Improving the stability of phycocyanin by spray dried microencapsulation

İlter, Işıl; Koç, Mehmet; Demirel, Zeliha; Dalay, Meltem Conk; Kaymak‐Ertekin, Figen

doi:10.1111/jfpp.15646

Cited by 16 publications

(9 citation statements)

References 85 publications

(93 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This behaviour of the whiteness and yellowness indices can be related to the increase in L* values for encapsulated samples compared with free hydrolysates. Even though gum arabic is slightly yellow in colour, the yellowness index decreased while the whiteness index increased due to the white colour of maltodextrin ( _ Ilter et al, 2021). Different superscript uppercase letters in the same line represent a significant difference (P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents. The following core ratios were applied: encapsulating agent in the ratios of 1:10 and 1:15, with 50% gum arabic and 50% maltodextrin (50:50), and 70% gum arabic and 30% maltodextrin (70:30). The encapsulated particles were between 2.0 and 20.0 lm. The encapsulation efficiency of the samples was above 95% at the initial time. After 45 days of storage, encapsulation efficiency decreased to values below 60%. The 70:30 samples showed a significant decrease (P < 0.05) in hygroscopicity, moisture and water activity compared with free hydrolysates. The encapsulation process increased the values of oil retention, emulsifying activity and solubility of whey protein hydrolysates for all proportions evaluated, both at the initial time and after 45 days of storage. The branched-chain amino acid concentration was higher in samples encapsulated at the 1:10 ratio. The spray drying encapsulation of buffalo protein hydrolysates with suitable encapsulating agents improves the techno-functional characteristics of these hydrolysates, hence expanding their use in different food matrices and enabling the use of buffalo cheese whey.

show abstract

Section: Resultsmentioning

confidence: 99%

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Another study also reported that encapsulation had a significant effect on the color of phycocyanin. Study by Ilter et al [31] reported that there was an increase in the L* value of phycocyanin that was encapsulated with maltodextrin. Ilter et al [31] also reported that there was a decrease in the L* value and an increase in the b* value of encapsulated phycocyanin with gum Arabic and sodium caseinate.…”

Section: Effect Of Microencapsulation On the Stability Of Phycocyanin...mentioning

confidence: 99%

Improvement of phycocyanin stability at different temperatures using microencapsulation by whey protein isolate

Tedjakusuma,

Widyaningrum

2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Phycocyanin is a blue pigment in cyanobacteria known for its antioxidant activity and can be applied as a natural food colorant. However, one drawback to applying phycocyanin in food products is their high-temperature instability. In this research, we investigated the effect of encapsulation of phycocyanin using whey protein isolate (WPI) as the wall material to improve high-temperature stability. The study also assessed the physiochemical properties of microencapsulated phycocyanin. Phycocyanin was extracted from dry biomass Spirulina using a cold maceration method. Then, phycocyanin extract was encapsulated with prepared emulsions containing 0.25%, 0.50%, 0.75%, and 1.00% WPI as wall materials. The result showed all microencapsulated phycocyanin, regarding various concentrations of WPI, showed lower phycocyanin degradation at 60°C and 70°C at various heating times compared to control, suggesting higher stability. The control sample had 35.55±0.33% and 62.61±0.55% concentration degradation at 60°C and 70°C after 10 min heating. The microencapsulated phycocyanin with 0.50% WPI had 12.67±2.08% and 19.95±2.02% at 60°C and 70°C after 10 min heating. The encapsulation efficiency achieved 98-99% regarding various concentrations of WPI. There was no significant difference in solubility between the control and microencapsulated phycocyanin. Our result concluded that microencapsulation, using WPI as wall material, improved the high-temperature stability of phycocyanin.

show abstract

“…AS solutions are commonly used in phycobiliprotein separation/purification processes by saltingout (İlter et al, 2021;Huo et al, 2022) or column (Chen et al, 2018) and membrane (Lauceri et al 2019) chromatography (as eluents), downstream of the extraction process. In the process presented here, AS solutions were used upstream of the extraction procedure.…”

Section: Innovative Pc Ultrasound-assisted Two-step Extraction Processmentioning

confidence: 99%

High purity grade phycocyanin recovery by decupling cell lysis from the pigment extraction – an innovative approach

Lauceri¹,

Cavone²,

Zittelli³

et al. 2022

Preprint

View full text Add to dashboard Cite

Phycocyanin, a phycobiliprotein, is one of the few natural blue pigments available as food colorant and it is largely used in food industry and in cosmetics. We have devised an innovative two-step extraction process which allowed to obtain bright blue phycocyanin crude extracts with high purity grade P (within 2.5 and 3.5) directly from fresh biomass of Arthrospira platensis Gomont 1892 (commonly named Spirulina). We found out and for the first time exploited ammonium sulphate capability to minimize the release of water soluble phycobiliproteins in aqueous medium during ultrasound-assisted cell lysis/purification phase. The conventional sequence which is, extraction followed by purification, was reversed. The extraction phase was 2 decoupled from biomass cell lysis. Cell lysis, accomplished by ultrasonication in ammonium sulphate solution, was merged with purification in a single step, before the pigment extraction/recovering phase. The process was entirely carried out in aqueous solutions. No downstream purification was required to obtain products suitable for the most common phycocyanin applications (i.e., foods, nutraceuticals, cosmetics). Production time, hours instead of days, was reduced to the advantage of the product quality. The process has the great advantages of (1) direct use of extracting solutions that cannot be used in the ordinary ultrasound-assisted extraction of phycocyanin (because of the extensive simultaneous extraction of contaminant molecules), (2) gain of high commercial value phycocyanin due to the elevated purity grade and (3) direct production of highly concentrated bright blue pigment crude extracts (up to about 5 mg mL -1 ) immediately in hand to the market.

show abstract

Improving the stability of phycocyanin by spray dried microencapsulation

Cited by 16 publications

References 85 publications

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Improvement of phycocyanin stability at different temperatures using microencapsulation by whey protein isolate

High purity grade phycocyanin recovery by decupling cell lysis from the pigment extraction – an innovative approach

Contact Info

Product

Resources

About