Improvement of Stability and Antioxidant Activities by Using Phycocyanin - Chitosan Encapsulation Technique

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

doi:10.1088/1755-1315/55/1/012052

Cited by 17 publications

(13 citation statements)

References 12 publications

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“…Spirulina has been labeled as a superfood because of its richness in carbohydrates, proteins, sterols, polyunsaturated fatty acids and minerals such as selenium, calcium, chromium, iron, manganese, zinc and magnesium [4]. It is also one of the natural source of provitamin A and vitamin B 12 , E, C, phenolic acids, linoleic acid, and xanthophylls phytopigments [5]. Multiple reported activities of spirulina such as anti-inflammatory, anticancer, cholesterol-lowering and antiviral, are attracting the attention of scientists for using spirulina as a nutraceutical and pharmaceutical sources [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activities of Phycocyanin: A Bioactive Compound from Spirulina platensis

Gabr

El-Sayed

Hikal

2020

JPRI

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Background and Objectives: The cyanobacterium Spirulina also called blue green algae is a class of gram negative bacteria which possesses wide range of bioactive colored components as Phycocyanin, carotenoids and chlorophyll. Spirulina is one of the microalgae containing nutrients that have been used as a functional food in addition to therapeutic and pharmaceutical applications. This study aimed to evaluate the biochemical composition of Spirulina platensis biomass and its ethanolic and aqueous extracts, as well as, evaluate the antioxidant activities of the biomass, ethanolic, aqueous and the purified Phycocyanin. Materials and Methods: The chemical compositions of Spirulina platensis were determined, as well as the antioxidant activity of extracts, Phycocyanin, Phycocyanopeptide and Phycocyanobilin using (DPPH) radical-scavenging activity. Results: Results show that biomass has higher total proteins (49.72±0.508%), total carbohydrates (10.3±0.330%), moisture content (7.5±0.685%), lipids (7.2±0.105%) and Minerals (6.9±0.130%). In biomass, the total phenols (51.20±0.25 µg/mL) and flavonoids (97.73±1.858 µg/mL) were high compared to the ethanolic (49.48±0.130 and 69.07±1.814 µg/mL) and aqueous (15.27±0.639 and 4.67±0.611 µg/mL) extracts respectively. In the phenolic compounds, pyrogallol was identified as the major compound in biomass and aqueous extract (63.85 and 12.33%) respectively, E-vanillic acid in ethanolic (18.20 %), whereas, hespirdin (3.517 and1.639%) were major flavonoids found in aqueous and ethanolic extracts respectively. The DPPH scavenging activity was found higher in ethanolic extract compared to aqueous while in bioactive, the order of antioxidant activity was Phycocyanin > Phycocyanobilin > Phycocyanopeptide. Conclusions: The study data regarding to Spirulina nutritional value, makes Spirulina an excellent choice when formulating diets and combating malnutrition. Furthermore, it is a strong antioxidant and could be used as alternative treatments as anticancer, antidiabetic, and anti-inflammatory agent.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Activities of Phycocyanin: A Bioactive Compound from Spirulina platensis

Gabr

El-Sayed

Hikal

2020

JPRI

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“…The greater the amount of chitosan, the more ammonium ions from chitosan can bind to the extract compounds; therefore, microcapsules provide the best inhibitory activity against the alpha-amylase. The higher the chitosan concentration, the smaller the space between the pores, preventing the active ingredients from diffusing from the microcapsules [34][35]. Previous research showed similar results [34]; optimal chitosan concentration in limonene essential oil microencapsulated in chitosan was not the highest concentration used.…”

Section: ■ Results and Discussionmentioning

confidence: 80%

“…The higher the chitosan concentration, the smaller the space between the pores, preventing the active ingredients from diffusing from the microcapsules [34][35]. Previous research showed similar results [34]; optimal chitosan concentration in limonene essential oil microencapsulated in chitosan was not the highest concentration used.…”

Section: ■ Results and Discussionmentioning

confidence: 80%

In Vitro Alpha-Amylase Inhibitory Activity of Microencapsulated <i>Cosmos caudatus</i> Kunth Extracts

et al. 2021

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The existence of phytochemicals in Cosmos caudatus Kunth, predominantly phenolic compounds, offers several health benefits. Nevertheless, the bioactive compounds are usually susceptible to degradation, and therefore may reduce their biological activity. This work aims to carry out microencapsulation of C. caudatus K. extracts by spray drying technique. The in vitro alpha-amylase inhibitory activity of the microencapsulated product is also investigated. The effect of manufacturing conditions, including pH, the concentration of wall materials, and stirring time, was evaluated. The optimal conditions for microcapsules formation were selected based on the activity of microcapsules as inhibitors for the alpha-amylase enzyme, pointing out by the lowest number of IC50. Results showed that microcapsules prepared in pH 4, 0.05% of chitosan, and 90 min stirring time had optimum efficiency, with the IC50 value of 92.85 ± 1.21 μg/mL. The FTIR (Fourier-Transform infrared) analysis showed that the –C–N stretching amine functional group appeared at wavenumber 1285 cm–1, and the –P=O phosphate bending appeared at 1206 cm–1. Characterization with PSA (particle size analyzer) and SEM (scanning electron microscope) indicated that microcapsules had predominantly spherical forms with a mean diameter of 38.92 μm. This work confirms the important role of microencapsulation in developing plant extracts with retained biological functionalities.

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“…The microencapsulation process by ionic gelation can provide safe protection for the encapsulated material against high temperatures inside the environment, mainly because of the thin wall that protects the adherent or imprisoned material [ 37 ]. Furthermore, the microcapsules that have a complex of phycocyanin-alginate are more stable at high temperatures than free phycocyanin (without encapsulation) [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Technological and Sensory Aspects of Macaroni with Free or Encapsulated Azolla Fern Powder

Elsebaie

Asker

Mousa

et al. 2022

Foods

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Azolla might be considered an alternative and promising dietary ingredient for antioxidants. There have not been any reports on the incorporation of free Azolla fern powder (FAP) or its microcapsules in foods, especially fresh pasta, yet. Microencapsulation was used to mask the undesirable taste and odour of Azolla, as well as to preserve its antioxidant potential. The current study concentrated on two major goals. The first goal was to use alginate as a wall material for FAP encapsulation, as well as to characterise the FAP microcapsule for its encapsulation efficiency, solubility, and thermal stability. The second goal was to assess the impact of integrating FAP or its microcapsules into fresh macaroni on its colour parameters, cooking quality, texture properties, and sensory characteristics. The microspheres had a high encapsulation efficiency (88.19%) and a low water solubility (85.23 g/kg), making them suitable for use in foods that require cooking in water. When compared to free Azolla powder, encapsulation reduced the antioxidant activity loss rate by 67.73%. All the cooking and textural properties of fresh macaroni were not significantly affected, except for water absorption and weight gain, but the overall acceptability index (85.13%) was not affected by microcapsule incorporation.

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Improvement of Stability and Antioxidant Activities by Using Phycocyanin - Chitosan Encapsulation Technique

Cited by 17 publications

References 12 publications

Antioxidant Activities of Phycocyanin: A Bioactive Compound from Spirulina platensis

Antioxidant Activities of Phycocyanin: A Bioactive Compound from Spirulina platensis

In Vitro Alpha-Amylase Inhibitory Activity of Microencapsulated <i>Cosmos caudatus</i> Kunth Extracts

Technological and Sensory Aspects of Macaroni with Free or Encapsulated Azolla Fern Powder

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