Antioxidant and Antibacterial Effects of Vitamins C and E Alone or a Combination on Microalgae ( Nannochloropsis oculata ) Paste Quality during Cold Storage
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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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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Potential of microalgae as a sustainable feed ingredient for aquaculture
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- Authors
- Amouzad Khalili, M., Abedian Kenari, A., Rezaei, M., & Mirzakhani, M. K.
- Affiliations
- Department of Aquaculture, Faculty of Natural Resources & Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
- Tarbiat Modares University (IR)
- Venue
- Journal of Aquatic Food Product Technology
- Publisher
- Informa UK Limited
- 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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