Preparation, Characterization, and Antioxidant Properties of Phycocyanin Complexes Based on Sodium Alginate and Lysozyme

Abstract

In this study, phycocyanin-sodium alginate/lysozyme complex (PC-SLC) was prepared for the first time and characterized by UV spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and circular dichroism spectroscopy (CD). The stability of PC-SLC under light, temperature, pH and simulated gastrointestinal fluid was investigated. The scavenging ability of the complexes against DPPH and ABTS radicals was determined. The results showed that the complex formed by the mass ratio of SA-LZM of 0.1 showed the highest PC encapsulation rate (89.9 ± 0.374%). The combination of SA and LZM changed the secondary conformation of PC. The PC-SLC complex shows an irregular spherical structure and the spheres are clustered together. Compared with phycocyanin (PC), its thermal stability was obviously improved, but it was still greatly influenced by light. It could exist stably in simulated gastric fluid (SGF) for 2 h and be slowly digested in simulated intestinal fluid (SIF), which helped to promote the absorption of nutrients in the intestinal tract. Meanwhile, the complex PC-SLC showed high scavenging ability for DPPH and ABTS radicals. It can be concluded that the complexes have good antioxidant activity. This study provides an idea for the construction of PC delivery system and makes it more widely used in food industry and other fields.

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

“…In comparison to previous studies 53 , the combined effect of PC and DBD treatment significantly reduces DPPH and ABTS levels, with P 80:5 +PC exhibiting the lowest levels across all days. This observation aligns with previous research on DBD and PC treatments 5 , 54 , 55 . Notably, ascorbic acid oxidation likely contributes to the notable decrease in DPPH observed in all fillets treated at 80 kV starting on the sixth day of storage compared to the control 56 .…”

Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant

“…Indeed, previous studies demonstrated the ability of alginate-encapsulated C-PC from Spirulina to preserve its antioxidant capacity upon thermal treatment (Qiao et al, 2022). Therefore, encapsulating R-PC or other temperature-sensitive, food-derived PBPs into alginate beads could be an excellent approach to preserve and modulate its techno-functional properties, such as colour, aggregation and antioxidant capacity.…”

“…Therefore, encapsulating R-PC or other temperature-sensitive, food-derived PBPs into alginate beads could be an excellent approach to preserve and modulate its techno-functional properties, such as colour, aggregation and antioxidant capacity. Furthermore, this approach could be a good strategy for controlling the release of bioactive PBPs in the gastrointestinal tract (GIT) (Qiao et al, 2022). Alginate immobilisation in the presence of calcium ions represents the non-covalent entrapment of the protein of choice by making a gel-like network that surrounds the protein, thus entrapping it within (Zhang et al, 2016).…”