The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate

Abstract

Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios of gum Arabic (GA) and whey protein isolate (WPI) through freeze-drying to improve the chemical stability of CH. As a result, a* and C* values of the microcapsules prepared from GA:WPI ratios (3:7) were −8.94 ± 0.05 and 15.44 ± 0.08, respectively. The GA fraction increased from 1 to 9, and encapsulation efficiency (EE) of microcapsules also increased by 9.62%. Moreover, the absorption peaks of CH at 2927 and 1626 cm−1 in microcapsules emerged as a redshift detected by FT-IR. From SEM images, the morphology of microcapsules changed from broken glassy to irregular porous flake-like structures when the GA ratio increased. In addition, the coated microcapsules (GA:WPI = 3:7) showed the highest DPPH free radical scavenging activity (SADPPH) (56.38 ± 0.19) due to low moisture content and better chemical stability through thermogravimetric analysis (TGA). Conclusively, GA and WPI coacervates as the wall material may improve the stability of CH extracted from spirulina.

Ultrasonic-assisted synthesis, characterization, and release kinetics of Sweetgum (Liquidambar orientalis Miller) essential oil microcapsules as efficient antibacterial materials

“…These changes indicate that there were hydrogen bonding interactions in the formation of the microcapsules [32]. The other characteristic absorption bands of gum Arabic spectrum were observed at 1598 cm -1 , 1364 cm -1 , and 1004 cm -1 , related to C = O stretching/N-H bending, C-N stretching, and C-O stretching, respectively [35].…”

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

“…The final concentrations of nisin, ascorbic acid, EDTA and the EEs of each antimicrobial agent in the MCs are displayed in Table 4. The EEs of nisin, ascorbic acid and EDTA in MCs prepared using the different treatments were in the ranges 0.62-44.40%, 1; L*, a* and b* values represent lightness (0 to 100), greenness (-) to redness (+) and blueness (-) to yellowness (+), respectively (Zhang et al, 2022).…”

“…Product color information of MCs is needed for their further application in colorless or white food products. In the current study, the MCs color was determined based on L*, a* and b* values, representing lightness (0-100), greenness (-) to redness (+) and blueness (-) to yellowness (+), respectively (Zhang et al, 2022). The obtained MC powders were off-white in color with the L*, a*, and b* values in the ranges 89.86-95.08, -0.49 to 0.52, and 3.38-7.62, respectively (Table 3).…”

Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry

“…Zhang et al . (2022b) utilised gum Arabic and whey protein isolate as encapsulating agents to create chlorophyll microcapsules, which improved its stability. The study explained that this method could reduce the moisture content and enhance the chemical stability of chlorophyll.…”

“…However, the use of natural chlorophyll is limited due to its susceptibility to decomposition when exposed to various environmental factors such as light, heat, acid and alkali. Zhang et al (2022b) utilised gum Arabic and whey protein isolate as encapsulating agents to create chlorophyll microcapsules, which improved its stability. The study explained that this method could reduce the moisture content and enhance the chemical stability of chlorophyll.…”