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Abstract Objective Flow cytometry (FC) is probably the most important technique for single-cell analysis. It’s precisely, rapid, and suitable for multidimensional single-cell analysis. The commonly used side scatter (SSC) intensity determined by FC is often interpreted as a measure of the internal cellular complexity of cells. In simple terms, the more structured a cell is, the higher the SSC intensity quantified by FC. Nevertheless, most of the studies that support this interpretation are based on data derived from animal or human cell lines and while it is assumed that the results can also be transferred to plant or algal cell lines, the details remain unclear. The objective of the recent work is to clarify the interpretation of the SSC signal from algal cells. Results Algal lipid droplets and their starch play an inherent role to shape the popular SSC signal derived from FC. This was shown by a theoretical approach based on Lorenz–Mie theory. These results were supported by experiments with different model cultures of Chlamydomonas reinhardtii in which a high linear correlation was observed between the SSC signal and the ‘physical’ starch quantity.

While the treatment of red grapes with pulsed electric fields (PEFs) has been widely investigated, white grapes have been little studied to date. This work, therefore, investigates the PEF treatment of white grapes (Thompson Seedless) by applying different field strengths (2 to 6 kV/cm), resulting in different specific energy inputs (2.5 to 22.5 kJ/kg). Numerous parameters of the whole grapes and the extracted juice were analyzed, including the total phenolic index (TPI), reducing sugars, juice yields, and changes in color and texture. Changes in the aroma profile were investigated using instrument-based and sensory analysis. The most striking effect seen in the PEF-treated samples was the visual change in the grape skin, specifically browning. Depending on the field strength, the treated grapes showed a 26% to 50% reduction in crunchiness. No significant changes were measured in the juice yields compared with the control, although at E = 4.5 kV/cm there was an increase in reducing sugars of up to 11% (220.97 g/L) and a 30% higher TPI (398.90 mg/L). Aroma differences were not detected between the control and the treated grapes, meaning that consumers should not expect negative sensory effects in the juice of treated white grapes.

Abstract Objective Due to multiple light scattering that occurs inside and between cells, quantitative optical spectroscopy in turbid biological suspensions is still a major challenge. This includes also optical inline determination of biomass in bioprocessing. Photon Density Wave (PDW) spectroscopy, a technique based on multiple light scattering, enables the independent and absolute determination of optical key parameters of concentrated cell suspensions, which allow to determine biomass during cultivation. Results A unique reactor type, called “mesh ultra-thin layer photobioreactor” was used to create a highly concentrated algal suspension. PDW spectroscopy measurements were carried out continuously in the reactor without any need of sampling or sample preparation, over 3 weeks, and with 10-min time resolution. Conventional dry matter content and coulter counter measurements have been employed as established offline reference analysis. The PBR allowed peak cell dry weight (CDW) of 33.4 g L−1. It is shown that the reduced scattering coefficient determined by PDW spectroscopy is strongly correlated with the biomass concentration in suspension and is thus suitable for process understanding. The reactor in combination with the fiber-optical measurement approach will lead to a better process management.

Abstract Objective Accurate determination of the mixing time in bioreactors is essential for the optimization of the productivity of bioprocesses. The aim of this work was to develop a simple optical method to determine the mixing time in a photobioreactor. The image processing method should be based on freeware tools, should not require programming skills, and thus could be used in education within high schools and in early stages of undergraduate programs. Results An optical method has been established to analyze images from recorded videos of mixing experiments. The steps are: 1. Extraction of a sequence of images from the video file; 2. Cropping of the pictures; 3. Background removal; and 4. Image analysis and mixing time evaluation based on quantification of pixel-to-pixel heterogeneity within a given area of interest. The novel method was generally able to track the dependency between aeration rate and mixing time within the investigated photobioreactor. In direct comparison, a pearson correlation coefficient of rho = 0.99 was obtained. Gas flow rates between 10 L h−1, and 300 L h−1 resulted from mixing times of between 48 and 14 s, respectively. This technique is applicable without programming skills and can be used in education with inexperienced user groups.

Microalgae, and particularly the cyanobacterium Arthrospira platensis (spirulina), have attracted much attention due to their wide range of uses. The potential use of spirulina in food is mainly driven by its high content of macro and micronutrients including proteins, γ-linolenic acid, sulfated polysaccharides, minerals, vitamins, and the natural pigment phycocyanin. Despite these potential benefits, spirulina is still not widely used in the food industry due to numerous technological challenges during manufacturing or specific sensory issues in the final product. This research deals with the feasibility of integrating spirulina into the brewing process to create a tasty beer with high consumer acceptance. In the novel recipes, 5% (w/w) of the malt was replaced by spirulina powder. The first part of the study investigated inclusion at different time points throughout manufacturing of a reference beer style (mild pale ale). Compared to the control, alcoholic fermentation was slightly influenced by cyanobacterial biomass but resulted in a beer with a typical beer-like character. Sensory evaluations including a simple descriptive test, a popularity analysis, and Just-About-Right-Questions, indicated a complex alteration in the sensory properties. This includes a dominant algal taste that disturbs the character of the pale ale beers but also a deep blue color of the beer, if spirulina was included during the wort cooling phase. Based on these results, another set of beers with a higher original extract concentration and increased hop dosages was produced. These beers had a high popularity (6.0 original TESTSCORE; 7.12 and 6.64 optimized TESTSCORE), and also exhibited a deep blue color due to the natural pigment phycocyanin from spirulina. Further, bitterness and algal taste was rated by most of the panelists to be “just right” and the simple descriptive test indicated “sweetness” as important attribute which was not expected for this hoppy beer style.