Journal ArticleDOI
Thermokinetic stability of phycocyanin and phycoerythrin in food-grade preservatives
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TLDR
In this article, the thermokinetic stability of phycocyanin (PC) extracted and purified from a hot spring cyanobacterium, Nostoc sp. strain HKAR-2, was investigated.Abstract:
Phycocyanin (PC) and phycoerythrin (PE) are the main phycobiliproteins (PBPs) with application as colorants in food industries. In the present study, the thermokinetic stability of PBPs extracted and purified from a hot spring cyanobacterium, Nostoc sp. strain HKAR-2, was investigated. The individual components of PC and PE were isolated with a high purity ratio of 3.18 (A615/A280) and 7.2 (A563/A280), respectively. The thermokinetic stability of purified PC and PE was studied in the presence of edible preservatives such as benzoic acid, citric acid, sucrose, ascorbic acid, and calcium chloride over 30 days of incubation at 4, 25, and 40 °C. The rate of degradation (k value) of PC/PE was increased in the control (without preservative), while it declined in the presence of preservatives. The k value (day−1) was found to be the lowest for benzoic acid-treated PC/PE in comparison to the control at 4 °C. The rate of degradation also declined in benzoic acid-treated PC (0.008 day−1) and PE (0.012 day−1) at 40 °C in comparison with the control. Citric acid and sucrose were also found to maintain the stability of both PC and PE at the same temperature. Calcium chloride and ascorbic acid were shown to be the preservatives that support the least stability of PC and PE in comparison to the other preservatives studied. Overall, benzoic acid was found to be the best preservative for both PC and PE at 4 °C.read more
Citations
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Journal ArticleDOI
Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability
TL;DR: This review compares the use of different methods to increase biomass and pigment production yield, including the mechanisms associated with the microorganisms adaptative response to different light wavelengths and different methods reported to improve phycocyanin and phycoerythrin chemical stability and commercially available products.
Journal ArticleDOI
Optimization of phycocyanin extraction from Spirulina platensis using different techniques
TL;DR: In this article, an optimization study of various phycocyanin extraction methods from Spirulina platensis cyanobacterium biomass (dry, frozen and wet) was performed.
Journal ArticleDOI
A perspective on biotechnological applications of thermophilic microalgae and cyanobacteria.
TL;DR: This review provides an overview on the current status of biotechnological applications of thermophilic microalgae and cyanobacteria, with an outlook on the challenges and future prospects.
Journal ArticleDOI
Extraction, purification and antioxidant activity of phycobiliprotein from Arthrospira platensis
Wanida Pan-utai,Siriluck Iamtham +1 more
TL;DR: Although freeze drying was determined as the most suitable drying process, convective drying showed easy disruption and released bioactive compounds as phycobiliproteins as C-phycocyanin.
Journal ArticleDOI
Extraction of C-phycocyanin from Arthrospira (Spirulina) and its thermal stability with citric acid
TL;DR: C-phycocyanin (C-PC) is a blue pigment often found in cyanobacteria that has commercial and biotechnological value as a nutraceutical for pharmaceutical and biomedical research, as well as a natural colorant for the cosmetic industry.
References
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Journal ArticleDOI
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TL;DR: Revisions are designed to permit the generic identification of cultures, often difficult through use of the field-based system of phycological classification, and are both constant and readily determinable in cultured material.
Journal ArticleDOI
Commercial applications of microalgae
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Journal ArticleDOI
Complementary chromatic adaptation in a filamentous blue-green alga
Allen Bennett,Lawrence Bogorad +1 more
TL;DR: In this experimental system, light influences intracellular C-phycoerythrin levels by regulating the rate of synthesis of the chromoprotein in Fremyella diplosiphon.
Journal ArticleDOI
Preservative agents in foods. Mode of action and microbial resistance mechanisms.
S Brul,Peter J. Coote +1 more
TL;DR: The mode of action of both chemical and biological (nature-derived) preservatives and the stress response mechanisms induced by these compounds in microorganisms of concern to the food industry are discussed.
Journal ArticleDOI
The phycobilisome, a light-harvesting complex responsive to environmental conditions.
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