scispace - formally typeset
Search or ask a question
Author

Hanaa H. Abd El Baky

Bio: Hanaa H. Abd El Baky is an academic researcher. The author has contributed to research in topics: Biodiesel & Biodiesel production. The author has an hindex of 8, co-authored 17 publications receiving 288 citations.

Papers
More filters
Journal ArticleDOI
TL;DR: The properties of biodiesel obtained from S. obliquus biomass could be used as suitable feedstock for biodiesel production as the most abundant compounds were oleic, palmitic, and stearic acids.

88 citations

Journal ArticleDOI
TL;DR: It could be concluded that functional biscuits had good sensory and nutritional profiles and can be developed as new niche food market.
Abstract: The aim of the present work is to study the effect of incorporation of biomass and phycocyanin extracts of Spirulina platensis growing in define media at large scales (300 liters, limited in nitrogen and high salinity) to traditional butter biscuits in order to increase general mental health as functional products, FPs). The FP were manufactured at a pilot scale formulated by adding algal biomass (0.3, 0.6 and 0.9%) and S. platensis phycocyanin (at 0.3%) to wheat flour and stored for one month at room temperature, protected from light and air. The approximate and nutrition composition of S. platensis biomass showed high quantity (% dry weight, dw.) of phycocyanin (13.51%, natural food colorant), tocopherols (0.43%), carotenoids (2.65%), vitamins C (1.25%), -6, -3 fatty acids, essential elements (Fe, Zn, Cr, Se, and others) and antioxidant compounds includes: total phenolic (1.73%), flavonoids (0.87%) and glutathione (0.245 mM). FPs showed a high oxidative stability during storage (30 days) periods (as assessed by antiradical scavenging activity of DPPH and TBA test), compared with that in untreated food products (control). Data of sensory evaluation revealed that FPs containing S. platensis biomass or algae extracts were significantly acceptable as control for main sensory characteristics (colour, odour/ aroma, flavor, texture, the global appreciation and overall acceptability). S. platensis FPs presented an accentuated green tonality, which increase with the quantity of added biomass. Thus, it could be concluded that functional biscuits had good sensory and nutritional profiles and can be developed as new niche food market.

60 citations

DOI
23 Jan 2013
TL;DR: A review on current and future uses of microalgae as novel source of health promoting compounds is given in this paper. But, the review is limited to three species of micro algae: Chlorella, Spirulina and Dunaliella.
Abstract: Microalgae have been widely used as novel sources of bioactive substances. Along with this trend, the possibility of replacing synthetic preservatives with natural ones is receiving much attention. In general, microalgae are rich in various phytochemicals like carotenoids, phycocayanine, phenolics, amino acids, polyunsaturated fatty acids, and sulphated polysaccharides. These compounds are providing excellent various biological actions including, antioxidant, antimicrobial, antiviral, antitumoral, anti-inflammatory and anti-allergy effects. Their healthy benefit seemed to be due to different biochemical mechanisms. However, some microalgae species such as Chlorella, Spirulina and Dunaliella species have been used in several areas in nutraceutical, pharmaceutical, cosmetics, nutrition and functional quality of foods. In 2006, World Health Organization has been described Spirulina as one of the greatest super-foods on earth serving as an example of the potential of microalgae. This review provides background on current and future uses of microalgae as novel source of health promoting compounds.

51 citations

Journal ArticleDOI
TL;DR: S. obliquus protein hydrolysates have a potential as antioxidative neutraceutical ingredients and a potential therapeutic agent against Coxsackie B3 virus.

49 citations

Journal ArticleDOI
TL;DR: This is the first report on L-asparaginase production in S. maxima and MS L-AsnA activity was found to be directly proportional to the N2 concentration.
Abstract: L-asparaginase (L-AsnA) is widely distributed among microorganisms and has important applications in medicine and in food technology sectors. Therefore, the ability of the production, purification, and characterization of AsnA from Spirulina maxima (SM) were tested. SM cultures grown in Zarrouk medium containing different N2 (in NaNO3 form) concentrations (1.25, 2.50, and 5.0 g/L) for 18 days contained a significant various quantity of dry biomass yields and AsnA enzyme levels. MS L-AsnA activity was found to be directly proportional to the N2 concentration. The cultures of SM at large scales (300 L medium, 5 g/L N2) showed a high AsnA enzyme activity (898 IU), total protein (405 mg/g), specific enzyme activity (2.21 IU/mg protein), and enzyme yield (51.28 IU/L) compared with those in low N2 cultures. The partial purification of crude MS AsnA enzyme achieved by 80% ammonium sulfate AS precipitated and CM-Sephadex C-200 gel filtration led to increases in the purification of enzyme with 5.28 and 10.91 times as great as that in SM crude enzymes. Optimum pH and temperature of purified AsnA for the hydrolyzate were 8.5 and 37 ± 0.2°C, respectively. To the best of our knowledge, this is the first report on L-asparaginase production in S. maxima.

26 citations


Cited by
More filters
Journal ArticleDOI
TL;DR: The status of utilising microalgae as an ingredient in innovative food products with potential health benefits is described, mainly because of the underdeveloped technologies and processes currently available formicroalgae processing.
Abstract: Microalgae have demonstrated potential to meet the population's need for a more sustainable food supply, specifically with respect to protein demand. These promising protein sources present several advantages over other currently used raw materials from an environmental point of view. Additionally, one of the main characteristics of microalgae is the production of bioactive compounds with potential benefits for human health. Microalgae exploitation as a source of protein (bulk protein) and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available for microalgae processing. The systematic improvement of the technology readiness level (TRL) could help change the current situation if applied to microalgae cultivation and processing. High maturity in microalgae cultivation and processing technologies also requires improvement of the economy of scale and investment of resources in new facilities and research. Antioxidative, antihypertensive, immunomodulatory, anticancerogenic, hepato-protective, and anticoagulant activities have been attributed to some microalgae-derived compounds such as peptides. Nevertheless, research on this topic is scarce and the evidence on potential health benefits is not strong. In the last years, the possibility of using microalgae-derived compounds for innovative functional food products has become of great interest, but the literature available mainly focuses more on the addition of the whole cells or some compound already available on the market. This review describes the status of utilising microalgae as an ingredient in innovative food products with potential health benefits.

327 citations

Journal ArticleDOI
TL;DR: This study provides a comprehensive review on lipid enhancement strategies through environmental stresses and the synergistic or antagonistic effects of those parameters on biomass productivity and the lipid composition.
Abstract: Renewable energy sources e.g. biofuels, are the focus of this century. Economically and environmental friendly production of such energies are the challenges that limit their usages. Microalgae is one of the most promising renewable feedstocks. However, economical production of microalgae lipid in large scales is conditioned by increasing the lipid content of potential strains without losing their growth rate or by enhancing both simultaneously. Major effort and advances in this area can be made through the environmental stresses. However, such stresses not only affect the lipid content and species growth (biomass productivity) but also lipid composition. This study provides a comprehensive review on lipid enhancement strategies through environmental stresses and the synergistic or antagonistic effects of those parameters on biomass productivity and the lipid composition. This study contains two main parts. In the first part, the cellular structure, taxonomic groups, lipid accumulation and lipid compositions of the most potential species for lipid production are investigated. In the second part, the effects of nitrogen deprivation, phosphorus deprivation, salinity stress, carbon source, metal ions, pH, temperature as the most important and applicable environmental parameters on lipid content, biomass productivity/growth rate and lipid composition are investigated.

272 citations

Journal ArticleDOI
TL;DR: In this review, the latest trends in microalgal lipid enhancement strategies, possible solutions and future directions are critically discussed.
Abstract: In order to realize the potential of microalgal biodiesel there is a need for substantial impetus involving interventions to radically improve lipid yields upstream. Nutrient stress and alteration to cultivation conditions are commonly used lipid enhancement strategies in microalgae. The main bottleneck of applying conventional strategies is their scalability as some of these strategies incur additional cost and energy. Novel lipid enhancement strategies have emerged to research forefront to overcome these challenges. In this review, the latest trends in microalgal lipid enhancement strategies, possible solutions and future directions are critically discussed. Advanced strategies such as combined nutrient and cultivation condition stress, microalgae–bacteria interactions, use of phytohormones EDTA and chemical additives, improving light conditions using LED, dyes and paints, and gene expression analysis are described. Molecular approaches such as metabolic and genetic engineering are emerging as the potential lipid enhancing strategies. Recent advancements in gene expression studies, genetic and metabolic engineering have shown promising results in enhancing lipid productivity in microalgae; however environmental risk and long term viability are still major challenges.

222 citations

Journal ArticleDOI
TL;DR: Despite the underlying potential in formulation of functional food/feed, extensive research and development efforts are still required before microalgae at large become a commercial reality in food and feed formulation.
Abstract: Bioactive compounds, e.g., protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals, found in commercial form of microalgal biomass (e.g., powder, flour, liquid, oil, tablet, or capsule forms) may play important roles in functional food (e.g., dairy products, desserts, pastas, oil-derivatives, or supplements) or feed (for cattle, poultry, shellfish, and fish) with favorable outcomes upon human health, including antioxidant, anti-inflammatory, antimicrobial, and antiviral effects, as well as prevention of gastric ulcers, constipation, anemia, diabetes, and hypertension. However, scale up remains a major challenge before commercial competitiveness is attained. Notwithstanding the odds, a few companies have already overcome market constraints, and are successfully selling extracts of microalgae as colorant, or supplement for food and feed industries. Strong scientific evidence of probiotic roles of microalgae in humans is still lacking, while scarce studies have concluded on probiotic activity in marine animals upon ingestion. Limitations in culture harvesting and shelf life extension have indeed constrained commercial viability. There are, however, scattered pieces of evidence that microalgae play prebiotic roles, owing to their richness in oligosaccharides—hardly fermented by other members of the intestinal microbiota, or digested throughout the gastrointestinal tract of humans/animals for that matter. However, consistent applications exist only in the dairy industry and aquaculture. Despite the underlying potential in formulation of functional food/feed, extensive research and development efforts are still required before microalgae at large become a commercial reality in food and feed formulation.

213 citations

Journal ArticleDOI
TL;DR: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future.
Abstract: Microalgae can be regarded as an alternative and promising food ingredient due to their nutritional composition, richness in bioactive compounds, and because they are considered a sustainable protein source for the future. The aim of this work was to evaluate microalgae ( Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33 and Phaeodactylum tricornutum F&M-M40) as innovative ingredients to enhance functional properties of cookies. Two biomass levels were tested and compared to control: 2% (w/w) and 6% (w/w), to provide high levels of algae-bioactives. The cookies sensory and physical properties were evaluated during eight weeks showing high color and texture stability. Cookies prepared with A. platensis and C. vulgaris presented significantly ( p A. platensis cookies were preferred. Besides, A. platensis also provided a structuring effect in terms of cookies texture. All microalgae-based cookies showed significantly higher ( p in vitro antioxidant capacity compared to the control. No significant difference ( p in vitro digestibility between microalgae cookies and the control was found.

188 citations