Ultrasonic agglomeration applied to Durvillea Antarctica and Arthrospira platensis flours: Effects on thermophysical properties, protein conformational changes and microstructure
Journal
Food Chemistry
ISSN
1873-7072
Date Issued
2025
Author(s)
Daniela Rivera-Tobar
Mario Pérez-Won
Erick Jara-Quijada
Luis González-Cavieres
Gipsy Tabilo-Munizaga
Roberto Lemus-Mondaca
Fernando Osorio-Lira
DOI
https://doi.org/10.1016/j.foodchem.2025.146687
Abstract
The effects of ultrasonic agglomeration (UA) on the thermophysical and structural properties of matrices based on flours from Durvillaea antarctica and Arthrospira platensis were evaluated. UA was applied under power amplitudes, times, and cycles, optimizing the processing conditions in the agglomerated matrix. The elastic modulus increased significantly under optimal UA conditions, reaching 43.08 ± 1.93 N/m 2 amplitude, compared to 0.051 ± 0.10 N/m 2 at 90 % power at 70 % power amplitude. Fractrutability increased by more than 50 %, reaching values up to 931.89 ± 23.78 N (90 % power amplitude, 25 s, 3 cycles). The protein denaturation temperature increased to 134–139 ◦ C with UA, indicating increased thermal stability. FTIR analysis revealed a reduction in β-sheet content (from 70.9 ± 3.1 % to ~50–58 %) and an increase in α-helix structures, reflecting protein unfolding. UA is an alternative to be explored in the food industry, with potential application in the development of functional and sustainable foods.
Carrera
Facultad
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