Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of different salt concentrations on the growth, aroma and quality parameters of P. tricornutum and S. platensis were investigated for the first time.Salt contents were 15, 25, 30 and 35%o for the P. tricornutum and 20, 25, 30 and 35%o for the S. platensis culture. Aroma compounds were analyzed by HS-SPME-GC/MS while the organic acid and sugar composition were studied by HPLC-PDA-RID.The main amino acids were glutamic acid (6.24-12.96 mg/100 g) and alanine (3.67-13.65 mg/100 g) while the prevailing sugars were sucrose (229-1099 mg/100 g) and glucose (192-2322 mg/100 g) in the P. tricornutum and S. platensis samples.The most prevailing aroma compound was acetic acid (113 & mu;g/kg) in the P. tricornutum samples and heptadecane (36941 & mu;g/kg) in the S. platensis samples.A significant reduction was found in the amount of aroma compounds, amino acids, sugars and organic acids with increasing salt concentration.The study results are valuable for producing highquality and flavorful P. tricornutum and S. platensis products.
Açıklama
Anahtar Kelimeler
Phaeodactylum tricornutum, Spirulina platensis, Salt stress, Drying, Quality, Aroma
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
429
