Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry
The use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2022-11-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1803 |
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| author | Zulai Orusmurzaeva Alina Maslova Zulfiya Tambieva Elina Sadykova Petimat Askhadova Kamila Umarova Amina Merzhoeva Khadijat Albogachieva Karen Ulikhanyan Sergey Povetkin |
| author_facet | Zulai Orusmurzaeva Alina Maslova Zulfiya Tambieva Elina Sadykova Petimat Askhadova Kamila Umarova Amina Merzhoeva Khadijat Albogachieva Karen Ulikhanyan Sergey Povetkin |
| author_sort | Zulai Orusmurzaeva |
| collection | DOAJ |
| description |
The use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm), which is poorly digested by most vertebrate species due to its complex multilayer structure. Our experiments have shown that discharge pulse treatment contributes to the destruction of the strong cell wall of chlorella. The results of atomic force microscopy and the determination of the antioxidant activity of the suspension confirm this. A study of the chemical composition of dried chlorella biomass showed a content of 56.8% protein and 12.6% fat, which causes a high nutritional value of chlorella. The study of the physicochemical properties of the prepared chlorella preparation showed pronounced hydrophilicity of proteins. Observation of gels with different contents of chlorella preparation, formed during heating and subsequent cooling and stored for seven days at +8 °C, showed that the gels do not emit a synergistic liquid. Total gels based on the chlorella preparation are characterized by high stability. Based on the results obtained, we concluded that the preparation based on disintegrated chlorella has a high potential for functional and technological application in food technologies
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| first_indexed | 2024-04-11T07:35:42Z |
| format | Article |
| id | doaj.art-dfaab4ada44c4099b19c10175e889739 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-11T07:35:42Z |
| publishDate | 2022-11-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-dfaab4ada44c4099b19c10175e8897392022-12-22T04:36:44ZengHACCP ConsultingPotravinarstvo1337-09602022-11-011610.5219/1803Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industryZulai Orusmurzaeva0Alina Maslova1Zulfiya Tambieva2Elina Sadykova3Petimat Askhadova4Kamila Umarova5Amina Merzhoeva6Khadijat Albogachieva7Karen Ulikhanyan8Sergey Povetkin9North Ossetian State Medical Academy, Faculty of Medicine, Department of Therapy, Maxim Gorky Str., 83, 362025, Vladikavkaz, Republic Of North Ossetia-Alania, Russia, Tel.: +7-918-774-74-57Stavropol State Medical University, Faculty of Medicine, Department of Therapy, Mira Str., 310, 355017, Stavropol, Russia, Tel.: +7-919-755-39-64North Caucasus State Academy, Faculty of Medicine, Department of Therapy, Kosmonavtov Str., 100, 369001, Cherkessk, Republic Of Karachay-Cherkessia, Russia, Tel.: +7 918 760-27-74North Ossetian State Medical Academy, Faculty of Medicine, Department of Therapy, Maxim Gorky Str., 83, 362025, Vladikavkaz, Republic Of North Ossetia-Alania, Russia, Tel.: +7-928-81-40-44North Ossetian State Medical Academy, Faculty of Medicine, Department of Therapy, Maxim Gorky Str., 83, 362025, Vladikavkaz, Republic Of North Ossetia-Alania, Russia, Tel.: +7-903-442-41-17North Caucasus State Academy, Faculty of Medicine, Department of Surgery, Kosmonavtov Str., 100, 369001, Cherkessk, Republic Of Karachay-Cherkessia, Russia, Tel.: +7-906-442-21-15Medical Faculty Of The Ingush State University, Faculty of Medicine, Department of Therapy, Idris Zyazikov Avenue, 7, 386001, Magas, Republic Of Ingushetia, Russia, Tel.: +7-918-781-37-70Medical Faculty Of The Ingush State University, Faculty of Medicine, Department of Therapy, Idris Zyazikov Avenue, 7, 386001, Magas, Republic Of Ingushetia, Russia, Tel.: +7-918-868-99-33Rostov State Medical University, Faculty of Medicine, Department of Therapy, Nakhichevan Lane, 29, 344022, Rostov-On-Don , Russia, Tel.: +7-928-008-95-08North Caucasus Federal University, Faculty of Food Engineering and Biotechnology, Department of Food Technology and Engineering Pushkina Street, 1, 355009, Stavropol, Russia, Tel.: +79183500889 The use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm), which is poorly digested by most vertebrate species due to its complex multilayer structure. Our experiments have shown that discharge pulse treatment contributes to the destruction of the strong cell wall of chlorella. The results of atomic force microscopy and the determination of the antioxidant activity of the suspension confirm this. A study of the chemical composition of dried chlorella biomass showed a content of 56.8% protein and 12.6% fat, which causes a high nutritional value of chlorella. The study of the physicochemical properties of the prepared chlorella preparation showed pronounced hydrophilicity of proteins. Observation of gels with different contents of chlorella preparation, formed during heating and subsequent cooling and stored for seven days at +8 °C, showed that the gels do not emit a synergistic liquid. Total gels based on the chlorella preparation are characterized by high stability. Based on the results obtained, we concluded that the preparation based on disintegrated chlorella has a high potential for functional and technological application in food technologies https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1803Chlorella vulgarisproteingelfood productspulsed discharges technology |
| spellingShingle | Zulai Orusmurzaeva Alina Maslova Zulfiya Tambieva Elina Sadykova Petimat Askhadova Kamila Umarova Amina Merzhoeva Khadijat Albogachieva Karen Ulikhanyan Sergey Povetkin Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry Potravinarstvo Chlorella vulgaris protein gel food products pulsed discharges technology |
| title | Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry |
| title_full | Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry |
| title_fullStr | Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry |
| title_full_unstemmed | Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry |
| title_short | Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry |
| title_sort | investigation of the chemical composition and physicochemical properties of chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry |
| topic | Chlorella vulgaris protein gel food products pulsed discharges technology |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1803 |
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