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Article Dans Une Revue Food Chemistry: X Année : 2023

Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant

Nikola Gligorijević
  • Fonction : Auteur
Aurélien Thureau
  • Fonction : Auteur
Tamara Vasovic
  • Fonction : Auteur
Georgios Sotiroudis
  • Fonction : Auteur
Maria Zoumpanioti
  • Fonction : Auteur
Annie Brûlet
  • Fonction : Auteur
Tanja Ćirković Veličković
  • Fonction : Auteur
Sophie Combet
Milan Nikolić
  • Fonction : Auteur
Simeon Minić
  • Fonction : Auteur
Simeon Minic
  • Fonction : Auteur
  • PersonId : 1309602

Résumé

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 to 8. The thermal treatment of R-PC at 60 o C has detrimental and irreversible effects on R-PC 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.
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Dates et versions

hal-04289086 , version 1 (16-11-2023)

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Luka Veličković, Ana Simović, Nikola Gligorijević, Aurélien Thureau, Milica Obradović, et al.. Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant. Food Chemistry: X, 2023, 426, ⟨10.1016/j.foodchem.2023.136669⟩. ⟨hal-04289086⟩
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