Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina
Spirulina, renowned for its impressive protein content of 55-70% of dry weight, surpasses commonly used plant sources like soybeans, peanuts, or cereals. However, Spirulina snack bars, with their inherent texture, may face challenges like moisture absorption and microbial growth. In this context, ed...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/11/bioconf_icmmbt2023_02013.pdf |
| _version_ | 1797299505147674624 |
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| author | Dewanti Erika Wahyu Lee Wen Chien Tarman Kustiariyah Santoso Joko Nurjanah Hardiningtyas Safrina Dyah Rehatta Jesica Audia |
| author_facet | Dewanti Erika Wahyu Lee Wen Chien Tarman Kustiariyah Santoso Joko Nurjanah Hardiningtyas Safrina Dyah Rehatta Jesica Audia |
| author_sort | Dewanti Erika Wahyu |
| collection | DOAJ |
| description | Spirulina, renowned for its impressive protein content of 55-70% of dry weight, surpasses commonly used plant sources like soybeans, peanuts, or cereals. However, Spirulina snack bars, with their inherent texture, may face challenges like moisture absorption and microbial growth. In this context, edible coatings emerge as a solution to prevent moisture ingress, microbial growth, and preserve the bars. This study delves into analyzing the protein content of edible coatings, specifically maltodextrin with a 6% concentration and 1% gelatin, aiming to assess their efficacy in safeguarding against ambient moisture and oxygen. The findings reveal that the snack bar with the specified coating concentration showcases enhanced visual appeal and a denser texture. Protein analysis using SDS PAGE identifies bands with molecular weights of 17kDa, 25kDa, and 35kDa, likely corresponding to αs-CN and β-CN proteins. Chromatogram analysis of the Spirulina snack bar using the HPX-87H column unveils a peak at 6.195 minutes in the methanol extract, indicating abundance in α-tocopherol, a vitamin E variant. This comprehensive exploration underscores the potential of edible coatings, providing insights into their role in preserving Spirulina snack bars and contributing to food industry advancements. |
| first_indexed | 2024-03-07T22:51:35Z |
| format | Article |
| id | doaj.art-91784ac9929f4595a3e12a32481b9b56 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-03-07T22:51:35Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-91784ac9929f4595a3e12a32481b9b562024-02-23T10:17:35ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01920201310.1051/bioconf/20249202013bioconf_icmmbt2023_02013Protein Characterization in Edible Coating for Snack Bar Enriched with SpirulinaDewanti Erika Wahyu0Lee Wen Chien1Tarman Kustiariyah2Santoso Joko3Nurjanah4Hardiningtyas Safrina Dyah5Rehatta Jesica Audia6Department of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPBUniversityDepartment of Chemical Engineering, Systems Biology and Tissue Engineering ResearchCenter, National Chung Cheng UniversityDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPBUniversityDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPBUniversityDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPBUniversityDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPBUniversityDepartment of Aquatic Products Technology, Faculty of Fisheries and Marine Science, IPBUniversitySpirulina, renowned for its impressive protein content of 55-70% of dry weight, surpasses commonly used plant sources like soybeans, peanuts, or cereals. However, Spirulina snack bars, with their inherent texture, may face challenges like moisture absorption and microbial growth. In this context, edible coatings emerge as a solution to prevent moisture ingress, microbial growth, and preserve the bars. This study delves into analyzing the protein content of edible coatings, specifically maltodextrin with a 6% concentration and 1% gelatin, aiming to assess their efficacy in safeguarding against ambient moisture and oxygen. The findings reveal that the snack bar with the specified coating concentration showcases enhanced visual appeal and a denser texture. Protein analysis using SDS PAGE identifies bands with molecular weights of 17kDa, 25kDa, and 35kDa, likely corresponding to αs-CN and β-CN proteins. Chromatogram analysis of the Spirulina snack bar using the HPX-87H column unveils a peak at 6.195 minutes in the methanol extract, indicating abundance in α-tocopherol, a vitamin E variant. This comprehensive exploration underscores the potential of edible coatings, providing insights into their role in preserving Spirulina snack bars and contributing to food industry advancements.https://www.bio-conferences.org/articles/bioconf/pdf/2024/11/bioconf_icmmbt2023_02013.pdf |
| spellingShingle | Dewanti Erika Wahyu Lee Wen Chien Tarman Kustiariyah Santoso Joko Nurjanah Hardiningtyas Safrina Dyah Rehatta Jesica Audia Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina BIO Web of Conferences |
| title | Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina |
| title_full | Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina |
| title_fullStr | Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina |
| title_full_unstemmed | Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina |
| title_short | Protein Characterization in Edible Coating for Snack Bar Enriched with Spirulina |
| title_sort | protein characterization in edible coating for snack bar enriched with spirulina |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/11/bioconf_icmmbt2023_02013.pdf |
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