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Biomolecules from Microalgae for Commercial Applications
Published in Kalyan Gayen, Tridib Kumar Bhowmick, Sunil K. Maity, Sustainable Downstream Processing of Microalgae for Industrial Application, 2019
Meghna Rajvanshi, Uma Shankar Sagaram, G. Venkata Subhash, G. Raja Krishna Kumar, Chitranshu Kumar, Sridharan Govindachary, Santanu Dasgupta
Canthaxanthin is a secondary carotenoid, which is produced at the end of the growth phase in several green algae and cyanobacteria. Canthaxanthin is used as a food colorant, and it improves the color of chicken skins, egg yolks, salmon and trout when added in animal feed. In addition, canthaxanthin is used in cosmetics and medications. In the United States, the quantity of canthaxanthin consumption permitted is up to 30 mg per pound of solid or semi-solid foods—the EFSA recommends ~0.3 mg/kg average daily intake, but not in Australia and New Zealand (Administration 2018; Koller, Muhr, and Braunegg 2014). Violaxanthin is another carotenoid that is produced by microalgae like Dunaliella tertiolecta and Botryococcus braunii. It is used as a food colorant in Australia and New Zealand but not in the EU and United States. Violaxanthin also exhibits a strong anti-proliferative activity on human mammary cancer cell lines, suggesting potential therapeutic use in treating human mammary cancers (Koller, Muhr, and Braunegg 2014). Fucoxanthin is one of the most abundant carotenoids present in diatoms like Phaeodactylum tricornutum, Cylindrotheca closterium and macroalgae. Fucoxanthin has anti-oxidant activity, anti-inflammatory effect, anti-cancer activity, anti-obese effect and anti-diabetic activity (Kim et al. 2012). The global fucoxanthin market is projected to grow at a CAGR of 3.2% through 2022 and is estimated nearly 700 tons annually. Traditionally, fucoxanthin is extracted from seaweed, which contains only ~0.01% fucoxanthin. Recent studies have shown that the most promising algae for fucoxanthin production are the diatom Phaeodactylum tricornutum (fucoxanthin—15.33 mg/g DW) (Kim et al. 2012). Algatech of Israel has recently launched Fucovital, containing 3% natural fucoxanthin oleoresin extracted from P. tricornutum. Fucovital has been granted New Dietary Ingredient Notification (NDIN) status from the FDA.
A new vegetation index combination for leaf carotenoid-to-chlorophyll ratio: minimizing the effect of their correlation
Published in International Journal of Digital Earth, 2023
Chunmei He, Jia Sun, Yuwen Chen, Lunche Wang, Shuo Shi, Feng Qiu, Shaoqiang Wang, Torbern Tagesson
In case of environmental stresses, the responses of leaf Car and Chl contents differ. Under low temperature, salinity and drought, the contents of leaf Car (such as violaxanthin, antheraxanthin and zeaxanthin significantly) increase, while Chl decreases in response to chilling and drought and highly increases under salinity (Esteban et al. 2015). This is related to the biochemical processes within a leaf. Under low temperature, for example, leaf Chl decreases with the decrease of enzyme activity, while leaf Car increases as the of xanthophyll cycle increases for energy dissipation of the excessive absorbed light from decreased photosynthetic rate (Demmig-Adams and Adams III 1996). These factors can also explain the different Car-Chl correlations of the four independent field datasets used in this study that varied from 0.12 to 0.89.
Isolation and characterisation of monoclonal picocyanobacterial strains from contrasting New Zealand lakes
Published in Inland Waters, 2022
Lena A. Schallenberg, Susanna A. Wood, Jonathan Puddick, Pedro J. Cabello-Yeves, Carolyn W. Burns
A 5-point mixed standard curve (0.5–20 µg mL−1) of alpha-carotene (α-carotene; CaroteNature, Münsingen, Switzerland), beta-carotene (β-carotene; CaroteNature), chlorophyll a (Chl-a; Sigma-Aldrich, St. Louis, MO, USA), chlorophyll b (Chl-b; Sigma-Aldrich), and lutein (CaroteNature) was analysed with each HPLC run along with qualitative standards for each pigment analysed. Standards were calibrated by spectrophotometry at 448 nm (α-carotene), 454 nm (β-carotene), 664 nm (Chl-a), 647 nm (Chl-b), and 445 nm (lutein) using the extinction coefficients described in Roy et al. (2011). Equivalence factors for alloxanthin, canthaxanthin, diadinoxanthin, diatoxanthin, echinenone, fucoxanthin, myxoxanthophyll, peridinin, violaxanthin, and zeaxanthin were determined in relation to lutein by analysing standards at known concentrations alongside a lutein standard. These equivalence factors were used for the routine quantification of the other pigments rather than preparing a standard curve for each HPLC run (see Supplemental Table S1 for information on the HPLC-DAD analysis for each pigment measured).
Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
Published in Drying Technology, 2018
Li-Zhen Deng, Xu-Hai Yang, A. S. Mujumdar, Jin-Hong Zhao, Dong Wang, Qian Zhang, Jun Wang, Zhen-Jiang Gao, Hong-Wei Xiao
Red pepper (Capsicum annuum L.) is widely used as a savory food additive and food ingredient to provide spicy flavor and attractive color to food preparations and products.[1] Red color is one of the most important quality parameters of red pepper which is due to the high content of carotenoids, i.e., capsanthin and capsorubin, which provide the red color, violaxanthin; capsanthin-5,6 epoxide, zeaxanthin, lutein, β-cryptoxanthin, and β-carotene providing the yellow-orange color.[2] These substances are provitamin A and antioxidants, which play an important role in boosting immunity and reducing the risk of developing degenerative disease.[3] Red pepper is also an excellent source of vitamin C and polyphenols,[4] it is now considered a functional food, and an important source of natural pigments to replace artificial colorants in foodstuffs.[5]