Effect of Different Extraction Methods on Physicochemical Characteristics and Antioxidant Activity of C-Phycocyanin from Dry Biomass of Arthrospira platensis

Abstract

The effect of four different extraction methods on physicochemical characteristics and functionalities of chloro-phycocyanin (CP) was investigated. Swelling (S-CP), freezing and thawing (4FT-CP), ultrasonication with freezing and thawing (4FT+U-CP), and the high-pressure cell disruption (HPCD-CP) process affected CP differently, thus resulting in different levels of solubility, DPPH scavenging activity, ABTS scavenging activity, and reducing power. Among the four CPs, HPCD-CP had the highest CP content (15.3%), purity (1.66 ± 0.16), and ∆E value but the lowest ∆b value. The ζ potential of HPCD-CP (−38.8 mV) was the highest, but the average particle size of 4FT+U-CP (719.1 nm) was the highest. UV-Vis absorption spectra and fluorescence spectra illustrated that high-pressure cell disruption-assisted extraction had more profound impacts on the microenvironment of tetrapyrrole chromophores, the environment of aromatic amino acids, and the phycocyanobilin of CP. Furthermore, HPCD-CP and 4FT-CP showed higher solubility and antioxidant activities than S-CP, especially 4FT+U-CP. The results obtained in this study demonstrate that HPCD technology could obtain a food-grade C-phycocyanin product with higher CP concentration, purity, solubility, and antioxidant activity.

Schiff base crosslinked gelatin–Spirulina platensis protein concentrate films with enhanced antioxidant activity

“…Several works have been devoted to optimizing the extraction methods of PBPs from wet biomass to give the highest extraction yield and purity, but only few studies have been addressed to the extraction of proteins from dry biomass (Barka, 2018; Chen et al., 2022). This study used the solid–liquid extraction technique proposed by Chronakis (2001), to obtain PC from lyophilized S. platensis .…”

“…Spirulina platensis biomass spectrum displayed typical protein bands at 3304, 1653, 1551, and 1454 cm −1 associated with amide A (∼3300 cm −1 , N–H stretching overlapped with O–H stretching from residual moisture and OH groups), amide I (C=O stretching of peptide bonds), amide II (N–H bending), and amide III (N–H bending and C–N stretching), respectively (Bataller & Capareda, 2018; Chentir et al., 2019). The position and shape of amide I that is related to the secondary structure of proteins indicated that α‐helix (1660–1550 cm −1 ) was the major contributor to the secondary structure of proteins in S. platensis (Bataller & Capareda, 2018; Chen et al., 2022; Patel et al., 2005). The slight shift of amide I from 1663 to 1659 cm −1 observed in the PC spectrum could be due to a slight reduction of α‐helix structure in favor of others, such as unordered ones, suggesting that extraction and purification slightly affected protein secondary structure.…”

“…On the other hand, cyanobacteria are potential biofeedstock of proteins and bioactive compounds (Chen et al., 2022; Chentir et al., 2018; Cuellar‐Bermudez et al., 2015; Piero Estrada et al., 2001). Among cyanobacteria, Spirulina platensis , a filamentous blue–green cyanobacterium, is certified as GRAS (generally recognized as safe) by the Food and Drugs Administration (FDA).…”

Improvement of phycocyanin stability at different temperatures using microencapsulation by whey protein isolate

“…Phycocyanin is characterised by its blue colour. Phycocyanin is soluble in water and other polar solvents [6].…”

Statistical Optimization and Downstream Processing of C‐Phycocyanin from Phormidium valderianum

“…Furthermore, the use of phycocyanin as a colorant in the food, beverage, and cosmetic industries is emerging [9][10][11]. Several studies have also found C-PC as a potential therapeutic agent having benefits such as being anti-cancerous, antioxidant, and having anti-inflammatory properties [12][13][14][15].…”