Influence of thermal and electrical effects of ohmic heating on C-phycocyanin properties and biocompounds recovery from Spirulina platensis

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

doi:10.1016/j.lwt.2020.109491

Cited by 44 publications

(26 citation statements)

References 43 publications

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“…The protein content of propolis was estimated by quantification of total nitrogen after sample acid digestion using a Kjeldahl digestor (Tecator, FOSS, Denmark), applying the nitrogen conversion factor (N × 6.25) (Ferreira-Santos, Nunes, et al, 2020).…”

Section: Total Proteins Quantification (Tp)mentioning

confidence: 99%

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Unraveling the chemical composition, antioxidant, α-amylase and α-glucosidase inhibition of Moroccan propolis

et al. 2021

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In the present study, seven propolis samples collected from different areas of Morocco were evaluated for various potential attributes. Physicochemical parameters (moisture, pH, soluble substance, insoluble substance, ash content, conductivity, organic matter, resin, balsams, total carbohydrates, total proteins and mineral content), structural characterization by FTIR, phenolic and flavonoid composition and some biological activities (antioxidant, and α-glucosidase and α-amylase inhibitory activities) were determined. The analyzed physicochemical parameters showed the following values: moisture (3.3-5.2%), pH (4.1-5.5), soluble substance (66.1-75.4%), insoluble substance (23.8-33.7%), ashes (1.6-2.3%), conductivity (1.5-2.5 mS/cm), organic matter (97.70-98.4%), wax (19.7-51.5%), resin (46.8-75.2%), balsam (1.5-3.1%), total carbohydrates (1.5-2.0 mg Glceq/g), and total proteins (1.7-6.2 g/100 g). Calcium, sodium, potassium, and magnesium were the most predominant minerals present in propolis samples. The phytochemical composition indicated the presence of phenolic acids, flavonoids and stilbens compounds described as having a high antioxidant capacity and potential α-amylase (IC 50 = 195.09-963.79 μg/mL) and α-glucosidase (IC 50 = 90.99-876.24 μg/mL) inhibitory activities.Moreover, FTIR spectra showed that the samples are structurally different between them, validating the results of the physicochemical analysis. The outcome of this study provides relevant information about Moroccan propolis composition and quality standards.

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Section: Total Proteins Quantification (Tp)mentioning

confidence: 99%

“…TC content was determined using the phenol-sulfuric acid method described (Ferreira-Santos, Nunes, et al, 2020). For this, 50 μL of the sample was mixed with 150 μL of sulfuric acid (96-98% (v/v)).…”

Section: Total Carbohydrates (Tc)mentioning

confidence: 99%

Unraveling the chemical composition, antioxidant, α-amylase and α-glucosidase inhibition of Moroccan propolis

et al. 2021

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“…In dried samples, ash, protein, fat, and fiber were higher for SFOH than SFCONV samples with significant differences for the last three parameters ( p < 0.05). The higher nutritional value presented by SFOH than SFCONV samples is mainly due to the heating process that occurs during the OH treatment [ 1 ], causing pore formation (electropermeabilization), and allowing intracellular component diffusion [ 28 ] that probably remained on the SF after LF extraction.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

Damasceno

Ribeiro

Oliveira

et al. 2021

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In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.

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“…For 1 st step extractions, 2 g of dried S. platensis were mixed with 40 mL of distilled water in the extraction reactor with an agitation rate of 170 rpm. This ratio was selected taking into account our previous studies (Ferreira-Santos, Nunes, et al, 2020) and studies reported by other authors (Nagar, Sharma, & Kumar, 2018). It imparted to the fluid an electrical conductivity of 2 ± 0.2 mS/cm (measured using a conductivity/TDS/Salinity Meter (HANNA Instruments Inc., edge, HI2003, USA) at room temperature) that ensures a homogeneous current flow, which is relevant for the OH experiments.…”

Section: Extraction Conditionsmentioning

confidence: 99%

“…Enzyme-assisted extraction (EAE) with lysozyme has been used to disintegrate cell walls and improve the efficiency of pigment extraction (Sobiechowska-Sasim, Stoń-Egiert, & Kosakowska, 2014). Recently, our research group has proposed the use of ohmic heating (OH) as a promising technology to extract C-phycocyanin and other biocompounds from Spirulina powders (Ferreira-Santos, Nunes, et al, 2020). OH is an emerging electrotechnology with great potential as it improves the process efficiency, reduces the use of solvents and energy costs, while maintaining the quality and functionality of the obtained products (Rocha et al, 2018;Sastry, 2008).…”

Section: Introductionmentioning

confidence: 99%

Sequential multi-stage extraction of biocompounds from Spirulina platensis: Combined effect of ohmic heating and enzymatic treatment

Ferreira-Santos

Miranda

Belo

et al. 2021

Innovative Food Science & Emerging Technologies

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Influence of thermal and electrical effects of ohmic heating on C-phycocyanin properties and biocompounds recovery from Spirulina platensis

Cited by 44 publications

References 43 publications

Unraveling the chemical composition, antioxidant, α-amylase and α-glucosidase inhibition of Moroccan propolis

Unraveling the chemical composition, antioxidant, α-amylase and α-glucosidase inhibition of Moroccan propolis

In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

Sequential multi-stage extraction of biocompounds from Spirulina platensis: Combined effect of ohmic heating and enzymatic treatment

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