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, Aurélien
Obradović, Milica
Vasović, Tamara
Sotiroudis, Georgios
Zoumpanioti, Maria
Brûlet, Annie
Ćirković-Veličković, Tanja
Combet, Sophie
Nikolić, Milan
Minić, Simeon
Чланак у часопису (Објављена верзија)
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 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.
Кључне речи:
Calcium alginate / Immobilization / Purification / R-phycocyanin / SAXS / StabilityИзвор:
Food Chemistry, 2023, 426, 136669-Издавач:
- Elsevier
Финансирање / пројекти:
- ANSO, 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)
- FEBS
Напомена:
- Peer-reviewed manuscript: https://cherry.chem.bg.ac.rs/handle/123456789/6420
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Veličković, Luka AU - Simović, Ana AU - Gligorijević, Nikola AU - Thureau, Aurélien AU - Obradović, Milica AU - Vasović, Tamara AU - Sotiroudis, Georgios AU - Zoumpanioti, Maria AU - Brûlet, Annie AU - Ćirković-Veličković, Tanja AU - Combet, Sophie AU - Nikolić, Milan AU - Minić, Simeon PY - 2023 UR - http://cherry.chem.bg.ac.rs/handle/123456789/6273 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 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. PB - Elsevier 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, Aurélien and Obradović, Milica and Vasović, Tamara and Sotiroudis, Georgios and Zoumpanioti, Maria and Brûlet, 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 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.", publisher = "Elsevier", 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., Brûlet, 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., 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, Brûlet 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, Aurélien, Obradović, Milica, Vasović, Tamara, Sotiroudis, Georgios, Zoumpanioti, Maria, Brûlet, 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 . .