Effect of Different Drying Methods on Biochemical Composition of Chlorella vulgaris, Microcystis aeruginosa and Haematococcus pluvialis

Yıl 2025, Cilt: 10 Sayı: 4, 457 - 463, 31.07.2025

Benan İnan

https://doi.org/10.35229/jaes.1657943

Öz

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.

Anahtar Kelimeler

Antioxidant activity , biochemical composition , drying , microalgae.

Farklı Kurutma Yöntemlerinin Chlorella vulgaris, Microcystis aeruginosa ve Haematococcus pluvialis'in Biyokimyasal Kompozisyonuna Etkisi

Öz

Mikroalg biyokütlesinin işlenmesinde kritik bir aşama olan kurutma, materyalin biyokimyasal bileşimi üzerinde büyük bir etkiye sahiptir. Bu çalışma, Chlorella vulgaris, Microcystis aeruginosa ve Haematococcus pluvialis'in protein, lipit ve karbonhidrat içeriğinin etüv, liyofilizatör ve mikrodalga kullanılarak kurutulmasından nasıl etkilendiğini değerlendirmektedir. Bulgular, düşük ısı nedeniyle liyofilizasyonun tüm türler arasında en yüksek protein (%30-55) ve lipit (%10-35) içeriğini koruduğunu göstermektedir. Ancak diğer makromoleküllerin parçalanması nedeniyle etüvde kurutma ve mikrodalga kurutma, göreceli olarak karbonhidrat içeriğini %35'e kadar daha yüksek çıkmasını sağlamıştır. En yüksek antioksidan aktivitenin M. aeruginosa'da olduğu belirlenmiştir. Biyokimyasal bileşime benzer şekilde dondurarak kurutma en yüksek seviyeleri korurken, etüvde kurutma ve mikrodalga kurutma orta ve yüksek düzeyde kayıplara neden olmaktadır. Bunun nedeni muhtemelen antioksidan kimyasalların ısıya duyarlı olması ve sıcak ortamlarda kolayca oksitlenip parçalanmasıdır. Bu sonuçlar, etüvde kurutma ve mikrodalga kurutmanın biyoyakıt üretimi de dahil olmak üzere karbonhidrat açısından zengin biyokütle gerektiren uygulamalar için daha uygun olabileceğini gösterirken, dondurarak kurutmanın yüksek değerli biyokimyasal bileşenleri korumak için önerilen teknik olduğunu göstermektedir. Doğru kurutma tekniğini seçmek, çeşitli endüstriyel uygulamalarda biyokütlenin kullanımını en üst düzeye çıkarmak için çok önemlidir.

Anahtar Kelimeler

Antioksidan aktivite , biyokimyasal bileşim , kurutma , mikroalgler.

Kaynakça

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