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

Turkan Uzlasir; Oya Isik; Leyla Hizarci Uslu; Serkan Selli; Hasim Kelebek

doi:10.1016/j.foodchem.2023.136843

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

Food Chem. 2023 Dec 15:429:136843. doi: 10.1016/j.foodchem.2023.136843. Epub 2023 Jul 11.

Authors

Turkan Uzlasir¹, Oya Isik², Leyla Hizarci Uslu², Serkan Selli³, Hasim Kelebek⁴

Affiliations

¹ Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana Turkey.
² Department of Fishery Basic Sciences, Faculty of Fisheries, Cukurova University, 01330 Adana Turkey.
³ Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana Turkey.
⁴ Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, 01250 Adana Turkey. Electronic address: hkelebek@atu.edu.tr.

PMID: 37454614
DOI: 10.1016/j.foodchem.2023.136843

Abstract

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‰ for the P. tricornutum and 20, 25, 30 and 35‰ 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 µg/kg) in the P. tricornutum samples and heptadecane (36941 µg/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 high-quality and flavorful P. tricornutum and S. platensis products.

Keywords: Aroma; Drying; Phaeodactylum tricornutum; Quality; Salt stress; Spirulina platensis.

MeSH terms

Amino Acids / metabolism
Sodium Chloride / pharmacology
Sodium Chloride, Dietary
Spirulina* / chemistry
Sugars / metabolism

Substances

Sodium Chloride, Dietary
Sodium Chloride
Amino Acids
Sugars

Supplementary concepts

Arthrospira platensis