Synthetic food colorants are being replaced by natural colorants to meet customer's expectations as well as health demands. Natural colorants can be obtained from plants, animals, microorganisms (fungi, yeast, bacteria, microalgae), etc. Producing microalgae and cyanobacteria as a food color substituent is getting popular around the globe
Mikroalgler ve siyanobakteriler, binlerce yıldır ilaç, gıda ve su ürünleri yetiştiriciliği endüstrisi için yüksek değerli bileşiklerin doğal bir kaynağı olarak kullanılmaktadır ve büyük ölçekli mikroalg yetiştirilmesi, yarım yüzyılı aşkın bir süredir yapılmaktadır. Yakın zamanda yeni mikroalg ve siyanobakteri türleri tanımlanmış ve çeşitli ürünler için algal biyokütle yetiştiriciliği ticari ölçekli sistemlere geçilmiştir. İlk olarak, steril şişede (2L, 5L ve 10L) laboratuvar koşullarında yetiştirilen Arthrospira (Spirulina) platensis ve Phaeodactylum tricornutum kültürlerinin spesifik büyüme hızları ve klorofil-a analizleri yapılmıştır. Ardından ticari uygulama için büyük ölçekli siyanobakterler ve mikroalg biyokütlesi üretimi için açık ve kapalı sistemler kuruldu. Alg biyokütlesi üretimi için çevresel koşullar altında bir açık karıştırma tankı ve iki farklı tipte kapalı-kültür sistemi veya fotobiyoteraktör (polipropilen torbalar ve plexiglas tüpleri) kullanıldı. Bununla birlikte, P. tricornutum, düşük sıcaklığa karşı iyi direnç göstermiş ve düşük ışık şiddeti koşullarında bile büyüyebilmiştir. Açık havuz sistemlerinin performansı karşılaştırıldığında, entegre sıcaklık düzenlemesine sahip dış mekan sistemlerinin, daha iyi iklim koşullarına sahip bölgelerdeki açık havuzlarda yetiştirilen kültürlere benzer bir biyokütle üretimi elde edildiği gösterilmiştir. Ülkemizde yetiştirilen mikroalg ve siyanobakterilerin biyokütle verimliliğinin arttırması, ileri teknikle tasarlanan ve düşük maliyetli teknolojilerle geliştirilen fotobiyoreaktör ile sağlanabilir.
The effect of homogenization, ultrasound and microwave extraction methods and conditions on fucoxanthin content, total phenolic content and antioxidant activity of extracts obtained from Phaeodactylum tricornutum were investigated in this study. The solvent/biomass ratio was the most effective parameter on fucoxanthin content, total phenolic content and antioxidant activity. The maximum fucoxanthin content (5.60 ± 0.06 mg/g) and antioxidant activity (763.00 ± 15.88 EC50 μg/mL extract) were obtained with the homogenization extraction method whose optimum conditions were 1.93% biomass/solvent ratio, ~5200 rpm homogenization rate and 14.2 min extraction time. Although the ultrasonic extraction method has reached the approximately same level of fucoxanthin content (5.24 ± 0.07 mg/g)), TPC (67.68 ± 1.58 mg gallic acid/L) and antioxidant activity (619.90 ± 17.16 EC50 μg/mL extract) at an amplitude of 55.72%, a higher biomass/solvent ratio (2.72%) and a longer extraction time (17.37 min) have been required. The lowest fucoxanthin content, total phenolic content and antioxidant activity were determined for the microwave extraction method.
Spray‐drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions – wall material type, ratio, and inlet‐air temperature – on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were found as 1.80–3.18% and 0.15–0.24, respectively. The product with the largest particle size was 19.44 μm. Size distribution values were in 1.87–6.05. Optimum process condition was determined as 34.4% maltodextrin, 65.6% whey protein isolate, and 167.6°C inlet temperature. Moisture content (2.35%), aw (0.18), Tg (58.25°C), D[4,3] (11.92 μm), size distribution (2.016), color properties (L*: 79.37, a*: −6.69, b*: −5.29), total phenolic content (12.14 mgGA/L), and microencapsulation efficiency (87.11%) of the phycocyanin microcapsules were also determined at optimum. Microencapsulation efficiency increased with the maltodextrin and whey protein isolate together; the conditions of process variables were effective in the encapsulation process.
Novelty impact statement
Phycocyanin was prepared in a double‐layer emulsion and dried in a spray dryer, thus preventing degradation caused by environmental factors.
The physical and chemical properties of the final product were examined and modeled.
The conditions required to obtain the microencapsulated phycocyanin with optimum properties were examined.
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