Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.

Hadiyanto, Hadiyanto; Christwardana, Marcelinus; Sutanto, Heri; Suzery, Meiny; Amelia, Devita; Aritonang, Ruth Febrina

doi:10.1016/j.fbio.2018.01.007

Cited by 43 publications

(22 citation statements)

References 32 publications

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“…A similar trend of temperature‐dependent degradation of PBPs had been shown in other works (Hadiyanto et al., 2018; Kannaujiya & Sinha, 2016; Wu, Wang, Xiang, Li, & He, 2016). The kinetic model served to prove mathematically what had been previously noticed, that at higher temperatures, PE is more stable at neutral pHs, whereas at lower temperatures, the acidic pH helps in its maintenance.…”

Section: Resultssupporting

confidence: 88%

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Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

Pereira

Barroso

Mendes

et al. 2020

Journal of Food Science

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Phycobiliprotein (PBP) pigments were extracted from red algae Gracilaria gracilis through maceration in phosphate buffer using previously optimized conditions. The stability of PBPs in the extracts was assessed by monitoring the extracts at different pHs and temperatures for 10 days. Since phycoerythrin (PE) is the main PBP present in G. gracilis, PE content was spectroscopically determined and used as a response factor. Kinetic modeling was used to describe PE degradation under different ranges of T and pH. The pigment extracts presented higher stability at pH 6.9 and −20°C. PE was semipurified by precipitation with ammonium sulphate 65% followed by dialysis against water until a purity index of 0.7. The pigment was successfully applied as colorant in pancakes and yogurts with a pigment concentration of 0.15%. This study highlights the potential of PE pigments extracted from G. gracilis for applications in food products.

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Section: Resultssupporting

confidence: 88%

“…The results are presented in Figure 2, for the T and pH conditions considered. This model was chosen since in previous studies, PBPs degradation has been found to follow first‐order reaction kinetics (Braga et al., 2016; Hadiyanto, Sutanto, Suzery, Amelia, & Aritonang, 2018; Kannaujiya & Sinha, 2016).…”

Section: Resultsmentioning

confidence: 99%

Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

Pereira

Barroso

Mendes

et al. 2020

Journal of Food Science

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“…Phycocyanin is a source of antioxidants and natural dyes extracted from microalgae (Spirullina sp.) (Hadiyanto et al, 2018). Phycocyanin captures oxygen radicals because it contains an open tetraphyrol chain that can bind peroxy radicals by donating a hydrogen atom attached to the 10th C atom of a tetraphic molecule (Romay et al, 2003).…”

Section: Results and Discussion Fat Contentmentioning

confidence: 99%

“…This is because phycocyanin extract is a source of antioxidants extracted from microalgae (Spirulina sp.) (Hadiyanto et al, 2018). However, the main topic of this study is the quality of macronutrients.…”

Section: Introductionmentioning

confidence: 99%

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food

Nefasa

Wulandari

Christwardana

et al. 2020

FST

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The purpose of this study was to determine the further effect of soybean oil and phycocyanin extract against the quality of macronutrient (fat, protein, lactose) and also Solid Non-Fat (SNF) in cow’s milk. Two different substances, i.e., soybean oil and different amount of phycocyanin extract was added into the milk. The result showed the increase of protein content gradually from 3.49 ± 0.230 to 3.88 ± 0.010 when phycocyanin was added. The inverse with the decreased fat content from the control sample, but after the addition of phycocyanin extract, it was increased gradually 6.15 ± 0.210 to 6.35 ± 0.21. SNF has increased from 10.61 ± 0.014 to 10.87 ± 0.007, while the decreasing level of lactose has been shown from 5.74 ± 0.021 to 5.62 ± 0.028 due to addition of phycocyanin. In conclusion, the addition of phycocyanin extract can increase the protein and SNF content of milk. This phycocyanin extract also acts as an antioxidant agent so that it can reduce the oxidation process, which might be caused by the addition of soybean oil. Soybean oil might be used as a food additive to improve the fat content of milk but must be accompanied by an antioxidant agent to prevent the oxidation process.

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“…Although EP has antioxidant properties (1,313.47 µmol of equivalents of trolox/L, measured by the ABTS method in an extract obtained under the same conditions mentioned in item 2.1), it cannot be stated that the antioxidant content remained in the ice cream after pasteurization, due the thermal instability of phycocyanin (Hadiyanto et al, 2018). The obtaining of ice cream with antioxidant potential was not the objective of this work, but it may be suggested that in addition to EP, microencapsulated phycocyanin may be added to the product, thus ensuring both, antioxidant and emulsifying properties.…”

Section: Emulsifying Properties Of Ep In Ice Creammentioning

confidence: 99%

Phycocyanin as substitute for texture ingredients in ice creams

Rodrigues

Vendruscolo

Bonfante

et al. 2019

BFJ

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Purpose The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams. Design/methodology/approach The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP. Findings The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers. Originality/value The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.

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Kinetic study on the effects of sugar addition on the thermal degradation of phycocyanin from Spirulina sp.

Cited by 43 publications

References 32 publications

Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

Quality of Macronutrient of Cow's Milk with Addition of Soybean Oil and Phycocyanin Extract as Functional Food

Phycocyanin as substitute for texture ingredients in ice creams

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