Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant
Само за регистроване кориснике
2023
Аутори
Veličković, LukaSimović, Ana
Gligorijević, Nikola
Thureau, Aurelien
Obradović, Milica
Vasović, Tamara
Sotiroudis, Georgios
Zoumpanioti, Maria
Brulet, Annie
Ćirković Veličković, Tanja
Combet, Sophie
Nikolić, Milan
Minić, Simeon
Чланак у часопису (Објављена верзија)
,
Elsevier Ltd.
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
R-phycocyanin / Purification / Stability / SAXS / Immobilization / Calcium alginateИзвор:
Food Chemistry, 2023, 426, 136669-Издавач:
- Elsevier Ltd.
Финансирање / пројекти:
- The Alliance of International Science Organizations, Project No. ANSO-CR-PP-2021-01
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
DOI: 10.1016/j.foodchem.2023.136669
ISSN: 0308-8146
PubMed: 37352716
Scopus: 2-s2.0-85163203565
Институција/група
IHTMTY - JOUR AU - Veličković, Luka AU - Simović, Ana AU - Gligorijević, Nikola AU - Thureau, Aurelien AU - Obradović, Milica AU - Vasović, Tamara AU - Sotiroudis, Georgios AU - Zoumpanioti, Maria AU - Brulet, Annie AU - Ćirković Veličković, Tanja AU - Combet, Sophie AU - Nikolić, Milan AU - Minić, Simeon PY - 2023 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/6473 AB - 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. PB - Elsevier Ltd. T2 - Food Chemistry T1 - Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant VL - 426 SP - 136669 DO - 10.1016/j.foodchem.2023.136669 ER -
@article{ author = "Veličković, Luka and Simović, Ana and Gligorijević, Nikola and Thureau, Aurelien and Obradović, Milica and Vasović, Tamara and Sotiroudis, Georgios and Zoumpanioti, Maria and Brulet, Annie and Ćirković Veličković, Tanja and Combet, Sophie and Nikolić, Milan and Minić, Simeon", year = "2023", 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.", publisher = "Elsevier Ltd.", journal = "Food Chemistry", title = "Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant", volume = "426", pages = "136669", doi = "10.1016/j.foodchem.2023.136669" }
Veličković, L., Simović, A., Gligorijević, N., Thureau, A., Obradović, M., Vasović, T., Sotiroudis, G., Zoumpanioti, M., Brulet, A., Ćirković Veličković, T., Combet, S., Nikolić, M.,& Minić, S.. (2023). Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. in Food Chemistry Elsevier Ltd.., 426, 136669. https://doi.org/10.1016/j.foodchem.2023.136669
Veličković L, Simović A, Gligorijević N, Thureau A, Obradović M, Vasović T, Sotiroudis G, Zoumpanioti M, Brulet A, Ćirković Veličković T, Combet S, Nikolić M, Minić S. Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. in Food Chemistry. 2023;426:136669. doi:10.1016/j.foodchem.2023.136669 .
Veličković, Luka, Simović, Ana, Gligorijević, Nikola, Thureau, Aurelien, Obradović, Milica, Vasović, Tamara, Sotiroudis, Georgios, Zoumpanioti, Maria, Brulet, Annie, Ćirković Veličković, Tanja, Combet, Sophie, Nikolić, Milan, Minić, Simeon, "Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant" in Food Chemistry, 426 (2023):136669, https://doi.org/10.1016/j.foodchem.2023.136669 . .