International Journal of Innovative Approaches in Science Research
Abbreviation: IJIASR | ISSN (Print): 2602-4810 | ISSN (Online): 2602-4535 | DOI: 10.29329/ijiasr

Review article    |    Open Access
International Journal of Innovative Approaches in Science Research 2021, Vol. 5(4) 263-275

Cheese-Algae Interactions

Ichrak Mesloub & Seyhun Yurdugül

pp. 263 - 275   |  DOI: https://doi.org/10.29329/ijiasr.2021.414.7

Published online: December 31, 2021  |   Number of Views: 77  |  Number of Download: 339

Download PDF

Abstract

Algae are  everywhere in this planet. They have been used in a wide variety of industries because of unique chemical composition and high concentration of bioactive substances. The agar, alginate and carrageenan are products which come from the gelling, thickening and stabilizing properties of algae. In addition algae is considered to be an important supplement and an additive to handy foods. They are also added up to products of fish and oils, to promote their quality, as well as to meat products like steaks, pastry , frankfurters and sausages.  Algae is also used in grain products and their derivatives , like bread, pasta and flour. Because of their critical characteristics algae plays a role in the fermented functional food structure. The majority of fermented products made with algae are dairy products and their derivatives. Mixed fermented products, which contain an intensive population of lactic acid bacteria and algae, contain biologically active metabolites of natural origin, which enables not only the creation of high-nutrient products, but also the creation of a novel types of fermented food.

Keywords: Cheese, Algae, fermentation , dairy products

How to Cite this Article

APA 6th edition
Mesloub, I. & Yurdugul, S. (2021). Cheese-Algae Interactions . International Journal of Innovative Approaches in Science Research, 5(4), 263-275. doi: 10.29329/ijiasr.2021.414.7

Harvard
Mesloub, I. and Yurdugul, S. (2021). Cheese-Algae Interactions . International Journal of Innovative Approaches in Science Research, 5(4), pp. 263-275.

Chicago 16th edition
Mesloub, Ichrak and Seyhun Yurdugul (2021). "Cheese-Algae Interactions ". International Journal of Innovative Approaches in Science Research 5 (4):263-275. doi:10.29329/ijiasr.2021.414.7.
References
  1. Abdel Moneim E. Sulieman, Ohag M. Ohag, Hassan M. Hassan, Elnour Abdelmageed, Vajid N. Veetil, Production and Quality Evaluation of Gouda Cheese Produced at Small Scale Level, International Journal of Food Science and Nutrition Engineering, Vol. 8 No. 2, 2018, pp. 45-51. doi: 10.5923/j.food.20180802.04. [Google Scholar] [Crossref] 
  2. Adriano, M. de L., Gutiérrez, F., Dendooven, L., Salvador-Figueroa, M. 2012. Influence of compost and liquid bioferment on the chemical and biological characteristics of soil cultivated with banana (Musa spp. L.). J. Soil Sci. Plant Nutr. 12 (1), 33−43. [Google Scholar]
  3. AgathaM.Thrash,M.D.(2015). Cheese Retrieved from https://www.ucheepines.org/cheese/ [Google Scholar]
  4. Almena-Aliste, M., & Mietton, B. (2014). Cheese Classification, Characterization, and Categorization: A Global Perspective. Microbiology spectrum, 2 1, CM-0003-2012 . [Google Scholar]
  5. Band-Schmidt CJ, Durán-Riveroll LM, Bustillos-Guzmán JJ, Leyva-Valencia I,López-Cortés DJ, Núñez-Vázquez EJ, Hernández-Sandoval FE and Ramírez-Rodríguez DV (2019) Paralytic Toxin Producing Dinoflagellates in Latin America: Ecology and Physiology. Front. Mar. Sci. 6:42. doi: 10.3389/fmars.2019.00042 [Google Scholar] [Crossref] 
  6. Barbara Ensrud, (1981) The Pocket Guide to Cheese, Lansdowne Press/Quarto Marketing Ltd., ISBN 0-7018-1483-7 [Google Scholar]
  7. Bintsis T. Lactic acid bacteria: their applications in foods . J Bacteriol Mycol Open Access. 2018;6(2):89–94. DOI: 10.15406/jbmoa.2018.06.00182 [Google Scholar]
  8. Biris-Dorhoi E-S, Michiu D, Pop CR, Rotar AM, Tofana M, Pop OL, Socaci SA, Farcas AC. Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities. Nutrients. 2020; 12(10):3085. https://doi.org/10.3390/nu12103085 [Google Scholar] [Crossref] 
  9. Borowitzka, M. (2013) High‐value products from microalgae–their development and commercialisation. J. Appl. Phycol., 25(3): 743–756 [Google Scholar]
  10. Broome, M. C., Powel, I. B. and Limsowtin, G. K. Y. (2003). Starter cultures: specific properties. In: Regisnki, H., Fuquay, J. W. and Fox, P. F. (eds.) Encyclopedia of dairy sciences (vol. I), pp.269–275. London: Academic Press. [Google Scholar]
  11. Chrysargyris, A., Tzortzakis, N. 2015. Municipal solid wastes and mineral fertilizer as an eggplant transplant medium. J. Soil Sci. Plant Nutr. 15, 11−23. [Google Scholar]
  12. Cofrades, S.; Serdaroglu, M.; Jiménez-Colmenero, F. Design of healthier foods and beverages containing whole algae. In Functional Ingredients from Algae for Foods and Nutraceuticals, 1st ed.; Dominguez, H., Ed.; Woodhead Publishing: Cambridge, UK, 2013; pp. 609–633. [Google Scholar]
  13. C P Andrade, Cristiane & Mandelli, Fernanda & ECHEVERRYGARAY, S. & Delamare, Ana Paula. (2008). Microbial Dynamics during Cheese Production and Ripening: Physicochemical and Biological Factors.. Food Global Science Books. 2. 91. [Google Scholar]
  14. EL Boukhari, M. E. M., Barakate, M., Bouhia, Y., & Lyamlouli, K. (2020). Trends in Seaweed Extract Based Biostimulants: Manufacturing Process and Beneficial Effect on Soil-Plant Systems. Plants, 9(3), 359. doi:10.3390/plants9030359 [Google Scholar] [Crossref] 
  15. Dansted, P. 2016. Disposal of non-conforming dairy material or dairy product. https://www.mpi.govt.nz/document-vault/999. [Google Scholar]
  16. Eissa, M.A. 2017. Phytoextraction mechanism of Cd by Atriplex lentiformis using some mobilizing agents. Ecol. Eng. 108, 220-226. [Google Scholar]
  17. Fox, P. F., Guinee, T. P., Cogan, T. M., & Mcsweeney, P. L. H. (2017). Fundamentals of cheese science, 2nd ed. New York, NY: Springer Nature. pp. 799. https://doi.org/10.1007/978-1-4899-7681-9 [Google Scholar] [Crossref] 
  18. Fox, P.F, Timothy, M.G; and Mcsweeney, P.L.H, (2000). Fundamentals of Cheese Science. An Aspen publication. Aspen Publishers, Inc Gaithersburg, Maryland. [Google Scholar]
  19. Fradinho P, Raymundo A, Sousa I, Domínguez H, Torres MD. Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation. Foods (Basel, Switzerland). 2019 Nov;8(12). DOI: 10.3390/foods8120622. [Google Scholar]
  20. Gorham, P.R. (1988). Hazards of Freshwater Blue - Green Algae. Cambridge University Press, UK. Pp: 155-164. [Google Scholar]
  21. Graham, L.E., Graham, J.M., Wilcox, L.W., 2008. Algae, Second ed. Benjamin Cummings, San Francisco, 616 pp plus supplemental material. [Google Scholar]
  22. Gutiérrez-Salmeán G, Fabila-Castillo L, Chamorro-Cevallos G. (2015, July.) Nutritional and Toxicological Aspects of Spirulina (Arthrospira). [Google Scholar]
  23. Jia Sen Tan, Sze Ying Lee, Kit Wayne Chew, Man Kee Lam, Jun Wei Lim, Shih-Hsin Ho & Pau Loke Show (2020) A review on microalgae cultivation and harvesting, and their biomass extraction processing using ionic liquids, Bioengineered, 11:1, 116-129, DOI: 10.1080/21655979.2020.1711626 [Google Scholar]
  24. John A. Raven, Mario Giordano, Algae, Current Biology, Volume 24, Issue 13, 2014, Pages R590-R595, ISSN 0960-9822, https://doi.org/10.1016/j.cub.2014.05.039. [Google Scholar] [Crossref] 
  25. Khan, M.I., Shin, J.H. & Kim, J.D. The promising future of microalgae: current status, challenges, and optimization of a sustainable and renewable industry for biofuels, feed, and other products. Microb Cell Fact 17, 36 (2018). https://doi.org/10.1186/s12934-018-0879-x [Google Scholar] [Crossref] 
  26. Koníčková R, Vaňková K, Vaníková J, Váňová K, Muchová L, Subhanová I, Zadinová M, Zelenka J, Dvořák A, Kolář M, Strnad H, Rimpelová S, Ruml T, J Wong R, Vítek L. (2014, March/April.) Anti-cancer effects of blue-green alga Spirulina platensis, a natural source of bilirubin-like tetrapyrrolic compounds. [Google Scholar]
  27. Kritika Jain (2021). 7 Major Harmful Effects of Algae to Human Being [Google Scholar]
  28. Lalic, L.M. & Berkovic, K.. (2005). The influence of algae addition on physicochemical properties of cottage cheese. Milchwissenschaft. 60. 151-154. [Google Scholar]
  29. Lawler, A. (1998). “Toxic Algae”. Aquarticles Press. [Google Scholar]
  30. Lizzie Streit, MS, RDN, LD (2019). The 9 Healthiest Types of Cheese [Google Scholar]
  31. Lucey, J.A. Some perspectives on the use of cheese as a food ingredient. Dairy Sci. Technol. 88, 573–594 (2008). https://doi.org/10.1051/dst:2008010 [Google Scholar] [Crossref] 
  32. McKel Kooienga , MS, RDN, LDN (2018). What is Algae and Should You Eat It? [Google Scholar]
  33. Mothe CG, Rao MA. Rheological behavior of aqueous dispersions of cashew gum and gum Arabic: effect of concentration and blending. Food Hydrocolloids. 1999;13:501–506. doi: 10.1016/S0268-005X(99)00035-1. [Google Scholar] [Crossref] 
  34. Newcastle University. (2010, March.) Seaweed to tackle rising tide of obesity. [Google Scholar]
  35. O'Brien, N. & O'Connor, Tom. (2004). Nutritional Aspects of Cheese. Cheese: Chemistry, Physics and Microbiology. 1. 10.1016/S1874-558X(04)80083-6. [Google Scholar]
  36. Olmo, A.D., Picón, A., & Nunez, M. (2018). Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics. International Dairy Journal, 84, 36-45. [Google Scholar]
  37. Pina-Pérez, M. C., Rivas, A., Martínez, A., & Rodrigo, D. (2017). Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food. Food chemistry, 235, 34–44. https://doi.org/10.1016/j.foodchem.2017.05.033 [Google Scholar] [Crossref] 
  38. Poonam Sharma, Nivedita Sharma (2017) Industrial and Biotechnological Applications of Algae: A Review. Journal of Advances in Plant Biology - 1(1):01-25. [Google Scholar]
  39. Rico, D.; Martín Diana, A.B.; Milton-Laskibar, I.; Fernández-Quintela, A.; Silván, J.M.; Rai, D.K.; Choudhary, A.; Peñas, E.; de Luis, D.A.; Martínez-Villalueng, C. Characterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome. J. Funct. Foods 2018, 46, 185–194 [Google Scholar]
  40. Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of food science and technology, 47(6), 587–597. https://doi.org/10.1007/s13197-010-0162-6 [Google Scholar] [Crossref] 
  41. Santiago-López, L., Aguilar-Toalá, J. E., Hernández-Mendoza, A., Vallejo-Cordoba, B., Liceaga, A. M., & González-Córdova, A. F. (2018). Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption. Journal of dairy science, 101(5), 3742–3757. https://doi.org/10.3168/jds.2017-13465 [Google Scholar] [Crossref] 
  42. Scotti, R., Bonanomi, G., Scclza, R., Zoina, A., Rao, M. A. 2015. Organic amendments as sustainable tool to recovery fertility in intensive agricultural systems. J. Soil Sci. Plant Nutr, 15, 333-352. [Google Scholar]
  43. Stygar, Marina. (2020). Colloidal Stability of Cellulose Suspensions. 10.5772/intechopen.94490 [Google Scholar]
  44. Sylwia Ścieszka & Elżbieta Klewicka (2018): Algae in food: a general review, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2018.1496319. [Google Scholar]
  45. Synytsya, Andriy & Čopíková, Jana & Kim, Woo & Park, Yong. (2015). Cell Wall Polysaccharides of Marine Algae. 10.1007/978-3-642-53971-8_22. [Google Scholar]
  46. Teshome, G., Fekadu, B., Mitiku, E. 2015. Physical and chemical quality of row cow’s milk produced and marketed in Shashemene town, Southern Ethiopia. ISABB. J. Food and Agric. Sci. 5, 7−13. [Google Scholar]
  47. Theint Theint Win, Giovanni Davide Barone, Francesco Secundo, and Pengcheng Fu.Industrial Biotechnology.Aug 2018.203-211.http://doi.org/10.1089/ind.2018.0010 [Google Scholar]
  48. Veluchamy, C., & Palaniswamy, R. (2020). A Review on Marine Algae and its application. Asian Journal of Pharmaceutical and Clinical Research, 13(3), 21-27. https://doi.org/10.22159/ajpcr.2020.v13i3.36130 [Google Scholar] [Crossref] 
  49. Wehr, John. (2015). Introduction to the Freshwater Algae. 10.1016/B978-0-12-385876-4.00001-3. [Google Scholar]
  50. WHO. 2015. Food Safety: What you should know. [Google Scholar]
  51. Williams PA, Philips GO. Gum Arabic. In: Philips GO, Williams PA, editors. Handbook of hydrocolloids. New York: Woodhead Publishing Limited; 2000. pp. 155–168. [Google Scholar]
  52. Win, Theint & Barone, Giovanni & Secundo, Francesco & fu, Pengcheng. (2018). Algal Biofertilizers and Plant Growth Stimulants for Sustainable Agriculture. Industrial Biotechnology. 14. 203-211. 10.1089/ind.2018.0010. [Google Scholar]
Meta
Vol. 5 (4)
Download
Metric
History
Related

Volume 5 Issue 4

December 2021

All Articles
Copyright © 2012 - 2024 International Journal of Innovative Approaches in Science Research.
Pen Academic Publishing is a trademark of THDSoft.
This work is licensed under a Creative Commons Attribution 4.0 International License. CC BY-NC-ND
Electronic Journal Management System. This software was developed in Türkiye. ejournal.gen.tr
Pen Academic Publishing General Publication Policy: