INFORM October 2025

34 • inform October 2025, Vol. 36 (9)

the development of biotechnological strategies for producing high value phytochemicals that could be of interest for applications in health, food, and cosmetics. Production of α-tocopherol biomolecules using various cultivation strategies of diverse microalgal species: Purification, characterization and assessment of antioxidant properties Udaypal, Goswami, R. K., and Verma, P., Biocatalysis and Agricultural Biotechnology , 67, 103635, 2025. https://doi.org/10.1016/j.bcab.2025.103635 Tocopherols are valuable biomolecules with antioxida nt and anticancer properties, synthesized by photosynthetic organisms. Their presence in microalgae remains underexplored due to a lack of specific extraction and purification techniques. This study examines the potential of three microal gae species , Tetraselmis indica (TS), Chlorella vulgaris (CV), and Picochlorum sp. (PC) through heterotrophic, phototrophic, and mixotrophic cultivation methods, focusing on their influ ence on biomass production and α-tocopherol yield, an important antioxidant. The results demonstrated maximum biomass production by TS, CV, and PC, reached 1.92 ± 0.08, 1.97 ± 0.13, and 1.99 ± 0.02 g/L, respectively, under mixotrophic conditions with supplementation of 7.5 g/L sodium acetate for TS and PC, and 1 g/L glucose for CV. The yield of α-tocopherol biomolecules obtained from TS, PC, and CV was 2.82 ± 0.12, 1.57 ± 0.06, and 0.51 ± 0.01 mg/L, respectively. Microalgal α-tocopherol was purified using column chromatography and used for antioxidant activity, e.g., DPPH, ABTS, and OH ● scavenging activity. The DPPH and ABTS radical scavenging activities of purified α-tocopherol from TS, PC, and CV biomass were 79.63 ± 1.22, 76.42 ± 2.42, and 78.17 ± 2.01 %, and 30.20 ± 1.52, 28.86 ± 0.59, and 29.66 ± 1.72 %, respectively. The characterization of purified α-tocopherol was performed using FTIR, LC-HRMS,

and 1 H and 13 C NMR spectroscopy. The production of high-pu rity α-tocopherol from microalgae is beneficial for industrial and pharmaceutical applications and supports the concept of a bio circular economy. An approach combining alfalfa seeds and biotechnological methods to enhance wheat bread quality: Nutritional, antioxidant, spectroscopic and sensory aspects Djordjević, M., et al. , Food Research International , 217, 116784, 2025. https://doi.org/10.1016/j.foodres.2025.116784 Non-germinated (ASC) and germinated alfalfa seed flours (GASC) were used as wheat flour substitutes (5 and 10 g/100 g) in standard and sourdough bread production. The proximate composition, mineral, amino acid, fatty acid and phenolic profiles, and antioxidant activity of alfalfa-enriched bread were examined alongside changes in protein secondary structure and sensory acceptability. A significant increase in protein (5.83–7.35 g/100 g), total dietary fibre (1.79–4.07 g/100 g), Ca (20.31–66.83 g/100 g), Mg (22.89–44.16 g/100 g), and Fe (0.80–3.88 g/100 g) content was achieved in alfalfa-enriched bread. Alfalfa-enriched bread was also characterized by substantial quantities of lysine, aspar tic acid, arginine, linolenic acid, total polyunsaturated fatty acids, total phenolics and antioxidant activity. The sensory acceptability of bread was not significantly compromised by alfalfa flour inclu sion since alterations in protein secondary structure were minor according to FTIR analysis contributing to the maintenance of desirable bread quality. The alfalfa flour quantity had the strongest influence on the content of the investigated nutrients. ASC inclu sion was more favourable regarding bread’s antioxidant properties compared to GASC, while the usage of sourdough had a positive effect on bread’s palatability compared to the standard bread-mak ing process. Alfalfa seed flour could be an innovative ingredient to enhance the nutritional quality of wheat-based bread, while the