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Spray Drying for Production of Food Colors from Natural Sources
Published in M. Selvamuthukumaran, Handbook on Spray Drying Applications for Food Industries, 2019
Mehmet Koç, Feyza Elmas, Ulaş Baysan, Hilal Şahin Nadeem, Figen Kaymak Ertekin
Phycocyanin and phycoerythrin are water-soluble, dark-colored pigments known as protein structured phycobiliproteins (phycobilins). Phycobiliproteins are mostly found in cyanobacteria and red algae. Phycocyanin is considered a healthy compound in food colorants because of its antioxidant property and it provides a blue color (Eriksen 2008). Phycoerythrin contains a red colored, water-soluble pigment (Duru and Yılmaz 2013). Many physical and chemical methods have been used for phycocyanin and phycoerythrin extraction. It is pointed out that phycocyanin can take the place of synthetic colorants suspected of being carcinogenic in the food, pharmaceutical, and cosmetic industries (Sarada et al. 1999). Phycoerythrin is used as a colorant in pink-red color and gelatin-containing desserts and dairy products.
Electrospun Nanofibers
Published in Sanjay Mavinkere Rangappa, Parameswaranpillai Jyotishkumar, Senthil Muthu Kumar Thiagamani, Senthilkumar Krishnasamy, Suchart Siengchin, Food Packaging, 2020
Juliana Botelho Moreira, Suelen Goettems Kuntzler, Ana Luiza Machado Terra, Jorge Alberto Vieira Costa, Michele Greque de Morais
Phycocyanin is a bioactive compound that has been studied due to its antioxidant (Renugadevi et al., 2018), anti-inflammatory (Cherng et al., 2007; Talero et al., 2015), anticancer (Pan et al., 2015; Talero et al., 2015), and antibacterial (Chentir et al., 2018; El-Sheekh et al., 2014) potentials. Despite presenting water solubility and intense blue coloration, the application of phycocyanin in food has been limited due to its low stability (Falkeborg et al., 2018). Phycocyanin is unstable to light, low pH values, strong ionic forces, high temperatures, and presence of alcohol (Chaiklahan et al., 2012; Hsieh-Lo et al., 2019).
Monitoring Ecosystem Toxins in a Water Body for Sustainable Development of a Lake Watershed
Published in Ni-Bin Chang, Kaixu Bai, Multisensor Data Fusion and Machine Learning for Environmental Remote Sensing, 2018
Freshwater algae that quickly spread out in a water body do not accumulate to form dense surface scums or blooms as do some cyanobacteria. Since Microcystis is a bacterium that uses photosynthesis for energy production, high concentrations of Microcystis can be correlated with elevated chlorophyll-a levels. Chlorophyll-a levels in Microcystis blooms are thus related to the amount of microcystin in a water body (WHO, 1999; Rogalus and Watzin, 2008; Rinta-Kanto et al., 2009). Budd et al. (2001) used the Advanced Very High Resolution Radiometer (AVHRR) and Landsat Thematic Mapper (TM) images to determine chlorophyll-a concentrations in a lake, leading to the detection and tracking of the pathways of HABs. Wynne et al. (2008) also employed the surface reflectance of chlorophyll-a values to specifically predict Microcystis blooms. Mole et al. (1997) and Ha et al. (2009) had similar findings in regard to using chlorophyll-a as an indicator for identifying and quantifying microcystin in algae blooms which had reached the late exponential growth and stationary phase. Their studies proved that surface reflectance data may be used to detect and track HABs based upon chlorophyll-a levels. In addition, it was discovered that Microcystis blooms can be distinguished from other cyanobacteria blooms through a spectral analysis of the detected surface reflectance at 681 nm if there is a satellite band covering this wavelength (Ganf et al., 1989). As the surface reflectance at 681 nm is closely related to phycocyanin, phycocyanin may be regarded as an alternative indicator of Microcystis. In fact, phycocyanin is a pigment-protein complex from the light-harvesting, water-soluble phycobiliprotein family and is an accessory pigment to chlorophyll that all cyanobacteria own. Phycocyanin concentrations also share a positive correlation with microcystin levels (Rinta-Kanto et al., 2009).
Thermal damages in spray drying: Particle size-dependent protein denaturation using phycocyanin as model substrate
Published in Drying Technology, 2023
Nora Alina Ruprecht, Reinhard Kohlus
The objective of this work was to investigate the influence of particle size on protein denaturation. For this purpose, the drop size during atomization was varied at otherwise constant spray drying conditions. To achieve different drop sizes, pressure nozzles with different orifice diameters as well as a two-fluid nozzle with varying air-to-liquid ratio was used. As marker for protein denaturation, phycocyanin from the microalgae Spirulina platensis was added to the feed solution. Phycocyanin is a blue colored chromophore-protein complex, which is known to be very thermolabile.[49–51] Denaturation of the protein forces the chromophore into a stretched conformation, which results in a loss of color.[52] Hence, the extent of denaturation can be determined spectrophotometrically. Phycocyanin was successfully used as a marker for drying history in a previous study.[14] It can be assumed that conditions which allow for a high phycocyanin retention are also suited for the retention of less thermolabile proteins. This allows to give recommendations for the optimal particle size to minimize protein denaturation in food powder production.
Using phycocyanin as a marker to investigate drying history and structure formation in spray drying
Published in Drying Technology, 2023
Nora Alina Ruprecht, Johannes Vincent Bürger, Reinhard Kohlus
Considering the abovementioned criteria, phycocyanin from the microalgae Spirulina platensis was chosen as the marker. Phycocyanins are chromophore-protein complexes with the main fractions being C-phycocyanin (cPC) and allophycocyanin (aPC). Both consist of the chromophore phycocyanobilin, which is bound to an apoprotein. In this manuscript, both cPC and aPC will be referred to as “phycocyanin”. In its natural state, the chromophore possesses an intense blue color. For that reason, phycocyanin is used as natural blue-colorant in food. Denaturation of the protein forces the chromophore into a stretched conformation, which results in a loss of color. Hence, the extent of denaturation can be determined spectrophotometrically.[11] There is already an extended literature on the thermolability, even at short timescales,[12] as well as on the effect of temperature,[12–15] pH value [13,15,16] and of stabilizing agents[13,17] on denaturation. However, these were only performed in a liquid state and not in semi-dry to dry state, as required for the here intended application to drying.
Factors influencing distribution patterns of cyanobacteria in an upland lake of the Kumaun Himalayas, India
Published in Archives of Environmental & Occupational Health, 2021
Shaikhom Inaotombi, Debajit Sarma
For identification and analysis of phytoplankton, a known volume of water (i.e. 5 litres) was collected from different depths and filtered using plankton net (25 µm mesh size). The samples were preserved in Lugol’s solution. Plankton were examined under a microscope with 400× magnification (Leica, DM 2000) in the laboratory. Microscopic enumeration of cell density for plankton was carried out in Sedgewick rafter using a microscope. All the chambers of the cell were scanned under the microscope. Triplicate samples were counted and data were converted into number/L.29 The species density was expressed as no./m3 of water (1 m3 = 1000 L of water). Acetone extraction protocol of Standard Methods30 was used for estimation of chlorophyll a and Phaeophytin pigments. Phycocyanin (PC), Phycoerythrin (PE), Allophycocyanin (APC) pigments were extracted from a known quantity of lyophilized cyanobacteria cells in 1 M Na-Phosphate buffer with 1 mM sodium azide. Supernatant absorbance were measured in UV-VIS double beam spectrophotometer (Systronics Model 2201) and calculated using Bennett and Bogorad31 equation.