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Cai Z, Zhou W, Chen W, Huang R, Zhang R, Sheng L, Shi M, Hu Y, Huang C, Chen Y. Preparation and properties of cationic starch-carrageenan‑sodium alginate hydrogels with pH and temperature sensitivity. Food Chem 2024; 459:140272. [PMID: 38996635 DOI: 10.1016/j.foodchem.2024.140272] [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: 03/07/2024] [Revised: 06/19/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024]
Abstract
In this study, cationic starch-carrageenan‑sodium alginate (CAS/CR/SA) hydrogels with different weight ratios of carrageenan and sodium alginate were prepared and their properties such as scanning electron microscopy (SEM), rheological properties, Fourier transform infrared spectroscopy (FTIR), 1H nuclear magnetic resonance (1H NMR), X-ray diffraction (XRD), and methylene blue adsorption test were measured. The results showed that the viscosity and the shear strain resistance of the CAS/CR/SA hybrid hydrogels positively correlated with their sodium alginate contents. The hybrid hydrogels with high carrageenan contents exhibited a high energy storage modulus (G') and a high loss modulus (G"). The swelling and methylene blue adsorption experiments showed that the CAS/CR/SA hydrogels had pH and temperature sensitivity. The hydrogels reached adsorption equilibrium in 12 h (alkaline conditions) and 24-36 h (acidic conditions). The adsorption kinetics of the hybrid hydrogels showed that their adsorption process was mainly controlled by chemisorption and that adsorption was exothermic (ΔH° < 0).
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Affiliation(s)
- Zheng Cai
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China
| | - Wei Zhou
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China
| | - Wenjing Chen
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China
| | - Rui Huang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China
| | - Rui Zhang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China
| | - Li Sheng
- School of Nursing, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
| | - Miaomiao Shi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yong Hu
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China
| | - Chao Huang
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China.
| | - Yun Chen
- Food Science School, Guangdong Pharmaceutical University, Zhongshan, Guangdong Province, China.
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Minić S, Gligorijević N, Veličković L, Nikolić M. Narrative Review of the Current and Future Perspectives of Phycobiliproteins' Applications in the Food Industry: From Natural Colors to Alternative Proteins. Int J Mol Sci 2024; 25:7187. [PMID: 39000294 PMCID: PMC11241428 DOI: 10.3390/ijms25137187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 06/22/2024] [Accepted: 06/25/2024] [Indexed: 07/16/2024] Open
Abstract
Vivid-colored phycobiliproteins (PBPs) have emerging potential as food colors and alternative proteins in the food industry. However, enhancing their application potential requires increasing stability, cost-effective purification processes, and consumer acceptance. This narrative review aimed to highlight information regarding the critical aspects of PBP research that is needed to improve their food industry potential, such as stability, food fortification, development of new PBP-based food products, and cost-effective production. The main results of the literature review show that polysaccharide and protein-based encapsulations significantly improve PBPs' stability. Additionally, while many studies have investigated the ability of PBPs to enhance the techno-functional properties, like viscosity, emulsifying and stabilizing activity, texture, rheology, etc., of widely used food products, highly concentrated PBP food products are still rare. Therefore, much effort should be invested in improving the stability, yield, and sensory characteristics of the PBP-fortified food due to the resulting unpleasant sensory characteristics. Considering that most studies focus on the C-phycocyanin from Spirulina, future studies should concentrate on less explored PBPs from red macroalgae due to their much higher production potential, a critical factor for positioning PBPs as alternative proteins.
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Affiliation(s)
- Simeon Minić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Nikola Gligorijević
- Department of Chemistry, Institute of Chemistry, Technology, and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Luka Veličković
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
| | - Milan Nikolić
- Department of Biochemistry and Center of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, 11000 Belgrade, Serbia
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Yu Z, Zhao W, Sun H, Mou H, Liu J, Yu H, Dai L, Kong Q, Yang S. Phycocyanin from microalgae: A comprehensive review covering microalgal culture, phycocyanin sources and stability. Food Res Int 2024; 186:114362. [PMID: 38729724 DOI: 10.1016/j.foodres.2024.114362] [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: 12/23/2023] [Revised: 04/02/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
As food safety continues to gain prominence, phycocyanin (PC) is increasingly favored by consumers as a natural blue pigment, which is extracted from microalgae and serves the dual function of promoting health and providing coloration. Spirulina-derived PC demonstrates exceptional stability within temperature ranges below 45 °C and under pH conditions between 5.5 and 6.0. However, its application is limited in scenarios involving high-temperature processing due to its sensitivity to heat and light. This comprehensive review provides insights into the efficient production of PC from microalgae, covers the metabolic engineering of microalgae to increase PC yields and discusses various strategies for enhancing its stability in food applications. In addition to the most widely used Spirulina, some red algae and Thermosynechococcus can serve as good source of PC. The genetic and metabolic manipulation of microalgae strains has shown promise in increasing PC yield and improving its quality. Delivery systems including nanoparticles, hydrogels, emulsions, and microcapsules offer a promising solution to protect and extend the shelf life of PC in food products, ensuring its vibrant color and health-promoting properties are preserved. This review highlights the importance of metabolic engineering, multi-omics applications, and innovative delivery systems in unlocking the full potential of this natural blue pigment in the realm of food applications, provides a complete overview of the entire process from production to commercialization of PC, including the extraction and purification.
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Affiliation(s)
- Zengyu Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Weiyang Zhao
- Department of Food Science, Cornell University, Ithaca, NY 14853, United States
| | - Han Sun
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Jin Liu
- Key Laboratory of Poyang Lake Environment and Resource Utilization, Ministry of Education, and Center for Algae Innovation & Engineering Research, School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Hui Yu
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qing Kong
- College of Food Science and Engineering, Ocean University of China, NO.1299 sansha road, Qingdao 266404, China.
| | - Shufang Yang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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4
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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.
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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.
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Bai Y, Wang Y, Li X, Jin J, Lu Y, Jiang S, Dong X, Qi H. Interaction mechanism and binding mode of phycocyanin to lysozyme: Molecular docking and molecular dynamics simulation. Food Chem 2024; 438:138001. [PMID: 37980873 DOI: 10.1016/j.foodchem.2023.138001] [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: 06/16/2023] [Revised: 10/29/2023] [Accepted: 11/13/2023] [Indexed: 11/21/2023]
Abstract
In this study, multispectral analysis and molecular simulations were performed to investigate the interaction mechanism between phycocyanin (PC) and lysozyme (Lys). The interaction was examined using surface plasmon resonance (SPR), and the structural changes were analyzed using Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and transmission electron microscopy (TEM). The results suggest that the interaction between PC and Lys was primarily driven by electrostatic, hydrophobic, and hydrogen bonding forces. Molecular dynamics (MD) simulation revealed that Lys preferentially binds between the two subunits, alpha (α) and beta (β), of PC, with residues ASP-13, GLU-106, and GLU-115 on PC and ARG-119, ARG-107, and ARG-98 on Lys being the main contributors to the binding interaction. Additionally, the formation of the PC-Lys complex resulted in increased kinetic and improved thermal stability of PC, which have important implications for PC applications.
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Affiliation(s)
- Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Yingzhen Wang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Xiang Li
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Jiarui Jin
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Yujing Lu
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Shan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, PR China.
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Zagoskin YD, Sergeeva YE, Fomina YS, Sukhinov DV, Malakhov SN, Osidak EO, Khramtsova EA, Gotovtsev PM, Chvalun SN, Grigoriev TE. Porous Polylactide Microparticles as Effective Fillers for Hydrogels. Biomimetics (Basel) 2023; 8:565. [PMID: 38132504 PMCID: PMC10741550 DOI: 10.3390/biomimetics8080565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/25/2023] [Accepted: 11/17/2023] [Indexed: 12/23/2023] Open
Abstract
High-strength composite hydrogels based on collagen or chitosan-genipin were obtained via mixing using highly porous polylactide (PLA) microparticles with diameters of 50-75 µm and porosity values of over 98%. The elastic modulus of hydrogels depended on the filler concentration. The modulus increased from 80 kPa to 400-600 kPa at a concentration of porous particles of 12-15 wt.% and up to 1.8 MPa at a filling of 20-25 wt.% for collagen hydrogels. The elastic modulus of the chitosan-genipin hydrogel increases from 75 kPa to 900 kPa at a fraction of particles of 20 wt.%. These elastic modulus values cover a range of strength properties from connective tissue to cartilage tissue. It is important to note that the increase in strength in this case is accompanied by a decrease in the density of the material, that is, an increase in porosity. PLA particles were loaded with C-phycocyanin and showed an advanced release profile up to 48 h. Thus, composite hydrogels mimic the structure, biomechanics and release of biomolecules in the tissues of a living organism.
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Affiliation(s)
- Yuriy D. Zagoskin
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
| | - Yana E. Sergeeva
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
- Moscow Institute of Physics and Technology, National Research University, 141700 Dolgoprudny, Russia
| | - Yuliya S. Fomina
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
| | - Daniil V. Sukhinov
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
| | - Sergey N. Malakhov
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
| | - Egor O. Osidak
- Imtek Ltd., 121552 Moscow, Russia;
- Dmitry Rogachev National Medical Research Center of Paediatric Haematology, Oncology and Immunology, 117198 Moscow, Russia
| | - Elena A. Khramtsova
- N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, 119334 Moscow, Russia;
| | - Pavel M. Gotovtsev
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
- Moscow Institute of Physics and Technology, National Research University, 141700 Dolgoprudny, Russia
| | - Sergei N. Chvalun
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
| | - Timofei E. Grigoriev
- National Research Centre “Kurchatov Institute”, 123182 Moscow, Russia; (Y.D.Z.); (Y.E.S.); (Y.S.F.); (D.V.S.); (S.N.M.); (S.N.C.); (T.E.G.)
- Moscow Institute of Physics and Technology, National Research University, 141700 Dolgoprudny, Russia
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Londoño-Moreno A, Mundo-Franco Z, Franco-Colin M, Buitrago-Arias C, Arenas-Ocampo ML, Jiménez-Aparicio AR, Cano-Europa E, Camacho-Díaz BH. Controlled Release of Phycocyanin in Simulated Gastrointestinal Conditions Using Alginate-Agavins-Polysaccharide Beads. Foods 2023; 12:3272. [PMID: 37685206 PMCID: PMC10486973 DOI: 10.3390/foods12173272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
C-phycocyanin (CPC) is an antioxidant protein that, when purified, is photosensitive and can be affected by environmental and gastrointestinal conditions. This can impact its biological activity, requiring an increase in the effective amount to achieve a therapeutic effect. Therefore, the aim of this study was to develop a microencapsulate of a complex matrix, as a strategy to protect and establish a matrix for the controlled release of CPC based on polysaccharides such as agavins (AGV) using ionic gelation. Four matrices were formulated: M1 (alginate: ALG), M2 (ALG and AGV), M3 (ALG, AGV, and κ-carrageenan: CGN), and M4 (ALG, AGV, CGN, and carboxymethylcellulose: CMC) with increasing concentrations of CPC. The retention and diffusion capacities of C-phycocyanin provided by each matrix were evaluated, as well as their stability under simulated gastrointestinal conditions. The results showed that the encapsulation efficiency of the matrix-type encapsulates with complex composites increased as more components were added to the mixtures. CMC increased the retention due to the hydrophobicity that it provides by being in the polysaccharide matrix; CGN enabled the controlled diffusive release; and AGV provided protection of the CPC beads under simulated gastrointestinal conditions. Therefore, matrix M4 exhibited an encapsulation efficiency for CPC of 98% and a bioaccessibility of 10.65 ± 0.65% after the passage of encapsulates through in vitro digestion.
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Affiliation(s)
- Alejandro Londoño-Moreno
- Laboratorio de Metabolismo I, Departamento de Fisiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (A.L.-M.); (Z.M.-F.); (M.F.-C.)
| | - Zayra Mundo-Franco
- Laboratorio de Metabolismo I, Departamento de Fisiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (A.L.-M.); (Z.M.-F.); (M.F.-C.)
| | - Margarita Franco-Colin
- Laboratorio de Metabolismo I, Departamento de Fisiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (A.L.-M.); (Z.M.-F.); (M.F.-C.)
| | - Carolina Buitrago-Arias
- Departamento de Biotecnología, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km 6, Calle CEPROBI No. 8, Morelos C.P. 62731, Mexico; (C.B.-A.); (M.L.A.-O.); (A.R.J.-A.)
| | - Martha Lucía Arenas-Ocampo
- Departamento de Biotecnología, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km 6, Calle CEPROBI No. 8, Morelos C.P. 62731, Mexico; (C.B.-A.); (M.L.A.-O.); (A.R.J.-A.)
| | - Antonio Ruperto Jiménez-Aparicio
- Departamento de Biotecnología, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km 6, Calle CEPROBI No. 8, Morelos C.P. 62731, Mexico; (C.B.-A.); (M.L.A.-O.); (A.R.J.-A.)
| | - Edgar Cano-Europa
- Laboratorio de Metabolismo I, Departamento de Fisiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico; (A.L.-M.); (Z.M.-F.); (M.F.-C.)
| | - Brenda Hildeliza Camacho-Díaz
- Departamento de Biotecnología, Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla, Km 6, Calle CEPROBI No. 8, Morelos C.P. 62731, Mexico; (C.B.-A.); (M.L.A.-O.); (A.R.J.-A.)
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Alavi N, Golmakani MT, Hosseini SMH, Niakousari M, Moosavi-Nasab M. Enhancing phycocyanin solubility via complexation with fucoidan or κ-carrageenan and improving phycocyanin color stability by encapsulation in alginate-pregelatinized corn starch composite gel beads. Int J Biol Macromol 2023; 242:124762. [PMID: 37150381 DOI: 10.1016/j.ijbiomac.2023.124762] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 04/15/2023] [Accepted: 05/02/2023] [Indexed: 05/09/2023]
Abstract
Phycocyanin (PC), as a pigment-protein complex, aggregates and precipitates in acidic environments. In this context, complex formation with anionic polysaccharides is a strategy to enhance protein solubility. Besides, acidic conditions negatively affect the inherent blue color of PC, which can be prevented by encapsulation. Thereupon, in the present study, two different biopolymer-based systems, namely complexes and hydrogel beads, were prepared to increase PC solubility and its color stability under acidic conditions, respectively. Fucoidan and κ-carrageenan (KC) were separately utilized to make a complex with PC. Calcium alginate-pregelatinized corn starch (PCS) composite gel beads were used to encapsulate PC. The prepared samples were added into model systems simulating acidic conditions and then characterized during storage at 4 and 25 °C under dark conditions. Appropriate colloidal stabilities were observed for fucoidan/PC and KC/PC model systems. The color of the samples remained stable at 4 °C. As well, the bead carriers (i.e. alginate-PCS) properly protected PC against low pH conditions over time at 4 °C. Thereupon, the blue color of the beads satisfactorily remained stable at this temperature. The findings showed that complexation with fucoidan or KC and encapsulation in mixed hydrogel beads are promising routes for improving PC solubility and its color stability, respectively.
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Affiliation(s)
- Nasireh Alavi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | | | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marzieh Moosavi-Nasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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