Improvement of the probiotic growth-stimulating capacity of microalgae extracts by pulsed electric fields treatment

This study aimed to investigate the nutritional character (carbohydrates, proteins, pigments, and phycocyanin), total antioxidant capacity (TAC) and the capability of simulating the growth of Lactobacillus rhamnosus of different extracts from C. vulgaris and A. platensis by means of the application...

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Published inInnovative food science & emerging technologies Vol. 83; p. 103256
Main Authors Ricós-Muñoz, Neus, Rivas Soler, Alejandro, Castagnini, Juan Manuel, Moral, Raúl, Barba, Francisco J., Pina-Pérez, María Consuelo
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.01.2023
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Summary:This study aimed to investigate the nutritional character (carbohydrates, proteins, pigments, and phycocyanin), total antioxidant capacity (TAC) and the capability of simulating the growth of Lactobacillus rhamnosus of different extracts from C. vulgaris and A. platensis by means of the application of conventional aqueous extraction procedure and pulsed electric field (PEF) extraction technology. It was confirmed a significantly improved nutritional profile of Chlorella and Spirulina extracts obtained by PEF technology pre-treatment (3 kV/cm, 100 kJ/kg), with specifically higher values in total carbohydrate, Chlorophyll a, Chlorophyll b, and carotenoids content, and TAC. Additionally, Spirulina PEF extract showed a probiotic's growth-stimulating capability of 1 log10 cycle when fermented by Lactobacillus rhamnosus, with a metabolomic profile specifically rich in bioactive short chain fatty acids (SCFAs) and organic acids (3-phenyl lactic acid). The present study points out the applicability of PEF extraction technology under optimized conditions to improve the nutritional and functional character of microalgae and cyanobacterial-derived ingredients. •PEF technology enhanced the content of biomolecules in the microalgae extracts•Spirulina PEF extract showed a stimulating growth effect of L. rhamnosus•Metabolomic showed a profile rich in short chain fatty acids and organic acids
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2022.103256