The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate

Lozober, Hani Shkolnikov; Okun, Zoya; Shpigelman, Avi

doi:10.1016/j.ifset.2021.102857

Cited by 26 publications

(14 citation statements)

References 57 publications

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“…Initial reports of gelation mechanisms evaluated on Arthrospira platensis protein isolates revealed the minimum critical gelling concentration at pH 7 to be 1.5% in 0.1 M Tris buffer and 2.5% in the same buffer with 0.02 M CaCl 2 [ 75 ]. The result was comparable to later findings where the minimum gelation concentration of microalgae protein was 2.5% ( w / v ) at pH 6.5 [ 34 ]. Moreover, talian thermo-irreversible gel was formed at temperatures above 60 °C.…”

Section: Physicochemical and Functional Properties Of Microalgae Prot...supporting

confidence: 89%

“…The resistance of the cell wall is related to the cell wall structure, which, in turn, is controlled by the molecular composition and physicochemical interactions. Many successful methods employed to improve cell disruption are classified into two main categories: mechanical methods (ultrasound, bead milling, high-pressure homogenization, pulse electric field) and non-mechanical methods (enzymatic, acid/base, ionic liquids) [ 14 , 22 , 34 ]. The mechanical methods appear to be very effective; for instance, high-pressure homogenization was reported to disrupt up to 99.99% of Chlorella protothecoides cells [ 35 ].…”

Section: Extraction Techniques For Microalgae Proteinsmentioning

confidence: 99%

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Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Mosibo,

Ferrentino,

Udenigwe

2024

Foods

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Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae’s potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.

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Section: Physicochemical and Functional Properties Of Microalgae Prot...supporting

confidence: 89%

Section: Extraction Techniques For Microalgae Proteinsmentioning

confidence: 99%

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Mosibo,

Ferrentino,

Udenigwe

2024

Foods

View full text Add to dashboard Cite

show abstract

“…The solubility and functional properties of proteins can be enhanced and modified by applying various innovative non-thermal methods, such as high-intensity ultrasound [10] , high pressure [11] and pulsed electric fields [12] . Amongst the processing approaches, high-intensity ultrasound (HIU) technology is a safe and environmentally friendly alternative for protein modification [10] , [13] .…”

Section: Introductionmentioning

confidence: 99%

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

Zhao

Liu

et al. 2022

Ultrasonics Sonochemistry

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“…The protein concentrate was extracted according to our previously published method [ 34 ]. Briefly, spirulina powder was dissolved in distilled water (DW) followed by pH adjustment to 10 by NaOH (0.5 M).…”

Section: Methodsmentioning

confidence: 99%

The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins

et al. 2023

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The utilization of natural blue pigments in foods is difficult as they are usually unstable during processing and the commonly applied pH. The current study focuses on natural blue pigment, possessing antioxidant properties, found in Arthrospira platensis (spirulina), and phycobiliproteins (PBP). These pigments are a complex of conjugated protein and non-protein components, known as phycocyanobilin. PBP has low stability during pasteurization (high-pressure or heat treatments), resulting in protein denaturation and color deterioration that limits the application. The phycocyanobilin pigment might also be liable to oxidation during pasteurization and storage, resulting in color deterioration. Yet, the instability of the pigment phycocyanobilin during the pasteurization process and storage conditions was never studied before, limiting the comprehensive understanding of the reasons for PBP instability. In this study, the stability of phycocyanobilin under high-pressure and high-temperature conditions was compared to the stability of phycobiliproteins. We revealed that phycobiliproteins have a higher color deterioration rate at 70–80 °C than at high-pressure (300–600 MPa) whereas phycocyanobilin remained stable during high-pressure and heat processing. During storage at pH 7, phycocyanobilin was oxidized, and the oxidation rate increased with increasing pH, while at lower pH phycocyanobilin had low solubility and resulted in aggregation.

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The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate

Cited by 26 publications

References 57 publications

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins

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