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Li Z, Geng Y, Bu K, Chen Z, Xu K, Zhu C. Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin. Int J Biol Macromol 2024; 269:131969. [PMID: 38697419 DOI: 10.1016/j.ijbiomac.2024.131969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 04/02/2024] [Accepted: 04/27/2024] [Indexed: 05/05/2024]
Abstract
In this study, different concentrations of sodium alginate were compounded with pectin and phycocyanin to co-prepare composite hydrogel spheres (HP-PC-SA 0.2 %, 0.6 %, 1.0 %, 1.4 %) to evaluate the potential of the composite hydrogel spheres for the application as phycocyanin delivery carriers. The hydrogel spheres' physicochemical properties and bioaccessibility were assessed through scanning electron microscopy, textural analysis, drug-carrying properties evaluation, and in vitro and in vivo controlled release analysis in the gastrointestinal environment. Results indicated that higher sodium alginate concentrations led to smaller pore sizes and denser networks on the surface of hydrogel spheres. The textural properties of hydrogel spheres improved, and their water-holding capacity increased from 93.01 % to 97.97 %. The HP-PC-SA (1.0 %) formulation achieved the highest encapsulation rate and drug loading capacity, at 96.87 % and 6.22 %, respectively. Within the gastrointestinal tract, the composite hydrogel's structure significantly enhanced and protected the phycocyanin's digestibility, achieving a bioaccessibility of up to 88.03 %. In conclusion, our findings offer new insights into improving functionality and the effective use of phycocyanin via pectin-based hydrogel spheres.
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Affiliation(s)
- Zhixin Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Yuxin Geng
- Department of Radiation Oncology, Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences, No.440, Jiyan Road, Jinan, Shandong Province 250117, PR China
| | - Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Zhengtao Chen
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, No.6699, Qingdao Road, Jinan, Shandong Province 250117, PR China.
| | - Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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Tounsi L, Ben Hlima H, Hentati F, Hentati O, Derbel H, Michaud P, Abdelkafi S. Microalgae: A Promising Source of Bioactive Phycobiliproteins. Mar Drugs 2023; 21:440. [PMID: 37623721 PMCID: PMC10456337 DOI: 10.3390/md21080440] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 07/29/2023] [Accepted: 07/31/2023] [Indexed: 08/26/2023] Open
Abstract
Phycobiliproteins are photosynthetic light-harvesting pigments isolated from microalgae with fluorescent, colorimetric and biological properties, making them a potential commodity in the pharmaceutical, cosmetic and food industries. Hence, improving their metabolic yield is of great interest. In this regard, the present review aimed, first, to provide a detailed and thorough overview of the optimization of culture media elements, as well as various physical parameters, to improve the large-scale manufacturing of such bioactive molecules. The second section of the review offers systematic, deep and detailed data about the current main features of phycobiliproteins. In the ultimate section, the health and nutritional claims related to these bioactive pigments, explaining their noticeable potential for biotechnological uses in various fields, are examined.
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Affiliation(s)
- Latifa Tounsi
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Hajer Ben Hlima
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
| | - Faiez Hentati
- INRAE, Animal Research Unit and Functionalities of Animal Products (UR AFPA), University of Lorraine, USC 340, F-54000 Nancy, France;
| | - Ons Hentati
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
| | - Hana Derbel
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
| | - Philippe Michaud
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Slim Abdelkafi
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
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Evaluation of the spectral characteristics, purity and antioxidant activity of C-phycocyanin from the cyanobacteria collected in Kaunas Lagoon (Lithuania). UKRAINIAN BIOCHEMICAL JOURNAL 2022. [DOI: 10.15407/ubj94.05.047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
The physicochemical characteristics of phycocyanin extracted from cyanobacteria collected in Kaunas Lagoon were studied (spectrum characteristics, C-PC content in the dry mass and chemical purity). It was determined that the tested concentrations of C-PC in purified water should be in the range of 0.02–0.16% for measuring C-PC content in the dry mass and its spectrum characteristics. The two clear absorption maxima were detected in the spectrum of C-PC at the wavelengths of 277 and 619 nm. The content of C-PC in the dry powder form was in the range of 7.25% to 9.30% depending on its concentration in the solution and type of spectrophotometer. Furthermore, a purity factor of 1.5 was calculated, which indicated the food qualification of the obtained biomass of C-PC. Finally, the analytical procedure for studying the pro- and anti-oxidant activity of C-PC was developed and the antioxidant activity of C-PC was measured for the available markers. It was revealed that C-PC has dual properties (pro- and anti-oxidant ones) depending on its concentration, more exactly, its content in reaction mixtures with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The following issues were resolved during the research: the concentration of ethanol in the DPPH solution was chosen in order to avoid precipitation of proteins in the reaction mixtures (50%); the ratio of the solution of C-PC to the DPPH solution was selected; the selected concentrations of the markers for the construction of their calibration curves were chosen for quercetin and for rutin. The antioxidant activity of the obtained C-PC sample was determined. Keywords: antioxidant activity, C-phycocyanin, cyanobacteria, DPPH, quercetin, rutin
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Ma J, Hu J, Sha X, Meng D, Yang R. Phycobiliproteins, the pigment-protein complex form of natural food colorants and bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:2999-3017. [PMID: 36193900 DOI: 10.1080/10408398.2022.2128714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Currently, the use of synthetic pigments in foods is restricted since synthetic pigments are proven and suspected to be harmful to human health. Phycobiliproteins (PBPs), existed in phycobilisomes (PBSs) of algae, are a kind of pigment-proteins with intense color. The specific color of PBPs (red and blue) is given by the water-soluble open-chained tetrapyrrole chromophore (phycobilin) that covalently attaches to the apo-protein via thioether linkages to cysteine residues. According to the spectral characteristics of PBPs, they can be categorized as phycoerythrins (PEs), phycocyanins (PCs), allophycocyanins (APCs), and phycoerythrocyanins (PECs). PBPs can be used as natural food colorants, fluorescent substances, and bioactive ingredients in food applications owing to their color characteristics and physiological activities. This paper mainly summarizes the extraction and purification methods of the PBPs and reviews their characteristics and applications. Moreover, the use of several strategies such as additives, microencapsulation, electrospray, and cross-linking to improve the stability and bioavailability of PBPs as well as the future outlooks of PBPs as natural colorants in food commercialization are elucidated.
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Affiliation(s)
- Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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Faieta M, Toong C, Corradini MG, Ludescher RD, Pittia P. Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments. Food Chem 2022; 382:132266. [DOI: 10.1016/j.foodchem.2022.132266] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 12/30/2021] [Accepted: 01/24/2022] [Indexed: 11/04/2022]
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Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from Arthrospira platensis by Addition of Saccharides and Sugar Alcohols. Foods 2022; 11:foods11121752. [PMID: 35741948 PMCID: PMC9222680 DOI: 10.3390/foods11121752] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/08/2022] [Accepted: 06/13/2022] [Indexed: 12/03/2022] Open
Abstract
The water-soluble pigment protein phycocyanin (C-PC) from cyanobacteria Arthrospira sp. is an excellent natural food colorant and nutritional supplement with a brilliant blue color. However, C-PC is highly unstable, especially at high temperatures and when exposed to oxidative stress. The lack of simple and economical methods for improving the stability of C-PC greatly limits the application of this functional protein in the food industry. This study investigated the effect of adding saccharides (glucose, mannose, galactose, and maltose) and sugar alcohols (mannitol and maltitol) on the stability of food-grade C-PC extracted from Arthrospira platensis; the relevant reaction kinetics were also analyzed. The results revealed that glucose, mannose, mannitol, galactose, and maltose could effectively improve the thermal stability of C-PC. This improvement was positively correlated with the concentration of the additives and decreased sharply when the temperature exceeded 60 °C. Furthermore, the results also revealed the instability of C-PC when subjected to oxidative stress and the effectiveness of glucose, mannose, mannitol, and maltose in preventing the oxidative degradation of C-PC. In general, this study demonstrates that glucose, mannose, mannitol, and maltose are promising compounds for promoting the thermal and oxidative stability of C-PC, providing an economical and effective method for C-PC preservation.
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Yuliani Y, Riyadi PH, Dewi EN, Jaswir I, Agustini TW. Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules. F1000Res 2022; 10:485. [PMID: 35083034 PMCID: PMC8758973 DOI: 10.12688/f1000research.52394.3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 02/23/2022] [Indexed: 11/20/2022] Open
Abstract
Background:
Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from
Ocimum basilicum intervention on
S. platensis.
O. basilicum intervention aims to reduce unpleasant odors from
S. platensis that will increase consumption and increase bioactive compounds. Methods: The intervention was carried out by soaking a
S. platensis control sample (SP) in
O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22. Results: The result of this study indicated that
O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of
O. basilicum on
S. platensis (DSB) significantly increases total phenol by 49.5% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in
O. basilicum which have a synergistic effect on phenol and phycocyanin in
S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection and antioxidant activity with an encapsulation efficiency value of 71.58% and 80.5%. Conclusion: The intervention of
O. basilicum on
S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product for a functional food and pharmaceutical product.
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Affiliation(s)
- Y Yuliani
- Master's student of Department of Aquatic Resources, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, 50275, Indonesia
| | - Putut Har Riyadi
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, 50275, Indonesia
| | - Eko Nurcahya Dewi
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, 50275, Indonesia
| | - Irwandi Jaswir
- International Institute for Halal Research and Training, International Islamic University Malaysia (IIUM), Selangor, 50728, Malaysia
| | - Tri Winarni Agustini
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, 50275, Indonesia
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Technological and Sensory Aspects of Macaroni with Free or Encapsulated Azolla Fern Powder. Foods 2022; 11:foods11050707. [PMID: 35267340 PMCID: PMC8909464 DOI: 10.3390/foods11050707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/22/2022] [Accepted: 02/25/2022] [Indexed: 12/04/2022] Open
Abstract
Azolla might be considered an alternative and promising dietary ingredient for antioxidants. There have not been any reports on the incorporation of free Azolla fern powder (FAP) or its microcapsules in foods, especially fresh pasta, yet. Microencapsulation was used to mask the undesirable taste and odour of Azolla, as well as to preserve its antioxidant potential. The current study concentrated on two major goals. The first goal was to use alginate as a wall material for FAP encapsulation, as well as to characterise the FAP microcapsule for its encapsulation efficiency, solubility, and thermal stability. The second goal was to assess the impact of integrating FAP or its microcapsules into fresh macaroni on its colour parameters, cooking quality, texture properties, and sensory characteristics. The microspheres had a high encapsulation efficiency (88.19%) and a low water solubility (85.23 g/kg), making them suitable for use in foods that require cooking in water. When compared to free Azolla powder, encapsulation reduced the antioxidant activity loss rate by 67.73%. All the cooking and textural properties of fresh macaroni were not significantly affected, except for water absorption and weight gain, but the overall acceptability index (85.13%) was not affected by microcapsule incorporation.
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Guarienti C, Bender LE, Frota EG, Bertolin TE, Costa JAV, Richards NSPDS. Effects of microencapsulation on the preservation of thermal stability and antioxidant properties of Spirulina. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01140-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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10
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One structure, multiple features: The phycocyanin in biotechnology. NUTRITION & SANTÉ 2020. [DOI: 10.30952/9.1.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Phycocyanine (PC) is a water-soluble, non-toxic and bioactive (antioxidant, anti-inflammatory, antitumor, etc.) phycobiliprotein isolated, mainly, from cyanobacteria. Due to its several properties, PC is considered to be a rising biomolecule for Industrial exploitation, and has become an important research axis in order to promote its production, and optimize its biotechnological applications. The aim of this review article was to discuss the basic, and recent properties and applications of PC, and to bring together data on various aspects of PC stabilization, and PC nanopar-ticles formulation. In addition, an overview of the main structural characteristics and process-ses of PC extraction and purification were also discussed. The recent scientific research findings concluded that PC is a promising both functional, and bioactive additive in industry, especially, in food as a dye, in imaging as a fluorescent labeling agent, and in the phar-maceutical and nano-pharmaceutical field as a bioactive molecule and nanopar-ticles, particularly, due to it antitumor capacity. Phycocyanine is, thus, a promising bio-active molecules in pharmacological, and medical fields.
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Yaneva Z, Ivanova D, Nikolova N, Tzanova M. The 21st century revival of chitosan in service to bio-organic chemistry. BIOTECHNOL BIOTEC EQ 2020. [DOI: 10.1080/13102818.2020.1731333] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Affiliation(s)
- Zvezdelina Yaneva
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, Stara Zagora, Bulgaria
| | - Donika Ivanova
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, Stara Zagora, Bulgaria
| | - Nevena Nikolova
- Faculty of Veterinary Medicine, Radioecology and Ecology Unit, Trakia University, Stara Zagora, Bulgaria
| | - Milena Tzanova
- Faculty of Agriculture, Department of Biochemistry, Microbiology and Physics, Trakia University, Stara Zagora, Bulgaria
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Schmatz DA, da Silveira Mastrantonio DJ, Vieira Costa JA, de Morais MG. Encapsulation of phycocyanin by electrospraying: A promising approach for the protection of sensitive compounds. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.07.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Hadiyanto H, Christwardana M, Suzery M, Sutanto H, Nilamsari AM, Yunanda A. Effects of Carrageenan and Chitosan as Coating Materials on the Thermal Degradation of Microencapsulated Phycocyanin from Spirulina sp. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0290] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractPhycocyanin is a natural substance that can be used as an antioxidant and food colorant. The quality of phycocyanin deteriorates when it is exposed to heat, and such deterioration is evidenced by decreases in its antioxidant activity and color. Encapsulation, which introduces a coating material over a substance of interest, has been applied to prevent changes in substance quality. The objective of the present research is to evaluate the kinetics of thermal degradation of phycocyanin coated with carrageenan or chitosan. Encapsulated phycocyanin samples were exposed to temperatures of 40, 50, or 60 °C for 90 min, and kinetics of the resulting degradation was evaluated to determine changes in sample quality. The results showed that the thermal degradation of encapsulated phycocyanin at 40–60 °C follows first-order reaction kinetics with reaction rate constants (k) of 4.67–9.17 × 10–5 s-1 and 3.83–7.67 × 10–5 s-1 for carrageenan and chitosan, respectively, and that the k of encapsulated phycocyanin is slower than that obtained from samples without the coating materials (control). Encapsulation efficiencies (EE) of 68.66 % and 76.45 %, as well as loading capacities of 45.28 % and 49.16 %, were, respectively, obtained for carrageenan and chitosan.
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Affiliation(s)
- H. Hadiyanto
- Diponegoro University, Department of Chemical Engineering, Jl Prof. Soedarto, SH, Tembalang, 50275Semarang, Indonesia
- Master Program of Environmental Science, Diponegoro University, Jl Imam Bardjo, SH, Semarang50275, Indonesia
- Diponegoro University, Center of Biomass and Renewable Energy (C-BIORE), Jl Prof. Soedarto, SH, Tembalang, 50275Semarang, Indonesia
| | - Marcelinus Christwardana
- Institut Teknologi Indonesia, Department of Chemical Engineering, Jl. Raya Puspitek, Serpong, 15314South Tangerang, Indonesia
| | - Meiny Suzery
- Faculty of Science and Mathematics, Diponegoro University, Department of Chemistry, Jl. Prof. Soedarto, SH-TembalangSemarang, Indonesia
- Diponegoro University, Center of Biomass and Renewable Energy (C-BIORE), Jl Prof. Soedarto, SH, Tembalang, 50275Semarang, Indonesia
| | - Heri Sutanto
- Faculty of Science and Mathematics, Diponegoro University, Department of Physics, Jl. Prof. Soedarto, SH-TembalangSemarang, Indonesia
- Diponegoro University, Center of Biomass and Renewable Energy (C-BIORE), Jl Prof. Soedarto, SH, Tembalang, 50275Semarang, Indonesia
| | - Ayu Munti Nilamsari
- Diponegoro University, Department of Chemical Engineering, Jl Prof. Soedarto, SH, Tembalang, 50275Semarang, Indonesia
| | - Argino Yunanda
- Diponegoro University, Department of Chemical Engineering, Jl Prof. Soedarto, SH, Tembalang, 50275Semarang, Indonesia
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