Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorUzlasir, Turkan
dc.contributor.authorIsik, Oya
dc.contributor.authorUslu, Leyla Hizarci
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:43:54Z
dc.date.available2025-01-06T17:43:54Z
dc.date.issued2023
dc.description.abstractThe 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.
dc.description.sponsorshipScientific and Technological Research Council of Tuerkiye (TUEBITAK) [120O858]
dc.description.sponsorshipThis study was financially supported by the Scientific and Technological Research Council of Tuerkiye (TUEBITAK, Project no: 120O858) . We would also like to thank Dr. Muharrem Keskin from Hatay Mustafa Kemal University, Antakya, Hatay, Tuerkiye for his editing.
dc.identifier.doi10.1016/j.foodchem.2023.136843
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid37454614
dc.identifier.scopus2-s2.0-85165038798
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.136843
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2856
dc.identifier.volume429
dc.identifier.wosWOS:001044048000001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPhaeodactylum tricornutum
dc.subjectSpirulina platensis
dc.subjectSalt stress
dc.subjectDrying
dc.subjectQuality
dc.subjectAroma
dc.titleImpact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis
dc.typeArticle

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