Detail publikace

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

BENDOVÁ, A. UHLÍŘOVÁ, R. MÁROVÁ, I.

Originální název

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

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

Spirulina, Chlorella vulgaris, extracts, encapsulation, food application

Autoři

BENDOVÁ, A.; UHLÍŘOVÁ, R.; MÁROVÁ, I.

Vydáno

1. 2. 2023

Nakladatel

Sciendo

Místo

Italy

ISSN

2564-615X

Periodikum

The EuroBiotech Journal

Ročník

7

Číslo

1

Stát

Italská republika

Strany od

39

Strany do

40

Strany počet

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"
}