Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Abstract

Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate

“…The highest C* value was observed for microcapsules prepared with GA:WPI (3:7), which indicated more greenness than other microcapsules covered with GA:WPI ( p < 0.05). These results indicated that the appropriate increase in the proportion of GA in composite wall material can preserve the greener color of microcapsules, which was consistent with previous studies [ 27 , 33 ].…”

“…The GA and WPI powders used as controls were shaped like a wrinkled sphere. The microcapsules covered by different ratios of GA:WPI had a broken glass structure of various sizes, which was similar to previous studies where the morphology of powders was broken glassy and appeared as shriveled textures using the freeze-drying method [ 23 , 33 ]. Moreover, the structure of microcapsules transformed from broken glassy into irregular porous flake-like structures with the increase in GA ratios, which may be due to GA having good gelling properties, and rapid water sublimation during the freeze-drying process [ 39 ].…”

Phycobiliproteins: Structural aspects, functional characteristics, and biotechnological perspectives

“…In this context, the electrospraying method showed high encapsulation efficiency of phycocyanin [159] , with especial emphasis on the food industry. In addition, other techniques have been applied in the last years for the microencapsulation of phycocyanin [160] , [161] , [162] , [163] , [164] in order to increase its stability. Nevertheless, a specific delivery of the PBPs should ensure its bioactivity in the target cells or tissues, especially for the treatment of tumor cells or other diseases in humans.…”

Investigating the stability of encapsulated phycocyanin at acidic conditions using whey protein isolate as a wall material

“…Whey protein (California Gold Nutrition®) solution was prepared by dissolving the whey protein in 100 mL distilled water with a final concentration of 0.25, 0.50, 0.75, and 1.00% [16]. The solutions were incubated at 4°C for 24 h to complete hydration.…”