Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant
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.
Domaines
Sciences du Vivant [q-bio]
Fichier principal
Velickovic et al._Food Chemistry_Manuscript-Revised_proofs.pdf (2.51 Mo)
Télécharger le fichier
Origine | Fichiers produits par l'(les) auteur(s) |
---|