Characterization of Individual Microalgae Subparticles and as Edible Coatings

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-10-31 DOI:10.1007/s11483-024-09894-y

Agda Malany Forte de Oliveira, Railene Hérica Carlos Rocha de Araújo, Toshik Iarley da Silva, Maria do Céu Monteiro da Cruz, Vitor Francisco dos Santos, Eber Antônio Alves Medeiros, Miriane Maria de Sousa, Kalinny de Araújo Alves, Nilda de Fátima Ferreira Soares, José Franciraldo de Lima, Welington Souto Ribeiro

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Abstract

Various species of macro and microalgae were characterized to identify their potential as antimicrobial agents, thereby mitigating contamination risks and enhancing food safety. The objective was to assess the bacteriostatic activity of Spirulina platensis, Scenedesmus obliquus, and Chlorella sp., as well as their suitability as constituents of an edible coating for fruits and vegetables. Coating surfaces supplemented with Chlorella sp. exhibited a macrostructured appearance, featuring equidistant and asymmetrical regions indicative of intermolecular interactions among cellular components post-biomass production, along with a higher concentration of phenolic compounds. Conversely, coatings based on S. platensis manifested agglomerate formation and empty spots, while those derived from S. obliquus displayed overlapping layers in distinct regions. Therefore, the incorporation of Chlorella sp. into coatings is recommended due to its macrostructured surface, which not only underscores intermolecular interactions within the biomass but also enhances the phenolic compound content, ultimately improving the efficacy of the edible coatings in preserving food quality.

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单个微藻类子颗粒和可食用涂层的表征

对各种大型和微型藻类进行了特征描述，以确定它们作为抗菌剂的潜力，从而降低污染风险，提高食品安全。研究的目的是评估螺旋藻、扁球藻和小球藻的抑菌活性，以及它们作为水果和蔬菜可食用涂层成分的适用性。添加了小球藻的涂层表面呈现出大结构外观，具有等距和不对称区域，表明生物质产生后细胞成分之间的分子间相互作用，同时酚类化合物的浓度较高。相反，基于 S. platensis 的涂层则表现出团块形成和空点，而基于 S. obliquus 的涂层则在不同区域显示出重叠层。因此，建议在涂层中加入小球藻，因为小球藻具有大结构表面，不仅能加强生物质内部分子间的相互作用，还能提高酚类化合物的含量，最终提高可食用涂层在保持食品质量方面的功效。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.