Atmospheric cold plasma pretreatment for enhanced phlorotannin extraction and bioactivity from Sargassum tenerrimum

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-03-15 Epub Date: 2025-02-18 DOI:10.1016/j.lwt.2025.117561
Zhian Sheikhi , Parisa Kazemzadeh , Leila Mahmoudzadeh , Salim Sharifian , Sirous Khorram , Shadieh Mohammadi , Maryam Mahmoudzadeh
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Abstract

The effects of dielectric barrier discharge atmospheric cold plasma (ACP) pretreatment on enhancing the extraction of phlorotannins (PHT) from water-suspended Sargassum tenerrimum powder were investigated. The optimization of process conditions was conducted using the one-factor-at-a-time method, focusing on variables such as water volume (20, 30, and 40 mL), exposure time (5, 10, and 15 min), and input power (50, 70, and 80 W). Results indicated that suspending seaweed powder in 20 mL of distilled water for 10 min at 80 W increased the PHT content from 3.42 ± 0.23 to 6.65 ± 0.29 mg phloroglucinol equivalent per gram of extract. Scanning electron microscopy (SEM) revealed progressive damage to the seaweed cell structure. HPLC analysis demonstrated alterations in the PHT component profiles following ACP pretreatment. Furthermore, biological activities, including antibacterial and anti-inflammatory properties, improved after ACP pretreatment without exhibiting cytotoxic effects. These results suggest that the ACP pretreatment developed can effectively enhance the extraction of bioactive compounds, increasing both their yield and biological efficacy.
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常压冷等离子体预处理提高马尾藻绿单宁的提取及生物活性
研究了介质阻挡放电常压冷等离子体(ACP)预处理对提高水悬浮马尾藻粉中叶绿素单宁(PHT)提取率的影响。以水体积(20、30、40 mL)、暴露时间(5、10、15 min)、输入功率(50、70、80 W)为指标,采用单因素法对工艺条件进行优化。结果表明,海藻粉在20 mL蒸馏水中以80 W悬浮10 min, PHT含量从3.42±0.23 mg / g增加到6.65±0.29 mg / g间苯三酚当量。扫描电镜(SEM)显示海藻细胞结构的进行性损伤。高效液相色谱分析表明,ACP预处理后PHT成分谱发生了变化。此外,ACP预处理后的生物活性,包括抗菌和抗炎特性,均有所提高,但未表现出细胞毒性作用。综上所述,所开发的ACP预处理技术可以有效地提高生物活性化合物的提取率,提高其收率和生物功效。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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