Characterization of individual microalgae subparticles and as edible coatings

Abstract

Various species of macro and microalgae were characterized to identify their potential as antimicrobial agents, thereby mitigating contamination risks and enhancing food safety. The objective was to assess the bacteriostatic activity of Spirulina platensis, Scenedesmus obliquo, and Chlorella sp., as well as their suitability as constituents of an edible coating for fruits and vegetables. Coating surfaces supplemented with Chlorella sp. exhibited a macrostructured appearance, featuring equidistant and asymmetrical regions indicative of intermolecular interactions among cellular components post-biomass production, along with a higher concentration of phenolic compounds. Conversely, coatings based on S. platensis manifested agglomerate formation and empty spots, while those derived from S. obliquo displayed overlapping layers in distinct regions. Therefore, the incorporation of Chlorella sp. into coatings is recommended due to its macrostructured surface, which not only underscores intermolecular interactions within the biomass but also offers enhanced phenolic compound content.