Colour Stabilization of Spray-Dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide

Abstract

The effect of nicotinic acid (NA) and nicotinamide (NAm) on colour parameters (CIE L*, a*, b*) of spray dried red blood cells and colour stability during a 7-weeks storage period at room temperature were investigated. The influence of pH on the colour of powder stabilized with NA or NAm was also determined by using starch gels as a model matrix. The results showed that nicotinic acid at 2% (w/v) considerably prevented colour deterioration of haemoglobin concentrate during spray-drying as well as during the storage period. The powder obtained was clearer, redder and more yellow than the control. A positive effect was also detected with 2.5% (w/v) nicotinamide, but the improvement achieved was never as high as it was when nicotinic acid was used. However, powder containing nicotinamide at 2.5% (w/v) showed higher capacity as a red colourant than nicotinic acid at 2% (w/v) when added to starch gels either at pH 7.5 or 4.5.

The Use of Blood and Derived Products as Food Additives

“…A positive effect was also detected with 2.5% w/v of nicotinamide, though the results were not as impressive as for nicotinic acid. However, in the presence of starch gels nicotinamide proved better at stabilizing the red color of hemoglobin in comparison with nicotinic acid [39]. The use of these chelating agents is not without problems.…”

“…However, the processing techniques utilized to preserve the shelf life and ensure the safety of the product, greatly increase the amount of metHb due to hemoglobin autooxidation [39]. Although spray-drying is a good way to preserve the red blood cell fraction, even better than freeze drying [39], and is a necessary step to ensure the microbial quality of bloodderived ingredients, oxidation of the hemoglobin may continue during the storage of the spray-dried powder. Because of the unstable nature of hemoglobin, its use as a food ingredient is only possible once it has been stabilized.…”

“…Fortunately, the concentration of metHb in mammalian red blood cells is typically only 1 to 3% of the total pigment, mainly as a result of the presence of metHb reductase [38]. However, the processing techniques utilized to preserve the shelf life and ensure the safety of the product, greatly increase the amount of metHb due to hemoglobin autooxidation [39]. Although spray-drying is a good way to preserve the red blood cell fraction, even better than freeze drying [39], and is a necessary step to ensure the microbial quality of bloodderived ingredients, oxidation of the hemoglobin may continue during the storage of the spray-dried powder.…”

Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage

“…Several methods have been developed to overcome color problem caused by blood (5,(11)(12)(13). However, the present methods usually involved discoloration through the disruption of the heme group of the hemoglobin, which causes unpleasant flavor in foods, decreases iron bioavailability as well as the nutritional and functional value of the blood proteins (14)(15)(16).…”

Optimized Nitrogen Recovery and Non-Bitter Hydrolysates from Porcine Hemoglobin

“…Sodium citrate solution (0.33%w/v) was added as an anticoagulant (Renata, et al, 1999). At the laboratory, the red cell fraction (RCF) was obtained after blood centrifugation for 15 min at 3000×g and 5-10 ºC (Sigma 3K30, Germany) and plasma decanting (Synowiecki et al, 1996;Saguer et al, 2003). Hemoglobin concentrate (HC), the protein content of 33.12±2.57g/100g, was obtained by provoking the hemolysis of RCF using a high pressure homogeniser (APV-1000, Denmark) at 60MPa which can improve the solution property of hemoglobin resolving in water, and then kept frozen at -20 ºC until use.…”