Evaluation of colour stability of purified phycocyanin extracted from Arthrospira platensis after complexation with food-grade polysaccharides
2023
Krakauskaite, Ugne | Syrpas, Michail
Phycocyanin is a blue-coloured phycobiliprotein found in cyanobacteria with great potential to be used as a natural colourant in the food industry. The use of this dye is limited since phycocyanin is relatively unstable, affected by temperature, pH, and light exposure, as well as extraction and purification. This study aimed to obtain a high-purity extract of phycocyanin and evaluate the use of food-grade polysaccharide complexation to improve the stability of the blue colour under different storage conditions. Towards this, various extraction conditions (time, extraction solvent, biomass to solvent ratio) and conventional extraction techniques such as homogenisation, freeze-thaw and maceration were evaluated for their ability to recover phycocyanin from Arthrospira platensis biomass. The highest phycocyanin yield was obtained after homogenisation with phosphate buffer (0.1M, pH 7) for 45 minutes (37.01 mg gE−1 DW, purity 0.82), while maceration with phosphate buffer (0.1M, pH 7) for 2 hours resulted in lower yield (30.73 mg gE−1 DW) but showed the highest purity extract (1.35). Further extract purification was performed, and using activated carbon resulted in the highest level of purification, with the final purity reaching 2.58 (food-grade). Afterwards, the phycocyanin-rich extract was complexed with food-grade polysaccharides (xanthan gum, iotacarrageenan) to evaluate its stability under different storage conditions (temperature, packaging, light exposure, heat treatment). Phycocyanin stability was improved with additives, with xanthan gum showing the most significant effect on the stability of phycocyanin content throughout storage. Conclusively, adding polysaccharides to phycocyanin solutions can potentially improve colour stability over storage time.
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