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Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation : Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphenol composition

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Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation : Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphenol composition

dc.contributor.author	Zhou, Jianjun
dc.contributor.author	Wang, Min
dc.contributor.author	Berrada Ramdani, Houda
dc.contributor.author	Zhu, Zhenzhou
dc.contributor.author	Grimi, Nabil
dc.contributor.author	Barba Orellana, Francisco José
dc.date.accessioned	2022-11-28T16:17:15Z
dc.date.available	2022-11-28T16:17:15Z
dc.date.issued	2022
dc.identifier.citation	Zhou, Jianjun Wang, Min Berrada Ramdani, Houda Zhu, Zhenzhou Grimi, Nabil Barba Orellana, Francisco José 2022 Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation : Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphenol composition Innovative Food Science & Emerging Technologies 77 102989 1 13
dc.identifier.uri	https://hdl.handle.net/10550/84606
dc.description.abstract	This study aims at evaluating the impact of different processes-pulsed electric fields (PEF), pressurized liquid extraction (PLE) and a multistep process combining PEF + PLE on the yield of antioxidant compounds (protein, polyphenols, chlorophyll a, chlorophyll b, and carotenoids) from Spirulina. Firstly, the effects of PEF or PLE treatment on the extraction yield of Spirulina biomolecules were evaluated. To further increase the extraction yield, PEF + PLE was used, as an innovative extraction approach. The results showed that PEF + PLE greatly improved the extraction yield compared with the PEF or PLE treatments alone. Compared with Folch extraction (conventional control technique), PEF + PLE significantly (P < 0.05) shortened the extraction time (−165 min) and increased the protein, polyphenol, chlorophyll a and antioxidant capacity values of Spirulina extracts by 1328%, 979%, 11% and 47% respectively. Furthermore, Triple TOF-LC-MS-MS results showed that PEF + PLE increased both the type and content of phenolic compounds. The above results were attributed to PEF-induced damage on Spirulina helical structure, which was verified by fluorescence and scanning electron microscopy.
dc.language.iso	eng
dc.relation.ispartof	Innovative Food Science & Emerging Technologies, 2022, vol. 77, num. 102989, p. 1-13
dc.subject	Algues
dc.subject	Antioxidants
dc.title	Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation : Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphenol composition
dc.type	journal article	es_ES
dc.date.updated	2022-11-28T16:17:15Z
dc.identifier.doi	10.1016/j.ifset.2022.102989
dc.identifier.idgrec	151301
dc.rights.accessRights	open access	es_ES