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Bioactivity and Applications of Sulphated Polysaccharides from Marine Microalgae

Review Paper ; Marine microalgae have been used for a long time as food for humans, such as Arthrospira (formerly, Spirulina), and for animals in aquaculture. The biomass of these microalgae and the compounds they produce have been shown to possess several biological applications with numerous health benefits. The present review puts up-to-date the research on the biological activities and applications of poly...

Bioactive compounds from marine microalgae — health applications

A comparative analysis of the antibiofilm properties of crude blueberry extract...

Impact of processing upon dry blueberry fruit aqueous extracts

Polyphenol oxidase activity and colour changes of ‘Starking’ Apple cubes coated...

The objective was to study the effect of alginate coating on polyphenol oxidase (PPO) activity and colour of ‘Starking’ apple cubes during dehydration with hot air. Apple cubes were dehydrated at 20°C, 35°C or 40°C, with a parallel air-flow. Analysis of PPO activity, colour (L*, a*, b*) and dry matter were performed along the dehydration process at each temperature. All samples presented a peak in relative PPO ...

Chlorella vulgaris as Soil Amendment: influence of encapsulation and enrichment...

Several trials with five plant growth-promoting rhizobacteria (PGPR) and the chlorophyte Chlorella vulgaris were carried out in order to look for the consortia that could show the best interactions, giving rise to improved growth of mixed cultures. Pseudomonas putida, Serratia proteomaculans and Stenotrophomonas maltophilia were the chosen bacteria for the consortia with Chlorella, while the proportions of micr...

Chemical dips and edible coatings to retard softening and browning of fresh-cut...

The effects of chemical dips and edible coatings on firmness and colour of fresh-cut banana (cv. Cavendish) from Madeira Island were investigated. Two calcium salts, calcium chloride and calcium lactate, were first investigated for the effects on firmness during four days of storage at 5°C. Firmness and colour were evaluated after a three-minute chemical dipping or chemical dipping followed by coating and durin...

Alterações de cor e actividade da polifenol oxidase de cubos de maçã "starking"...

Alterações de cor e actividade da polifenol oxidase de cubos de maçã ‘starking’...

O presente trabalho consistiu na aplicação de um revestimento comestível de alginato em cubos de maçã ‘Starking’ e subsequente desidratação por convecção. Pretendeu-se estudar o efeito que este revestimento poderia ter sobre a cor e a actividade da polifenol oxidase (PPO) dos cubos de maçã com teores em água variáveis. Os cubos de maçã foram desidratados a 20, 35 ou a 40°C, com fluxo paralelo de ar. Foram reali...

Efeito combinado de tratamento químico e/ou revestimento comestível e/ou atmosf...