Spirulina and chlorella derived hard candies as functional food

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-20 DOI:10.1016/j.jff.2024.106565

Shafia Maryam , Mecit Halil Oztop , Sarper Doğdu , Mehmet Ali Marangoz , Zeshan Zeshan , M. Qasim Hayat , Ramish Riaz , Muhammad Waqas Alam Chattha , Hussnain Ahmed Janjua

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Abstract

Hard candies with spirulina (Arthrospira platensis) and chlorella (Chlorella vulgaris) biomass were prepared. Their characterization include pH, moisture, hardness, color, total soluble solids, antioxidant, phenols, and flavonoid content. Safety tests were conducted on rats to examine protective effects of these candies against arsenate poisoning. Algal hard candies were slightly acidic, had low moisture content, and achieved optimal hardness. These candies contain 0.4 GAE mg/g phenols and 0.5 CAE mg/g flavonoids. Upon in-vivo analysis, algae candies increased acetyl cholinesterase, malondialdehyde, catalase, superoxide dismutase, and glutathione concentration in blood serum. Histopathology analysis revealed significant restoration in the liver, kidneys, and brain of Wistar rats treated with algal candies following arsenate poisoning. The phenolic and flavonoid content along with activation of antioxidative enzymes reveals radical scavenging activity of hard candies. Spirulina and chlorella candies may boost immune system, improving gut health, and enhancing antioxidant defense mechanisms and can be used as functional food.

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螺旋藻和小球藻衍生硬糖作为功能性食品

制备了含有螺旋藻（Arthrospira platensis）和小球藻（Chlorella vulgaris）生物质的硬糖。其特征包括 pH 值、水分、硬度、颜色、总可溶性固形物、抗氧化剂、酚类和类黄酮含量。对大鼠进行了安全测试，以检验这些糖果对砷酸盐中毒的保护作用。海藻硬糖呈微酸性，含水量低，并达到最佳硬度。这些糖果含有 0.4 GAE mg/g 的酚类和 0.5 CAE mg/g 的类黄酮。经体内分析，海藻糖提高了血清中乙酰胆碱酯酶、丙二醛、过氧化氢酶、超氧化物歧化酶和谷胱甘肽的浓度。组织病理学分析表明，用海藻糖治疗砷酸盐中毒的 Wistar 大鼠的肝脏、肾脏和大脑有明显的恢复。酚类和类黄酮的含量以及抗氧化酶的激活显示了硬糖的自由基清除活性。螺旋藻和小球藻糖果可增强免疫系统，改善肠道健康，增强抗氧化防御机制，可用作功能性食品。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.