Heat and light stability of three natural blue colorants for use in confectionery and beverages

Jespersen, Lone; Strømdahl, Lene D.; Olsen, Karsten; Skibsted, Leif H.

doi:10.1007/s00217-004-1062-7

Cited by 191 publications

(98 citation statements)

References 36 publications

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“…In another study, phycocyanin was proved to be unstable in conditions of heat and light in an aqueous solution, and light exposure for 24 hours in an aqueous solution of pH 5 resulted in approximately an 80% degradation (Jespersen et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

et al. 2016

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This work aimed to evaluate the thermal and photo stability of the antioxidant potential (AP) of the Spirulina platensis biomass. Thermal stability was established at 25ºC, 40ºC and 50ºC for 60 days, in the dark, protected from light. Photo stability was evaluated using UV (15 W, λ = 265 nm) and fluorescent (20 W, 0.16 A, power factor FP > 0.5, 50/60 Hz, 60 lm/w, 1200 lm) light for 90 days in capsules, glass and Petri dishes, at room temperature. The AP of the biomass in these conditions was determined at intervals (every 7 and 30 days in the studies of thermal and photo stability, respectively) using the induction of the oxidation of a lipid system by heat and aeration. In this lipid system, the biomass submitted to degradation was used as an antioxidant. The kinetics of the reaction was determined by the Arrhenius method. Thermal degradation was found to follow zero order kinetics, whereas photo degradation followed first order kinetics. The AP decreased 50% after 50 days at 25°C. At 40°C and 50°C, the AP decreased more than 50% after 35 and 21 days of exposition, respectively. The decrease of the AP of Spirulina was more sensible to UV and fluorescence light. After 30 days of exposition, the AP decreased more than 50% in all storage conditions tested. The antioxidant potential of Spirulina platensis is easily degraded when the biomass is exposed to heat and light, indicating the need for care to be taken in its storage.Keywords: Arrhenius, stability, kinetic, degradation, cyanobacteria, microalgal biomass. Estabilidade térmica e fotoestabilidade do potencial antioxidante deSpirulina platensis em pó ResumoEste trabalho objetivou avaliar a estabilidade térmica e a foto-estabilidade do potencial antioxidante (PA) da biomassa da Spirulina platensis. A estabilidade térmica foi avaliada a 25ºC, 40ºC e 50ºC por 60 dias. A foto-estabilidade foi avaliada usando luz UV (15 W, λ = 265 nm) e fluorescente (20 W, 0.16 A, fator de potência FP > 0.5, 50/60 Hz, 60 lm/w, 1200 lm) por 90 dias em cápsulas, vidro e placas de Petri. O PA da biomassa nessas condições foi determinado em intervalos de tempo (a cada 7 e 30 dias nos estudos de estabilidade térmica e foto-estabilidade, respectivamente), usando a indução da oxidação de um sistema lipídico por calor e aeração. Neste sistema lipídico, a biomassa submetida à degradação foi usada como antioxidante. A cinética da reação foi determinada pelo método de Arrhenius. A degradação térmica seguiu uma cinética de zero ordem, enquanto que a fotodegradação seguiu uma cinética de primeira ordem. O PA diminuiu 50% depois de 50 dias a 25°C. A 40°C e 50°C, o PA diminuiu mais de 50% depois de 35 e 21 dias de exposição, respectivamente. A diminuição do PA da Spirulina foi mais sensível à luz UV e fluorescente. Depois de 30 dias de exposição, o PA diminuiu mais de 50% em todas as condições de armazenamento testadas. O potencial antioxidante da Spirulina platensis é facilmente diminuído quando a biomassa é exposta ao calor e a luz, indicando a necessidade de cuidados durante seu armazen...

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Section: Discussionmentioning

confidence: 99%

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

et al. 2016

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“…In Japan, phycocyanin extracted from A. platensis is marketed as a colorant of cosmetics and food (Prasanna et al, 2007). Phycocyanin is highly stable in the presence of preservatives, high temperature, and light; however, reluctance in consumption of blue foods has limited the interest of industries in utilization of phycocyanin as food colorant (Jespersen et al, 2005;Mishra et al, 2008). Phycocyanin can be also used as a rich source of protein in commercially available dietary supplements.…”

Section: Cyanobacteria In Nutrition and Health Sectormentioning

confidence: 99%

Cyanobacterial Farming for Environment Friendly Sustainable Agriculture Practices: Innovations and Perspectives

Pathak

Rajneesh

Maurya

et al. 2018

Front. Environ. Sci.

162

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Sustainable supply of food and energy without posing any threat to environment is the current demand of our society in view of continuous increase in global human population and depletion of natural resources of energy. Cyanobacteria have recently emerged as potential candidates who can fulfill abovementioned needs due to their ability to efficiently harvest solar energy and convert it into biomass by simple utilization of CO 2 , water and nutrients. During conversion of radiant energy into chemical energy, these biological systems produce oxygen as a by-product. Cyanobacterial biomass can be used for the production of food, energy, biofertilizers, secondary metabolites of nutritional, cosmetics, and medicinal importance. Therefore, cyanobacterial farming is proposed as environment friendly sustainable agricultural practice which can produce biomass of very high value. Additionally, cyanobacterial farming helps in decreasing the level of greenhouse gas, i.e., CO 2 , and it can be also used for removing various contaminants from wastewater and soil. However, utilization of cyanobacteria for resolving the abovementioned problems is subjected to economic viability. In this review, we provide details on different aspects of cyanobacterial system that can help in developing sustainable agricultural practices. We also describe different large-scale cultivation systems for cyanobacterial farming and discuss their merits and demerits in terms of economic profitability.

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“…PC isolated from S. platensis is widely used as a natural pigment in food such as chewing gum, dairy products and jellies [47] . Although, having lower comparative stability in the presence of heat and light, PC is considered more versatile due to its health-beneficial effects than that of gardenia and indigo in jelly gum and coated soft candies [48] . PBPs are also used in many other food products such as fermented milk products, ice creams, soft drinks, desserts, sweet cake decoration, milk shakes, maintaining the color for at least 1 mo at room temperature.…”

Section: Colorant In Foodsmentioning

confidence: 99%

Recent advances in production, purification and applications of phycobiliproteins

Sonani

Rastogi

Patel

et al. 2016

WJBC

151

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light-harvesting, PBPs are found to involve in several life sustaining phenomena including photoprotection in cyanobacteria. The unique spectral features (like strong absorbance and fluorescence), proteineous nature and, some imperative properties like hepato-protective, antioxidants, anti-inflammatory and anti-aging activity of PBPs enable their use in food, cosmetics, pharmaceutical and biomedical industries. PBPs have been also noted to show beneficial effect in therapeutics of some disease like Alzheimer and cancer. Such large range of applications increases the demand of PBPs in commodity market. Therefore, the large-scale and coast effective production of PBPs is the real need of time. To fulfil this need, many researchers have been working to find the potential producer of PBPs for the production and purification of PBPs. Results of these efforts have caused the inventions of some novel techniques like mixotrophic and heterotrophic strategies for production and aqueous two phase separation for purification purpose. Overall, the present review summarises the recent findings and identifies gaps in the field of production, purification and applications of this biological and economically important proteins. Core tip: The present review compiles the overall research that has been done so far in the field of produ ction, purification and application of phycobiliptoteins (PBPs). The comparative accounts for different methods for PBPs production, purification have been discussed. The potential applications of PBPs in various industries including food, cosmetics and pharmaceutical have been debated rationally. Remaining questions and rese arch gaps in respected field have been highlighted as conclusion. Recent advances in production, purification and applications of phycobiliproteins AbstractAn obligatory sunlight requirement for photosynthesis has exposed cyanobacteria to different quantity and quality of light. Cyanobacteria can exhibit efficient photosynthesis over broad region (450 to 650 nm) of solar spectrum with the help of brilliantly coloured pigment proteins called phycobiliproteins (PBPs). Besides REVIEW 100February 26, 2016|Volume 7|Issue 1|

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Heat and light stability of three natural blue colorants for use in confectionery and beverages

Cited by 191 publications

References 36 publications

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

Thermal and photo-stability of the antioxidant potential of Spirulina platensis powder

Cyanobacterial Farming for Environment Friendly Sustainable Agriculture Practices: Innovations and Perspectives

Recent advances in production, purification and applications of phycobiliproteins

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