مروری بر پیشرفت‌های اخیر در کاربرد سیانوباکتری‌ها و ریزجلبک‌ها در بهبود کیفیت و افزایش ماندگاری محصولات غذایی دریایی
محورهای موضوعی :
بهداشت مواد غذایی
مهشید علی‌بابایی
1
,
امیراقبال خواجه‌رحیمی
2
,
بهاره نوروزی
3
1 - دانش‌آموخته کارشناسی‌ارشد، دانشکده علوم و فناوری‌های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه بهداشت و بیماری‌های آبزیان، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار گروه بیوتکنولوژی، دانشکده علوم و فناوری‌های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
تاریخ دریافت : 1401/12/15
تاریخ پذیرش : 1402/03/03
تاریخ انتشار : 1402/01/01
کلید واژه:
افزایش ماندگاری,
سیانوباکتری‌ها,
محصولات غذایی,
ریزجلبک‌ها,
چکیده مقاله :
محصولات غذایی به دلیل واکنش‌های میکروبی، شیمیایی و آنزیمی که عامل اصلی فساد سریع کیفیت هستند، بسیار سریع فاسد می‌شوند. امروزه تقاضای روزافزون مصرف‌کنندگان برای غذاهایی باکیفیت بالا همراه با نگه‌دارنده‌های طبیعی مانند عصاره‌های ریزجلبک افزایش‌یافته است. ریزجلبک‌ها جایگزین‌های بالقوه برای کاهش رشد میکروبی، افزایش پایداری اکسیداتیو و حفاظت از ویژگی‌های حسی غذاها هستند. محققان نشان دادند که استفاده از عصاره‌های ریزجلبک در رژیم غذایی آبزیان می‌تواند کیفیت گوشت را افزایش و تولید را نیز افزایش دهد. در این مقاله مروری، کاربرد مستقیم عصاره‌های مختلف ریزجلبک به‌عنوان نگهدارنده غذاهای دریایی و خواص عملکردی آن‌ها در غذاهای دریایی، مانند: (فعالیت‌های آنتی‌اکسیدانی و ضدمیکروبی) موردبررسی قرار می‌گیرد. علاوه براین، کاربرد بالقوه عصاره‌های ریزجلبک در ترکیب غذاها و تأثیر آن‌ها بر کیفیت غذاها نیز ارائه‌شده است. نتیجه حاصل از مرور مقالات بسیار نشان داد علی‌رغم مزیت‌های فراوان ریزجلبک‌ها، هنوز چالش‌های بسیاری در تولید و استفاده از زیست‌توده ریزجلبک یا مشتقات آن در صنایع غذایی وجود دارد، ازاین‌رو ارزیابی ایمنی و استفاده از غلظت‌های ایده آل برای مطالعات آتی که هنوز برای تعیین غلظت بهینه برای استفاده از عصاره‌های ریزجلبک در مقیاس بزرگ در صنعت و غذاهای دریایی برای توسعه استراتژی‌های مؤثر یا برای جلوگیری از وقوع فساد در محصول غذایی و همچنین برای افزایش رفاه مصرف‌کنندگان ضروری هستند.
چکیده انگلیسی:
Food products spoil very quickly due to microbial, chemical, and enzymatic reactions that are the main cause of rapid quality deterioration. Nowadays, there is increasing consumer demand for high-quality foods with natural preservatives such as microalgae extracts. Microalgae are potential alternatives to reduce microbial growth, increase oxidative stability, and protect the sensory characteristics of foods. Researchers showed that the use of microalgae extracts in the diet of aquatic animals can increase meat quality and production. In this review article, the direct application of various microalgae extracts as seafood preservatives and their functional properties in seafood, such as: (antioxidant and antimicrobial activities) are investigated. In addition, the potential application of microalgae extracts in the composition of foods and their effect on the quality of foods are also presented. The result of reviewing many articles showed that despite the many advantages of microalgae, there are still many challenges in the production and use of microalgae biomass or its derivatives in the food industry, hence the safety assessment and the use of ideal concentrations for studies. Future studies are still necessary to determine the optimal concentration for the large-scale use of microalgae extracts in industry and seafood, to develop effective strategies or to prevent the occurrence of food product spoilage, as well as to increase the welfare of consumers.
منابع و مأخذ:
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Anvar, S.A.A., Nowruzi, B. and Afshari, G. (2022). A review of the application of nanoparticles biosynthesized by microalgae and cyanobacteria in Medical and veterinary sciences. Iranian Journal of Veterinary Medicine, 17(1): 1-18. [In Persian]
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Barros de Medeiros, V.P., Da Costa, W.K.A., Da Silva, R.T., Pimentel, T.C. and Magnani, M. (2022). Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity and regulatory issues. Critical Reviews in Food Science and Nutrition, 62(18): 4929-4950.
Blas-Valdivia, V., Moran-Dorantes, D.N., Rojas-Franco, P., Franco-Colin, M., Mirhosseini, N., et al., (2022). C-Phycocyanin prevents acute myocardial infarction-induced oxidative stress, inflammation and cardiac damage. Pharmaceutical Biology, 60(1): 755-763.
Camacho, F., Macedo, A. and Malcata, F. (2019). Potential industrial applications and commercialization of microalgae in the functional food and feed industries: A short review. Marine Drugs, 17(6): 312
Caporgno, M.P. and Mathys, A. (2018). Trends in microalgae incorporation into innovative food products with potential health benefits. Frontiers in Nutrition, DIO: 10.3389/fnut.2018.00058.
Cervantes-Llanos, M., Lagumersindez-Denis, N., Marín-Prida, J., Pavón-Fuentes, N., Falcon-Cama, V., et al., (2018). Beneficial effects of oral administration of C-Phycocyanin and Phycocyanobilin in rodent models of experimental autoimmune encephalomyelitis. Life Sciences, 194(1): 130-138.
Chen, C., Tang, T., Shi, Q., Zhou, Z. and Fan, J. (2022). The potential and challenge of microalgae as promising future food sources. Trends in Food Science and Technology, 126(1): 99-112.
De Morais, M.G., Da Fontoura Prates, D., Moreira, J.B., Duarte, J.H. and Costa, J.A.V. (2018). Phycocyanin from microalgae: Properties, extraction and purification, with some recent applications. Industrial Biotechnology, 14(1): 30-37.
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Hsieh-Lo, M., Castillo, G., Ochoa-Becerra, M.A. and Mogica, L. (2019). Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability. Algal Research, DOI: 10.1016/j.algal.2019.101600.
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Kannaujiya, V.K., Sundaram, S. and Sinha, R.P. (2017). Structural and functional significance of phycobiliproteins. Recent developments and future applications. Phycobiliproteins, pp. 21-44.
Kratzer, R. and Murkovic, M. (2021). Food ingredients and nutraceuticals from microalgae: Main product classes and biotechnological production foods, DOI: 10.3390/foods10071626.
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Liu, R., Qin, S. and Li, W. (2022). Phycocyanin: Anti inflammatory effect and mechanism. Biomedicine and pharmacotherapy, DOI: 10.1016/j.biopha.2022.113362.
Matos, J., Cardoso, C., Bandarra, N.M. and Afonso, C. (2017). Microalgae as healthy ingredients for functional food: a review. Food and Function, 8(1): 2672-2685.
Morocho-Jácome, A.L., Ruscinc, N., Martinez, R.M., De Carvalho, J.C. M., Santos de Almedia, T., et al., (2020). BioTechnological aspects of microalgae pigments for cosmetics. Applied Microbiology and Biotechnology, 104(1): 9513-9522.
Mu, N., Mehar, J.G., Mudliar, S.N. and Shekh, A.Y. (2019). Recent advances in microalgal bioactives for food, feed and healthcare products: Commercial potential, Market space, and sustainability. Comprehensive Reviews in Food Science and Food Safety, 18(6): 1882-1897.
Mysliwa-Kurdziel, B. and Solymosi, K. (2017). Phycobilins and Phycobiliproteins used in food industry and medicine. Mini Reviews in Medicinal Chemistry, 17(13): 1173-1193.
Niakhalili, N., Ahari, H. and Nowruzi, B. (2023). Registration and identification of toxic aureus genes isolated from Tilapia fish using multiplex PCR technique. Journal of Food Technology and Nutrition, DOI: 10.30495/jftn.2022.66835.11210. [In persian]
Nova, P., Martins, A.P., Teixeira, C., Abreu, H., Silva, J.G., et al., (2020). Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations. Journal of Applied Phycology, 32(1): 1789-1802.
Nowruzi, B. (2022). Cyanobacteria natural products as sources for future directions in antibiotic drug discovery, DOI: 10.5772/intechopen.106364. [In Persian]
Nowruzi, B., Jafari, M., Babaie, S., Motamedi, A. and Anvar, A. (2021). Spirulina: A healthy green sun with bioactive properties. Journal of Microbial World, 13(4): 322-348. [In Persian]
Nowruzi, B., Sarvari, G. and Blanco, (2020). Applications of cyanobacteria in biomedicine. Handbook of Algal Science, Technology and Medicine, pp. 441-453. [In Persian]
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Pagels, F., Guedes, A.C., Amaro, H.M., Kijjoa, A. and Vasconcelos, V. (2019). Phycobiliproteins from cyanobacteria: Chemistry and biotechnological applications. Biotechnology Advances, 37(3): 422-443.
Pagels, F., Salvaterra, D., Amaro, H.M. and Guedes, A.C. (2020). Pigments from microalgae. Handbook of Microalgae-Based Processes and Products, pp. 465-492.
Papadaki, S., Kyriakopoulou, K., Tzoveniz, I. and Krokida, M. (2017). Environmental impact of phycocyanin recovery from Spirulina platensis Innovative Food Science and Emerging Technologies, 44(1): 217-223.
Piniella-Matamoros, B., Marín-Prida, J. and Pentón-Rol, G. (2021). Nutraceutical and therapeutic potential of phycocyanobilin for treating Alzheimer’s disease. Journal of Biosciences, DOI: 10.1007/s12038-021-00161-7.
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Ampofo, J. and Abbey, L. (2022). Microalgae bioactive composition, health benefits, safety and prospects as potential high-Value ingredients for the functional food industry. Foods. 11(12), 1744.
Anvar, A.A., and Nowruzi, B. (2021). Bioactive properties of Spirulina: A review. Microbial Bioactives, 4(1): 134- [In Persian]
Anvar, S.A.A., Nowruzi, B. and Tala, M. (2021). Bioactive products of cyanobacteria and microalgae as valuable dietary and medicinal supplements. Food Hygiene, 11(1(41): 99-118. [In Persian]
Anvar, S.A.A. and Nowruzi, B. (2021). A review of phycobiliproteins of cyanobacteria: structure, function and industrial applications in food and pharmaceutical industries. Research and Innovation in Food Science and Technology, 10(2): 181-198. [In Persian]
Anvar, S.A.A., Nowruzi, B. and Afshari, G. (2022). A review of the application of nanoparticles biosynthesized by microalgae and cyanobacteria in Medical and veterinary sciences. Iranian Journal of Veterinary Medicine, 17(1): 1-18. [In Persian]
Ashaolu, T.J., Samborska, K., Lee, C.C., Tomas, M., Capanoglu, E., et al., (2021). Phycocyanin, a super functional ingredient from algae; properties, purification characterization and applications. International Journal of Biological Macromolecules, 193(2): 2320-2331.
Barros de Medeiros, V.P., Da Costa, W.K.A., Da Silva, R.T., Pimentel, T.C. and Magnani, M. (2022). Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity and regulatory issues. Critical Reviews in Food Science and Nutrition, 62(18): 4929-4950.
Blas-Valdivia, V., Moran-Dorantes, D.N., Rojas-Franco, P., Franco-Colin, M., Mirhosseini, N., et al., (2022). C-Phycocyanin prevents acute myocardial infarction-induced oxidative stress, inflammation and cardiac damage. Pharmaceutical Biology, 60(1): 755-763.
Camacho, F., Macedo, A. and Malcata, F. (2019). Potential industrial applications and commercialization of microalgae in the functional food and feed industries: A short review. Marine Drugs, 17(6): 312
Caporgno, M.P. and Mathys, A. (2018). Trends in microalgae incorporation into innovative food products with potential health benefits. Frontiers in Nutrition, DIO: 10.3389/fnut.2018.00058.
Cervantes-Llanos, M., Lagumersindez-Denis, N., Marín-Prida, J., Pavón-Fuentes, N., Falcon-Cama, V., et al., (2018). Beneficial effects of oral administration of C-Phycocyanin and Phycocyanobilin in rodent models of experimental autoimmune encephalomyelitis. Life Sciences, 194(1): 130-138.
Chen, C., Tang, T., Shi, Q., Zhou, Z. and Fan, J. (2022). The potential and challenge of microalgae as promising future food sources. Trends in Food Science and Technology, 126(1): 99-112.
De Morais, M.G., Da Fontoura Prates, D., Moreira, J.B., Duarte, J.H. and Costa, J.A.V. (2018). Phycocyanin from microalgae: Properties, extraction and purification, with some recent applications. Industrial Biotechnology, 14(1): 30-37.
De Oliveira, A.P.F. and Bragotto, A.P.A. (2022). Microalgae-based products: Food and public health. Future foods, DOI: 10.1016/j.fufo.2022.100157.
Esteves, A.F., Pires, J.C. and Gonçalves, A.L. (2021). Current utilization of microalgae in the food industry beyond direct human consumption. Cultured Microalgae for the Food Industry, 199-248.
Ferreira, A., Guerra, I., Costa, M., Silva, J. and Gouveia, L. (2021). Future perspectives of microalgae in the food industry. Cultured Microalgae for the Food Industry, pp. 387-433.
García-Vaquero, M., Brunton, N. and Lafarga, T. (2021). Microalgae as a source of pigments for food applications. Cultured Microalgae for the Food Industry, pp. 177-198.
Hadiyanto, H., Harjanto,, Huzain, M. and Aji, R. (2019). Production of antioxidant C-phycocyanin using extraction process of Spirulina platensis in large scale industry. Materials Science and Engineering, DOI: 10.1088/1757-899X/633/1/012025.
Hsieh-Lo, M., Castillo, G., Ochoa-Becerra, M.A. and Mogica, L. (2019). Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability. Algal Research, DOI: 10.1016/j.algal.2019.101600.
İlter, I., Akyıl, S., Demirel, Z., Koç, M., Conk-Dalay, M. and Kaymak-Ertekin, F. (2018). Optimization of phycocyanin extraction from Spirulina platensis using different techniques. Journal of Food Composition and Analysis, 70(1): 78-88.
Kannaujiya, V.K., Kumar, D., Pathak, J. and Sinha, R.P. (2019). Phycobiliproteins and their commercial significance. Cyanobacteria, pp. 207-216.
Kannaujiya, V.K., Kumar, D., Singh, V. and Sinha, R.P. (2021). Advances in phycobiliproteins research: innovations and commercialization. Natural Bioactive Compounds, pp. 57-81.
Kannaujiya, V.K., Sundaram, S. and Sinha, R.P. (2017). Structural and functional significance of phycobiliproteins. Recent developments and future applications. Phycobiliproteins, pp. 21-44.
Kratzer, R. and Murkovic, M. (2021). Food ingredients and nutraceuticals from microalgae: Main product classes and biotechnological production foods, DOI: 10.3390/foods10071626.
Li, W., Su, H.N., Pu, Y., Chen, J., Liu, L.N., et al., (2019). Phycobiliproteins: Molecular structure, production, applications, and prospects. Biotechnology Advances, 37(2): 340-353.
Li, Y. (2022). The bioactivities of phycocyanobilin from Spirulina. Journal of Immunology Research, DOI: 10.1155/2022/4008991.
Liu, R., Qin, S. and Li, W. (2022). Phycocyanin: Anti inflammatory effect and mechanism. Biomedicine and pharmacotherapy, DOI: 10.1016/j.biopha.2022.113362.
Matos, J., Cardoso, C., Bandarra, N.M. and Afonso, C. (2017). Microalgae as healthy ingredients for functional food: a review. Food and Function, 8(1): 2672-2685.
Morocho-Jácome, A.L., Ruscinc, N., Martinez, R.M., De Carvalho, J.C. M., Santos de Almedia, T., et al., (2020). BioTechnological aspects of microalgae pigments for cosmetics. Applied Microbiology and Biotechnology, 104(1): 9513-9522.
Mu, N., Mehar, J.G., Mudliar, S.N. and Shekh, A.Y. (2019). Recent advances in microalgal bioactives for food, feed and healthcare products: Commercial potential, Market space, and sustainability. Comprehensive Reviews in Food Science and Food Safety, 18(6): 1882-1897.
Mysliwa-Kurdziel, B. and Solymosi, K. (2017). Phycobilins and Phycobiliproteins used in food industry and medicine. Mini Reviews in Medicinal Chemistry, 17(13): 1173-1193.
Niakhalili, N., Ahari, H. and Nowruzi, B. (2023). Registration and identification of toxic aureus genes isolated from Tilapia fish using multiplex PCR technique. Journal of Food Technology and Nutrition, DOI: 10.30495/jftn.2022.66835.11210. [In persian]
Nova, P., Martins, A.P., Teixeira, C., Abreu, H., Silva, J.G., et al., (2020). Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations. Journal of Applied Phycology, 32(1): 1789-1802.
Nowruzi, B. (2022). Cyanobacteria natural products as sources for future directions in antibiotic drug discovery, DOI: 10.5772/intechopen.106364. [In Persian]
Nowruzi, B., Jafari, M., Babaie, S., Motamedi, A. and Anvar, A. (2021). Spirulina: A healthy green sun with bioactive properties. Journal of Microbial World, 13(4): 322-348. [In Persian]
Nowruzi, B., Sarvari, G. and Blanco, (2020). Applications of cyanobacteria in biomedicine. Handbook of Algal Science, Technology and Medicine, pp. 441-453. [In Persian]
Nwoba, E.G., Ogbonna, C.N., Ishika, T. and Vadiveloo, A. (2020). Microalgal pigments: A source of natural food colors. Microalgae Biotechnology for Food, Health and High Value Products, pp. 81-123.
Pagels, F., Guedes, A.C., Amaro, H.M., Kijjoa, A. and Vasconcelos, V. (2019). Phycobiliproteins from cyanobacteria: Chemistry and biotechnological applications. Biotechnology Advances, 37(3): 422-443.
Pagels, F., Salvaterra, D., Amaro, H.M. and Guedes, A.C. (2020). Pigments from microalgae. Handbook of Microalgae-Based Processes and Products, pp. 465-492.
Papadaki, S., Kyriakopoulou, K., Tzoveniz, I. and Krokida, M. (2017). Environmental impact of phycocyanin recovery from Spirulina platensis Innovative Food Science and Emerging Technologies, 44(1): 217-223.
Piniella-Matamoros, B., Marín-Prida, J. and Pentón-Rol, G. (2021). Nutraceutical and therapeutic potential of phycocyanobilin for treating Alzheimer’s disease. Journal of Biosciences, DOI: 10.1007/s12038-021-00161-7.
Puzorjov, A. and Mccoarmick, A.J. (2020). Phycobiliproteins from extreme environments and their potential applications. Journal of Experimental Botany, 71(13): 3827-3842.
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