小球藻和螺旋藻是最常用的微藻,主要作为粉末,片剂,或胶囊。然而,最近现代社会生活方式的改变鼓励了液体食品补充剂的出现。当前的工作评估了几种水解方法的效率(超声辅助水解UAH,酸水解AH,高压釜辅助水解AAH,和酶水解EH),以便从小球藻和螺旋藻生物质中开发液体膳食补充剂。结果表明,EH的蛋白质含量最高(螺旋藻和小球藻分别为78%和31%,分别)并增加了色素含量(4.5mg/mL的藻蓝蛋白和12µg/mL的类胡萝卜素)。用EH获得的水解产物显示出最高的清除活性(95-91%),允许我们,具有上述其他特征,提出该方法便于液体食品补充剂的开发。然而,已经表明,水解方法的选择取决于要制备的产品的性质。
Chlorella and Spirulina are the most used microalgae mainly as powder, tablets, or capsules. However, the recent change in lifestyle of modern society encouraged the emergence of liquid food supplements. The current work evaluated the efficiency of several hydrolysis methods (ultrasound-assisted hydrolysis UAH, acid hydrolysis AH, autoclave-assisted hydrolysis AAH, and enzymatic hydrolysis EH) in order to develop liquid dietary supplements from Chlorella and Spirulina biomasses. Results showed that, EH gave the highest proteins content (78% and 31% for Spirulina and Chlorella, respectively) and also increased pigments content (4.5 mg/mL of phycocyanin and 12 µg/mL of carotenoids). Hydrolysates obtained with EH showed the highest scavenging activity (95-91%), allowing us, with the other above features, to propose this method as convenient for liquid food supplements development. Nevertheless, it has been shown that the choice of hydrolysis method depended on the vocation of the product to be prepared.