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Open AccessArticle

Kinetic Analysis of Stabilizing C-Phycocyanin in the Spirulina platensis Extracts from Ultrasonic Process Associated with Effects of Light and Temperature

1
Department of Medical Biomaterials Engineering, Kangwon National University, Chuncheon 200701, Korea
2
Department of Food Science and Engineering, Seowon University, Cheongju 361742, Korea
*
Author to whom correspondence should be addressed.
Appl. Sci. 2018, 8(9), 1662; https://doi.org/10.3390/app8091662
Received: 21 August 2018 / Revised: 11 September 2018 / Accepted: 11 September 2018 / Published: 14 September 2018
(This article belongs to the Special Issue Acoustic and Hydrodynamic Effects in Food Processing)
A kinetic model was developed to reflect the stability of C-Phycocyanin (C-PC) from ultrasonic extraction process under different storage conditions. The decrease of C-PC contents was most accelerated at a high temperature of 40 °C along with light illumination, resulting in ca. 60% drop of an initial concentration for two months of storage. However, ca. 93% of the initial contents remained at 4 °C without light, which would be a most favorable condition for long-term storage. It was first shown that the decrease of the residual concentrations followed second-order kinetics under light illumination. However, without light, the decrease of the C-PC contents showed first order reaction kinetics, which implies initial C-PC concentrations are important. On the contrary, initial storage temperature seemed to be more influential under light illumination. It was also first revealed that the rate of degrading the C-PC was faster with light than without light even at the same temperature, having 0.0108 (1/h) and 0.0138 (1/h) of rate constants of first order (no light) and second order kinetics (with light) at 40 °C, respectively. Moreover, the cleavage of C-PC was also found to follow the Arrhenius relationship. Therefore, this work could provide desirable storage conditions of C-PC from non-thermal ultrasonic process for long-term storage. View Full-Text
Keywords: Spirulina platensis; C-phycocyanin; ultrasonic extraction; kinetics analysis Spirulina platensis; C-phycocyanin; ultrasonic extraction; kinetics analysis
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MDPI and ACS Style

Choi, W.Y.; Lee, H.Y. Kinetic Analysis of Stabilizing C-Phycocyanin in the Spirulina platensis Extracts from Ultrasonic Process Associated with Effects of Light and Temperature. Appl. Sci. 2018, 8, 1662. https://doi.org/10.3390/app8091662

AMA Style

Choi WY, Lee HY. Kinetic Analysis of Stabilizing C-Phycocyanin in the Spirulina platensis Extracts from Ultrasonic Process Associated with Effects of Light and Temperature. Applied Sciences. 2018; 8(9):1662. https://doi.org/10.3390/app8091662

Chicago/Turabian Style

Choi, Woon Y.; Lee, Hyeon Y. 2018. "Kinetic Analysis of Stabilizing C-Phycocyanin in the Spirulina platensis Extracts from Ultrasonic Process Associated with Effects of Light and Temperature" Appl. Sci. 8, no. 9: 1662. https://doi.org/10.3390/app8091662

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