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
(Elsevier, 2023)
TY - 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 . .