22 Phycobiliproteins as Food Additives
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of phycocyanin correlates with the concentration of glucose, sucrose, or fructose
(Martelli et al. 2014).
Another polysaccharide used in Spirulina phycocyanin to prevent its thermal
and proteolytic degradation is beet-pectin (anionic). This compound improved the
stability of phycocyanin at 65 °C and protects the pigment from proteolysis by
alcalase, papain, and bromelain. The complexation of phycocyanin with beet pectin
produces an increase in the exposure of tryptophan residues, which interacts with
aromatic ferulic acid groups of the beet pectin, suggesting that a negatively charged
environment in which the chromophore is immersed, may be important in the stability
of the color of phycocyanin (Selig et al. 2018).
In accordance with the above, in the work of Hadiyanto et al. (2018), the protein
portion of phycocyanin from Spirulina sp., binds to sugars (fructose, sucrose, and
glucose) via N-linked glycosidic, increasing its stability. Phycocyanin was more
stable with glucose than with sucrose or fructose at 40, 60, and 80 °C for 60 min.
Interestingly, phycocyanin from Spirulina platensis was subjected to HTST (hightemperature short time) at 74 °C for 1 min at pH 5–7, maintaining 96% of the
phycocyanin concentration. This is of interest if phycocyanin or phycoerythrin is
added to dairy products that must be pasteurized before consumption. According to
this study, the addition of glucose 20%, sucrose 20%, and NaCl 2.5% increase the
stability of phycocyanin at pH 7 at 60 °C. However, this would imply adding a high
concentration of sugars and salt in foods (Chaiklahan et al. 2012).
The use of SDS detergent has been used to increase the stability of PC from
Spirulina 1% w/w (commercial Spirulina contains 5% tri-sodium citrate, 55% dtrehalose) was mixed with 0.7% w/w SDS to achieve PC-SDS solutions at pH 2 and 6
exposed at 65 °C for one hour. The anionic micelles SDS stabilize the non-protonated
(blue) forms of phycocyanin and prevent the formation of protonated forms (green) at
low pH. The phycocyanobilin chromophore is stabilized by hydrophobic interactions
remaining inside the micelles (Falkeborg et al. 2018).
Recently, the PC of Spirulina sp. have been microencapsulated using spray drying
method in a range of 90–130 °C using maltodextrin and k-carrageenan as the coating
material. In this work it was observed that at 110 °C there was good encapsulation
yield, efficiency, moisture content (3.2% and PC concentration (1.46%) (Purnamayati
et al. 2018). Maltodextin and carrageenan maintain the PC color due to the formation
of gels that protect the PC from degradation. In addition, maltodextrin and alginate
contribute to bulk density and alginate and carrageenan prevent moisture loss from
the microcapsule (Dewi et al. 2018).
The PC of Spirulina sp. was microencapsulated using the spray-dried technique
and applied as blue colorant in jelly candy. The PC was encapsulated using maltodextrin and Na-alginate as coating materials at a temperature of 80 °C. PC 0–5% concentrations were used, the concentrations influenced the color, ashes, and moisture
content. The jelly candy with 5% PC showed strong blue color, but with a high
percentage of moisture in the microcapsule (Dewi et al. 2017).
569
of phycocyanin correlates with the concentration of glucose, sucrose, or fructose
(Martelli et al. 2014).
Another polysaccharide used in Spirulina phycocyanin to prevent its thermal
and proteolytic degradation is beet-pectin (anionic). This compound improved the
stability of phycocyanin at 65 °C and protects the pigment from proteolysis by
alcalase, papain, and bromelain. The complexation of phycocyanin with beet pectin
produces an increase in the exposure of tryptophan residues, which interacts with
aromatic ferulic acid groups of the beet pectin, suggesting that a negatively charged
environment in which the chromophore is immersed, may be important in the stability
of the color of phycocyanin (Selig et al. 2018).
In accordance with the above, in the work of Hadiyanto et al. (2018), the protein
portion of phycocyanin from Spirulina sp., binds to sugars (fructose, sucrose, and
glucose) via N-linked glycosidic, increasing its stability. Phycocyanin was more
stable with glucose than with sucrose or fructose at 40, 60, and 80 °C for 60 min.
Interestingly, phycocyanin from Spirulina platensis was subjected to HTST (hightemperature short time) at 74 °C for 1 min at pH 5–7, maintaining 96% of the
phycocyanin concentration. This is of interest if phycocyanin or phycoerythrin is
added to dairy products that must be pasteurized before consumption. According to
this study, the addition of glucose 20%, sucrose 20%, and NaCl 2.5% increase the
stability of phycocyanin at pH 7 at 60 °C. However, this would imply adding a high
concentration of sugars and salt in foods (Chaiklahan et al. 2012).
The use of SDS detergent has been used to increase the stability of PC from
Spirulina 1% w/w (commercial Spirulina contains 5% tri-sodium citrate, 55% dtrehalose) was mixed with 0.7% w/w SDS to achieve PC-SDS solutions at pH 2 and 6
exposed at 65 °C for one hour. The anionic micelles SDS stabilize the non-protonated
(blue) forms of phycocyanin and prevent the formation of protonated forms (green) at
low pH. The phycocyanobilin chromophore is stabilized by hydrophobic interactions
remaining inside the micelles (Falkeborg et al. 2018).
Recently, the PC of Spirulina sp. have been microencapsulated using spray drying
method in a range of 90–130 °C using maltodextrin and k-carrageenan as the coating
material. In this work it was observed that at 110 °C there was good encapsulation
yield, efficiency, moisture content (3.2% and PC concentration (1.46%) (Purnamayati
et al. 2018). Maltodextin and carrageenan maintain the PC color due to the formation
of gels that protect the PC from degradation. In addition, maltodextrin and alginate
contribute to bulk density and alginate and carrageenan prevent moisture loss from
the microcapsule (Dewi et al. 2018).
The PC of Spirulina sp. was microencapsulated using the spray-dried technique
and applied as blue colorant in jelly candy. The PC was encapsulated using maltodextrin and Na-alginate as coating materials at a temperature of 80 °C. PC 0–5% concentrations were used, the concentrations influenced the color, ashes, and moisture
content. The jelly candy with 5% PC showed strong blue color, but with a high
percentage of moisture in the microcapsule (Dewi et al. 2017).