Efficient methods for the extraction and microencapsulation of red pigments from a hybrid rose

Ge, Xintian; Wan, Zhijian; NiZe, Song; Fan, Aiping; Rong-shu, WU

doi:10.1016/j.jfoodeng.2009.02.021

Cited by 26 publications

(7 citation statements)

References 6 publications

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“…The results are summarized in Tables 3 and 4 with the application of extreme difference. The extreme Ki: total extraction yield of the same factor and level in the experiments, i = 1, 2, or 3 K: range analysis value difference data (K1, 2, 3) and average value (K) were calculated to compare the significance of each factor (Ge et al, 2009). As seen in Tables 3 and 4 Based on the results of variance analysis, extraction temperature, extraction time, extraction pH and enzyme amount significantly affected the extraction yield of astaxanthin, the maximum cellulase and pectinase assisted extraction yield was obtained under the combination of A2B1C2D3 and A3B3C2D1, respectively.…”

Section: Orthogonal Optimization Of Astaxanthin Extractionmentioning

confidence: 99%

Enzyme-assisted extraction of astaxanthin from Haematococcus pluvialis and its stability and antioxidant activity

Zhao

Zhang

Liu

et al. 2019

Food Sci Biotechnol

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The release of bioactive pigments could be potentially improved by enzyme degradation of plant cell wall polysaccharides. In this study, the objective was to evaluate enzyme type (cellulase and pectinase), pH values, hydrolysis temperature and time on the release of astaxanthin from Haematococcus pluvialis (H. pluvialis). The results showed that pre-treated H. pluvialis with enzymes could improve the separation yield of astaxanthin. Pectinase release rate of astaxanthin from H. pluvialis was significantly higher than cellulase (p \ 0.05), and enzyme hydrolysis time was also shorter. The stability study of astaxanthin oleoresin and microcapsule during storage at different temperature, oxygen and illumination was found that the degradation rate of astaxanthin rose with increasing temperature and illumination time, and the retention in oxygen environment decreased. The stability of astaxanthin microcapsules was better than astaxanthin oleoresin.

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Section: Orthogonal Optimization Of Astaxanthin Extractionmentioning

confidence: 99%

Enzyme-assisted extraction of astaxanthin from Haematococcus pluvialis and its stability and antioxidant activity

Zhao

Zhang

Liu

et al. 2019

Food Sci Biotechnol

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“…The encapsulation efficiency of microcapsule was calculated, following the method of Ge et al (2009) with some modifications, by measuring the mass of not-coated phycocyanin and the mass of phycocyanin added at the beginning of the microencapsulation process as follows: encapsulation efficiency (%) = mass of phycocyanin added at beginning − mass of not coated phycocyanin mass of phycocyanin added at beginning × 100…”

Section: Determination Of Encapsulation Efficiency and Phycocyanin Loadmentioning

confidence: 99%

Preparation of phycocyanin microcapsules and its properties

Yan

Liu

Jiao

et al. 2014

Food and Bioproducts Processing

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a b s t r a c tPhycocyanin was microencapsulated by an extrusion method using alginate and chitosan as coating materials. This work was aimed to optimize the encapsulation process, characterize the physicochemical properties of microcapsules, and evaluate the storage stability and in vitro release performance. The optimum process conditions for preparing microcapsule gained from the single factor experiments were as follows: alginate content 2.5%, ratio of phycocyanin to alginate 1.5:1, content of calcium chloride 2.5%, and chitosan content 2.0%. Phycocyanin/alginate/chitosan microcapsules (PACM) were found to have compact spherical shape with mean diameters of 1.03 mm, whereas phycocyanin/alginate microspheres (PAM) were internal porous spherical appearances with mean diameters of 1.81 mm. Storage stability study showed that encapsulation by alginate and chitosan conferred greater ability to phycocyanin against temperature during storage. In vitro release study revealed that both PAM and PACM could be resistant against acidic environment, and would rapidly release phycocyanin under mild alkali condition. The sustained-release profile of phycocyanin from PACM was superior to that from PAM.© 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.Keywords: Microcapsule; Phycocyanin; Alginate; Chitosan IntroductionPhycocyanin is a blue phycobiliprotein, composed of two relatively homologous subunits: the ␣-chain with one phycocyanobilin attached at cysteine 84 and the ␤-chain with two phycocyanobilins attached at cysteines 84 and 155. The two subunits form ␣␤ monomers, which aggregate into ␣ 3 ␤ 3 trimers and further into disc-shaped ␣ 6 ␤ 6 hexamers, the functional unit of phycocyanin (Eriksen, 2008). It has good therapeutic values, such as antioxidative, immunomodulating, anti-cancer, antiviral, anti-allergic, anti-mutagenic, anti-inflammatory, hepatoprotective, blood vessel-relaxing and blood lipid-lowering activities (Thangam et al., 2013), which made it a better active ingredient in functional food. It is also used as natural dyes in food including chewing gum, ice sherbets, soft drinks, and candies, and cosmetics including lipstick and eyeliners, replacing the synthetic colourants (Chaiklahan et al., 2011). Another application of phycocyanin is as phycofluor probes for immunodiagnosis owing to its fluorescence properties. However, its application is often limited by the instability towards moisture, light and temperature due to the degradation of the protein fraction (Chaiklahan * Corresponding author. , 2012). Studies show that microencapsulation is an effective and economical method for protecting natural colourants against adverse conditions (Rocha et al., 2012). Therefore, it was inferred that the stability of phycocyanin should be improved using microencapsulation technologies. However, up to now, reports were scarce about phycocyanin microencapsulation. Microencapsulation is a technique by which the sensitive ingredients, called core materials, are entrapped in coati...

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“…Therefore, it is desirable to use mixtures of carbohydrates with proteins, gums, and others in different proportions. Using polymer blends to embed core material results in a higher encapsulating efficiency and lower cost compared with using individual biopolymers [19,20]. The wall materials protect the DHA-rich oil from oxygen, water, and light and serve as a barrier to control diffusion as well [21].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Storage Stability of Microencapsulated DHA-Rich Oil with Different Wall Materials

Chen

Wang

Zhang

et al. 2016

Appl Biochem Biotechnol

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This study aimed to evaluate the physicochemical properties and storage stability of microencapsulated DHA-rich oil spray dried with different wall materials: model 1 (modified starch, gum arabic, and maltodextrin), model 2 (soy protein isolate, gum arabic, and maltodextrin), and model 3 (casein, glucose, and lactose). The results indicated that model 3 exhibited the highest microencapsulation efficiency (98.66 %) and emulsion stability (>99 %), with a moisture content and mean particle size of 1.663 % and 14.173 μm, respectively. Differential scanning calorimetry analysis indicated that the Tm of DHA-rich oil microcapsules was high, suggesting that the entire structure of the microcapsules remained stable during thermal processing. A thermogravimetric analysis curve showed that the product lost 5 % of its weight at 172 °C and the wall material started to degrade at 236 °C. The peroxide value of microencapsulated DHA-rich oil remained at one ninth after accelerated oxidation at 45 °C for 8 weeks to that of the unencapsulated DHA-rich oil, thus revealing the promising oxidation stability of DHA-rich oil in microcapsules.

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Efficient methods for the extraction and microencapsulation of red pigments from a hybrid rose

Cited by 26 publications

References 6 publications

Enzyme-assisted extraction of astaxanthin from Haematococcus pluvialis and its stability and antioxidant activity

Enzyme-assisted extraction of astaxanthin from Haematococcus pluvialis and its stability and antioxidant activity

Preparation of phycocyanin microcapsules and its properties

Physicochemical Properties and Storage Stability of Microencapsulated DHA-Rich Oil with Different Wall Materials

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