Bioaccessibility of carotenoids (β-carotene and lutein) from intact and disrupted microalgae (Chlamydomonas reinhardtii)

Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)

To ensure the aroma and flavour quality of dried herbs, it is essential to understand flavour reactions that occur during complex drying mechanisms. This study investigated aroma formation in dried Dendrobium nobile stems (Shihu), valued in Chinese cuisine and traditional medicine. Stems were dried in a convection oven over 48 h (70 °C). Carotenoids, amino acids, monosaccharides, and the resultant volatile compounds were quantified using HPLC-DAD, LC-MS/MS, HPAEC-PAD and GC-MS, respectively. β-ionone, 4-oxoisophorone and dihydroactinidiolide were formed through carotenoid degradation (supported by the concomitant loss of the precursor β-carotene). Safranal and β-damascenone were formed only through thermal drying. Methional and 3-methylbutanal were formed through Strecker degradation as part of the Maillard reaction, flavour precursors methionine and leucine, in addition to glucose, levels also reduced. This study provides quantified evidence revealing the mechanisms of flavour formation in Shihu during the drying process. This offers scientific strategies to enhance the flavour quality of other comparable food ingredients.

Impact of inorganic mercury on carotenoids in freshwater algae: Insights from single-cell resonance Raman spectroscopy

The influence of inorganic mercury (Hg(II)) exposure on photosynthetic microorganisms and their pigments remains understudied. Here, we employed resonance Raman (RR) spectroscopy to investigate the responses of two freshwater phytoplankton species, the green alga Chlamydomonas reinhardtii and the diatom Cyclotella meneghiniana to Hg(II) exposure. We selectively recorded the spectral RR signature of carotenoids in intact cells exposed to concentrations of 10 nM and 100 nM of Hg(II), representative for contaminated environment and unexposed control cells. A two-hour exposure of C. reinhardtii resulted in a slight decrease in lutein and β-carotene levels, while total carotenoids RR band broadening, as revealed by the FWHM of the υ1(C=C) stretching mode from averaged RR spectra, suggested conformational changes in pigments. Higher Hg(II) concentration induced more pronounced conformational changes. Similarly, a two-hour exposure of C. meneghiniana resulted in slight decreased level of the fucoxanthin, while diadinoxanthin showed an opposite trend compared to control: when fucoxanthin decreased, diadinoxanthin increased under 10 nM Hg (II) exposure. At higher concentrations, the decrease in fucoxanthin was less pronounced, accompanied by a broadening of the band area, (with FHHM increased), indicating possible conformer occurrence in response to Hg-induced stress. The changes in the main carotenoid species of the two algae are species-specific, Hg(II) concentration-specific, and dependent on exposure time. The calculated spectral differences in absorbances from UV-VIS spectra of methanol extracts from each group supported the main findings obtained by RR, though with caution due to the selective extraction efficiency of the respective carotenoids. This study highlighted for a first time the capability of single-cell RR spectroscopy as a valuable tool for toxicity assessment and for comprehending early-stage alterations in carotenoid metabolism due to toxic metal exposure in vivo.

Microalgae-assisted green bioremediation of food-processing wastewater: A sustainable approach toward a circular economy concept

Wastewater disposal is a major environmental issue that pollutes water, causing eutrophication, habitat destruction, and economic impact. In Mexico, food-processing effluents pose a huge environmental threat due to their excessive nutrient content and their large volume discharged every year. Some of the most harmful residues are tequila vinasses, nejayote, and cheese whey. Each liter of tequila generates 13-15 L of vinasses, each kilogram of cheese produces approximately 9 kg of cheese whey, and each kilogram of nixtamalized maize results in the production of 2.5-3.3 L of nejayote. A promising strategy to reduce the contamination derived from wastewater is through microalgae-based wastewater treatment. Microalgae have a high adaptability to hostile environments and they can feed on the nutrients in the effluents to grow. Moreover, to increase the viability, profitability, and value of wastewater treatments, a microalgae biorefinery could be proposed. This review will focus on the circular bioeconomy scheme focused on the simultaneous food-processing wastewater treatment and its use to grow microalgae biomass to produce added-value compounds. This strategy allows for the revalorization of wastewater, decreases contamination of water sources, and produces valuable compounds that promote human health such as phycobiliproteins, carotenoids, omega-3 fatty acids, exopolysaccharides, mycosporine-like amino acids, and as a source of clean energy: biodiesel, biogas, and bioethanol.

Technological readiness of commercial microalgae species for foods

Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted as safety sources in different countries and regions, and processed as commercial products. However, edible safety, economic feasibility, and acceptable taste are the main challenges for microalgal application in the food industry. Overcome such challenges by developing technology accelerates transition of microalgae into sustainable and nutritious diets. In this review, edible safety of Spirulina, Chlamydomonas reinhardtii, Chlorella, Haematococcus pluvialis, Dunaliella salina, Schizochytrium and Nannochloropsis is introduced, and health benefits of microalgae-derived carotenoids, amino acids, and fatty acids are discussed. Technologies of adaptive laboratory evolution, kinetic model, bioreactor design and genetic engineering are proposed to improve the organoleptic traits and economic feasibility of microalgae. Then, current technologies of decoloration and de-fishy are summarized to provide options for processing. Novel technologies of extrusion cooking, delivery systems, and 3D bioprinting are suggested to improve food quality. The production costs, biomass values, and markets of microalgal products are analyzed to reveal the economic feasibility of microalgal production. Finally, challenges and future perspectives are proposed. Social acceptance is the major limitation of microalgae-derived foods, and further efforts are required toward the improvement of processing technology.