Juliana Botelho Moreira

Bio: Juliana Botelho Moreira is an academic researcher from University of Rio Grande. The author has contributed to research in topics: Biorefinery & Phycocyanin. The author has an hindex of 11, co-authored 32 publications receiving 429 citations. Previous affiliations of Juliana Botelho Moreira include Universidade Federal do Rio Grande do Sul.

Microalgae as a new source of bioactive compounds in food supplements

Abstract: Microalgae contain several bioactive compounds that can supplement the nutritional and energy needs of the population. The biochemical composition of microalgae can be manipulated by altering the culture conditions and environmental stress to induce the microorganisms to produce high concentrations of a biocompound of interest. In addition, microalgae do not require arable land and can be grown in regions where land use change is not a concern. Thus, the present work is a review of the biotechnological and biochemical potential of microalgae in food, wherein the main functional constituent compounds are in the biomass. The biological effects of these bioactive substances and possible applications for food products are also discussed.

Phycocyanin from Microalgae: Properties, Extraction and Purification, with Some Recent Applications

Abstract: Phycocyanin is a non-toxic, water-soluble pigment protein from microalgae that exhibits antioxidant, anti-inflammatory, hepatoprotective, and neuroprotective effects. In addition to these ...

Development of powdered food with the addition of Spirulina for food supplementation of the elderly population

Abstract: The elderly are prone to developing nutritional deficiencies of vitamins, minerals, and proteins as well as energy. The addition of Spirulina biomass to food is of interest because of the microalga's nutritional content. Therefore, this study sought to develop chocolate flavor shake-type powdered food, enriched with Spirulina. The chemical composition of the products was analyzed, and they were subjected to sensory testing and shelf life estimation. Food developed presented a mean 42% (w·w− 1) protein and 46% (w·w− 1) carbohydrates content. The average acceptance rates were 7.68 and 7.77, for shakes with and without Spirulina, respectively. The shelf life was estimated at 19 months for the product with incorporated biomass and 24 months for product without Spirulina. Sensory analysis showed that the addition of Spirulina in foods was well accepted by the target public. Products with added microalgal biomass can provide energy and protein and can contribute to the elderly population's nutritional requirements. Industrial relevance The preparation of food products for specific population groups pose major challenges for the food industry. These processes involve large investments in research, but tend to generate competitive advantages for the investing companies. One of the groups that deserve special attention are the elderly, who may present a number of specific nutritional deficiencies that must be supplied by diet. Within this scenario, the enrichment products for seniors with Spirulina becomes very interesting, because it makes food a source of protein and carbohydrates, as well as providing a number of dietary bioactive compounds, essential fatty acids and vitamins.

Dewatering of microalgal cultures : a major bottleneck to algae-based fuels

Abstract: Microalgae dewatering is a major obstruction to industrial-scale processing of microalgae for biofuel prodn. The dil. nature of harvested microalgal cultures creates a huge operational cost during dewatering, thereby, rendering algae-based fuels less economically attractive. Currently there is no superior method of dewatering microalgae. A technique that may result in a greater algal biomass may have drawbacks such as a high capital cost or high energy consumption. The choice of which harvesting technique to apply will depend on the species of microalgae and the final product desired. Algal properties such as a large cell size and the capability of the microalgae to autoflocculate can simplify the dewatering process. This article reviews and addresses the various technologies currently used for dewatering microalgal cultures along with a comparative study of the performances of the different technologies.

Optical Sensing and Imaging of pH Values: Spectroscopies, Materials, and Applications

Abstract: This is the first comprehensive review on methods and materials for use in optical sensing of pH values and on applications of such sensors. The Review starts with an introduction that contains subsections on the definition of the pH value, a brief look back on optical methods for sensing of pH, on the effects of ionic strength on pH values and pKa values, on the selectivity, sensitivity, precision, dynamic ranges, and temperature dependence of such sensors. Commonly used optical sensing schemes are covered in a next main chapter, with subsections on methods based on absorptiometry, reflectometry, luminescence, refractive index, surface plasmon resonance, photonic crystals, turbidity, mechanical displacement, interferometry, and solvatochromism. This is followed by sections on absorptiometric and luminescent molecular probes for use pH in sensors. Further large sections cover polymeric hosts and supports, and methods for immobilization of indicator dyes. Further and more specific sections summarize the state of the art in materials with dual functionality (indicator and host), nanomaterials, sensors based on upconversion and 2-photon absorption, multiparameter sensors, imaging, and sensors for extreme pH values. A chapter on the many sensing formats has subsections on planar, fiber optic, evanescent wave, refractive index, surface plasmon resonance and holography based sensor designs, and on distributed sensing. Another section summarizes selected applications in areas, such as medicine, biology, oceanography, bioprocess monitoring, corrosion studies, on the use of pH sensors as transducers in biosensors and chemical sensors, and their integration into flow-injection analyzers, microfluidic devices, and lab-on-a-chip systems. An extra section is devoted to current challenges, with subsections on challenges of general nature and those of specific nature. A concluding section gives an outlook on potential future trends and perspectives.

Intelligent packaging: Trends and applications in food systems

Abstract: Background In recent years, research on food packaging is gaining momentum, primarily being driven by consumer preferences to food quality and food safety. Also, as food packaging plays a pivotal role in product selection at retail outlets, the interest on developing novel strategies in food packaging is on the rise. One such concept with huge potential in the food industry is intelligent packaging. Scope and approach The focus of this work is to provide an up-to-date information on intelligent tools such as indicators (thermal indicators, leak indicators, freshness indicators, pH indicators), sensors, radio frequency identification tags and other essential aspects of intelligent packaging systems as reported in literature and those that have gained commercial value for applications in the food supply chain. Key findings and conclusions Emphasizing the potential of intelligent packaging, a range of products, including muscle-based foods, and fruits and vegetables are discussed. Importantly, this work highlights research needs, particularly in terms of applications for liquid foods, which are the most perishable commodities.

Microalgae as healthy ingredients for functional food: a review

Abstract: Microalgae are very interesting and valuable natural sources of highly valuable bioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fibre. Due to their potential, microalgae have become some of the most promising and innovative sources of new food and functional products. Moreover, microalgae can be used as functional ingredients to enhance the nutritional value of foods and, thus, to favourably affect human health by improving the well-being and quality of life, but also by curtailing disease and illness risks. This review provides an overview of the current knowledge of the health benefits associated with the consumption of microalgae, bioactive compounds, functional ingredients, and health foods.