Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray Dryer
Abstract Background and Objective: Phycocyanin is a blue pigment extracted from Spirulina platensis algae as an excellent alternative for the comparison of synthetic dyes in various industries, including food industries. The aim of the present study was to assess effects of copigmentation on...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Shahid Behehsti University of Medical Sciences
2022-07-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | https://journals.sbmu.ac.ir/afb/article/view/37752 |
| _version_ | 1818520855057006592 |
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| author | Reza Karazhyan Maryam Ameri Najme Gord Noshahri Ahmad Ehtiati |
| author_facet | Reza Karazhyan Maryam Ameri Najme Gord Noshahri Ahmad Ehtiati |
| author_sort | Reza Karazhyan |
| collection | DOAJ |
| description | Abstract
Background and Objective: Phycocyanin is a blue pigment extracted from Spirulina platensis algae as an excellent alternative for the comparison of synthetic dyes in various industries, including food industries. The aim of the present study was to assess effects of copigmentation on the stability of phycocyanin pigments using spray drying method.
Material and Methods: An aqueous solution of phycocyanin (500 mg l-1) was prepared at three pH values of 3, 5 and 7. Then, polyphenolic compounds containing rosmarinic acid, tannic acid and digallic acid (0, 75, 150, 225 and 300 mgl-1) were separately added to the solution as copolymers. Pigment solutions were transferred into cylindrical containers with similar sizes under a light source at an intensity of 7000 l mm-2 and ambient temperature. Color changes of the solutions were assessed for 14 d. Phycocyanin pigment solution was copigmented with tannic acid (the best copolymer) and mixed with a combination of maltodextrin and Arabic gum (100:0, 75:25, 50:50, 25:75 and 0:100). Ratio of the core to the wall was 1:10. Spray dryer was used for drying and stability of the dried coated pigment powder was assessed for 14 d by investigating the absorption reduction ratio at the maximum absorption wavelength of phycocyanin (620 nm) using spectrophotometer.
Results and Conclusion: Based on the results, using tannic acid (300 mgl-1) as the best copigmenting compound induced higher resistance to phycocyanin. In addition, the most stable pigment treatment was seen with maltodextrin and Arabic gum coating (ratio: 100:0). In particle size, findings showed that the powder samples containing maltodextrin were larger than the samples with Arabic gum (350.2 and 40.1 nm, respectively). Moreover, results showed that phycocyanin copigmented with tannic acid included higher resistance to environmental changes and encapsulation using spray dryer was further effective in increasing stability of phycocyanin.
Conflict of interest: The authors declare no conflict of interest. |
| first_indexed | 2024-12-11T01:43:13Z |
| format | Article |
| id | doaj.art-403f0720b2854b308031b8221425a4cb |
| institution | Directory Open Access Journal |
| issn | 2345-5357 2423-4214 |
| language | English |
| last_indexed | 2024-12-11T01:43:13Z |
| publishDate | 2022-07-01 |
| publisher | Shahid Behehsti University of Medical Sciences |
| record_format | Article |
| series | Applied Food Biotechnology |
| spelling | doaj.art-403f0720b2854b308031b8221425a4cb2022-12-22T01:24:58ZengShahid Behehsti University of Medical SciencesApplied Food Biotechnology2345-53572423-42142022-07-019322723710.22037/afb.v9i3.3775237752Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray DryerReza Karazhyanhttps://orcid.org/0000-0001-7345-5805Maryam Amerihttps://orcid.org/0000-0002-9618-1867Najme Gord Noshahrihttps://orcid.org/0000-0001-5677-5874Ahmad Ehtiatihttps://orcid.org/0000-0001-8205-9433Abstract Background and Objective: Phycocyanin is a blue pigment extracted from Spirulina platensis algae as an excellent alternative for the comparison of synthetic dyes in various industries, including food industries. The aim of the present study was to assess effects of copigmentation on the stability of phycocyanin pigments using spray drying method. Material and Methods: An aqueous solution of phycocyanin (500 mg l-1) was prepared at three pH values of 3, 5 and 7. Then, polyphenolic compounds containing rosmarinic acid, tannic acid and digallic acid (0, 75, 150, 225 and 300 mgl-1) were separately added to the solution as copolymers. Pigment solutions were transferred into cylindrical containers with similar sizes under a light source at an intensity of 7000 l mm-2 and ambient temperature. Color changes of the solutions were assessed for 14 d. Phycocyanin pigment solution was copigmented with tannic acid (the best copolymer) and mixed with a combination of maltodextrin and Arabic gum (100:0, 75:25, 50:50, 25:75 and 0:100). Ratio of the core to the wall was 1:10. Spray dryer was used for drying and stability of the dried coated pigment powder was assessed for 14 d by investigating the absorption reduction ratio at the maximum absorption wavelength of phycocyanin (620 nm) using spectrophotometer. Results and Conclusion: Based on the results, using tannic acid (300 mgl-1) as the best copigmenting compound induced higher resistance to phycocyanin. In addition, the most stable pigment treatment was seen with maltodextrin and Arabic gum coating (ratio: 100:0). In particle size, findings showed that the powder samples containing maltodextrin were larger than the samples with Arabic gum (350.2 and 40.1 nm, respectively). Moreover, results showed that phycocyanin copigmented with tannic acid included higher resistance to environmental changes and encapsulation using spray dryer was further effective in increasing stability of phycocyanin. Conflict of interest: The authors declare no conflict of interest.https://journals.sbmu.ac.ir/afb/article/view/37752▪ blue pigment ▪ copigmentation ▪ stability ▪ phycocyanin |
| spellingShingle | Reza Karazhyan Maryam Ameri Najme Gord Noshahri Ahmad Ehtiati Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray Dryer Applied Food Biotechnology ▪ blue pigment ▪ copigmentation ▪ stability ▪ phycocyanin |
| title | Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray Dryer |
| title_full | Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray Dryer |
| title_fullStr | Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray Dryer |
| title_full_unstemmed | Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray Dryer |
| title_short | Effects of Copigmentation on the Stability of Phycocyanin Pigments Extracted from Spirulina platensis Using Spray Dryer |
| title_sort | effects of copigmentation on the stability of phycocyanin pigments extracted from spirulina platensis using spray dryer |
| topic | ▪ blue pigment ▪ copigmentation ▪ stability ▪ phycocyanin |
| url | https://journals.sbmu.ac.ir/afb/article/view/37752 |
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