Determination of Biological Activities and Color Kinetics of Spirulina platensis During Convective Air Drying

Year 2021, , 137 - 144, 31.12.2021

Işık Çoban , Özlem Üstün-aytekin

https://doi.org/10.13002/jafag4789

Cited By: 1

Abstract

Spirulina platensis (S.platensis), procaryotic microalgae, is favored as a functional food owing to the high protein content, fatty acid, phenolics, vitamins, and minerals preferred by consumers. Producers prefer to sell it in dry form because of the shipping and shelf-life advantages. This study intends to describe the effect of convective drying on biological activities and color changes of S.platensis. Firstly, mass production of S. platensis was accomplished in flat-panel bioreactor, and harvested cells were dried by a convective hot air dryer.
Convective drying treatments were carried out at 40, 45, and 50 °C. On the contrary of the total phenolic content values, an increase in the temperature from 45ºC to 50 ºC was more effective than the increase from 40 ºC to 45 ºC on the antioxidant capacity of the samples. Activation energy values were calculated for the antioxidant capacity and total phenolic content were about 24.46 kJmol-1 and 24.94 kJmol-1, respectively. The color values (L, a, b) were measured, and the total color difference (ΔE) was calculated as 3.019, 2.98, and 2.94 at 40, 45, and 50°C, respectively. ΔE characterized by a zero-order model and the activation energy (Ea) for change in ΔE was calculated as 50.15 kJ.mol-1. The results indicated that the most suitable temperature most suitable temperature for convective drying for S.platensis would be nearly 50°C.

Keywords

Antioxidant capacity, convective drying, drying and color kinetics, Spirulina platensis, total phenolic content.

Konvektif Kurutma Süresince Spirulina platensis'in Renk Kinetiği ve Biyolojik Aktivitelerinin Belirlenmesi

Abstract

Prokaryotik bir mikroalg olan Spirulina platensis (S.platensis), yüksek protein içeriği, yağ asidi, fenolikler, vitaminler ve mineraller nedeniyle tüketiciler tarafından fonksiyonel gıda olarak tercih edilmektedir. Üreticiler ise nakliye ve raf ömrü avantajları nedeniyle S.platensis’in kurutularak satışa sunulmasını arzu etmektedir. Bu çalışma ile kurutma metotlarından biri olan konvektif kurutmanın S.platensis'in biyolojik aktivitesi ve renk değişikliği üzerindeki etkisi incelenmiştir. Öncelikle panel biyoreaktörde S.platensis'in üretimi gerçekleştirilmiştir ve hasat edilen aynı biyokütleye sahip hücreler konvektif sıcak hava kurutucusu ile kurutulmuştur.
Konvektif kurutma işlemleri 40, 45 ve 50 °C' de gerçekleştirilmiştir. Sıcaklığın 45 ºC' den 50 ºC' ye kadar olan artışı antioksidan kapasitesi üzerinde etkili olurken 40 ºC' den 45 ºC' ye yükseltilmesi toplam fenolik içerik değerleri üzerinde etkili olmuştur. Antioksidan kapasite ve toplam fenolik içerik için hesaplanan aktivasyon enerjisi değerleri sırasıyla 24.46 kJmol-1 ve 24.94 kJmol-1 olarak hesaplanmıştır. Renk değerleri (L, a, b) ölçülmüş ve 40, 45 ve 50 °C' deki toplam renk farkı (ΔE) sırasıyla 3.019, 2.98 ve 2.94 olarak hesaplanmıştır. ΔE sıfır dereceli bir model ile karakterize edilmiştir ve ΔE' deki değişim için aktivasyon enerjisi (Ea) 50.15 kJ.mol-1 olarak hesaplanmıştır. Sonuçlar en etkin kurutma sıcaklığının 50 °C olduğunu göstermiştir.

Keywords

Antioksidan kapasitesi, konvektif kurutma, kurutma ve renk kinetiği, Spirulina platensis, toplam fenol içeriği.

References

• Al-Dhabi NA and Valan Arasu M (2016). Quantification of phytochemicals from commercial Spirulina products and their antioxidant activities. Evidence-Based Complementary and Alternative Medicine, 1–13.
• Aytekin AO, Morimura S and Kida K (2011). Synthesis of chitosan–caffeic acid derivatives and evaluation of their antioxidant activities. Journal of Bioscience and Bioengineering, 111: 212–216.
• Babadzhanov AS, Abdusamatova N, Yusupova FM, Faizullaeva N, Mezhlumyan LG and Malikova MK (2004). Chemical composition of Spirulina platensis cultivated in Uzbekistan. Chemistry of Natural Compounds, 40: 276–279.
• Becker EW (1995). Microalgae: Biotechnology and Microbiology. Cambridge University Press, United Kingdom.
• Belay A (1997). Mass Culture of Spirulina Outdoors: The Earthrise Farms Experience. in: Spirulina platensis (Arthrospira) Physiology, Cell Biology and Biotechnology. Edited Vonshak A. by London: Taylor and Francis, 131–158.
• Belay A, Kato T and Ota Y (1996). Spirulina (Arthrospira): potential application as an animal feed supplement. Journal of Applied Phycology, 8: 303–311.
• Borowitzka MA (1992). Vitamins and fine chemicals from micro-algae. in: Micro-Algal Biotechnology. Edited Borowitzka MA and Borowitzka L by Cambridge University Press, 158–195.
• Brennan L and Owende P (2010). Biofuels from microalgae—A review of technologies for production, processing, and extractions of biofuels and co-products. Renewable and Sustainable Energy Reviews, 14: 557–577.
• Chen CL, Chang JS and Lee DJ (2015). Dewatering and drying methods for microalgae. Drying Technology, 33:443–454.
• Cohen Z (1997). The Chemicals of Spirulina. in: Spirulina platensis (Arthrospira): Physiology, Cell Biology and Biotechnology. Edited Vonshak A. by London: Taylor and Francis, 175–204.
• Costa BR, Rodrigues MCK, Rocha SF, Pohndorf RS, Larrosa APQ and Pinto LAA (2016). Optimization of Spirulina sp. drying in heat pump: effects on the physicochemical properties and color parameters. Journal of Food Processing and Preservation, 40: 934–942.
• Demiray E and Tulek Y(2014). Drying characteristics of garlic (Allium sativum L) slices in a convective hot air dryer. Heat and Mass Transfer, 50:779–786.
• Gad AS, Khadrawy YA, El-Nekeety AA, Mohamed SR, Hassan NS and Abdel-Wahhab MA (2011). Antioxidant activity and hepatoprotective effects of whey protein and Spirulina in rats. Nutrition, 27:582–589.
• Gutiérrez-Salmeán G, Fabila-Castillo L and Chamorro-Cevallos G (2015). Nutritional and toxicological aspects of Spirulina (Arthrospira). Nutricion Hospitalaria, 32:34–40.
• Iijima N, Fujii N and Shimamatsu H (1983). Antitumoral agents containing Phycobillin. Japan: Japanese Patent.
• Jaeschke DP, Merlo EA, Mercali GD, Rech R and Marczak LDF (2019). The effect of temperature and moderate electric field pre-treatment on carotenoid extraction from Heterochlorella luteoviridis. International Journal of Food Science & Technology, 54:396–402.
• Jokic S, Lukinac J, Velic D, Bilic M, Magdic D and Planinic M (2014). Optimization of drying parameters and color changes of pretreated organic apple slices. Igarss, 1: 1–5.
• Kargin Yilmaz H and Duru MD ( 2011). Syanobakteri Spirulina platensis’in besin kimyası ve mikrobiyolojisi. Türk Bilimsel Derlemeler Dergisi, 4: 31–43.
• Kay RA and Barton LL (1991). Microalgae as food and supplement. Critical Reviews in Food Science and Nutrition, 30:555–573.
• Koru E and Cirik S (2002). Biochemical composition of Spirulina biomass in open-air system. Proceedings of ICNP, 97-100, Trabzon.
• Kuatrakul I, Kuarthongsri P, Yabuuchi C, Somsai K and Utama-Ang N (2017). Sensory descriptive analysis and physicochemical properties of Spirulina platensis from different drying processes: Hot air drying and microwave vacuum drying. Current Applied Science and Technology, 17:191–199.
• Michaelsen KF, Hoppe C, Roos N, Kaestel P, Stougaard M, Lauritzen L, Mølgaard C, Girma T and Friis H (2009). Choice of foods and ıngredients for moderately malnourished children 6 months to 5 years of age. Food and Nutrition Bulletin, 30: 343–404.
• Oliveira EG, Rosa GS, Moraes MA and Pinto LAA (2008). Phycocyanin content of Spirulina platensis dried in spouted bed and thin layer. Journal of Food Process Engineering, 31:34–50.
• Prasetyaningrum A and Djaeni M (2012). Drying Spirulina with foam mat drying at medium temperature. International Journal of Science and Engineering, 3:1-3.
• Pulz O (2001). Photobioreactors: production systems for phototrophic microorganisms. Applied Microbiology and Biotechnology, 57: 287–293.
• Rice-Evans C, Miller N and Paganga G (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2:152–159.
• Richmond A (2004). Biological Principlesof Mass Cultivation. in: Handbook of Microalgal Culture: Biotechnology and Applied Phycology. Edited Richmond, A. by Iowa,USA: Blackwell Publishing Ltd, 125–177.
• Sarada R, Pillai MG and Ravishankar G (1999). Phycocyanin from Spirulina sp: influence of processing of biomass on phycocyanin yield, analysis of efficacy of extraction methods and stability studies on phycocyanin. Process Biochemistry, 34:795–801.
• Tsoglin L and Gabel B (2000). The technology of production of biomass labeled with stable isotopes. in:Abstracts of the 4th European workshop on biotechnology of microalgae. Bergholz-Rehbrücke, Germany.
• Üstün‐Aytekin Ö, Şeker A and Arısoy S (2020). The effect of in vitro gastrointestinal simulation on bioactivities of kefir. International Journal of Food Science and Technology, 55: 283–292.
• Zaid AAA, Hammad DM and Sharaf EM (2015). Antioxidant and anticancer activity of Spirulina platensis water extracts. International Journal of Pharmacology, 11: 846–851.
• Zhang HQ, Lin AP, Sun Y and Deng YM (2001). Chemo- and radio-protective effects of polysaccharide of Spirulina platensis on hemopoietic system of mice and dogs. Acta Pharmacologica Sinica, 22:1121–4.