Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Porphyra sp.(Nori), red algae, is a highly nutritious superfood due to its abundance of vitamins, minerals, antioxidants, and proteins, including R-phycocyanin (R-PC), a purple-coloured phycobiliprotein. However, the limited stability of R-PC poses a challenge to itsapplication in the food industry. This study aimed to purify, characterize, and stabilize R-PC for use as a natural colourant in the food, cosmetic, and pharmaceutical industries. Highly pure R-PC was obtained from Nori flakes, and its trimeric ((αβ)3) structure was determined using SAXS measurements. Far-UV CD spectroscopy revealed the dominant secondary structure to be α-helix, and R-PC was stable in the pH range of 4 to 8. However, thermal treatment at 60 °C had detrimental and irreversible effects on the R-PC's colour and antioxidant capacity (22% residual capacity). Encapsulation within the calcium alginate beads preserved its purple colour and ret...ained its antioxidant capacity (78% residual capacity). Our findings demonstrate the potential of R-PC as a replacement for toxic synthetic dyes and highlight the importance of stabilizing R-PC through encapsulation for its bioactivity and colour preservation.
Кључне речи:
R-phycocyanin / purification / stability / SAXS / CD spectroscopy / calcium-alginate / antioxidant capacityИзвор:
International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH), 2023, 51-51Издавач:
- University of Sarajevo
Финансирање / пројекти:
- ANSO, Project No. ANSO-CR-PP-2021-01
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - CONF AU - Veličković, Luka AU - Combet, Sophie AU - Nikolić, Milan AU - Minić, Simeon PY - 2023 UR - http://cherry.chem.bg.ac.rs/handle/123456789/6450 AB - Porphyra sp.(Nori), red algae, is a highly nutritious superfood due to its abundance of vitamins, minerals, antioxidants, and proteins, including R-phycocyanin (R-PC), a purple-coloured phycobiliprotein. However, the limited stability of R-PC poses a challenge to itsapplication in the food industry. This study aimed to purify, characterize, and stabilize R-PC for use as a natural colourant in the food, cosmetic, and pharmaceutical industries. Highly pure R-PC was obtained from Nori flakes, and its trimeric ((αβ)3) structure was determined using SAXS measurements. Far-UV CD spectroscopy revealed the dominant secondary structure to be α-helix, and R-PC was stable in the pH range of 4 to 8. However, thermal treatment at 60 °C had detrimental and irreversible effects on the R-PC's colour and antioxidant capacity (22% residual capacity). Encapsulation within the calcium alginate beads preserved its purple colour and retained its antioxidant capacity (78% residual capacity). Our findings demonstrate the potential of R-PC as a replacement for toxic synthetic dyes and highlight the importance of stabilizing R-PC through encapsulation for its bioactivity and colour preservation. PB - University of Sarajevo C3 - International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH) T1 - Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries SP - 51 EP - 51 UR - https://hdl.handle.net/21.15107/rcub_cherry_6450 ER -
@conference{ author = "Veličković, Luka and Combet, Sophie and Nikolić, Milan and Minić, Simeon", year = "2023", abstract = "Porphyra sp.(Nori), red algae, is a highly nutritious superfood due to its abundance of vitamins, minerals, antioxidants, and proteins, including R-phycocyanin (R-PC), a purple-coloured phycobiliprotein. However, the limited stability of R-PC poses a challenge to itsapplication in the food industry. This study aimed to purify, characterize, and stabilize R-PC for use as a natural colourant in the food, cosmetic, and pharmaceutical industries. Highly pure R-PC was obtained from Nori flakes, and its trimeric ((αβ)3) structure was determined using SAXS measurements. Far-UV CD spectroscopy revealed the dominant secondary structure to be α-helix, and R-PC was stable in the pH range of 4 to 8. However, thermal treatment at 60 °C had detrimental and irreversible effects on the R-PC's colour and antioxidant capacity (22% residual capacity). Encapsulation within the calcium alginate beads preserved its purple colour and retained its antioxidant capacity (78% residual capacity). Our findings demonstrate the potential of R-PC as a replacement for toxic synthetic dyes and highlight the importance of stabilizing R-PC through encapsulation for its bioactivity and colour preservation.", publisher = "University of Sarajevo", journal = "International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH)", title = "Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries", pages = "51-51", url = "https://hdl.handle.net/21.15107/rcub_cherry_6450" }
Veličković, L., Combet, S., Nikolić, M.,& Minić, S.. (2023). Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries. in International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH) University of Sarajevo., 51-51. https://hdl.handle.net/21.15107/rcub_cherry_6450
Veličković L, Combet S, Nikolić M, Minić S. Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries. in International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH). 2023;:51-51. https://hdl.handle.net/21.15107/rcub_cherry_6450 .
Veličković, Luka, Combet, Sophie, Nikolić, Milan, Minić, Simeon, "Strengthening the potential of R-Phycocyanin from Porphyra sp. for sustainable coloration in the food industries" in International Conference of Biochemists and Molecular Biologists in Bosnia and Herzegovina (ABMBBIH) (2023):51-51, https://hdl.handle.net/21.15107/rcub_cherry_6450 .