Ferreira Joana P A, Grácio Madalena, Sousa Isabel, Pagarete António, Nunes M Cristiana, Raymundo Anabela
LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Pagarete Microalgae Solutions Soc. Unipessoal Lda., Rua João Chagas, 4, 7Esq, 1495-069 Algés, Portugal.
Mar Drugs. 2023 Aug 27;21(9):472. doi: 10.3390/md21090472.
(1) Background: Microalgae are promising feedstock for obtaining valuable bioactive compounds. To facilitate the release of these important biomolecules from microalgae, effective cell disruption is usually necessary, where the use of ultrasound has achieved considerable popularity as an alternative to conventional methods. (2) Methods: This paper aims to evaluate the use of ultrasound technology in water medium as a green technology to recover high added-value compounds from and improve its sensory profile towards a high level of incorporation into novel food products. (3) Results: Among the variables, the solid concentration and extraction time have the most significant impact on the process. For the extraction of protein, or fat, the most influential factor is the extraction time. Total polyphenols are only significantly affected by the extraction time. The antioxidant capacity is strongly affected by the solid to liquid ratio and, to a small extent, by the extraction time. Ultrasound-assisted extraction improves the overall odor/aroma of with good acceptability by the panelists. (4) Conclusions: The application of ultrasonic-assisted extraction demonstrates a positive overall effect on enhancing the sensory profile, particularly the odor of microalgal biomass, while the bioactive properties are preserved. Notably, the intense sea/fish odors are reduced, while earthy and citrus notes become more prominent, resulting in an improved overall sensory profile score. This is the first time, to our knowledge, that this innovative, green, and efficient technology has been used to upgrade the aroma profile of microalgae.
(1) 背景：微藻是获取有价值生物活性化合物的有前景的原料。为了促进这些重要生物分子从微藻中释放出来，通常需要有效的细胞破碎，其中超声作为传统方法的替代手段已获得广泛应用。(2) 方法：本文旨在评估水介质中超声技术作为一种绿色技术从[具体微藻名称未给出]中回收高附加值化合物并改善其感官特性以使其能高水平融入新型食品的应用情况。(3) 结果：在各变量中，固体浓度和提取时间对该过程影响最为显著。对于蛋白质或脂肪的提取，最具影响力的因素是提取时间。总多酚仅受提取时间显著影响。抗氧化能力受固液比强烈影响，且在一定程度上受提取时间影响。超声辅助提取改善了[具体微藻名称未给出]的整体气味/香气，小组成员对此接受度良好。(4) 结论：超声辅助提取的应用在增强感官特性，特别是微藻生物质气味方面显示出积极的总体效果，同时生物活性得以保留。值得注意的是，强烈的海鱼腥味减少，而泥土味和柑橘味更加突出，从而提高了整体感官评分。据我们所知，这是首次使用这种创新、绿色且高效的技术来提升微藻的香气特性。
