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Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant

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  • معلومة اضافية
    • Contributors:
      University of Belgrade Belgrade; LLB - Matière molle et biophysique (MMB); Laboratoire Léon Brillouin (LLB - UMR 12); Institut Rayonnement Matière de Saclay (DRF) (IRAMIS); Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université Paris-Saclay-Centre National de la Recherche Scientifique (CNRS)-Institut Rayonnement Matière de Saclay (DRF) (IRAMIS); Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université Paris-Saclay-Commissariat à l'énergie atomique et aux énergies alternatives (CEA)-Université Paris-Saclay-Centre National de la Recherche Scientifique (CNRS)
    • بيانات النشر:
      HAL CCSD
      Elsevier
    • الموضوع:
      2023
    • Collection:
      HAL-CEA (Commissariat à l'énergie atomique et aux énergies alternatives)
    • نبذة مختصرة :
      International audience ; 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 to 8. The thermal treatment of R-PC at 60 o 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.
    • Relation:
      hal-04289086; https://hal.science/hal-04289086; https://hal.science/hal-04289086/document; https://hal.science/hal-04289086/file/Velickovic%20et%20al._Food%20Chemistry_Manuscript-Revised_proofs.pdf
    • الرقم المعرف:
      10.1016/j.foodchem.2023.136669
    • الدخول الالكتروني :
      https://hal.science/hal-04289086
      https://hal.science/hal-04289086/document
      https://hal.science/hal-04289086/file/Velickovic%20et%20al._Food%20Chemistry_Manuscript-Revised_proofs.pdf
      https://doi.org/10.1016/j.foodchem.2023.136669
    • Rights:
      info:eu-repo/semantics/OpenAccess
    • الرقم المعرف:
      edsbas.496F1849