Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant

Veličković, Luka; Simović, Ana; Gligorijević, Nikola; Thureau, Aurélien; Obradović, Milica; Vasović, Tamara; Sotiroudis, Georgios; Zoumpanioti, Maria; Brûlet, Annie; Ćirković Veličković, Tanja; Combet, Sophie; Nikolić, Milan; Minić, Simeon

doi:10.1016/j.foodchem.2023.136669

Cited by 7 publications

(3 citation statements)

References 47 publications

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“…Figure 2b shows the effect of heating time on the stability of AGC-PC at 60 • C. The RC value of AGC-PC gradually decreased with the extension of the heating time in all groups, the RC value of AGC-PC from freshness SPP (0 months) critically decreased to 76.89% and 62.87% after 60 min and 120 min heating treatment, respectively, and AGC-PC underwent rapid color fading at 60 • C for 1 h. These results showed that the monomer forms of AGC-PC gradually denatured with the extension of heating time, and the dissociation of trimeric (αβ) 3 and hexameric (αβ) 6 forms in AGC-PC was fully completed after 1 h heating (Veličković et al, 2023). Moreover, the RC value of AGC-PC showed no significant difference when the storage period was below 6 months, and the obviously declined after storage periods of SPP exceeding 6 months.…”

Section: Thermostabilitymentioning

confidence: 92%

“…Chaiklahan et al (2011) reported that the optimal pH value for stability of C-PC was pH 6.0-7.0 due to the predomination of hexameric form. C-PC was relatively stable below 50 • C, and its degradation rates increased at temperatures above 50 • C (Chentir et al, 2018;Sui et al, 2014;Veličković et al, 2023). Moreover, C-PC purity (A 620 /A 280 ) determines its commercial value and application directions, for food-grade C-PC (0.13$/mg) with a purity index of less than 0.7, for reactive-grade C-PC with purity of 0.7-3.9, and for analytical grade (15$/mg) with purity index of over 4.0 in pharmaceuticals (Jaeschke et al, 2021;Mogany et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Stability and bioactivities evaluation of analytical grade C‐phycocyanin during the storage of Spirulina platensis powder

Zhou,

Huang,

Liu

et al. 2024

Journal of Food Science

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C‐phycocyanin (C‐PC) is a natural high‐value blue phycobiliprotein from Spirulina platensis, which has wide biological applications in food, pharmaceutical, and cosmetics. However, the freshness of S. platensis powder (SPP) materials and C‐PC purification play critical roles in evaluating the stability and bioactivities of C‐PC, which severely affect its commercial application. This study investigated the effect of spray‐dried SPP freshness on the biofunctional activities of analytical grade C‐PC (AGC‐PC). The yield of AGC‐PC extracted from spray‐dried SPP could reach 101.88 mg/g (75% recovery ratio) after purification by reversed phase high‐performance liquid chromatography (RP‐HPLC) system. The half‐life period (t1/2) of AGC‐PC stability at 60°C and 8000 lux light could remain 171.70 min and 176.11 h within 6 months storage of spray‐dried SPP. The emulsifying activity index (EAI) and foaming capacity (FC) of AGC‐PC from fresh‐dried SPP showed maximum values of 68.64 m2/g and 252.9%, respectively. The EC50 of AGC‐PC from fresh spray‐dried SPP on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2,2'‐azinobis(3‐ethylbenzothiazoline ‐6‐sulfonic acid (ABTS+·) scavenging activity could reach 63.76 and 92.93 mg/L, respectively. The EC50 of AGC‐PC from fresh spray‐dried SPP on proteinase inhibition and anti‐lipoxygenase activity were 302.96 and 178.8 mg/L, respectively. The stability and biofunctional activities of AGC‐PC remained stable within 6 months storage of SPP, and then rapidly decreased after 9 months storage due to the disintegration of the trimeric (αβ)3 and hexameric (αβ)6 forms of C‐PC. It is concluded that the optimal storage period of SPP for preparation of AGC‐PC in commercial use should be less than 6 months.Practical ApplicationThe C‐phycocyanin (C‐PC) from dried Spirulina platensis powder (SPP) has been widely applied in food nutritional, florescent markers, pharmaceuticals, cosmetics, etc, due to its blue color, fluorescence, and antioxidant properties. However, the effect of dried SPP freshness on the stability and functional activity of C‐PC has been rarely reported. This study found that the thermostability, photostability, emulsifying, antioxidant, and anti‐inflammatory activities of analytical grade C‐PC (AGC‐PC) significantly decreased after 6 months storage of SPP. Based on investigations, we have proposed that the suitable storage time of dried SPP for preparation of AGC‐PC in commercial application should be within 6 months.

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Section: Thermostabilitymentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Stability and bioactivities evaluation of analytical grade C‐phycocyanin during the storage of Spirulina platensis powder

Zhou,

Huang,

Liu

et al. 2024

Journal of Food Science

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“…For example, R-phycocyanin, which is purified and characterized from the red algae Porphyra spp. (Nori), can be used as natural food colorants (Veličković et al, 2023) or incorporated into nutritional supplements (Sahni et al, 2019). In addition, microalgae are expected to produce innovative meat analogues, attributed to their rich repertoire proteins and nutraceutical compounds (Fu et al, 2021).…”

Section: Microalgae-based Foodsmentioning

confidence: 99%

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Wang,

Zhao,

Jiang

et al. 2024

Comp Rev Food Sci Food Safe

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Nowadays, the food industry is facing challenges due to the simultaneous rise in global warming, population, and food consumption. As the integration of synthetic biology and food science, novel synthetic foods have obtained high attention to address these issues. However, these novel foods may cause potential risks related to human health. Four types of novel synthetic foods, including plant‐based foods, cultured meat, fermented foods, and microalgae‐based foods, were reviewed in the study. The original food sources, consumer acceptance, advantages and disadvantages of these foods were discussed. Furthermore, potential risk factors, such as nutritional, biological, and chemical risk factors, associated with these foods were described and analyzed. Additionally, the current detection methods (e.g., enzyme‐linked immunosorbent assay, biosensors, chromatography, polymerase chain reaction, isothermal amplification, and microfluidic technology) and processing technologies (e.g., microwave treatment, ohmic heating, steam explosion, high hydrostatic pressure, ultrasound, cold plasma, and supercritical carbon dioxide) were reviewed and discussed critically. Nonetheless, it is crucial to continue innovating and developing new detection and processing technologies to effectively evaluate these novel synthetic foods and ensure their safety. Finally, approaches to enhance the quality of these foods were briefly presented. It will provide insights into the development and management of novel synthetic foods for food industry.

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Comparison of Pressurized Water Extraction With Ultrasound Assisted Extraction for Isolation of Phycobiliproteins From Arthrospira platensis (Spirulina)

Burdějová,

Dadajová,

Kudláčková

et al. 2024

Phytochemical Analysis

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IntroductionCyanobacterium Arthrospira platensis (AP) (Nordstedt) Gomont contains high content of phycobiliproteins (PBP), which are an important source for food industry. Methods effectively extracting proteins contained in AP cells are demanded to provide a supply of the material. Water‐based extraction methods are advisable due to the high solubility of the PBP.ObjectivesExtraction techniques such as ultrasound assisted extraction (UAE) and pressurized water extraction (PWE) are popular due to their environmental friendliness, better extraction efficiency, and faster extraction process. In this paper, efficiency of the two methods is compared.Materials and MethodsPWE along with UAE is utilized for release of PBP from the AP cells. The extraction parameters including time, temperature, pressure, and ultrasound intensity are tested to obtain the most efficient setup. The methods were evaluated using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE), and the replicates of PWE extracts were further analyzed by capillary isoelectric focusing with laser‐induced fluorescence (cIEF‐LIF).ResultsThe developed PWE method using higher pressure treatment at lower temperature was significantly faster than UAE methods, and the SDS‐PAGE results showed a high content of phycobiliproteins in the extracts. cIEF‐LIF analysis showed that the sequential PWE of individual samples was repeatable, and the mild extraction provided a fluorescent profile similar to the commercially available C‐phycocyanin standard.ConclusionPressurized water extraction was shown to be an efficient, rapid, and well‐automated extraction method for AP proteins in general, including bioactive phycobiliproteins. Obtained results encourage the use of PWE in small‐scale analytical applications for primary extraction of proteins.

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Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant

Cited by 7 publications

References 47 publications

Stability and bioactivities evaluation of analytical grade C‐phycocyanin during the storage of Spirulina platensis powder

Stability and bioactivities evaluation of analytical grade C‐phycocyanin during the storage of Spirulina platensis powder

A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies

Comparison of Pressurized Water Extraction With Ultrasound Assisted Extraction for Isolation of Phycobiliproteins From Arthrospira platensis (Spirulina)

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