The aim of this work was to investigate the production of phycocyanin by Spirulina platensis under different spectra of light. The dependent variables evaluated were the amount of phycocyanin obtained and its purity, demonstrating that there might be a restructuring of phycobilisomes, especially when the culture was subjected to red light, which increased the purity level up to 33% with a reduction of 16% in phycocyanin content, but with higher photosynthetic efficiency compared to natural light.

No abstract

The aim of the current study is to investigate the effect of analysis times and stabilizing salt blends (LD88, LD89 and KM5), at different doses and homogenization pressures, on particle size distribution (PSD) in pasteurized whole milk. PSD has evidenced that samples not subjected to stabilizing salt addition, heating and homogenization did not show significant variations in storage time. Sixty-seven (67) of the 81 evaluated experiments subjected to stabilizer addition recorded Dv90 values (volume, where 90% of particles were found) higher than those of their corresponding treatments without salt addition. The LD89 blend was the stabilizer recording the lowest Dv90 values at hydration times 0 and 24 hours, regardless of dose level, at homogenization pressure equal to 20 MPa. This very same same blend - at the dose of 1.0 g.L-1, 0-hour hydration and homogenization pressure equal to 80 MPa - was the stabilizer recording the lowest overall Dv90 value (0.926 µm) among all experimental conditions. Results enabled concluding that analysis time did not influence PSD, although stabilizer type had influence on PSD, under the homogenization conditions adopted for whole milk in the current study.