Cited by 10Seaweed-derived Bioactive CompoundsMeat and Animal Product QualityAlgal biology and biofuel production

Antioxidant and Antibacterial Effects of Vitamins C and E Alone or a Combination on Microalgae ( Nannochloropsis oculata ) Paste Quality during Cold Storage

Amouzad Khalili, Masoumeh, Abedian Kenari, Abdolmohammad, Rezaei, Masoud, Mirzakhani, Mohammad Kazem·2019·Journal of Aquatic Food Product Technology

Abstract

Vitamins C and E are natural antioxidants and antibacterial that can be added to algae paste without any side effects on humans. The present study examined a method of producing microalgae paste from Nannochloropsis oculata and adding vitamins C and E in order to improve shelf life during storage at 4°C. Microalgae were grown in logarithmic phase in Conway culture medium with 3.2 × 107 cells/ml concentration. The microalgae paste was then treated with vitamins C, E, or a mixture of them (0.1% weight/weight), and refrigerated for 12 weeks. The initial density of the algae paste was 1.8 × 1010 cells/ml. The results showed that adding vitamins C and/or E to pastes increased cell viability in comparison to the control samples, indicating a positive effect of the vitamins (P < .05). While a significant increase in saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) was observed, polyunsaturated fatty acids (PUFA) significantly decreased during storage (P < .05). Total viable bacterial counts (TVBC), total psychrotrophic bacterial counts (TPBC), and total marine bacterial counts (TMBC) after the third week in control was significantly higher than other treated samples (P < .05). Total volatile base nitrogen (TVB-N) levels in the vitamin C treated samples were lower (P < .05) than control samples after the fifth week. Vitamin E was the most effective treatment for reducing the thiobarbituric acid reactive substances values (TBARS) and hence oxidative rancidity after the sixth week. In summary, vitamins C or E proved to be suitable preservatives for this microalgae paste individually but not in combination.

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Crossref · 10.1080/10498850.2019.1683108

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  • To prolong the shelf life of microalgae paste, investigators have used low-temperature preservation, freezing, vacuum packaging, and lyophilisation of biomass, as well as antioxidants, food acids, and vitamins.

    “To prolong the shelf life of microalgae paste, investigators have used low-temperature preservation, freezing, vacuum packaging, and lyophilisation of biomass, as well as antioxidants, food acids, and vitamins (Amouzad Khalili et al., 2019).”

    From Potential of microalgae as a sustainable feed ingredient for aquaculture (2021) · cites this paper as Amouzad Khalili et al., 2019

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Authors
Amouzad Khalili, M., Abedian Kenari, A., Rezaei, M., & Mirzakhani, M. K.
Affiliations
  • Department of Aquaculture, Faculty of Natural Resources &amp; Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
  • Tarbiat Modares University (IR)
Venue
Journal of Aquatic Food Product Technology
Published
2019-11-14
Volume
28
Issue
10
Pages
1051-1062
ISSN
  • 1049-8850 (ISSN-L)
  • 1547-0636
OpenAlex
W2989401202
Cited by
10
References
61
Citations by year
2026: 2 · 2025: 1 · 2024: 1 · 2023: 3 · 2022: 1 · 2021: 2
FWCI
0.67
Type
journal article
Language
en
Open access
closed
Locations
Journal of Aquatic Food Product Technology (publishedVersion)
Funders
  • Iran National Science Foundation (91004320)
  • Tarbiat Moallem University (152d/2154)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Physical Sciences › Energy › Renewable Energy, Sustainability and the Environment › Algal biology and biofuel production
Keywords
Nannochloropsis oculata, vitamin C, vitamin E, antioxidants, cold storage, shelf life, cell viability, fatty acid composition, psychrotrophic bacteria, marine bacteria, total volatile basic nitrogen, oxidative rancidity, TBARS

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