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Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant
Velickovic, L.; Simovic, A.; Gligorijevic, N.; Thureau, A.; Obradovic, M.; Vasovic, T.; Sotiroudis, G.; Zoumpanioti, M.; Brûlet, A.; Cirkovic Velickovic, T.; Combet, S.; Nikolic, M.; Minic, S. (2023). Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. Food Chemistry 426: 136669. https://dx.doi.org/10.1016/j.foodchem.2023.136669
In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072, meer
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| Auteurs | | Top |
- Velickovic, L.
- Simovic, A.
- Gligorijevic, N.
- Thureau, A.
- Obradovic, M.
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- Vasovic, T.
- Sotiroudis, G.
- Zoumpanioti, M.
- Brûlet, A.
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- Cirkovic Velickovic, T., meer
- Combet, S.
- Nikolic, M.
- Minic, S.
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| Abstract |
This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from the red algae Porphyra spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A618/A280 ≥ 3.4) in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)3) in solution. The thermal denaturation of α-helix revealed one transition (Tm at 52 °C), while the pH stability study showed R-PC is stable in the pH range 4–8. The thermal treatment of R-PC at 60 °C has detrimental and irreversible effects on R-PC colour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calcium alginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residual capacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivity by encapsulation in calcium alginate beads. |
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