5 documents found, page 1 of 1
Impact of fermentation on the antioxidant activity and color of haematococcus p...
Bassani, Joseane C.; Martins, Valter; Barbosa, Joana; Steffens, Juliana; Backes, Geciane T.; Pereira, Hugo; Pintado, Manuela E.; Morais, Alcina M. M. B.Microalgae are emerging as a promising ingredient for the food industry due to their sustainable cultivation and production of a variety of bioactive compounds, including proteins, lipids, carbohydrates, antioxidant compounds, and pigments [1]. Among the many cataloged species of microalgae, two stand out in research due to their powerful applications in the pharmaceutical, nutraceutical, cosmetic, and food and...
Exploring the development of a clean-label vegan burger enriched with fermented...
Bassani, Joseane C.; Martins, Valter F. R.; Barbosa, Joana; Coelho, Marta; Sousa, Clara; Steffens, Juliana; Backes, Geciane T.; Pereira, HugoHaematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 ?C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional ...
Exploring the development of a clean-label vegan burger enriched with fermented...
Bassani, Joseane C.; Martins, Valter F. R.; Barbosa, Joana; Coelho, Marta; Sousa, Clara; Steffens, Juliana; Backes, Geciane T.; Pereira, HugoHaematococcus pluvialis and Porphyridium cruentum are red microalgae with high biotechnological potential due to their rich composition of bioactive compounds. However, their intense flavor limits their application in food products. This study evaluated the impact of fermentation with Lactiplantibacillus plantarum (30 ◦C for 48 h; LAB-to-biomass ratio of 0.1:1; 106 CFU/mL) on the physicochemical and functional ...
Exploring the potential of Haematococcus pluvialis as a source of bioactives fo...
Bassani, Joseane C.; da Cunha, Sthéfani; Leite, Deborah Catharine de Assis; Endres, Creciana M.; Pelisser, Crivian; Meneghetti, Karine L.The search for sustainable and health-promoting food ingredients has positioned microalgae as promising candidates for the development of functional products. Haematococcus pluvialis, a unicellular green microalga, is the richest natural source of astaxanthin, a carotenoid with outstanding antioxidant, anti-inflammatory, and neuroprotective properties. In addition to astaxanthin, H. pluvialis provides high-valu...
Exploring the potential of haematococcus pluvialis as a source of bioactives fo...
Bassani, Joseane C.; Cunha, Sthéfani da; Leite, Deborah Catharine de Assis; Endres, Creciana M.; Pelisser, Crivian; Meneghetti, Karine L.The search for sustainable and health-promoting food ingredients has positioned microalgae as promising candidates for the development of functional products. Haematococcus pluvialis, a unicellular green microalga, is the richest natural source of astaxanthin, a carotenoid with outstanding antioxidant, anti-inflammatory, and neuroprotective properties. In addition to astaxanthin, H. pluvialis provides high-valu...