Influence of thermal and electrical effects of ohmic heating on Cphycocyanin properties and biocompounds recovery from Spirulina platensis

Giorgia Spigno, Pedro Ferreira-Santos, Rafaela Nunes, Filomena De Biasio, Domenico Gorgoglione, José A. Teixeira, Cristina M.R. Rocha

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

4 Citazioni (Scopus)

Abstract

Spirulina platensis is interesting for the food industry due to its overall composition and high content in Cphycocyanin. However, the sensitivity of C-phycocyanin makes its extraction a delicate process. The present study focuses on assessing the use of ohmic heating (OH) in the recovery of C-phycocyanin and other relevant compounds as an alternative method to freeze-thawing or conventional heating. Different ohmic and conventional heating treatments were applied both to purified C-phycocyanin and Spirulina powder. Evaluation of fluorescence and circular dichroism showed that moderated electric fields increased C-phycocyanin stability. This was confirmed in the extraction trials which revealed that OH assisted extraction at higher temperatures (44 °C), and shorter times (30 min) allowed significant higher extraction yield of C-phycocyanin (45 mg/gdw Spirulina), in comparison with conventional heating and freeze-thawing. OH allowed also up to 80% higher yields in phenolic compounds and carbohydrates.
Lingua originaleEnglish
pagine (da-a)109491-109491
Numero di pagine12
RivistaLEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE
DOI
Stato di pubblicazionePubblicato - 2020

Keywords

  • Arthrospira platensis

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