Showing 6 results for Dunaliella
Volume 2, Issue 1 (6-2013)
Abstract
Cell concentrations and growth rate of Dunaliella salina Teodoresco in light intensities e. g. 50 and 150 µmol. photons.m-2.s-1 and temperatures 25 ± 0.5 and 31 ± 0.5 oC (Mean ± SD) were studied. The algae was isolated from the Urumieh Lake and cultured in various treatments (n=12). Algae cells were counted regularly using Thoma counting chamber in 3 replicates on daily basis. The curve of changes in population was plotted. The specific growth rate (SGR; d-1) was calculated and compared within treatments by means of two ways ANOVA Analysis. The highest cell concentration (Mean ± SD) 4.8 ± 0.6 × 10 6 cell.ml-1 was observed in light intensity of 150 µmol. photons.m-2.s-1 and temperature 25 ± 0.5 oC. The minimum cell concentration (2.8 ± 0.3 × 10 6 cell.ml-1) was observed in light intensity of 50 µmol. photons.m-2.s-1 and temperature 31 ± 0.5 oC. Specific growth rate showed significant differences in various treatments (P
N. Hosseinzadeh Gharajeh, M. A. Hejazi, S. Nazeri, Abolfazl Barzegari,
Volume 14, Issue 7 (12-2012)
Abstract
Dunaliella is a green halotolerant microalga, which has several industrial applications e.g. β-carotene production. Identification of different Dunaliella species has been carried out by morpho-physiological and recently molecular studies. To achieve an improved understanding of taxonomy, these studies are required to be in linkage. The present study describes molecular and specific morpho-physiological properties of a Dunaliella isolate obtained from Gavkhooni salt marsh in Iran. Phylogenetic analysis of Internal Transcribed Spacer region demonstrated that the isolate was associated with different species except D. salina (CCAP 19/18 and 19/30) and D.viridis. 18S rDNA size of the isolate was identical to that of D. tertiolecta and intron-lacking strains of D. salina. 18S rDNA fingerprint profile and phylogenetic analysis revealed D. tertiolecta as the closest taxon to the isolate. Features of optimum growth salinity (1.5-3% w/v) and maximum carotenoid per cell (0.7 pg cell-1) were comparable with reported data for D. terrtiolecta. Morphological characteristics including the size and color of the cells, presence and location of stigma and refractile granules were similar to those of D. tertiolecta. Totally, considering molecular and morpho-physiological properties, the isolate was attributed to the species D. tertiolecta and was named as Dunaliella tertiolecta ABRIINW-G3.
Volume 16, Issue 89 (7-2019)
Abstract
Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of edible g on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during 14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05).
Volume 16, Issue 90 (8-2019)
Abstract
The aim of this study was to investigate the effect of Dunaliella salina addition in concentrations of 0.1, 0.25, 0.5, 0.75, 1 and 1.5% as substitutes for 6.7, 16.7, 33.4, 50, 66.7 and 100% stabilizers on the rheological, physicochemical and sensory properties of the ice cream samples. All samples showed a shear-thinning behavior. Dunaliella salina addition increased significantly the apparent viscosity and decreased melting rate (P<0.05). Also, the addition of Dunaliella salina increased significantly in the overrun and decreased the hardness of the samples (P<0.05). The sensory evaluation suggests that the addition of Dunaliella salina does not have a significant effect on odor and flavor. Samples containing the highest percentage of Dunaliella salina were received the highest color, appearance and hardness scores by panelists. In general, samples containing a high percentage of Dunaliella salina were selected as the best overall acceptance by panelists. As a general result, according to the results of this study, the addition of Dunaliella salina to ice-cream, while improving the qualitative characteristics of the product, also improves its sensory properties and improves the acceptance of the product.
Volume 16, Issue 90 (8-2019)
Abstract
In recent years, using additives and different components to improve quality and nutritional properties of macaroni have been used. Therefore, the objective of this study was to evaluate the effect of enrichment with Dunaliella salina microalgae powder and potato fiber on physicochemical and sensory properties of macaroni. For this purpose, different levels of these two additives (0.5, 1, 1.5% and combined concentration) were replaced with semolina flour in macaroni formulation and physicochemical and sensory characteristics of all treatments were studied. The obtained results of chemical tests showed that increasing potato fiber and algae powder levels in formulation lead to increase the content of moisture, ash and fiber in samples. By adding the different levels of potato fiber in macaroni, protein content significantly was decreased (p<0.05), but, significant changes in the amount of fat was not observed. However, by increasing the D. salina algae powder in formulation, the amounts of protein and fat were increased. The hardness amounts of samples containing different levels of potato fiber and algae powder were lower when compared with those of control sample. By adding potato fiber to macaroni formulation, the L* amount was increase, but the b* amount was decreased. The results of sensory evaluation of macaroni samples showed that treatments containing high levels of D. salina algae powder (1 and 1.5%) had lower scores than other samples. With the exception of the samples containing 1 and 1.5% alae powder, other examples in terms of sensory characteristics were acceptable. From the above results it can be concluded that the addition of D. salina algae and potato fiber to macaroni improved the cooking property and nutritional quality of the macaroni products. Finally, the combined sample containing 0.5% potato fiber and 0.5% D. salina algae powder can be introduced as the best treatment in this study.
Volume 18, Issue 117 (11-2021)
Abstract
Nowadays algae, which are Phototroph diatom, are capable of converting nonorganic photos into organic matter, have found many applications in the food, pharmaceutical and sanitary industries. In this study, the effect of adding different levels of Dunaliella salina microalgae biomass on the physicochemical and sensory properties of yogurt during a 21-day storage period was investigated. Dunaliella salina mass powder was added to milk at 4 levels (0, 0.5, 1 and 2% by weight) in the pre-pasteurization stage. Tests including pH measurement, water holding capacity, tissue measurement and colorimetry of samples performed on the first, seventh, fourteenth and twenty-first days after production and evaluation of viscosity and sensory characteristics on the first day after production on the produced yogurt. The results showed that the addition of Dunaliella salina biomass at different levels caused a significant decrease in pH. The water holding capacity of the samples decreased with increasing algal level and storage time (P <0.05). The amount of stiffness, viscosity and color parameters of the yogurt samples showed a significant decrease with increasing algal surface (P <0.05). Sensory evaluations showed that with increasing biomass levels, sensory scores and overall acceptance from consumers decreased. Due to the unique nutritional properties of Dunaliella salina powder, the use of bioactive compounds of this microalgae can also be one of the proposed approaches for use in various food products, including yogurt.
