Enhancement of phycocyanin productivity and thermostability from Arthrospira platensis using organic acids

Table 4 Evaluated thermodynamic parameters during the inactivation of phycocyanin in the presence of different preservatives in relation to the control

Treatment	E (kJ mol⁻¹)	∆H° (kJ mol⁻¹)	∆S° (kJ mol⁻¹)	∆G (kJ mol⁻¹)
Control	69.65	66.88	− 0.087	94.42 − 97.02
AA (2.5 mM)	84.25	81.49	− 0.044	95.51 − 96.83
AA (5 mM)	88.00	85.23	− 0.036	96.57 − 97.64
AA (7.5 mM)	91.06	88.30	− 0.030	97.96 − 98.88
CA (2.5 mM)	51.71	48.95	− 0.138	92.99 − 97.14
CA (5 mM)	57.43	54.67	− 0.128	95.26 − 99.09
CA (7.5 mM)	91.55	88.78	− 0.032	98.82 − 99.77
SA (2.5 mM)	86.17	83.42	− 0.038	95.48 − 96.62
SA (5 mM)	97.02	94.25	− 0.007	96.80 − 96.99
SA (7.5 mM)	107.90	105.14	0.022	98.10 − 97.44
FA (2.5 mM)	50.08	47.31	− 0.144	93.07 − 97.39
FA (5 mM)	55.95	53.19	− 0.131	94.83 − 98.76
FA (7.5 mM)	83.42	80.66	− 0.054	94.83 − 99.52
OA (2.5 mM)	40.13	37.37	− 0.172	92.19 − 97.36
OA (5 mM)	40.86	38.10	− 0.172	92.90 − 98.07
OA (7.5 mM)	82.25	79.49	− 0.055	97.06 − 98.72

AA acetic acid, CA citric acid, SA succinic acid, FA fumaric acid, OA oxalic acid
Different superscript letters within columns indicate significant differences at p < 0.05

ISSN: 1475-2859