Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray-drying

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Küley E., Uslu L., Durmuş M., Sakarya Y., Özyurt G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.58, ss.6015-6024, 2023 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/ijfs.16709
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.6015-6024
  • Çukurova Üniversitesi Adresli: Evet

Özet

The enhancing impact of fermentation withLactiplantibacillus plantarumand drying/coating on bioactiv-ity properties ofSpirulina  platensiswas investigated. The fermentation withLp.  plantarumtook placeanaerobically for 72 h at 37 C. Encapsulation of fresh and fermented samples was made by spray-dryingwith a 170°Cair inlet temperature, a 20 mL/minfeed flow rateand different ratios of coating material(1:0, 1:1 and 1:2 maltodextrin). FreshSpirulinacapsules exhibited different shapes, mostly rod form whilstfermentedSpirulinaexhibited  a  generally spherical shape. 1,1-diethoxy-ethane  (34.02%) and tert-butyldimethylsilyl 2,2,3,3,3-pentafluoropropanoate (26.70%) were identified as the major compounds infermentedSpirulina. The total phenol content ofSpirulinawas in range from 14.22 mg gallic acid equiva-lent (GAE)/g for fermented wet spirulina to 77.27 mg GAE/g for fermented spray-driedSpirulinacoatedwith maltodextrin at a ratio of 1:1. The drying and fermentation processes significantly increased the totalphenol content, total antioxidant activity and diphenyl picrylhydrazyl (DPPH) radical scavenging capacityofSpirulina(P<0.05). Bacteriostatic concentration of fermented spray-driedSpirulinawas 25 mg/mLagainstSalmonellaParatyphi A,Staphylococcus  aureusandEnterococcus  faecalis, whereas bactericidaleffect was at a concentration of 25 mg/mL vs.Pseudomonas aeruginosaandE. faecalis. The combinationof fermentation withLp. plantarumand drying after coating with maltodextrin ofSpirulinaenhanced itsantimicrobial and antioxidant properties by 0.7–20-fold compared to fresh, wet  Spirulina.