Color Stability of Phycoerythrin Crude Extract (PECE) from Rhodomonas Salina Toward Physicochemical Factors

Marraskuranto, Endar; Raharjo, Tri Joko; Kasiamdari, Rina Sri; Nuringtyas, Tri Rini

doi:10.15578/squalen.v14i1.379

Cited by 4 publications

(3 citation statements)

References 15 publications

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“…Conversely, phycoerythrin was higher at pH of 6.5 and 8.5 compared to 7.5. Phycoerythrin is stable and retains its colour at pH range 4-8.4, based on its absorption spectrum, with the highest absorbance peak at pH 7.6 (Marraskuranto et al 2019). However, more extensive pH changes can disrupt the structure of the chromophore and phycoerythrin is colourless above pH 9 (Munier et al 2014).…”

Section: Phycoerythrinmentioning

confidence: 99%

Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of Rhodomonas salina using a D-optimal design approach

et al. 2021

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The cryptophyte Rhodomonas salina is widely used in aquaculture due to its high nutritional profile. This study aims to investigate the effect of salinity and pH on the growth, phycoerythrin concentrations, and concentrations of non-volatile umami taste active compounds of R. salina, using a design of experiment approach. Rhodomonas salina was cultivated in a flat-panel photobioreactor in turbidostat mode in a range of salinity (20–40 ‰) and pH (6.5–8.5). The strain was able to grow steadily under all conditions, but the optimal productivity of 1.17 g dry weight L−1 day−1 was observed in salinity 30 ‰ and pH 7.5. The phycoerythrin concentration was inversely related to productivity, presenting higher values in conditions that were not optimal for the growth of R. salina, 7% of dry weight at salinity 40 ‰, and pH 8.5. The identification of the umami taste of R. salina was based on the synergistic effect of umami compounds 5′-nucleotides (adenosine 5′-monophosphate, guanosine 5′-monophosphate, inosine 5′-monophosphate) and free amino acids (glutamic and aspartic acids), using the equivalent umami concentration (EUC). The results indicated that an increase in pH induces the accumulation of 5′-nucleotides, resulting in an EUC of 234 mg MSG g−1 at a salinity of 40 and pH 8.5. The EUC values that were observed in R. salina were higher compared to other aquatic animals, a fact that makes R. salina promising for further research and application in the food and feed sectors.

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Section: Phycoerythrinmentioning

confidence: 99%

Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of Rhodomonas salina using a D-optimal design approach

et al. 2021

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“…The color of B-PE from Rhodomonas salina was stable from light exposure until eight hours (Marraskuranto et al, 2019). In addition, B-PE from P. cruentum showed purple color at pH below 3, pink color between pH 3-12, and colorless at pH above 12 (Gonzalez-Ramirez et al, 2014).…”

Section: Introductionmentioning

confidence: 93%

Antioxidant and Anti-tyrosinase Activities of Halymenia durvillei Water Extract Containing R-Phycoerythrin Before and After Microencapsulation

Khatulistiani¹,

Oktavia

Munifah³

et al. 2023

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Halymenia durvillei water extract (HDWE) contains a dark-pink colored pigment of Rphycoerythrin (R-PE), which its stability is influenced by temperature and pH andpossesses biological activities. Microencapsulation could be the solution to preservingthe nature of R-PE. This study characterized the HDWE emulsion and analyzed the RPE content, antioxidants, and anti-tyrosinase activities before and after microencapsulation using sodium caseinate and maltodextrin (M-HDWE). Halymenia durvillei was extracted in distilled water (ratio 1:2, w/v) for 24 hours at 4 °C. Sodium caseinate to maltodextrin coating ratios were 1:2; 1:4; 1:6 and 1:12. Emulsion (viscosity, color, and R-PE content) and powder characteristics (surface morphology) were determined using Brookfield DV2T, ColorFlex EZ Hunterlab, UV-VIS spectrophotometry, and JeolSEM, respectively. The antioxidant and anti-tyrosinase activities were determined using the Ferric Reducing Antioxidant Power (FRAP) and mushroom tyrosinase assays. The Commision Internationale d’Éclairage (CIE) L* a* b* colorimetry result showed that the more maltodextrin and the lower viscosity, the more intense the emulsion color. Despite HDWE having roughly six-fold more R-PE content, all M-HDWE treatment samples exhibited equal R-PE contents (p 0.05). The M-HDWE 1:2; 1:4; 1:6; and 1:12 microcapsules had more wrinkled spheres and fewer cracks than MHDWE 0. The M-HDWE 1:2 had 33.10% lower antioxidant activity than the HDWE and was the highest compared to other M-HDWE compositions (17.15±1.27 µM/µg extract, p 0.05). Meanwhile, all M-HDWE had low anti-tyrosinase activity. It can be concluded that microencapsulation could be a solution for preserving HDWE’s antioxidant activity but not its anti-tyrosinase activity

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“…The color stability of PE from a crude extract from Rhodomonas salina was studied, the best conditions being established under white fluorescent light for 8 h, a maximum temperature of 40°C, 20% (v/v) of ethanol, and pH range of 3.9–8. ( Marraskuranto et al, 2019 ).…”

Section: Phycobiliproteins Applicationsmentioning

confidence: 99%

Extraction and purification of phycobiliproteins from algae and their applications

et al. 2022

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Microalgae, macroalgae and cyanobacteria are photosynthetic microorganisms, prokaryotic or eukaryotic, living in saline or freshwater environments. These have been recognized as valuable carbon sources, able to be used for food, feed, chemicals, and biopharmaceuticals. From the range of valuable compounds produced by these cells, some of the most interesting are the pigments, including chlorophylls, carotenoids, and phycobiliproteins. Phycobiliproteins are photosynthetic light-harvesting and water-soluble proteins. In this work, the downstream processes being applied to recover fluorescent proteins from marine and freshwater biomass are reviewed. The various types of biomasses, namely macroalgae, microalgae, and cyanobacteria, are highlighted and the solvents and techniques applied in the extraction and purification of the fluorescent proteins, as well as their main applications while being fluorescent/luminescent are discussed. In the end, a critical perspective on how the phycobiliproteins business may benefit from the development of cost-effective downstream processes and their integration with the final application demands, namely regarding their stability, will be provided.

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Color Stability of Phycoerythrin Crude Extract (PECE) from Rhodomonas Salina Toward Physicochemical Factors

Cited by 4 publications

References 15 publications

Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of Rhodomonas salina using a D-optimal design approach

Effect of salinity and pH on growth, phycoerythrin, and non-volatile umami taste active compound concentration of Rhodomonas salina using a D-optimal design approach

Antioxidant and Anti-tyrosinase Activities of Halymenia durvillei Water Extract Containing R-Phycoerythrin Before and After Microencapsulation

Extraction and purification of phycobiliproteins from algae and their applications

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