2022
DOI: 10.3390/foods11121809
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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, respe… Show more

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Cited by 17 publications
(14 citation statements)
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“…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].…”
Section: Resultsmentioning
confidence: 93%
“…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].…”
Section: Resultsmentioning
confidence: 93%
“…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).…”
Section: Determination Of Physical and Chemical Properties Of Microca...mentioning
confidence: 98%
“…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).…”
Section: Determination Of Physical and Chemical Properties Of Microca...mentioning
confidence: 99%
“…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.…”
Section: Functional Ingredients In Arthrospira Platensismentioning
confidence: 99%
“…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.…”
Section: Natural Pigmentsmentioning
confidence: 99%