TY - JOUR
T1 - Influence of cold atmospheric pressure plasma treatment of Spirulina platensis slurry over biomass characteristics
AU - Li, Zihan
AU - Zhou, Ting
AU - Zhang, Qi
AU - Liu, Tongying
AU - Lai, Jiangling
AU - Wang, Canbo
AU - Cao, Leipeng
AU - Liu, Yuhuan
AU - Ruan, Roger
AU - Xue, Mingxiong
AU - Wang, Yunpu
AU - Cui, Xian
AU - Liu, Cuixia
AU - Ren, Yan
N1 - Publisher Copyright:
© 2023 Elsevier Ltd
PY - 2023/10
Y1 - 2023/10
N2 - Cold atmospheric pressure plasma (CAPP) technique is an innovative non-thermal approach for food preservation and decontamination. This study aimed to evaluate the effect of CAPP power density on microorganism inactivation and quality of Spirulina platensis (S. platensis) slurry. 91.31 ± 1.61% of microorganism were inactivated within 2.02 ± 0.11 min by 26.67 W/g CAPP treatment under 50 ℃. Total phenolic, Chlorophyll-a (Chl-a), and carotenoids contents were increased by 20.51%, 63.55%, and 70.04% after 20.00 W/g CAPP treatment. Phycobiliproteins (PBPs), protein, intracellular polysaccharide, and moisture content of S. platensis was decreased, while vividness, lightness, color of yellow and green, antioxidant activity, Essential Amino Acid Index were enhanced after CAPP treatment. The nutrient release and filaments breakage of CAPP-treated S. platensis improved its bio-accessibility. The findings provided a deep understanding and insight into the influence of CAPP treatment on S. platensis, which were meaningful for optimizing its sterilization and drying processing condition.
AB - Cold atmospheric pressure plasma (CAPP) technique is an innovative non-thermal approach for food preservation and decontamination. This study aimed to evaluate the effect of CAPP power density on microorganism inactivation and quality of Spirulina platensis (S. platensis) slurry. 91.31 ± 1.61% of microorganism were inactivated within 2.02 ± 0.11 min by 26.67 W/g CAPP treatment under 50 ℃. Total phenolic, Chlorophyll-a (Chl-a), and carotenoids contents were increased by 20.51%, 63.55%, and 70.04% after 20.00 W/g CAPP treatment. Phycobiliproteins (PBPs), protein, intracellular polysaccharide, and moisture content of S. platensis was decreased, while vividness, lightness, color of yellow and green, antioxidant activity, Essential Amino Acid Index were enhanced after CAPP treatment. The nutrient release and filaments breakage of CAPP-treated S. platensis improved its bio-accessibility. The findings provided a deep understanding and insight into the influence of CAPP treatment on S. platensis, which were meaningful for optimizing its sterilization and drying processing condition.
KW - Antioxidant activity
KW - Cold atmospheric pressure plasma
KW - Microorganism inactivation
KW - Nutritional components
KW - Spirulina platensis slurry
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UR - http://www.scopus.com/inward/citedby.url?scp=85164981873&partnerID=8YFLogxK
U2 - 10.1016/j.biortech.2023.129480
DO - 10.1016/j.biortech.2023.129480
M3 - Article
C2 - 37437813
AN - SCOPUS:85164981873
SN - 0960-8524
VL - 386
JO - Bioresource Technology
JF - Bioresource Technology
M1 - 129480
ER -
