Prebiotic Potential and Value-Added Products Derived from Spirulina laxissima SV001—A Step towards Healthy Living

Vidya Sankarapandian and Kirubakaran Nitharsan and Kavitha Parangusadoss and Prakash Gangadaran and Prasanna Ramani and Balu Alagar Venmathi Maran and Manasi P. Jogalekar (2022) Prebiotic Potential and Value-Added Products Derived from Spirulina laxissima SV001—A Step towards Healthy Living. BioTech, 11. pp. 1-15. ISSN 1996-2022

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URL: https://www.mdpi.com/2673-6284/11/2/13

Abstract

Lately, microalgae-based value-added products have been gaining market value because they moderate the dependency on fossil fuel and high-value chemical products. To this end, the purpose of this study was to develop prebiotic products from the microalgae Spirulina sp. The microalgae were isolated from the fresh water and characterized at the molecular level. The dry biomass, chlorophyll content, phycocyanin, cytotoxicity and antimicrobial and antioxidant properties of the isolated strains were analyzed. Moreover, value-added products like Spirulina cake, chocolate, tea, vermicelli and Spirulina juice were made for a vulnerable population due to high nutritive value.

Item Type:	Article
Keyword:	Cyanobacteria , Spirulina laxissima , Biomass , Chlorophyll , Phycocyanin , Value-added products
Subjects:	Q Science > QR Microbiology > QR1-502 Microbiology S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling > SH201-399 Fisheries > SH388.7-391.5 Algae culture
Department:	INSTITUTE > Borneo Marine Research Institute
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	16 Jul 2022 18:08
Last Modified:	16 Jul 2022 18:08
URI:	https://eprints.ums.edu.my/id/eprint/33249

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