1
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Wang L, Li W, Li F, Zeng M. Mechanism of Enhancing Chlorophyll Photostability through Light-Induced Chlorophyll/Phycocyanin Aggregation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19010-19019. [PMID: 37991348 DOI: 10.1021/acs.jafc.3c06096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2023]
Abstract
Chlorophyll (Chl) is the most abundant pigment in photosynthetic plants, but it is prone to degradation during processing and storage, limiting its usage in the food industry. This study developed a technique for increasing Chl photostability by light-induced Chl/phycocyanin (PC) triple synergistic aggregation. Under continuous illumination settings, the results revealed that the Chl retention increased to 406% compared to the control. A model of Chl/PC complexes was constructed using multiligand molecular docking, and the aggregation mechanism was investigated by quantum chemistry, which demonstrated that PC could provide an ideal central hydrophobic cavity for Chl aggregates and thus further enhance the aggregation of Chl on the basis of Chl/PC complexes. The core driver of the improved photostability of Chl is photoexcitation-induced Chl aggregates. This study enriches our understanding of the interaction mechanism between PC and Chl, and we hope that this study can provide broader ideas for the development of natural pigment products.
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Affiliation(s)
- Lijuan Wang
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Wei Li
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Fangwei Li
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
| | - Mingyong Zeng
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, People's Republic of China
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, People's Republic of China
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2
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Zhuxin L, Biao Y, Badamkhand D, Yifan C, Honghong S, Xiao X, Mingqian T, Zhixiang W, Chongjiang C. Carboxylated chitosan improved the stability of phycocyanin under acidified conditions. Int J Biol Macromol 2023; 233:123474. [PMID: 36720327 DOI: 10.1016/j.ijbiomac.2023.123474] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/13/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023]
Abstract
Phycocyanin, a natural blue colorant, derived from Spirulina platensis, is now widely used in the food industry. However, its main drawbacks are loss of color and denature of structure in an acidic environment. In this study, carboxylated chitosan (0.1 %-1 % w/v) was chosen as an additive in acid-denatured phycocyanin for preserving phycocyanin's blue color and natural structure. Zeta-potential and particle size revealed that the carboxylated chitosan with high negative charge adsorbed on phycocyanin and provided stronger electrostatic repulsion to overcome the protein aggregation. Ultraviolet-visible absorption spectrum and fluorescence spectroscopy showed that the carboxylated chitosan recovered the microenvironment of tetrapyrrole chromophores and β-subunits, which led the secondary structure changed and the trimers depolymerized into the monomers changed by the acidic environment. Furthermore, Fourier transform infrared spectroscopy revealed highly negatively charged carboxylated chitosan with the groups (NH2, COOH and OH) could restored the microenvironment of tetrapyrrole chromophores and β-subunits of phycocyanin, and interact with phycocyanin through hydrogen bonding, NH bonding, ionic bonding and van der Waals, which led to a change in secondary structure and depolymerization of trimers into monomers. Our study demonstrated the carboxylated chitosan played a beneficial role in recovering the structure of acid-denatured phycocyanin and its blue color.
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Affiliation(s)
- Li Zhuxin
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Yuan Biao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
| | - Dashnyam Badamkhand
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Cao Yifan
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Shan Honghong
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Xu Xiao
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China
| | - Tan Mingqian
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Wang Zhixiang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China
| | - Cao Chongjiang
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
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3
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Phycocyanin-rich water-in-oil-in-water (W1/O/W2) double emulsion with nanosized particles: Improved color stability against light exposure. Colloids Surf B Biointerfaces 2022. [DOI: 10.1016/j.colsurfb.2022.112930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Yuan B, Li Z, Shan H, Dashnyam B, Xu X, McClements DJ, Zhang B, Tan M, Wang Z, Cao C. A review of recent strategies to improve the physical stability of phycocyanin. Curr Res Food Sci 2022; 5:2329-2337. [PMID: 36467748 PMCID: PMC9712502 DOI: 10.1016/j.crfs.2022.11.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 10/10/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022] Open
Abstract
There is an increasing demand for more healthy and sustainable diets, which led to an interest in replacing synthetic colors with natural plant-based ones. Phycocyanin, which is commonly extracted from Spirulina platensis, has been explored as a natural blue pigment for application in the food industry. It is also used as a nutraceutical in food, cosmetic, and pharmaceutical products because of its potentially beneficial biological properties, such as radical scavenging, immune modulating, and lipid peroxidase activities. The biggest challenges to the widespread application of phycocyanin for this purpose are its high sensitivity to chemical degradation when exposed to heat, light, acids, high pressure, heavy metal cations, and denaturants. Consequently, it is of considerable importance to improve its chemical stability, which requires a thorough knowledge of the relationship between the structure, environment, and chemical reactivity of phycocyanin. To increase the application of this natural pigment and nutraceutical within foods and other products, the structure, biological activities, and factors affecting its stability are reviewed, as well as strategies that have been developed to improve its stability. The information contained in this article is intended to stimulate further studies on the development of effective strategies to improve phycocyanin stability and performance.
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Affiliation(s)
- Biao Yuan
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Zhuxin Li
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Honghong Shan
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Badamkhand Dashnyam
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Xiao Xu
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, 312000, China
| | | | - Bingquan Zhang
- Zhejiang Binmei Biotechnology Co. LTD, Linhai, Zhejiang, 318000, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Zhixiang Wang
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
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5
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Ma J, Hu J, Sha X, Meng D, Yang R. Phycobiliproteins, the pigment-protein complex form of natural food colorants and bioactive ingredients. Crit Rev Food Sci Nutr 2022; 64:2999-3017. [PMID: 36193900 DOI: 10.1080/10408398.2022.2128714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Currently, the use of synthetic pigments in foods is restricted since synthetic pigments are proven and suspected to be harmful to human health. Phycobiliproteins (PBPs), existed in phycobilisomes (PBSs) of algae, are a kind of pigment-proteins with intense color. The specific color of PBPs (red and blue) is given by the water-soluble open-chained tetrapyrrole chromophore (phycobilin) that covalently attaches to the apo-protein via thioether linkages to cysteine residues. According to the spectral characteristics of PBPs, they can be categorized as phycoerythrins (PEs), phycocyanins (PCs), allophycocyanins (APCs), and phycoerythrocyanins (PECs). PBPs can be used as natural food colorants, fluorescent substances, and bioactive ingredients in food applications owing to their color characteristics and physiological activities. This paper mainly summarizes the extraction and purification methods of the PBPs and reviews their characteristics and applications. Moreover, the use of several strategies such as additives, microencapsulation, electrospray, and cross-linking to improve the stability and bioavailability of PBPs as well as the future outlooks of PBPs as natural colorants in food commercialization are elucidated.
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Affiliation(s)
- Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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6
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Nowruzi B, Konur O, Anvar SAA. The Stability of the Phycobiliproteins in the Adverse Environmental Conditions Relevant to the Food Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02855-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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7
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Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from Arthrospira platensis by Addition of Saccharides and Sugar Alcohols. Foods 2022; 11:foods11121752. [PMID: 35741948 PMCID: PMC9222680 DOI: 10.3390/foods11121752] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/08/2022] [Accepted: 06/13/2022] [Indexed: 12/03/2022] Open
Abstract
The water-soluble pigment protein phycocyanin (C-PC) from cyanobacteria Arthrospira sp. is an excellent natural food colorant and nutritional supplement with a brilliant blue color. However, C-PC is highly unstable, especially at high temperatures and when exposed to oxidative stress. The lack of simple and economical methods for improving the stability of C-PC greatly limits the application of this functional protein in the food industry. This study investigated the effect of adding saccharides (glucose, mannose, galactose, and maltose) and sugar alcohols (mannitol and maltitol) on the stability of food-grade C-PC extracted from Arthrospira platensis; the relevant reaction kinetics were also analyzed. The results revealed that glucose, mannose, mannitol, galactose, and maltose could effectively improve the thermal stability of C-PC. This improvement was positively correlated with the concentration of the additives and decreased sharply when the temperature exceeded 60 °C. Furthermore, the results also revealed the instability of C-PC when subjected to oxidative stress and the effectiveness of glucose, mannose, mannitol, and maltose in preventing the oxidative degradation of C-PC. In general, this study demonstrates that glucose, mannose, mannitol, and maltose are promising compounds for promoting the thermal and oxidative stability of C-PC, providing an economical and effective method for C-PC preservation.
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8
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Buecker S, Grossmann L, Loeffler M, Leeb E, Weiss J. Thermal and acidic denaturation of phycocyanin from Arthrospira platensis: Effects of complexation with λ-carrageenan on blue color stability. Food Chem 2022; 380:132157. [DOI: 10.1016/j.foodchem.2022.132157] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 12/21/2021] [Accepted: 01/11/2022] [Indexed: 11/30/2022]
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9
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Optimization of Phycobiliprotein Solubilization from a Thermotolerant Oscillatoria sp. Processes (Basel) 2022. [DOI: 10.3390/pr10050836] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
The present study evaluated the effect of multiple variables (drying time, drying temperature, biomass/solvent ratio, glass beads/biomass ratio, extraction time, and extraction speed) in the solubilization of three different phycobiliproteins (C-PC, APC, and PE) from a thermotolerant Oscillatoria sp. The strain was grown in BG11 media (28 °C, light: dark cycle of 12:12 h at 100 µmol·m−2·s−1, 20 days) and the experiments were conducted according to a two-level randomized factorial design with six center points (38 runs). Results show that biomass/solvent ratio, glass beads/biomass ratio, and extraction time, are the most significant variables in the extraction of all three proteins, whereas the glass beads/biomass ratio and extraction time significantly affect their purity. The optimized conditions allow a statistical increase in the concentration of C-PC, APC, and PE extracted from the biomass; however, the purity was lower in comparison with the expected value. The latter occurs due to a larger biomass/solvent ratio and longer extraction times, which enhanced the solubility of other hydrophilic metabolites (proteins and carbohydrates, etc.).
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10
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11
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Hu D, Zhang Z, Yuan L, Li W, Guo Y, Zhang R, Yang X, Peng H. Load phycocyanin to achieve in vivo imaging of casein-porous starch microgels induced by ultra-high-pressure homogenization. Int J Biol Macromol 2021; 193:127-136. [PMID: 34699889 DOI: 10.1016/j.ijbiomac.2021.10.127] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 10/13/2021] [Accepted: 10/18/2021] [Indexed: 01/13/2023]
Abstract
Traditional bioactive substances are often limited in practical application due to their poor stability and low solubility. Therefore, it is imperative to develop biocompatible high loading microgel carriers. In this study, a novel type of casein-porous starch microgel was prepared under ultra-high-pressure homogenization, by using porous starch with the honeycomb three-dimensional network porous structure. Molecular interaction force analysis and thermodynamic analysis showed that electrostatic interaction played a major role in the formation of microgels. Circular dichroism and Fourier transform infrared spectroscopy showed that homogenization and pH were the main factors, which affected the formation and structural stability of microgels. Compared with casein-glutinous rice starch microgels, the encapsulation efficiency and loading capacity of phycocyanin in casein-porous starch microgels were increased by 77.27% and 135.10%, respectively. Thus, casein-porous starch microgels could not only achieve a sustained release effect, but also effectively transport phycocyanin to the gastrointestinal tract of zebrafish, while achieving good fluorescence imaging in vivo. Ultimately, the prepared casein-porous starch microgels could enrich the nanocarriers material, and contribute to the research of safe and effective fluorescent imaging materials.
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Affiliation(s)
- Dan Hu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Zhong Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China.
| | - Li Yuan
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Wenjun Li
- CAS Key Laboratory of Coastal Environmental Processes and Ecological Remediation, Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai, Shandong 264003, PR China
| | - Yurong Guo
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Runguang Zhang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Engineering Research Center of High Value Utilization of Western Fruit Resources, Ministry of Education, Xi'an Key Laboratory of Characteristic Fruit Storage and Preservation, Engineering Research Center of High Value Utilization of Western Fruit Resources, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China
| | - Hailong Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
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12
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Adjali A, Clarot I, Chen Z, Marchioni E, Boudier A. Physicochemical degradation of phycocyanin and means to improve its stability: A short review. J Pharm Anal 2021; 12:406-414. [PMID: 35811624 PMCID: PMC9257648 DOI: 10.1016/j.jpha.2021.12.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/22/2021] [Accepted: 12/26/2021] [Indexed: 12/22/2022] Open
Abstract
The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 °C; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light; preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability. Phycocyanin is in great demand for industrial application. Phycocyanin is sensitive to pH, temperature, and light. Optimal stability occurs between pH 5.5–6.0 and at temperatures <45 °C in the dark. The use of preservatives or its encapsulation with polymers enhances its stability.
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Affiliation(s)
- Aïda Adjali
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Igor Clarot
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Zilin Chen
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Ministry of Education, Hubei Province Engineering and Technology Research Center for Fluorinated Pharmaceuticals, and Wuhan University School of Pharmaceutical Sciences, Wuhan, 430071, China
- State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Beijing, 100080, China
| | - Eric Marchioni
- Université de Strasbourg, CNRS, IPHC UMR 7178, F-67000, Strasbourg, France
| | - Ariane Boudier
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
- Corresponding author.
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13
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Guarienti C, Bender LE, Frota EG, Bertolin TE, Costa JAV, Richards NSPDS. Effects of microencapsulation on the preservation of thermal stability and antioxidant properties of Spirulina. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01140-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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14
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Yang R, Ma T, Shi L, Wang Q, Zhang L, Zhang F, Wang Z, Zhou Z. The formation of phycocyanin-EGCG complex for improving the color protection stability exposing to light. Food Chem 2021; 370:130985. [PMID: 34537426 DOI: 10.1016/j.foodchem.2021.130985] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/26/2021] [Accepted: 08/27/2021] [Indexed: 12/22/2022]
Abstract
Phycocyanin (PC) is a natural pigment-protein complex in food dye applications. In this study, a phycocyanin-epigallocatechin gallate (EGCG) complex (PE) was prepared and the effects of EGCG on the structure and color stability of PC were evaluated. The fluorescence results showed that the binding number n was 62.1 ± 3.41 (EGCG/PC) and the binding constant K was 4.39 (±0.2) × 105 M-1, indicating a weak-binding interaction. Fourier transform-infrared analysis showed that EGCG caused structural changes in PC by partially uncoiling α-helix and increasing β-sheet content. The EGCG induced a PC association at a reaction molar ratio above 40:1 (EGCG/PC). Moreover, EGCG protected phycocyanobilin against color fading, making PE more stable relative to PC under 8-days storage in light. This study provides a novel scheme to stabilize PC by forming a complex with polyphenols, which will facilitate the PC application as a natural blue pigment in food.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Tianhua Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Lina Shi
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Qiaoe Wang
- Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University, Beijing 100048, China
| | - Liqun Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Fenglu Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhiwei Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhongkai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China.
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15
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Self-assembled micelles based on amphiphilic biopolymers for delivery of functional ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106055] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Pan-utai W, Iamtham S. Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials. Food Technol Biotechnol 2020; 58:423-432. [PMID: 33505205 PMCID: PMC7821781 DOI: 10.17113/ftb.58.04.20.6622] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Accepted: 12/02/2020] [Indexed: 11/12/2022] Open
Abstract
RESEARCH BACKGROUND C-phycocyanin (C-PC), a water-soluble blue pigment, was extracted from microalgae Arthrospira sp. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH and oxygen; therefore, applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying the heat-sensitive pigment. EXPERIMENTAL APPROACH C-phycocyanin was extracted from Arthrospira platensis. C-PC microcapsules were modified by freeze-drying, with maltodextrin and gum Arabic used as microencapsulation wall materials at different fractions from 0 to 100%. The physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution of the produced powders were evaluated. Thermal stability and antioxidant activity of freeze-dried microencapsulated C-PC powders were also assessed. RESULTS AND CONCLUSIONS Freeze-dried microencapsulated C-PC powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99%. At higher gum Arabic mass fraction, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC to those without microencapsulation. Freeze-dried microencapsulated C-PC powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. NOVELTY AND SCIENTIFIC CONTRIBUTION This study demonstrates that the freeze-dried microencapsulated C-PC powders have pigment stability with antioxidant properties and are resistant to high temperatures. Therefore, they may have a potential for the development of microencapsulated C-PC as a functional ingredient with improved colour and bioactive properties. Such a product can be applied in food, cosmetic, biotechnology and nutraceutical industries.
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Affiliation(s)
- Wanida Pan-utai
- Institute of Food Research and Product Development, Kasetsart University, Chatuchak, 10900 Bangkok, Thailand
| | - Siriluck Iamtham
- Department of Science, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen Campus, 73140 Nakhon Pathom, Thailand
- Center for Agricultural Biotechnology, Kasetsart University, Kamphaeng Saen Campus, 73140 Nakhon Pathom, Thailand
- Center of Excellence on Agricultural Biotechnology: (AG-BIO/PERDO-CHE), 10900 Bangkok, Thailand
- Center for Advanced Studies in Tropical Natural Resource, NRU-KU, Kasetsart University, Chatuchak, 10900 Bangkok, Thailand
- Research Unit of Orchid Tissue Culture, Kasetsart University, Kamphaeng Saen Campus, 73140 Nakhon Pathom, Thailand
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Laser diagnostics of self-organization of amphiphiles in aqueous solutions on the example of sodium octanoate. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Zhang Z, Li Y, Abbaspourrad A. Improvement of the colloidal stability of phycocyanin in acidified conditions using whey protein-phycocyanin interactions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105747] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Prado JM, Veggi PC, Náthia-Neves G, Meireles MAA. Extraction Methods for Obtaining Natural Blue Colorants. CURR ANAL CHEM 2020. [DOI: 10.2174/1573411014666181115125740] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Background:
Blue is a color not often present in food. Even so, it is especially attractive
to children. Today, most blue coloring agents used by the food industry are synthetic. With increasing
health issues concern by the scientific community and the general population, there is a trend to look
for natural alternatives to most synthetic products. There only exist few natural blue colorants, which
are presented in a literature survey, along with the methods currently used for their recovery from
natural sources. The best extraction methods and process parameters for the extraction of blue anthocyanins,
iridoids and phycocyanin are discussed.
Methods:
A literature survey was conducted to detect the main sources of blue colorants found in nature.
The focus was on the extraction methods used to recover such molecules, with the objective of
finding efficient and environmentally safe techniques for application at industrial level, and, thus, allowing
the production of natural blue colorants at scale high enough for food industry consumption.
Results:
The main natural blue colorants found in literature are anthocyanins, phycocyanin, and genipin.
While anthocyanins can be recovered from a variety of plants, the source of phycocyanin are
algae, and genipin can be obtained specifically from Gardenia jasminoides Ellis and Genipa americana
L. Several extraction techniques have been applied to recover blue colorants from such sources,
from classical methods using organic solvents, to more sophisticated technologies as ultrasoundassisted
extraction, supercritical fluid extraction, pressurized liquid extraction, high-pressure extraction,
and enzyme-assisted extraction.
Conclusion:
There is great potential for anthocyanins, phycocyanin and genipin use as natural food
additives with health benefits, besides imparting color. However, the technologies for the colorants
recovery and application are not mature enough. Therefore, this area is still developing, and it is necessary
to evaluate the economic feasibility of the proposed extraction processes, along with the safety
and acceptance of colored food using these additives.
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Affiliation(s)
- Juliana M. Prado
- Engineering, Modeling and Applied Social Sciences Center (CECS), Federal University of ABC (UFABC), Av. dos Estados, 5001, 09210-580, Santo Andre, SP, Brazil
| | - Priscilla C. Veggi
- Federal University of Sao Paulo (UNIFESP), School of Chemical Engineering, 210 Sao Nicolau Street, 09913-030, Diadema, SP, Brazil
| | - Grazielle Náthia-Neves
- LASEFI/DEA/FEA (College of Food Engineering)/ UNICAMP (University of Campinas), Rua Monteiro Lobato, 80; 13083-862, Campinas, SP, Brazil
| | - M. Angela A. Meireles
- LASEFI/DEA/FEA (College of Food Engineering)/ UNICAMP (University of Campinas), Rua Monteiro Lobato, 80; 13083-862, Campinas, SP, Brazil
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Puzorjov A, McCormick AJ. Phycobiliproteins from extreme environments and their potential applications. JOURNAL OF EXPERIMENTAL BOTANY 2020; 71:3827-3842. [PMID: 32188986 DOI: 10.1093/jxb/eraa139] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Accepted: 03/13/2020] [Indexed: 05/18/2023]
Abstract
The light-harvesting phycobilisome complex is an important component of photosynthesis in cyanobacteria and red algae. Phycobilisomes are composed of phycobiliproteins, including the blue phycobiliprotein phycocyanin, that are considered high-value products with applications in several industries. Remarkably, several cyanobacteria and red algal species retain the capacity to harvest light and photosynthesise under highly selective environments such as hot springs, and flourish in extremes of pH and elevated temperatures. These thermophilic organisms produce thermostable phycobiliproteins, which have superior qualities much needed for wider adoption of these natural pigment-proteins in the food, textile, and other industries. Here we review the available literature on the thermostability of phycobilisome components from thermophilic species and discuss how a better appreciation of phycobiliproteins from extreme environments will benefit our fundamental understanding of photosynthetic adaptation and could provide a sustainable resource for several industrial processes.
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Affiliation(s)
- Anton Puzorjov
- SynthSys and Institute of Molecular Plant Sciences, School of Biological Sciences, University of Edinburgh, Edinburgh, UK
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Ferreira-Santos P, Nunes R, De Biasio F, Spigno G, Gorgoglione D, Teixeira JA, Rocha CM. Influence of thermal and electrical effects of ohmic heating on C-phycocyanin properties and biocompounds recovery from Spirulina platensis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109491] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Plastinin IV, Burikov SA, Gofurov SP, Ismailova OB, Mirgorod YA, Dolenko TA. Features of self-organization of sodium dodecyl sulfate in water-ethanol solutions: Theory and vibrational spectroscopy. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2019.112053] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Galaup C, Auriel L, Dubs J, Dehoux C, Gilard V, Poteau R, Retailleau E, Biasini G, Collin F. Blue wine, a color obtained with synthetic blue dye addition: two case studies. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03295-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Böcker L, Ortmann S, Surber J, Leeb E, Reineke K, Mathys A. Biphasic short time heat degradation of the blue microalgae protein phycocyanin from Arthrospira platensis. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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