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Red microalgae as functional foods: an integrated study

European Summit on Aquaculture, Fisheries and Horticulture
September 20-21 , 2018 Lisbon, Portugal

Irit Dvir and S Arad

Sapir Academic College, Israel Ben Gurion University of the Negev, Israel

Scientific Tracks Abstracts: J


Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition. Among the principal algal sources are red microalgae, which produce unique biochemicals including novel sulfated polysaccharides (SP) (including dietary fibers), unsaturated fatty acids (EPA, DHA, AA), natural pigments (phycobilproteins, zeaxanthin), and a variety of other special chemicals (e.g., floridoside) and minerals. Of particular interest are the red microalgae Porphyridium sp., whose cells are encapsulated within a SP and extracellular portions are dissolved in the growth medium. Those SP have unique rheological characteristics and have been shown to act as a platform for metal incorporation, taking advantage of their ion-exchange capabilities and their negative charge. The current study motivated by the ongoing search for novel, bioactive ingredients that are capable of enhancing and extending the functionality of emulsions investigated the use of SP from red microalgae as potential stabilizers in food emulsions and the combination of emulsifying and antibacterial activities of a Zn-PS complex. Optimization & Characterization of Oil Emulsions: The properties of emulsions were characterized based on physical stability, electrokinetic charge and overall appearance. In addition, the study examined emulsion responsiveness to sonication and to major environmental stressors (2

Biography :

Irit Dvir has completed her PhD at the Ben-Gurion University of the Negev, Israel in 1999. She is an expert in the study of algae and its uses in the food industry and as a dietary supplement. Currently she is a Senior Lecturer and Head of the Chemistry and Life Sciences program at Sapir Academic College, Israel. She is a member of the Council of Young Israeli Entrepreneurs and is always looking for original and innovative research projects. She has published papers in reputed international journals. Much of her work is interdisciplinary and extends beyond red microalgae to include nutrition and food manufacturing, development of novel functional foods that can positively impact health and prevent or treat metabolic diseases such as diabetes and obesity.