alyssa. "Effects of Spirulina on Inflammation and Fatigue". The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397780605.

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Stefanini, Philippe. "La spiruline : essai anthropologique sur le processus de conversion éthique des agriculteurs varois en quête de sens". Thesis, Aix-Marseille, 2012. http://www.theses.fr/2012AIXM5010.

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Aujourd'hui dans le Var, certains agriculteurs produisent dans des eaux saumâtres une bactérie alimentaire appelée : spiruline. En se formant à cette culture atypique, ces agriculteurs ne visent pas uniquement une production d'avenir, car leur identité est en jeu. Dès lors, leur vision du monde a commencé à changer. Le but de ce travail est d'étudier comment la culture de la spiruline et sa consommation peuvent déclencher notamment par ses représentations et ses pratiques un processus de « conversion éthique » sur ces agriculteurs en quête de sens. Afin de restituer au mieux, une étude anthropologique, nous avons choisi d'investir deux groupes cibles : des agriculteurs qui suivent une formation professionnelle afin de devenir des producteurs de spiruline et des producteurs formés à cette culture. Le protocole ethnographique employé s'attache à récolter les données par des entretiens libres inscrits dans une méthode compréhensive et une observation participante. Cette approche novatrice, mettant en œuvre l'étude de producteurs/consommateurs de spiruline s'avère pertinente. Elle a permis de mettre en évidence une véritable conversion de mes groupes cibles qui ont basculé progressivement d'une singularité biologique à une singularité sociale ancrée dans l'éthique. L'échec professionnel et la crise identitaire qu'ils vivaient, ont été le démarrage de leur démarche introspective et la préparation consciente ou inconsciente à leur rencontre avec la spiruline
Today in the Var some farmers produce in brackish waters a food bacterium called spirulina. By training in this atypical cultivation, these farmers do not only aim at a future turned production: their identity is at stake. From then on, their vision of the world has begun to change. The purpose of this work is to study how spirulina cultivation and its consumption can activate, in particular by its representations and its practices, a process of "ethical conversion" on these farmers in search of meaning sense. To restore at best, an anthropological study, we chose to induct two target groups: Farmers attending a professional training course to become spirulina producers and producers trained in this cultuvation. The applied ethnographical protocol attempts to collect data during free discussions fitting a comprehensive method and a participating observation. This innovative approach, involving spirulina producers /consumers in a study turns out to be relevant. It allowed to bring to light a real conversion of my target groups which gradually swinged from a biological peculiarity to a social peculiarity fixed in the ethics. Their professional failure and the identity crisis they endured turned to be the starting point of their introspective processes, preparing consciously or not their minds for their encounter with spirulina. Then, by learning about the culture of this food and about its consumption, these farmers changed steadily their representations, their behavior and their practices, to finally restructure their life and identity
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張淑雯 y Suk-man Cheung. "The growth characteristics of Spirulina platensis under photoautotrophic and mixotrophic conditions". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222365.

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Tölg, Aros Constanza Isabel. "Determinación de fenoles totales y actividad sobre la 15-lipoxigenasa de extractos de Arthrospira platensis producidos con captura de CO2". Tesis, Universidad de Chile, 2014. http://www.repositorio.uchile.cl/handle/2250/129918.

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Memoria para optar al título de Químico Farmacéutico
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La espirulina (Arthrospira platensis), es una microalga cuyos estudios han demostrado que posee actividad antioxidante, antiviral, antihistamínica, antiinflamatoria e inmunoestimulante, además de presentar efectos antianémicos, anticancerígenos, anticoagulantes, antigenotóxicos, antihepatotóxicos, antiparasitarios, hipoglicemiantes e hipolipidémicos. Dentro de los estudios de la actividad antinflamatoria de esta microalga, no se encontró ningún antecedente que demuestre su efecto inhibitorio sobre la 15-lipoxigenasa. En esta memoria se realizó un estudio comparativo entre distintos cultivos de A. platensis utilizando dos fuentes de CO2 en distintas concentraciones. Las variables comparadas fueron: crecimiento y producción de biomasa de los cultivos, rendimiento y perfil cromatográfico por cromatografía en capa fina y por CLAE-DAD de los diferentes extractos, contenido total de fenoles, así como también la actividad inhibitoria de la 15-lipoxigenasa de soya de los extractos etanólicos que fueron los que presentaron una mayor cantidad de compuestos fenólicos. El crecimiento y producción de biomasa resultó mayor para los cultivos a los que se le adicionaron CO2, ya sea proveniente de Indura o de la viña Miguel Torres, respecto a los cultivos controles, que no recibieron aporte extra de CO2. El rendimiento de los extractos etanólicos de los cultivos que recibieron aporte de CO2 fueron los que alcanzaron un mayor valor. El CO2 produjo un cambio en la cantidad de compuestos fenólicos, los cuales aumentaron hasta un 50%, lo cual se evidenció mediante el ensayo de Folin-Ciocalteau. Se comprobó la ausencia de ácido gálico, ácido cafeico y ácido ferúlico por CLAE-DAD, utilizando los patrones correspondientes. Dos extractos etanólicos Bv y Cv (obtenidos desde la biomasa cultivada con 2,5 y 5,0 % de CO2 provenientes del gas de fermentación de la viña Miguel Torres) presentaron un porcentaje significativo de inhibición de la 15-lipoxigenasa de soya de un 29,5 ± 6,2 y un 48,5 ± 1,1 μg/mL respectivamente. Dichos porcentajes de inhibición son menores a los obtenidos con el compuesto de referencia (ácido cafeico)
Spiruline (Arthrospira platensis), is a microalgae whose studies shows that it has antioxydant, antiviral, antihistaminic, antiinflammatory and inmunoestimulant activity, further, effects such as antianemic, anticancerous, anticoagulant, antigenotoxic, antihepatotoxic, antiparasitic, hypoglycemic and hypolipidemic were also reported. Within the studies of the antiinflammatory activity of this microalgae, there are no antecedents of it’s inhibitory effect on 15-lipoxigenase. On this work, a comparative study from distinct cultures of A. platensis using two sources of CO2 in several concentrations was performed. The compared variables were: growth and production of biomass of the cultures, yield and cromatography profile by thin layer cromatography and for HPLC-DAD of the different extracts, total content of phenols, and inhibitory activity of soy 15-lipoxigenase of the ethanolic extracts that presented a higher content of phenolic compounds. The cultures that presented a higher cellular growth rate and a higher production of biomass were the cultures with addition of CO2, either from Indura or Miguel Torres vineyard, in regard of the control cultures that does not received additional CO2. The yield of the ethanolic extracts of the cultures that received additional CO2 showed the highest value. CO2 addition produced a change in the amount of phenolic compounds, increasing it’s concentration in 50%, which was evidenced through Folin-Ciocalteau test. The absence of gallic acid, caffeic acid and ferulic acid was proved by HPLC-DAD, using the corresponding patterns. Two ethanolic extracts, Bv and Cv (extracted from biomass cultivated with 2,5 and 5,0 % of CO2 from fermentation gas from Miguel Torres vineyard) exhibit a significant inhibition percentage of soy 15-lipoxigenase of 29,5 ± 6,2 and 48,5 ± 1,1 μg/mL respectively. These percentages of inhibition are smaller compared with the reference compound (caffeic acid)
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Libros sobre el tema "Spirulina"

1

François, Doumenge, Durand-Chastel Hubert y Toulemont Anne, eds. Spiruline, algue de vie =: Spirulina, algae of life. Monaco: Institut océanographique, 1993.

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La spiruline: Un aliment précieux pour la santé. Montréal: Éditions Asclépiade, 1992.

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Fox, Ripley D. Spirulina: Production & potential. Aix-en-Provence: Edisud, 1996.

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Spirulina: Das blaugrüne Wunder : die sensationellen Heilwirkungen der natürlichen Mikroalge bei Immunschwäche, Infektionen, Anämie, Allergien, Krebs, Aids und vielem mehr. 2a ed. Aitrang: Windpferd, 1998.

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Henrikson, Robert. Earth food spirulina: How this remarkable blue-green algae can transform your health and our planet. Kenwood, Calif: Ronore Enterprises, 1994.

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Earth food spirulina: How this remarkable blue-green algae can transform your health and our planet. Laguna Beach, Calif: Ronore Enterprises, 1989.

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Braun, Linda. Spirulina: Food for the future. Beltsville, Md: U.S. Dept. of Agriculture, National Agricultural Library, Aquaculture Information Center, 1988.

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Aquaculture Information Center (U.S.), ed. Spirulina: Food for the future. Beltsville, Md: U.S. Department of Agriculture, National Agricultural Library, Aquaculture Information Center, 1988.

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Fox, Ripley D. Algoculture: La spirulina, un espoir pour le monde de la faim. La Calade, Aix-en-Provence: Edisud, 1986.

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United States. National Aeronautics and Space Administration., ed. Character of spirulina biomass for CELSS diet potential. [Washington, DC: National Aeronautics and Space Administration, 1993.

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Capítulos de libros sobre el tema "Spirulina"

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Yoneda, Minoru y Akio Fujikawa. "Spirulina Compound". En Food and Free Radicals, 131–32. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4899-1837-6_14.

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Sili, Claudio, Giuseppe Torzillo y Avigad Vonshak. "Arthrospira (Spirulina)". En Ecology of Cyanobacteria II, 677–705. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-3855-3_25.

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De Smet, P. A. G. M. "Spirulina Species". En Adverse Effects of Herbal Drugs, 129–35. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-60367-9_12.

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Bährle-Rapp, Marina. "Spirulina Maxima". En Springer Lexikon Kosmetik und Körperpflege, 526. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_9929.

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Bährle-Rapp, Marina. "Spirulina Platensis Extract". En Springer Lexikon Kosmetik und Körperpflege, 526. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_9930.

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Soni, Ruma Arora, K. Sudhakar, R. S. Rana y P. Baredar. "Food Supplements Formulated with Spirulina". En Algae, 201–26. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-7518-1_9.

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Fox, Ripley D. "Spirulina, real aid to development". En Twelfth International Seaweed Symposium, 95–97. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-4057-4_13.

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Tomaselli, L., G. Torzillo, L. Giovannetti, B. Pushparaj, F. Bocci, M. Tredici, T. Papuzzo, W. Balloni y R. Materassi. "Recent research on Spirulina in Italy". En Twelfth International Seaweed Symposium, 79–82. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-4057-4_10.

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Belay, Amha. "Biology and Industrial Production ofArthrospira(Spirulina)". En Handbook of Microalgal Culture, 339–58. Oxford, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118567166.ch17.

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Mukhopadhyay, Chitrangada Das. "Engineering Spirulina for Enhanced Medicinal Application". En Algal Biorefinery: An Integrated Approach, 235–52. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-22813-6_11.

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Actas de conferencias sobre el tema "Spirulina"

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Ţurcan, Olga. "The study on the dynamics of the accumulation of sulfated exopolysaccharides in the cultural liquid during the cultivation of spirulina in the presence of the coordinative compound [CuL(NO3)2]". En 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.39.

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Spirulina platensis is one of the key organisms that has shown interesting results in the treatment of some tumors, viral infections and immunodeficiency. Spirulina polysaccharides possess antitumor, antioxidant, immunomodulatory and antiviral activity. Thus, the study of these bioactive substances is of great interest with a view to their application in various fields (pharmaceutics, food, bioremediation, etc.). In order to establish the cultivation period required for the maximum accumulation of exopolysaccharides (EPS), the dynamics of the accumulation of sulfated exopolysaccharides in spirulina was studied. As a stimulator and regulator of EPS synthesis, the coordinative compound [CuL(NO3)2] was selected in a concentration of 2 mg/l, which had a maximum effect on their synthesis, when cultivating spirulina for 7 days. Thus, the cultivation of spirulina was carried out for 26 days, during which the content of sulfated exopolysaccharides was recorded on each day of cultivation. At the end of the experiment, it was established that the accumulation of sulfated exopolysaccharides in the spirulina culture liquid occurs gradually, and the coordinating compound [CuL(NO3)2] stimulates this process, the EPS values being 7-29% higher than the values obtained during cultivation in standard conditions. The maximum accumulation of sulfated EPS was detected on the 18th day, reaching the value of 46.00 mg/l, which constitutes approximately 85% of the total acid EPS accumulated. After the 18th day of cultivation, there is a gradual decrease in the content of sulfated EPS. As a result of the research, we can say that the maximum accumulation of total acidic and sulfated exopolysaccharides occurs earlier (18th day), than in the case of the reference sample (22nd day).
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"Performances of Colored Spirulina (Spirulina platensis) Soluble Protein Fractions as Surfactants at Liquid-Liquid Interface". En Sept. 8-10, 2017 Istanbul (Turkey). URST, 2017. http://dx.doi.org/10.17758/urst.u0917236.

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Garg, Rohit y Gurmeet Kaur. "Spirulina: The unlimited package of nutrition". En INTERNATIONAL CONFERENCE ON HUMANS AND TECHNOLOGY: A HOLISTIC AND SYMBIOTIC APPROACH TO SUSTAINABLE DEVELOPMENT: ICHT 2022. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0115639.

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Lykov, Alexander, Ruslan Gevorgiz, Svetlana Zheleznova, Elizaveta Nemkova, Elizaveta Gordeeva, Alexei Salmin y Sergei Belogorodtsev. "Antimycotic effect of Arthrospira (Spirulina) platensis". En 2022 IEEE International Multi-Conference on Engineering, Computer and Information Sciences (SIBIRCON). IEEE, 2022. http://dx.doi.org/10.1109/sibircon56155.2022.10017021.

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Kokoreva, L. A., Yu N. Bagmut y D. E. Morozov. "MODERN ASSESSMENT OF ARTHROSPIRA AS A SOURCE OF FOOD AND BIOLOGICALLY ACTIVE SUBSTANCES". En I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-54.

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One of the main objectives of the state policy in the field of nutrition is to increase the production of functional products. Dried spirulina can become one of such functional products. Studies have established that it is rich in high-grade proteins, fats, carbohydrates, dietary fibers, vitamins and mineral elements, and an analysis of foreign and domestic literature proves its functional purpose. The article presents the results of determining the optimal application of spirulina in public catering dishes (products) that does not change their organoleptic characteristics.
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Barrozo, Marcos A. S., N. C. Silva, T. C. Silva, A. O. Santos, I. S. Graton y C. R. Duarte. "Drying of microalga Spirulina platensis in a rotary dryer with inert bed". En 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7457.

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The aim of this work is investigate the use of a rotary dryer with inert bed for drying of microalga Spirulina platensis. The influence of air temperature, feed rate, rotation speed and inerts filling degree was quantified. The contents of main bioactive compounds were also analyzed. The results shown that the used drying system proved to be an interesting alternative for a possible use of this microalga, if performed under adequate conditions. It was identified conditions with high drying performance and with the preservation of product quality.Keywords: Spirulina platensis; rotary dryer; inert bed; bioactive compounds.
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Vijayarasa, Jerentulina, Kandiah Pakeerathan, Nagarathnam Thiruchchelvan y Gunasingham Mikunthan. "Bio-Remediation of Agro-Based Industries’ Wastewater and Mass Production of Spirulina (Spirulina platensis (Gomont) Geitler 1925)". En IECAG 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/iecag2021-09716.

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Fatimah, Siti Fatmawati, Raihan Novarida, Laela Hayu Nurani y Citra Aryani Edityaningrum. "Optimization Formulation of Spirulina platensis Chewable Tablet". En 1st Annual International Conference on Natural and Social Science Education (ICNSSE 2020). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210430.015.

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Yushin, Nikita, Inga Zinicovscaia, Liliana Cepoi y Dmitrii Grozdov. "Biosorption of europium by Spirulina platensis biomass". En RAD Conference. RAD Centre, 2022. http://dx.doi.org/10.21175/rad.spr.abstr.book.2022.13.4.

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Nisya, Alinda Fitrotun, Rochmadi Rochmadi y Arief Budiman. "Ultrasound assisted extraction of microalgae Spirulina sp." En THE 2ND INTERNATIONAL SYMPOSIUM OF INDONESIAN CHEMICAL ENGINEERING 2021: Enhancing Innovations and Applications of Chemical Engineering for Accelerating Sustainable Development Goals. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0112300.

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Informes sobre el tema "Spirulina"

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James Peter Mahoney, James Peter Mahoney. Using Spirulina for carbon capture. Experiment, septiembre de 2018. http://dx.doi.org/10.18258/11973.

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