dc.contributor.author	Knappert, Justus
dc.contributor.author	Nolte, Jonas
dc.contributor.author	Friese, Natalya
dc.contributor.author	Yang, Ye
dc.contributor.author	Lindenberger, Christoph
dc.contributor.author	Rauh, Cornelia
dc.contributor.author	McHardy, Christopher
dc.date.accessioned	2022-08-01T13:47:20Z
dc.date.available	2022-08-01T13:47:20Z
dc.date.issued	2022-07-04
dc.date.updated	2022-07-18T07:46:46Z
dc.description.abstract	The cyanobacterium Arthrospira platensis is a promising source of edible proteins and other highly valuable substances such as the blue pigment-protein complex phycocyanin. Pulsed electric field (PEF) technology has recently been studied as a way of permeabilizing the cell membrane, thereby enhancing the mass transfer of water-soluble cell metabolites. Unfortunately, the question of the release mechanism is not sufficiently clarified in published literature. In this study, the degree of cell permeabilization (cell disintegration index) was directly measured by means of a new method using fluorescent dye propidium iodide (PI). The method allows for conclusions to be drawn about the effects of treatment time, electric field strength, and treatment temperature. Using a self-developed algorithm for image segmentation, disintegration of trichomes was observed over a period of 3 h. This revealed a direct correlation between cell disintegration index and decay of trichomes. This decay, in turn, could be brought into a direct temporal relationship with the release of phycocyanin. For the first time, this study reveals the relationship between permeabilization and the kinetics of particle decay and phycocyanin extraction, thus contributing to a deeper understanding of the release of cell metabolites in response to PEF. The results will facilitate the design of downstream processes to produce sustainable products from Arthrospira platensis.	en
dc.description.sponsorship	DFG, 414044773, Open Access Publizieren 2021 - 2022 / Technische Universität Berlin	en
dc.identifier.eissn	2571-581X
dc.identifier.uri	https://depositonce.tu-berlin.de/handle/11303/17285
dc.identifier.uri	http://dx.doi.org/10.14279/depositonce-16065
dc.language.iso	en	en
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/	en
dc.subject.ddc	540 Chemie und zugeordnete Wissenschaften	de
dc.subject.other	Arthrospira platensis	en
dc.subject.other	pulsed electric field	en
dc.subject.other	cell disintegration	en
dc.subject.other	phycocyanin extraction	en
dc.subject.other	image segmentation	en
dc.subject.other	trichome decay	en
dc.subject.other	propidium iodide staining	en
dc.title	Decay of Trichomes of Arthrospira platensis After Permeabilization Through Pulsed Electric Fields (PEFs) Causes the Release of Phycocyanin	en
dc.type	Article	en
dc.type.version	publishedVersion	en
dcterms.bibliographicCitation.articlenumber	934552	en
dcterms.bibliographicCitation.doi	10.3389/fsufs.2022.934552	en
dcterms.bibliographicCitation.journaltitle	Frontiers in Sustainable Food Systems	en
dcterms.bibliographicCitation.originalpublishername	Frontiers	en
dcterms.bibliographicCitation.originalpublisherplace	Lausanne	en
dcterms.bibliographicCitation.volume	6	en
tub.accessrights.dnb	free	en
tub.affiliation	Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmittelbiotechnologie und -prozesstechnik	de
tub.affiliation.faculty	Fak. 3 Prozesswissenschaften	de
tub.affiliation.group	FG Lebensmittelbiotechnologie und -prozesstechnik	de
tub.affiliation.institute	Inst. Lebensmitteltechnologie und Lebensmittelchemie	de
tub.publisher.universityorinstitution	Technische Universität Berlin	en

Decay of Trichomes of Arthrospira platensis After Permeabilization Through Pulsed Electric Fields (PEFs) Causes the Release of Phycocyanin

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