Modeling and optimizing the phycocyanins extraction from Arthrospira platensis ( Spirulina ) algae and preliminary supplementation assays in soft beverage as natural colorants and antioxidants

Narrative Review of the Current and Future Perspectives of Phycobiliproteins' Applications in the Food Industry: From Natural Colors to Alternative Proteins

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.

Modeling and Optimizing the Effect of Light Color, Sodium Chloride and Glucose Concentration on Biomass Production and the Quality of Arthrospira platensis Using Response Surface Methodology (RSM)

Arthrospira platensis (Spirulina) biomass is a valuable source of sustainable proteins, and the basis for new food and feed products. State-of-the-art production of Spirulina biomass in open pond systems only allows limited control of essential process parameters, such as light color, salinity control, or mixotrophic growth, due to the high risk of contaminations. Closed photobioreactors offer a highly controllable system to optimize all process parameters affecting Spirulina biomass production (quantity) and biomass composition (quality). However, a comprehensive analysis of the impact of light color, salinity effects, and mixotrophic growth modes of Spirulina biomass production has not been performed yet. In this study, Response Surface Methodology (RSM) was employed to develop statistical models, and define optimal mixotrophic process conditions yielding maximum quantitative biomass productivity and high-quality biomass composition related to cellular protein and phycocyanin content. The individual and interaction effects of 0, 5, 15, and 30 g/L of sodium chloride (S), and 0, 1.5, 2, and 2.5 g/L of glucose (G) in three costume-made LED panels (L) where the dominant color was white (W), red (R), and yellow (Y) were investigated in a full factorial design. Spirulina was cultivated in 200 mL cell culture flasks in different treatments, and data were collected at the end of the log growth phase. The lack-of-fit test showed that the cubic model was the most suitable to predict the biomass concentration and protein content, and the two-factor interaction (2FI) was preferred to predict the cellular phycocyanin content (p > 0.05). The reduced models were produced by excluding insignificant terms (p > 0.05). The experimental validation of the RSM optimization showed that the highest biomass concentration (1.09, 1.08, and 0.85 g/L), with improved phycocyanin content of 82.27, 59.47, 107 mg/g, and protein content of 46.18, 39.76, 53.16%, was obtained under the process parameter configuration WL4.28S2.5G, RL10.63S1.33G, and YL1.00S0.88G, respectively.

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

Clitoria ternatea plant is commonly grown as an ornamental plant and possesses great medicinal value. Its flower is edible and also known as blue pea or butterfly pea flower. The unique feature of anthocyanins present in blue pea flowers is the high abundance of polyacylated anthocyanins known as ternatins. Ternatins are polyacylated derivatives of delphinidin 3,3',5'-triglucoside. This review covers the biosynthesis, extraction, stability, antioxidant activity, and applications of anthocyanins from Clitoria ternatea flower. Hot water extraction of dried or fresh petals of blue pea flower could be employed successfully to extract anthocyanins from blue pea flower for food application. Blue pea flower anthocyanins showed good thermal and storage stability, but less photostability. Blue pea flower anthocyanins also showed an intense blue colour in acidic pH between pH 3.2 to pH 5.2. Blue pea flower anthocyanin extracts demonstrate significant in vitro and cellular antioxidant activities. Blue pea flower anthocyanins could be used as a blue food colourant in acidic and neutral foods. The incorporation of blue pea flower anthocyanins in food increased the functional properties of food such as antioxidant and antimicrobial properties. Blue pea flower anthocyanins have also been used in intelligent packaging. A comparison of blue pea flower anthocyanins with two other natural blue colouring agents used in the food industry, spirulina or phycocyanin and genipin-derived pigments is also covered. Anthocyanins from blue pea flowers are promising natural blue food colouring agent.

Spirulina platensis extract nanoliposomes: preparation, characterization and application to white cheese

BACKGROUND

Ultrafiltration cheese is produced in large scale from treated and pasteurized treated and pasteurized milk with mesophilic starter and to expand its shelf life preservatives addition is needed.

OBJECTIVE

The purpose of the present study was preparation of encapsulate Spirulina platensis algae nanoliposomes to evaluate the characteristics of the nanoliposomes loaded with Spirulina extract (SE-NLs). In addition, the chemical and microbiological properties of white cheese produced with SE-NLs were studied.

METHODS

Nanoliposomes are composed of lecithin and cholesterol, used for the encapsulation of SE. The SE-NLs were prepared using the thin layer hydration method. The characteristics of produced SE-NLs including particle size, zeta potential, morphology and the encapsulation efficiency (EE) was studied during 4 weeks in different storage conditions (4 °C and 25 °C). In addition, the effect of SE and SE-NLs on the chemical and microbiological properties of white cheese was evaluated during 60 days of ripening.

RESULTS

The results showed that the nanoliposomes loaded with 3 mg/g of SE had the optimum formulation due to the higher EE, smaller particle size, and higher negatively charged zeta potential. The quality of the produced nanoliposomes decreased by increasing the time of storage but the SE-NLs stored at 4 °C were more stable and possessed higher EE and smaller particle sizes. While the chemical composition of the cheeses manufactured by the nanoliposome loaded with 3 mg/g SE- NLs were comparable to that of control cheese at 60 days of ripening, it showed a significant inhibitory effect on Staphylococcus aureus and Listeria monocytogenes after 30 days.

CONCLUSION

The utilization of SE-NLs can be considered as a natural antimicrobial and an alternative to the use of synthetic preservatives in the production of white cheese.

HIGHLIGHTS

Nanoliposomes of Spirulina platensis extracts was prepared.UF white cheese prepared by nanoliposomes and then were evaluated.

Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications

Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with an estimated global market of about US$250 million within this decade. The multifarious markets of PCYs noted by form (e.g. powder or aqueous forms), by grade (e.g. analytical, cosmetic, or food grades), and by application (such as biomedical, diagnostics, beverages, foods, nutraceuticals and pharmaceuticals), show that the importance of PCYs cannot be undermined. In this comprehensive study, an overview on PCY, its structure, and health-promoting features are diligently discussed. Methods of purification including chromatography, ammonium sulfate precipitation and membrane filtration, as well as characterization and measurement of PCYs are described. PCYs could have many applications in food colorants, fluorescent markers, nanotechnology, nutraceutical and pharmaceutical industries. It is concluded that PCYs offer significant potentials, although more investigations regarding its purity and safety are encouraged.