Effect of Different Drying Methods on Biochemical Composition of Chlorella vulgaris, Microcystis aeruginosa and Haematococcus pluvialis
Abstract
A critical stage in the processing of microalgal biomass, drying has a big impact on the biochemical composition of the material. This study assesses how Chlorella vulgaris, Microcystis aeruginosa, and Haematococcus pluvialis' protein, lipid, and carbohydrate content are affected by drying using oven, lyophilizer and microwave. Because of its low rate of heat degradation, the findings show that lyophilization maintains the highest protein (30–55%) and lipid (10–35%) content among all species. However, because of the breakdown of other macromolecules, oven-drying and microwave-drying raise the relative carbohydrate content by up to 35%. It was seen that the highest antioxidant activity was determined from M. aeruginosa. Similar to biochemical composition exhibit a tendency whereby freeze-dry maintains the highest levels, oven-drying causes moderate losses, and microwave-drying causes considerable deterioration. This is probably because antioxidant chemicals are sensitive to heat and are easily oxidized and degraded in hot environments. These results demonstrate that while oven-drying and microwave-drying may be more suited for applications needing biomass rich in carbohydrates, including the generation of biofuel, freeze-drying is the recommended technique for maintaining high-value biochemical components. Choosing the right drying technique is crucial for maximizing the use of biomass in a range of industrial applications.
Keywords
Antioxidant activity , biochemical composition , drying , microalgae.
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