Publication detail

Characterization and utilization of extracts from Spirulina and Chlorella vulgaris in food products

BENDOVÁ, A. UHLÍŘOVÁ, R. MÁROVÁ, I.

Original Title

Characterization and utilization of extracts from Spirulina and Chlorella vulgaris in food products

Type

journal article - other

Language

English

Original Abstract

Microalgal and cyanobacterial biomass is a rich source of many diverse substances that can be used as food and medicines by humans. Due to this, the primary goals of the study were to characterize extracts from Chlorella vulgaris and Spirulina. There were several extraction techniques applied. The amount of active substances, including antioxidants, phenolic com-pounds, carotenoids and chlorophylls, was measured. The cy-totoxicity of the extracts on human cells was determined using the MTT test. The food application was enhanced via an encap-sulating technique, which offers sufficient physical and chem-ical protection against the outside environment. The encapsu-lation minimizes unpleasant taste, smell, and color while also assisting with stability throughout processing and storage.

Keywords

Spirulina, Chlorella vulgaris, extracts, encapsulation, food application

Authors

BENDOVÁ, A.; UHLÍŘOVÁ, R.; MÁROVÁ, I.

Released

1. 2. 2023

Publisher

Sciendo

Location

Italy

ISBN

2564-615X

Periodical

The EuroBiotech Journal

Year of study

7

Number

1

State

Republic of Italy

Pages from

39

Pages to

40

Pages count

2

URL

https://sciendo.com/article/10.2478/ebtj-2023-0004

BibTex

@article{BUT182974,
  author="Agáta {Bendová} and Renata {Uhlířová} and Ivana {Márová}",
  title="Characterization and utilization of extracts from Spirulina and Chlorella vulgaris in food products",
  journal="The EuroBiotech Journal",
  year="2023",
  volume="7",
  number="1",
  pages="39--40",
  doi="10.2478/ebtj-2023-0005",
  issn="2564-615X",
  url="https://sciendo.com/article/10.2478/ebtj-2023-0004"
}