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Journal of Applied Phycology

, Volume 30, Issue 2, pp 1041–1048 | Cite as

Comparative study on the effect of radio frequency and high-pressure pasteurization on the texture, water distribution, and rheological properties of Nostoc sphaeroides

  • Jicheng Xu
  • Min ZhangEmail author
  • Benu Adhikari
Article

Abstract

Nostoc sphaeroides has been used as herbal medicine and dietary supplement in Asian countries from prehistoric times. When N. sphaeroides is pasteurized using conventional high-pressure (HP) steam (121 °C, 30 min), its natural texture and nutritional ingredients are negatively affected. This study investigated the effect of radio frequency (RF) heating on the degree of microbial kill, texture, water distribution, and rheological properties of N. sphaeroides and compared the effect of HP steam (121 °C, 30 min) pasteurization on these parameters. RF (6 kW, 27 MHz) pasteurization was carried out for 10, 20, and 30 min at 67 °C. The results showed that the RF heating carried out for 20 min achieved a 3 log reduction of bacteria which met the safety standard. The effects of RF pasteurization on the texture, water distribution, and rheological properties of N. sphaeroides were significantly lower than that in HP steam pasteurization. Therefore, the application of RF heating in N. sphaeroides would help broaden its application in food, health, and pharmaceutical formulations.

Keywords

Nostoc sphaeroides Cyanobacteria RF heating Texture Water distribution Rheological properties 

Notes

Acknowledgements

We acknowledge the financial support from National Key R&D Program of China (Contract No. 2017YFD0400501), National Natural Science Foundation Program of China (Contract No. 31671864), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, and Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051), all of which enabled us to carry out this study.

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Copyright information

© Springer Science+Business Media B.V. 2017

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and Technology & International Joint Laboratory on Food SafetyJiangnan UniversityWuxiChina
  2. 2.School of ScienceRMIT UniversityMelbourneAustralia

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