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1.
Bioresour Technol ; 373: 128741, 2023 Apr.
Artículo en Inglés | MEDLINE | ID: mdl-36791976

RESUMEN

The present work evaluated the ultrasound (US) effects on the growth of Pseudoneochloris marina and Chlorella zofingiensis. For P. marina, US treatment did not increase cell proliferation and reduced cell density when used for 60 min (exponential phase, for 5 days), indicating a possible occurrence of cell damage. For C. zofingiensis, the application of discontinuous US for 10 min resulted in an increase of 65 % in biomass concentration compared to the control. These distinct behaviors indicate that microalgae species react differently to physical stimuli. After US treatment, a reduction of carotenoid, chlorophyll, lipid and protein concentrations was observed, which may be related to changes in the metabolic pathways to produce these compounds. Overall, the results of the present study show the potential of discontinuous US to enhance microalgae cell proliferation.


Asunto(s)
Chlorella , Chlorophyceae , Microalgas , Chlorella/metabolismo , Nitrógeno/metabolismo , Carotenoides/metabolismo , Chlorophyceae/metabolismo , Microalgas/metabolismo , Biomasa
2.
Food Chem ; 136(2): 853-7, 2013 Jan 15.
Artículo en Inglés | MEDLINE | ID: mdl-23122136

RESUMEN

Degradation kinetics of monomeric anthocyanins in acerola pulp during thermal treatment by ohmic and conventional heating was evaluated at different temperatures (75-90°C). Anthocyanin degradation fitted a first-order reaction model and the rate constants ranged from 5.9 to 19.7 × 10(-3)min(-1). There were no significant differences between the rate constants of the ohmic and the conventional heating processes at all evaluated temperatures. D-Values ranged from 116.7 to 374.5 for ohmic heating and from 134.9 to 390.4 for conventional heating. Values of the free energy of inactivation were within the range of 100.19 and 101.35 kJ mol(-1). The enthalpy of activation presented values between 71.79 and 71.94 kJ mol(-1) and the entropy of activation ranged from -80.15 to -82.63 J mol(-1)K(-1). Both heating technologies showed activation energy of 74.8 kJ mol(-1) and close values for all thermodynamic parameters, indicating similar mechanisms of degradation.


Asunto(s)
Antocianinas/química , Manipulación de Alimentos/métodos , Malpighiaceae/química , Extractos Vegetales/química , Calor , Cinética , Termodinámica
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