130 Results Found

Arthrospira platensis, commonly known as Spirulina, is a photosynthetic filamentous cyanobacterium (blue–green microalga) that has been utilized as a food source since ancient times. More recently, it has gained significant popularity as a diet...

The high protein content of several microalgae species makes them an excellent addition to various food products, increasing their nutritional value. In this study, vegan basil pesto was designed and enriched with 1% and 2% Arthrospira platensis (spi...

The nutraceutical supplementation of Spirulina (Arthrospira platensis) in dogs and cats has not yet been investigated. The aim of this study was to evaluate if the dietary supplementation of increasing amounts of Spirulina for 6 weeks is palatable to...

Given the limited data in the recent literature regarding spirulina cultivated in Greece, the present study aimed to investigate physicochemical parameters (pH, color), antioxidant activity, and phytochemical content (total phenolic content, querceti...

The prevalence of functional foods has increased within the industrial production era. In this context, microalgae (including cyanobacteria) have become an innovative and promising resource of nutritional supplements as they are commercially cultivat...

Investigating the volatiles isolated from a commercial spirulina (Arthrospira platensis) dietary supplement by gas chromatography–olfactometry (GC–O) in combination with an aroma extract dilution analysis (AEDA) resulted in 29 odor events...

Marine cyanobacteria represent a large untapped source of functional glycolipids enriched with polyunsaturated fatty acids (PUFAs) for human health. However, advanced methods for scalable isolation of diverse species containing high-purity PUFA-rich...

Advanced glycation end products (AGEs) exert a key pathogenic role in the development of obesity and insulin resistance. Thanks to its abundance in bioactive compounds, the microalga Arthrospira platensis (spirulina, SP) is proposed as a nutritional...

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 b...

(1) Background: Arthrospira (commonly known as Spirulina) is an edible cyanobacterium that is produced worldwide as a food supplement owing to its high nutritional value. Arthrospira displays strong potential as an important ingredient in the develop...

In this study, in order to verify the effects due to the addition of spirulina (Arthrospira platensis) in a food product, a wildflower honey was analyzed in terms of chemical composition, physicochemical properties and antioxidant activity before and...

Currently, there is a growing nutritional interest in microalgae because they are a good source of nutrients and bioactive compounds. These bioactive compounds include polyphenols, which are known to be beneficial to health due to their antioxidant c...

Arthrospira platensis (Spirulina) is the most cultivated microalga worldwide. Improving its cultivation in terms of biomass productivity, quality, or production cost could significantly impact the Spirulina industry. The objectives of this paper were...

In recent years, marine natural products have become one of the most important resources of novel lead compounds for critical diseases associated with age. Spirulina, a dietary supplement made from blue-green algae (cyanobacteria: scientific name Art...

In this study, Arthrospira platensis was grown in the presence of different glycerol concentrations (0.5–9 g/L) under three light intensities (5, 10 and 15 Klux) in semi-continuous mode and under non-axenic conditions. The aim of this study was...

Arthrospira platensis (spirulina) is a cyanobacterium, which contains mainly two phycobiliproteins (PBP), i.e., C-phycocyanin (C-PC) and allophycocyanin (APC). In this study, PBP were hydrolyzed using trypsin, and the composition of the hydrolysate w...

Spirulina (Arthrospira platensis) has been consumed by humans since ancient times. It is rich in high added-value compounds such as chlorophylls, carotenoids and polyphenols. Pulsed electric fields (PEF) is an innovative non-thermal technique that im...

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of...

Arthrospira platensis and Arthrospira maxima are prokaryotic microalgae commercially marketed as spirulina. The pigments extracted from these algae are widely used for cosmetic and nutraceutical applications. This work aimed to evaluate the influence...

In this work, Arthrospira platensis grown in Tuscany, Italy, was investigated using different analytical approaches to characterize its volatile and non-volatile chemical composition. The results showed the presence of a high number of volatile organ...

Spirulina’s (Arthrospira platensis) use in food applications is limited by its dark color and sulfurous odor. This study aimed to develop a preharvest bioprocessing strategy using Saccharomyces cerevisiae co-cultivation to address these limitat...

In aquaculture and in laboratory settings, the development of sustainable and functional feeds is crucial in order to promote fish welfare, growth, and reproductive performance. Among natural dietary supplements, spirulina (Arthrospira platensis), a...

Protein-rich microalgae have been increasingly recognized as viable alternatives to fish meal (FM) in aquaculture diets. In this study, we evaluated the effects of partial or total replacement of FM with the microalga Arthrospira platensis (Spirulina...

Microalgae are increasingly being studied to replace fishmeal in aquafeed production. Low level Spirulina supplementation to various fish species has been widely investigated, demonstrating enhanced growth and better product quality. In order to eval...

Arthrospira platensis is the widely available source of spirulina that contains distinctive natural pigments, including carotenoids and C-phycocyanin (C-PC). In this study, the major carotenoid and C-PC contents were determined in seven commercially...

Currently, soybean meal constitutes the main protein source for poultry production. However, the environmental and social issues related to soybean production are calling for more sustainable protein sources that can offset soybean requirements in an...

Arthrospira platensis (A. platensis) is a species of cyanobacteria with high economic value; the species is commercially well known as Spirulina platensis, and A. platensis was used in this paper. Its high adaptability, high photosynthetic efficiency...

Citrinin (CIT) is a mycotoxin commonly found in grains, fruits, herbs, and spices. Its toxicity primarily affects the kidney and liver. Meanwhile, food industry by-products, particularly from fishing and aquaculture, contribute significantly to envir...

Spirulina (Arthrospira platensis) is reported to play a role in improving nonalcoholic fatty liver disease (NAFLD) and intestinal microbiota (IM). To study spirulina’s effects in the improvement of NAFLD characteristics, IM, and pancreatic&ndas...

Arthrospira platensis (spirulina) is a cyanobacterium containing various phytochemical compounds associated with various antioxidant, antimicrobial, antiviral, anticancer, anti-inflammatory, and immune-promoting properties. The efficacy of ethanolic...

Melanin is a functional pigment that is used in various products. It can be produced by Streptomyces antibioticus NRRL B-1701 when supplemented with L-tyrosine. Arthrospira (Spirulina) platensis is a cyanobacterium with high protein content, includin...

Arthrospira platensis, better known as Spirulina, is one of the most important microalgae species. This cyanobacterium possesses a rich metabolite pattern, including high amounts of natural pigments. In this study, we applied a combined strategy base...

Soil and water salinity are among the most fatal environmental challenges that threaten agricultural production worldwide. This study investigated the potential impact(s) of soil amendment using composted bagasse and/or foliar application of cyanobac...

The protective effects for cells against chemical and UVA stress of a commercial phycocyanin (PC) for food use and a PC extracted from Arthrospira platensis (Spirulina) in phosphate buffer were assessed. The purity of the commercial PC, spectrophotom...

The broiler industry is pivotal in meeting the growing global demand for highly nutritious animal protein foods. Hence, there is a continuous interest in identifying novel, alternative, and even unconventional feed resources that could help sustainab...

Inflammatory bowel diseases (IBDs) are complex disorders involving interconnected immune, oxidative, and microbial dysregulations. Arthrospira platensis (Spirulina) is a rich source of bioactive compounds with antioxidant, anti-inflammatory, and immu...

Microalgae cultivation is a promising alternative to traditional agriculture in arid—semi-arid areas. The aim of this study is to assess the viability of long-term cultivation of native Arthrospira platensis in Gran Canaria. Maximum culture productiv...

The basis of phytoremediation technology for cleaning chemically polluted water was developed in the framework of the presented work. This technology is based on the ability of blue-green alga Arthrospira platensis to eliminate different environmenta...

The incorporation of Arthrospira platensis into dairy products offers health benefits but is limited by its undesirable aroma and flavor. This study evaluated three deodorization strategies—adsorption by activated carbon, extraction with ethano...

In the present study the potential of bioethanol production using carbohydrate-enriched biomass of the cyanobacterium Arthrospira platensis was studied. For the saccharification of the carbohydrate-enriched biomass, four acids (H2SO4, HNO3, HCl and...

Presently, there has been an increase in the consumption of the blue–green microalga–spirulina (Arthrospira species), which dominates 99.5% of the total world production of microalgae. Primarily sold as a dietary supplement, it is also in...

The enzyme alkaline phosphatase (ALP) is gaining interest because it exerts bioactive properties and may be a potentially important therapeutic agent for many disorders and diseases. Microalgae are considered an important novel source for the product...

The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals. Thi...

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 grou...

Aquatic ecosystems polluted by heavy metals can affect microalgae growth when their concentrations overcome certain limits, depending on each involved heavy metal species. Yet, for heavy metal concentrations in the low range, microalgae exhibit metal...

Background and Objectives: Obesity is currently a major health problem due to fatty acid accumulation and excess intake of energy, which leads to an increase in oxidative stress, particularly in the liver. The main goal of this study is to evaluate t...

Arthrospira platensis holds promise for biotechnological applications due to its rapid growth and ability to produce valuable bioactive compounds like phycocyanin (PC). This study explores the impact of salinity and brewery wastewater (BWW) on the mi...

Nutrition can modulate host immune responses as well as promote anticancer effects. In this study, two nutritional supplements, namely gamma-tocotrienol (γT3) and Spirulina, were evaluated for their immune-enhancing and anticancer effects in a syngen...

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional va...

Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this st...