1
|
Li Z, Geng Y, Bu K, Chen Z, Xu K, Zhu C. Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin. Int J Biol Macromol 2024; 269:131969. [PMID: 38697419 DOI: 10.1016/j.ijbiomac.2024.131969] [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] [Received: 01/03/2024] [Revised: 04/02/2024] [Accepted: 04/27/2024] [Indexed: 05/05/2024]
Abstract
In this study, different concentrations of sodium alginate were compounded with pectin and phycocyanin to co-prepare composite hydrogel spheres (HP-PC-SA 0.2 %, 0.6 %, 1.0 %, 1.4 %) to evaluate the potential of the composite hydrogel spheres for the application as phycocyanin delivery carriers. The hydrogel spheres' physicochemical properties and bioaccessibility were assessed through scanning electron microscopy, textural analysis, drug-carrying properties evaluation, and in vitro and in vivo controlled release analysis in the gastrointestinal environment. Results indicated that higher sodium alginate concentrations led to smaller pore sizes and denser networks on the surface of hydrogel spheres. The textural properties of hydrogel spheres improved, and their water-holding capacity increased from 93.01 % to 97.97 %. The HP-PC-SA (1.0 %) formulation achieved the highest encapsulation rate and drug loading capacity, at 96.87 % and 6.22 %, respectively. Within the gastrointestinal tract, the composite hydrogel's structure significantly enhanced and protected the phycocyanin's digestibility, achieving a bioaccessibility of up to 88.03 %. In conclusion, our findings offer new insights into improving functionality and the effective use of phycocyanin via pectin-based hydrogel spheres.
Collapse
Affiliation(s)
- Zhixin Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Yuxin Geng
- Department of Radiation Oncology, Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences, No.440, Jiyan Road, Jinan, Shandong Province 250117, PR China
| | - Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Zhengtao Chen
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, No.6699, Qingdao Road, Jinan, Shandong Province 250117, PR China.
| | - Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| |
Collapse
|
2
|
Chen X, Ye X, Yu X, Zhao J, Song M, Yin D, Yu J. Analysis of the regulatory mechanism of exogenous IAA-mediated tryptophan accumulation and synthesis of endogenous IAA in Chlorococcum humicola. CHEMOSPHERE 2024; 354:141633. [PMID: 38442772 DOI: 10.1016/j.chemosphere.2024.141633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 01/27/2024] [Accepted: 03/01/2024] [Indexed: 03/07/2024]
Abstract
The activated sludge method is widely used for the treatment of phenol-containing wastewater, which gives rise to the problem of toxic residual sludge accumulation. Indole-3-acetic acid (IAA), a typical phytohormone, facilitates the microalgal resistance to toxic inhibition while promoting biomass accumulation. In this study, Chlorococcum humicola (C. humicola) was cultured in toxic sludge extract and different concentrations of IAA were used to regulate its physiological properties and enrichment of high value-added products. Ultimately, proteomics analysis was used to reveal the response mechanism of C. humicola to exogenous IAA. The results showed that the IAA concentration of 5 × 10-6 mol/L (M) was most beneficial for C. humicola to cope with the toxic stress in the sludge extract medium, to promote the activity of rubisco enzyme, to enhance the efficiency of photosynthesis, and, finally, to accumulate protein as a percentage of specific dry weight 1.57 times more than that of the control group. Exogenous IAA altered the relative abundance of various amino acids in C. humicola cells, and proteomic analyses showed that exogenous IAA stimulated the algal cells to produce more indole-3-glycerol phosphate (IGP), indole, and serine by up-regulating the enzymes. These precursors are converted to tryptophan under the regulation of tryptophan synthase (A0A383V983), and tryptophan can be metabolized to endogenous IAA to promote the growth of C. humicola. These findings have important implications for the treatment of toxic residual sludge while enriching for high-value amino acids.
Collapse
Affiliation(s)
- Xiurong Chen
- National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Xiaoyun Ye
- National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Xiao Yu
- National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Jiamin Zhao
- National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Meijing Song
- National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Danning Yin
- National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| | - Jiayu Yu
- National Engineering Research Center of Industrial Wastewater Detoxication and Resource Recovery, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China; State Environmental Protection Key Laboratory of Environmental Risk Assessment and Control on Chemical Process, School of Resources and Environmental Engineering, East China University of Science and Technology, Shanghai, 200237, China.
| |
Collapse
|
3
|
Buecker S, Gibis M, Bartmann L, Bussler S, Weiss J. Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio. J Food Sci 2024; 89:1086-1097. [PMID: 38224172 DOI: 10.1111/1750-3841.16917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/23/2023] [Accepted: 12/18/2023] [Indexed: 01/16/2024]
Abstract
In the food industry, the phycobiliprotein phycocyanin acts as a color pigment or the functional part of the superfood "Spirulina." It is industrially extracted from Arthrospira platensis. Current scientific research is focusing on finding complex partners with the potential to stabilize phycocyanin against its sensitivity toward heating and pH changes. Less attention is paid to the factors that influence complexation. This study focuses on the mixing ratio of phycocyanin with pectin. Phycocyanin concentration was fixed, and the mixing ratios ranged from 0.67 to 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, and sedimentation stability before and after heating at 85°C. It was found that increasing the pectin content fostered the initial interactions with the protein and chromophore, resulting in a color shift from blue to turquoise. The size of the complexes decreased from several micrometers to nanometers with increasing pectin concentration. Those smaller complexes that were formed at a mixing ratio of 2.5 showed a higher colloidal stability over a period of ∼2 days. It is suggested that at a low mixing ratio (0.67), phycocyanin cannot be completely entrapped within the complexes and attaches to the complex surface as well. This results in aggregation and precipitation of the complexes upon heating. With increasing aggregation and consequently size as well as density of the complexes, sedimentation was accelerated. PRACTICAL APPLICATION: Under acidic conditions, as found in many foods and beverages (e.g., soft drinks, hard candy), phycocyanin tends to agglomerate and lose its color. Specifically heating, triggers denaturation, causing phycocyanin to aggregate and lose vital protein-chromophore interactions necessary to maintain a blue color. To prevent precipitation of the phycocyanin-pectin complexes, increasing the amount of pectin to a ratio of at least 2.0 is effective. This illustrates how adjusting the mixing ratio improves stability. Conversely, lower mixing ratios induce color precipitation, valuable in purification processes. Thus, practical use of biopolymer-complexes, requires determination of the optimal mixing ratio for the desired effect.
Collapse
Affiliation(s)
- Stephan Buecker
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Laura Bartmann
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | | | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| |
Collapse
|
4
|
Terracina F, Saletti M, Paolino M, Venditti J, Giuliani G, Bonechi C, Licciardi M, Cappelli A. Cross-Linked Hyaluronan Derivatives in the Delivery of Phycocyanin. Gels 2024; 10:91. [PMID: 38391421 PMCID: PMC10887560 DOI: 10.3390/gels10020091] [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: 12/25/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 02/24/2024] Open
Abstract
An easy and viable crosslinking technology, based on the "click-chemistry" reaction copper(I)-catalyzed azide-alkyne 1,3-dipolar cycloaddition (click-crosslinking), was applied to graft copolymers of medium molecular weight (i.e., 270 kDa) hyaluronic acid (HA) grafted with ferulic acid (FA) residues bearing clickable propargyl groups, as well as caffeic acid derivatives bearing azido-terminated oligo(ethylene glycol) side chains. The obtained crosslinked materials were characterized from the point of view of their structure and aggregation liability to form hydrogels in a water environment. The most promising materials showed interesting loading capability regarding the antioxidant agent phycocyanin (PC). Two novel materials complexes (namely HA(270)-FA-TEGEC-CL-20/PC and HA(270)-FA-HEGEC-CL-20/PC) were obtained with a drug-to-material ratio of 1:2 (w/w). Zeta potential measurements of the new complexes (-1.23 mV for HA(270)-FA-TEGEC-CL-20/PC and -1.73 mV for HA(270)-FA-HEGEC-CL-20/PC) showed alterations compared to the zeta potential values of the materials on their own, suggesting the achievement of drug-material interactions. According to the in vitro dissolution studies carried out in different conditions, novel drug delivery systems (DDSs) were obtained with a variety of characteristics depending on the desired route of administration and, consequently, on the pH of the surrounding environment, thanks to the complexation of phycocyanin with these two new crosslinked materials. Both complexes showed excellent potential for providing a controlled/prolonged release of the active pharmaceutical ingredient (API). They also increased the amount of drug that reach the target location, enabling pH-dependent release. Importantly, as demonstrated by the DPPH free radical scavenging assay, the complexation process, involving freezing and freeze-drying, showed no adverse effects on the antioxidant activity of phycocyanin. This activity was preserved in the two novel materials and followed a concentration-dependent pattern similar to pure PC.
Collapse
Affiliation(s)
- Francesca Terracina
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Mario Saletti
- Dipartimento di Biotecnologie, Chimica e Farmacia, Università degli Studi di Siena, Via Aldo Moro 2, 53100 Siena, Italy
| | - Marco Paolino
- Dipartimento di Biotecnologie, Chimica e Farmacia, Università degli Studi di Siena, Via Aldo Moro 2, 53100 Siena, Italy
| | - Jacopo Venditti
- Dipartimento di Biotecnologie, Chimica e Farmacia, Università degli Studi di Siena, Via Aldo Moro 2, 53100 Siena, Italy
| | - Germano Giuliani
- Dipartimento di Biotecnologie, Chimica e Farmacia, Università degli Studi di Siena, Via Aldo Moro 2, 53100 Siena, Italy
| | - Claudia Bonechi
- Dipartimento di Biotecnologie, Chimica e Farmacia, Università degli Studi di Siena, Via Aldo Moro 2, 53100 Siena, Italy
| | - Mariano Licciardi
- Dipartimento di Scienze e Tecnologie Biologiche, Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, Via Archirafi 32, 90123 Palermo, Italy
| | - Andrea Cappelli
- Dipartimento di Biotecnologie, Chimica e Farmacia, Università degli Studi di Siena, Via Aldo Moro 2, 53100 Siena, Italy
| |
Collapse
|
5
|
Li Q, Zhang L, Liao W, Liu J, Gao Y. Effects of chitosan molecular weight and mass ratio with natural blue phycocyanin on physiochemical and structural stability of protein. Int J Biol Macromol 2024; 256:128508. [PMID: 38040145 DOI: 10.1016/j.ijbiomac.2023.128508] [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] [Received: 09/17/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
Phycocyanin (PC), an algae-extracted colorant, has extensive applications for its water-solubility and fresh blue shade. When PC is added to acidified media, dispersions are prone to aggregate and decolorize into cloudy systems. For palliating this matter, chitosan with high, medium, and low molecular weights (HMC, MMC, and LMC) were adopted in PC dispersions, and their protective effects were compared based on physiochemical stabilities. The optimal mass ratio between chitosan and PC was identified as 1:5 based on preliminary evaluations and was supported by the higher ζ-potential (31.0-32.1 mV), lower turbidity (39.6-43.6 NTU), and polyacrylamide gel electrophoresis results. Through interfacial and antioxidant capacity analyses, LMC was found to display a higher affinity to PC, which was also confirmed by SEM images and the maximum increase in transition temperature of their complex (155.70 °C) in DSC measurements. The mechanism of electrostatic interaction reinforced by hydrophobic effects and hydrogen bonding was elucidated by FT-IR and Raman spectroscopy. Further comprehensive stability evaluations revealed that, without light exposure, LMC kept PC from internal secondary structure to external blueness luster to the maximum extent. While with light exposure, LMC was not so flexible as HMC, to protect chromophores from attack of free radicals.
Collapse
Affiliation(s)
- Qike Li
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Food Science, College of Agriculture & Life Sciences, Cornell University, Ithaca, NY 14853, USA.
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| |
Collapse
|
6
|
Tounsi L, Ben Hlima H, Hentati F, Hentati O, Derbel H, Michaud P, Abdelkafi S. Microalgae: A Promising Source of Bioactive Phycobiliproteins. Mar Drugs 2023; 21:440. [PMID: 37623721 PMCID: PMC10456337 DOI: 10.3390/md21080440] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 07/29/2023] [Accepted: 07/31/2023] [Indexed: 08/26/2023] Open
Abstract
Phycobiliproteins are photosynthetic light-harvesting pigments isolated from microalgae with fluorescent, colorimetric and biological properties, making them a potential commodity in the pharmaceutical, cosmetic and food industries. Hence, improving their metabolic yield is of great interest. In this regard, the present review aimed, first, to provide a detailed and thorough overview of the optimization of culture media elements, as well as various physical parameters, to improve the large-scale manufacturing of such bioactive molecules. The second section of the review offers systematic, deep and detailed data about the current main features of phycobiliproteins. In the ultimate section, the health and nutritional claims related to these bioactive pigments, explaining their noticeable potential for biotechnological uses in various fields, are examined.
Collapse
Affiliation(s)
- Latifa Tounsi
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Hajer Ben Hlima
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
| | - Faiez Hentati
- INRAE, Animal Research Unit and Functionalities of Animal Products (UR AFPA), University of Lorraine, USC 340, F-54000 Nancy, France;
| | - Ons Hentati
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
| | - Hana Derbel
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
| | - Philippe Michaud
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - Slim Abdelkafi
- Enzymatic Engineering and Microbiology Laboratory, Algae Biotechnology Team, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax 3038, Tunisia; (L.T.); (H.B.H.); (O.H.); (H.D.); (S.A.)
| |
Collapse
|
7
|
Ji L, Qiu S, Wang Z, Zhao C, Tang B, Gao Z, Fan J. Phycobiliproteins from algae: Current updates in sustainable production and applications in food and health. Food Res Int 2023; 167:112737. [PMID: 37087221 DOI: 10.1016/j.foodres.2023.112737] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
Phycobiliproteins are light-harvesting complexes found mainly in cyanobacteria and red algae, playing a key role in photosynthesis. They are extensively applied in food, cosmetics, and biomedical industry due to bright color, unique fluorescence characteristics and diverse physiological activities. They have received much attention in the past few decades because of their green and sustainable production, safe application, and functional diversity. This work aimed to provide a comprehensive summary of parameters affecting the whole bioprocess with a special focus on the extraction and purification, which directly determines the application of phycobiliproteins. Food grade phycobiliproteins are easy to prepare, whereas analytical grade phycobiliproteins are extremely complex and costly to produce. Most phycobiliproteins are denatured and inactivated at high temperatures, severely limiting their application. Inspired by recent advances, future perspectives are put forward, including (1) the mutagenesis and screening of algal strains for higher phycobiliprotein productivity, (2) the application of omics and genetic engineering for stronger phycobiliprotein stability, and (3) the utilization of synthetic biology and heterologous expression systems for easier phycobiliprotein isolation. This review will give a reference for exploring more phycobiliproteins for food and health application development.
Collapse
Affiliation(s)
- Liang Ji
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Sheng Qiu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Zhiheng Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Chenni Zhao
- Department of Applied Biology, East China University of Science and Technology, Shanghai 200237, PR China
| | - Bo Tang
- Nantong Focusee Biotechnology Company Ltd., Nantong, Jiangsu 226133, PR China
| | - Zhengquan Gao
- School of Pharmacy, Binzhou Medical University, Yantai 264003, PR China
| | - Jianhua Fan
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China; Department of Applied Biology, East China University of Science and Technology, Shanghai 200237, PR China; School of Chemistry and Chemical Engineering/State Key Laboratory Incubation Base for Green Processing of Chemical Engineering, Shihezi University, Shihezi 832003, PR China.
| |
Collapse
|
8
|
Sun H, Wang Y, He Y, Liu B, Mou H, Chen F, Yang S. Microalgae-Derived Pigments for the Food Industry. Mar Drugs 2023; 21:md21020082. [PMID: 36827122 PMCID: PMC9967018 DOI: 10.3390/md21020082] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/18/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
In the food industry, manufacturers and customers have paid more attention to natural pigments instead of the synthetic counterparts for their excellent coloring ability and healthy properties. Microalgae are proven as one of the major photosynthesizers of naturally derived commercial pigments, gaining higher value in the global food pigment market. Microalgae-derived pigments, especially chlorophylls, carotenoids and phycobiliproteins, have unique colors and molecular structures, respectively, and show different physiological activities and health effects in the human body. This review provides recent updates on characteristics, application fields, stability in production and extraction processes of chlorophylls, carotenoids and phycobiliproteins to standardize and analyze their commercial production from microalgae. Potential food commodities for the pigment as eco-friendly colorants, nutraceuticals, and antioxidants are summarized for the target products. Then, recent cultivation strategies, metabolic and genomic designs are presented for high pigment productivity. Technical bottlenecks of downstream processing are discussed for improved stability and bioaccessibility during production. The production strategies of microalgal pigments have been exploited to varying degrees, with some already being applied at scale while others remain at the laboratory level. Finally, some factors affecting their global market value and future prospects are proposed. The microalgae-derived pigments have great potential in the food industry due to their high nutritional value and competitive production cost.
Collapse
Affiliation(s)
- Han Sun
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Carbon Neutrality, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yuxin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yongjin He
- College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Bin Liu
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Carbon Neutrality, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Haijin Mou
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Carbon Neutrality, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
- Correspondence: (F.C.); (S.Y.)
| | - Shufang Yang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Carbon Neutrality, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
- Correspondence: (F.C.); (S.Y.)
| |
Collapse
|
9
|
A Review on a Hidden Gem: Phycoerythrin from Blue-Green Algae. Mar Drugs 2022; 21:md21010028. [PMID: 36662201 PMCID: PMC9863059 DOI: 10.3390/md21010028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/21/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022] Open
Abstract
Phycoerythrin (PE) is a pink/red-colored pigment found in rhodophytes, cryptophytes, and blue-green algae (cyanobacteria). The interest in PE is emerging from its role in delivering health benefits. Unfortunately, the current cyanobacterial-PE (C-PE) knowledge is still in the infant stage. It is essential to acquire a more comprehensive understanding of C-PE. This study aimed to review the C-PE structure, up and downstream processes of C-PE, application of C-PE, and strategies to enhance its stability and market value. In addition, this study also presented a strengths, weaknesses, opportunities, and threats (SWOT) analysis on C-PE. Cyanobacteria appeared to be the more promising PE producers compared to rhodophytes, cryptophytes, and macroalgae. Green/blue light is preferred to accumulate higher PE content in cyanobacteria. Currently, the prominent C-PE extraction method is repeated freezing-thawing. A combination of precipitation and chromatography approaches is proposed to obtain greater purity of C-PE. C-PE has been widely exploited in various fields, such as nutraceuticals, pharmaceuticals, therapeutics, cosmetics, biotechnology, food, and feed, owing to its bioactivities and fluorescent properties. This review provides insight into the state-of-art nature of C-PE and advances a step further in commercializing this prospective pigment.
Collapse
|
10
|
The Antioxidant Activity of a Commercial and a Fractionated Phycocyanin on Human Skin Cells In Vitro. Molecules 2022; 27:molecules27165276. [PMID: 36014514 PMCID: PMC9413548 DOI: 10.3390/molecules27165276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 11/28/2022] Open
Abstract
The protective effects for cells against chemical and UVA stress of a commercial phycocyanin (PC) for food use and a PC extracted from Arthrospira platensis (Spirulina) in phosphate buffer were assessed. The purity of the commercial PC, spectrophotometrically estimated as A620/A280 and confirmed by HPLC, was higher than that of the fractionated PC (2.0 vs. 1.5) but was twofold less concentrated. The oxygen radical antioxidant capacities (ORACs) of the commercial and fractionated PCs were 12,141 ± 1928 and 32,680 ± 3295 TE/100 g, respectively. The degradation of PCs upon exposure to UVA was spectrophotometrically estimated, and cytotoxicity was evaluated with the MTS [3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium) test on human fibroblasts and keratinocytes. A lower level of reactive oxygen species (ROS) was recorded in the two cell lines incubated with the commercial PC after menadione treatment (p < 0.01) and UVA exposure (p < 0.001) on fibroblasts after 5 min and keratinocytes up to 25 min, compared with controls. Differently, the fractionated PC was not protective and showed significant (p < 0.01) paradoxical prooxidant effects. Overall, the PC for food consumption demonstrated a high safety threshold and antioxidant ability to cells that, along with its coloring power, make it an excellent candidate for cosmetic formulations.
Collapse
|
11
|
Fabrication and characterization of phycocyanin-alginate-pregelatinized corn starch composite gel beads: Effects of carriers on kinetic stability of phycocyanin. Int J Biol Macromol 2022; 218:665-678. [PMID: 35870624 DOI: 10.1016/j.ijbiomac.2022.07.111] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 11/24/2022]
Abstract
Composite gel beads using calcium alginate and different concentrations of pregelatinized corn starch (PCS) were produced to encapsulate phycocyanin (PC). Rheological properties of different sodium alginate/PCS/PC mixtures, structural and morphological properties of beads, and kinetic stability of encapsulated PC (upon heating at various time-temperature combinations) were then assessed. Rheological properties of the mixtures exhibited shear thinning behaviors. Aquagram revealed that the PC-containing beads had more water structure with weak‑hydrogen bonds. Morphological images represented less subsidence in the structures of composite gel beads, unlike PCS-free beads. Kinetic study showed that degradation rate constant values of PC encapsulated in composite gel beads (1.08-3.45 × 10-4, 3.38-4.43 × 10-4, and 5.57-15.32 × 10-4 s-1) were lower than those in PCS-free alginate gel beads (4.45 × 10-4, 9.20 × 10-4, and 18.04 × 10-4 s-1) at 40, 50, and 60 °C, respectively. This study suggests that the composite gel beads can improve PC stability.
Collapse
|
12
|
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]
|
13
|
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.
Collapse
|
14
|
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]
|
15
|
|
16
|
Lin JY, Ng IS. Production, isolation and characterization of C-phycocyanin from a new halo-tolerant Cyanobacterium aponinum using seawater. BIORESOURCE TECHNOLOGY 2021; 342:125946. [PMID: 34562714 DOI: 10.1016/j.biortech.2021.125946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/10/2021] [Accepted: 09/12/2021] [Indexed: 06/13/2023]
Abstract
A halo-tolerant Cyanobacterium aponinum PCC 10605 was applied for the first time to produce high-level C-phycocyanin (C-PC). Combined with chemical extraction with sodium phosphate buffer and physical treatment using high pressure homogenization, a higher titer of C-PC was achieved. The culture conditions were optimized by mixing nitrate and ammonia ions, 2% carbon dioxide, and conditional light intensity. Thus, strain PCC10605 produced the highest titer C-PC of 0.652 g/g-DCW in the N1A2 medium with 10% light intensity and 16:8 light-period on day 7. PCC10605 accumulated 0.51 g-CPC/g-DCW at 20 g/L NaCl, while it grew normally in seawater with 30 g/L salinity, thus confirmed that PCC10605 was halo-tolerant strain. Besides, PCC10605 survived in 0.12 g/L phosphate medium that has never been reported. Finally, the purified C-PC exhibited DPPH, superoxide scavenging activity and antibacterial activity, which displayed 87.6%, and 18.7% removal of free radical, and 1.98 cm of inhibition zone for Escherichia coli.
Collapse
Affiliation(s)
- Jia-Yi Lin
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan
| | - I-Son Ng
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan.
| |
Collapse
|
17
|
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.
Collapse
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.
| |
Collapse
|
18
|
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102693] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
19
|
Pez Jaeschke D, Rocha Teixeira I, Damasceno Ferreira Marczak L, Domeneghini Mercali G. Phycocyanin from Spirulina: A review of extraction methods and stability. Food Res Int 2021; 143:110314. [PMID: 33992333 DOI: 10.1016/j.foodres.2021.110314] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 03/03/2021] [Accepted: 03/09/2021] [Indexed: 10/21/2022]
Abstract
Phycocyanin (C-PC) application by the industry is still limited due to extraction methods drawbacks and to the low stability of these compounds after the extraction process. To overcome such limitations, alternative extraction methodologies have been evaluated, and stabilizing agents have been used under different conditions in the past years. Therefore, the aim of this review was to bring the state of the art of C-PC extraction methods, including main parameters that affect the extraction process and cell disruption mechanisms, as well as the physical and chemical parameters that may influence C-PC stability. Stabilizing agents have been used to avoid C-PC content degradation during storage and food processing. A critical analysis of the extraction methods indicated that pulsed electric field (PEF) is a promising technology for C-PC extraction since the extracts present relative high C-PC concentration and purity. Other methods either result in low purity extracts or are time demanding. Regarding stabilizing agents, natural polymers and sugars are potential compounds to be used in food formulations to avoid color and antioxidant activity losses.
Collapse
Affiliation(s)
- Débora Pez Jaeschke
- Department of Chemical Engineering, Federal University of Rio Grande do Sul, 2777, Ramiro Barcelos St., Porto Alegre, RS 90.035-007, Brazil.
| | - Ingrid Rocha Teixeira
- Department of Chemical Engineering, Federal University of Rio Grande do Sul, 2777, Ramiro Barcelos St., Porto Alegre, RS 90.035-007, Brazil
| | - Ligia Damasceno Ferreira Marczak
- Department of Chemical Engineering, Federal University of Rio Grande do Sul, 2777, Ramiro Barcelos St., Porto Alegre, RS 90.035-007, Brazil.
| | - Giovana Domeneghini Mercali
- Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, 9500, Bento Gonçalves Av., Porto Alegre, RS, Brazil.
| |
Collapse
|
20
|
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]
|
21
|
Campos Assumpção de Amarante M, Cavalcante Braga AR, Sala L, Juliano Kalil S. Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion. Food Res Int 2020; 137:109602. [DOI: 10.1016/j.foodres.2020.109602] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/02/2023]
|
22
|
Tong X, Prasanna G, Zhang N, Jing P. Spectroscopic and molecular docking studies on the interaction of phycocyanobilin with peptide moieties of C-phycocyanin. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 236:118316. [PMID: 32344374 DOI: 10.1016/j.saa.2020.118316] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 03/20/2020] [Accepted: 03/29/2020] [Indexed: 06/11/2023]
Abstract
The binding of C-phycocyanin (CPC), a light harvesting pigment with phycocyanobilin (PCB), a chromophore is instrumental for the coloration and bioactivity. In this study, structure-mediated color changes of CPC from Spirulina platensis during various enzymatic hydrolysis was investigated based on UV-visible, circular dichroism, infra-red, fluorescence, mass spectrometry, and molecular docking. CPC was hydrolyzed using 7.09 U/mg protein of each enzyme at their optimal hydrolytic conditions for 3 h as follows: papain (pH 6.6, 60 °C), dispase (pH 6.6, 50 °C), and trypsin (pH 7.8, 37 °C). The degree of hydrolysis was in the order of papain (28.4%) > dispase (20.8%) > trypsin (7.3%). The sequence of color degradation rate and total color difference (ΔE) are dispase (82.9% and 40.37), papain (72.4% and 24.70), and trypsin (58.7% and 25.43). The hydrolyzed peptides were of diverse sequence length ranging from 8 to 9 residues (papain), 7-12 residues (dispase), and 9-63 residues (trypsin). Molecular docking studies showed that key amino acid residues in the peptides interacting with chromophore. Amino acid residues such as Arg86, Asp87, Tyr97, Asp152, Phe164, Ala167, and Val171 are crucial in hydrogen bonding interaction. These results indicate that the color properties of CPC might associate with chromopeptide sequences and their non-covalent interactions.
Collapse
Affiliation(s)
- Xueyu Tong
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Govindarajan Prasanna
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Nan Zhang
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Pu Jing
- Shanghai Food Safety and Engineering Technology Research Center, Bor S. Luh Food Safety Research Center, Key Lab of Urban Agriculture (South), School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
23
|
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]
|
24
|
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.
Collapse
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
| |
Collapse
|
25
|
One structure, multiple features: The phycocyanin in biotechnology. NUTRITION & SANTÉ 2020. [DOI: 10.30952/9.1.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Phycocyanine (PC) is a water-soluble, non-toxic and bioactive (antioxidant, anti-inflammatory, antitumor, etc.) phycobiliprotein isolated, mainly, from cyanobacteria. Due to its several properties, PC is considered to be a rising biomolecule for Industrial exploitation, and has become an important research axis in order to promote its production, and optimize its biotechnological applications. The aim of this review article was to discuss the basic, and recent properties and applications of PC, and to bring together data on various aspects of PC stabilization, and PC nanopar-ticles formulation. In addition, an overview of the main structural characteristics and process-ses of PC extraction and purification were also discussed. The recent scientific research findings concluded that PC is a promising both functional, and bioactive additive in industry, especially, in food as a dye, in imaging as a fluorescent labeling agent, and in the phar-maceutical and nano-pharmaceutical field as a bioactive molecule and nanopar-ticles, particularly, due to it antitumor capacity. Phycocyanine is, thus, a promising bio-active molecules in pharmacological, and medical fields.
Collapse
|
26
|
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.
Collapse
Affiliation(s)
- Anton Puzorjov
- SynthSys and Institute of Molecular Plant Sciences, School of Biological Sciences, University of Edinburgh, Edinburgh, UK
| | | |
Collapse
|
27
|
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]
|
28
|
|