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Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant
dc.creator | Veličković, Luka | |
dc.creator | Simović, Ana | |
dc.creator | Gligorijević, Nikola | |
dc.creator | Thureau, Aurelien | |
dc.creator | Obradović, Milica | |
dc.creator | Vasović, Tamara | |
dc.creator | Sotiroudis, Georgios | |
dc.creator | Zoumpanioti, Maria | |
dc.creator | Brulet, Annie | |
dc.creator | Ćirković Veličković, Tanja | |
dc.creator | Combet, Sophie | |
dc.creator | Nikolić, Milan | |
dc.creator | Minić, Simeon | |
dc.date.accessioned | 2023-08-21T09:33:53Z | |
dc.date.available | 2023-08-21T09:33:53Z | |
dc.date.issued | 2023 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/6473 | |
dc.description.abstract | This study aimed to purify, characterise and stabilise the natural food colourant, R-phycocyanin (R-PC), from the red algae Porphyra spp. (Nori). We purified R-PC from dried Nori flakes with a high purity ratio (A618/A280 ≥ 3.4) in native form (α-helix content 53%). SAXS measurements revealed that R-PC is trimeric ((αβ)3) in solution. The thermal denaturation of α-helix revealed one transition (Tm at 52 ◦C), while the pH stability study showed R-PC is stable in the pH range 4–8. The thermal treatment of R-PC at 60 °C has detrimental and irreversible effects on RPC colour and antioxidant capacity (22 % of residual capacity). However, immobilisation of R-PC within calcium alginate beads completely preserves R-PC colour and mainly retains its antioxidant ability (78 % of residual capacity). Results give new insights into the stability of R-PC and preservation of its purple colour and bioactivity by encapsulation in calcium alginate beads. | sr |
dc.language.iso | en | sr |
dc.publisher | Elsevier Ltd. | sr |
dc.relation | The Alliance of International Science Organizations, Project No. ANSO-CR-PP-2021-01 | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS// | sr |
dc.rights | restrictedAccess | sr |
dc.source | Food Chemistry | sr |
dc.subject | R-phycocyanin | sr |
dc.subject | Purification | sr |
dc.subject | Stability | sr |
dc.subject | SAXS | sr |
dc.subject | Immobilization | sr |
dc.subject | Calcium alginate | sr |
dc.title | Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant | sr |
dc.type | article | sr |
dc.rights.license | ARR | sr |
dc.rights.holder | Elsevier Ltd. | sr |
dc.citation.volume | 426 | |
dc.citation.spage | 136669 | |
dc.citation.rank | aM21~ | |
dc.identifier.pmid | 37352716 | |
dc.identifier.doi | 10.1016/j.foodchem.2023.136669 | |
dc.identifier.scopus | 2-s2.0-85163203565 | |
dc.type.version | publishedVersion | sr |