Encapsulation of phycocyanin-alginate for high stability and antioxidant activity

Hadiyanto, Hadiyanto; Suzery, Meiny; Setyawan, Deny; Majid, Dian; Sutanto, Heri

doi:10.1088/1755-1315/55/1/012030

Cited by 22 publications

(20 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…So that this event will damage the oxidative stability of microcapsules 72 . The encapsulation efficiency of phycocyanin was in accordance with the results of previous studies 73 , which is encapsulation using an alginate coating has an encapsulation efficiency value of 71.75%. The value of encapsulation efficiency in total phenols and flavonoids in S. platensis is effected by using liposomes or nanoliposomes in encapsulation of bioactive compounds, this is because liposome is stable at low pH and is able to withstand the time of release in the stomach, but it is less consistent in the intestine 74,75 .…”

Section: Discussionsupporting

confidence: 90%

Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

et al. 2021

View full text Add to dashboard Cite

Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis. O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds. Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22. Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 48.7% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection with an encapsulation efficiency value of 71.58%. Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product.

show abstract

Section: Discussionsupporting

confidence: 90%

Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The increase of alginate concentration used as an encapsulant can increase antioxidant activity of phycocyanin microcapsules. The same result is also shown by Hadiyanto et al (2017) that the use of alginate with a higher concentration can increase antioxidant activity and reduce IC50 value of phycocyanin microcapsules.…”

Section: Antioxidant Activitysupporting

confidence: 63%

“…Novianty et al (2015) stated that the use of alginate up to 1% concentration combined with maltodextrin as an encapsulant can protect phenol compound on liquid smoke during spray drying with an inlet temperature of 130 °C. According to Hadiyanto et al (2017), alginate has capabilities of cross-linking formation with polymer bonds, thus increasing its ability to trap a compound.…”

Section: Phycocyanin Contentmentioning

confidence: 99%

See 1 more Smart Citation

Mikroenkapsulasi Fikosianin dalam Maltodekstrin-Alginat: Formulasi dan Karakterisasi

et al. 2018

View full text Add to dashboard Cite

Phycocyanin is a source of natural blue dye which can be extracted from Spirulina sp. The main characteristics of phycocyanin are unstable by temperature and pH during processing and storage. Microencapsulation methods could be proposed to protect the phycocyanin from the external effect, where the types and concentration of encapsulant used may affect the characteristics of the result. The aim of this study was to determine the best formulation and characterization of phycocyanin microcapsules from Spirulina sp. with maltodextrin and alginate as an encapsulant.The microcapsules were produced using five different concentrations of alginate in maltodextrin, namely 0%; 0.2%; 0.4%; 0.6%; and 0.8% (w/w). The total encapsulant used was 10% of phycocyanin microparticle solution. The results showed that the increasing concentration of alginate could raise the levels of phycocyanin, moisture content, encapsulation efficiency, bulk density, blue intensity, and particle size, it also improved the morphology of the microcapsules. Phycocyanin microcapsules with alginate concentration of 0.6% and 9.4% maltodextrin had the highest phycocyanin content, encapsulation efficiency, and blue intensity.

show abstract

“…Hadiyanto et al encapsulated alginate with phycocyanin (a blue light pigment in cyanobacteria, Rhodophyta and Crytophyta) and reported that encapsulated phycocyanin-alginate possess higher antioxidant activity and has more stability at high temperature than phycocyanin alone (without encapsulation). Encapsulation at 2.5% of phycocyanin showed higher antioxidant activity [60]. Also edible films by incorporating lipids in alginate possess strong antioxidant properties.…”

Section: Yang Et Al Did a Comparative Study Between Pha Ie Pectin Hydroxamic Acids And Among Various Commercial Pectins With Different Dementioning

confidence: 93%

Antioxidant Functionality in Plants and Plant Sourced Biomaterials

AG¹,

Li²,

Ramakrishna³

2020

Austin J Nutr Metab

View full text Add to dashboard Cite

Antioxidants play vital role in neutralizing / removing harmful oxidants produced in human body as well as they are utilized in food technology for applications such as food packaging by introduction into bio films. Plant (land and marine) based biomaterials such as cellulose, starch etc. has tremendous potential in food packaging and other food science applications to enhance food shelf life, protection from external factors and keeping quality intact. Addition of antioxidants; in bio films based on these biomaterials are advantageous as these biomaterials are natural, non toxic and easy availability. Plants are also a source of natural antioxidants and are utilized in dietary, medicinal applications in traditional medicine techniques such as Traditional Chinese medicine and Ayurveda. Present review summarizes recent developments and understanding of 'antioxidant functionality of plant based biomaterials in food science'. An illustration on health and medicinal benefits of natural antioxidants included in Traditional Chinese Medicine (TCM) and Ayurvedic is incorporated.

show abstract

Encapsulation of phycocyanin-alginate for high stability and antioxidant activity

Cited by 22 publications

References 17 publications

Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

Mikroenkapsulasi Fikosianin dalam Maltodekstrin-Alginat: Formulasi dan Karakterisasi

Antioxidant Functionality in Plants and Plant Sourced Biomaterials

Contact Info

Product

Resources

About