Isolation of phycoerythrin from Kappaphycus alvarezii : a potential natural colourant in ice cream
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Isolation of phycoerythrin from Kappaphycus alvarezii: a potential natural colourant in ice cream Abirami Ramu Ganesan 1 & Munisamy Shanmugam 2 Received: 19 March 2020 / Revised and accepted: 22 July 2020 # Springer Nature B.V. 2020
Abstract Phycoerythrin (PE) is a natural protein pigment found in the red alga Kappaphycus alvarezii with potential application as a natural colourant in food and cosmetics. Therefore, this study aims to extract PE by ion-exchange chromatography and then encapsulate it with kappa-carrageenan (PE-Kc) and guar-gum (PE-Gg) to measure the stability and functionality in ice cream. Results showed that PE exhibited three distinct band subunits at α-20 kDa, β-21 kDa, and γ-30 kDa in SDS-PAGE with purity index (A563/A280) of 2.32 and is a dark pink colour. The encapsulation efficiency (EE) and of PE-Kc was 82.56% PE load 56.78%, and PE-Gg EE and PE load were 79.47% and 51.24%, respectively. Hygroscopicity index of PE-Kc and PE-Gg was between 86.94 and 90.14%, and the particle size ranged from 10 to 80 μm. Ice cream with added microencapsulated PE showed better rheology, and the intensity of pink colour increases during 90 days of storage. PE value-added ice cream showed better scavenging action against DPPH and FRAP for PE 30% and 47%, PE-Kc 20%. and 45% and PE-Gg 18% and 56%. Therefore, this study showed the techno-economic-viability of promising pigment from K. alvarezii and their potential food application. Keywords Encapsulation . Phycoerythrin . Ice cream . Rheology . Value-added products . Antioxidant
Introduction Phycobiliproteins (PBP) are a pigment-protein complex divided into three classes of pigments such as phycocyanin (PC), allophycocyanins (APC), and phycoerythrin (PE). These proteins are found in cyanobacteria, red algae, and cryptomonads. Under physiological pH, B-PE displays pink colour. While modifying the effects of pH on PE, the colour variants could be used in cosmetic products and food (Rodriguez et al. 2016). Besides, PBPs is highly fluorescent and used as in immunolabelling for antibodies in biomedical applications (Glazer 1994; Ping et al. 2001). PBPs have been reported to
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10811-020-02214-0) contains supplementary material, which is available to authorized users. * Abirami Ramu Ganesan [email protected] 1
Department of Food Science and Home Economics, School of Applied Sciences, College of Engineering, Science and Technology, Fiji National University, Suva, Fiji Islands
2
Research and Development Division (DSIR-Laboratory), Aquagri Processing Private Limited, Sivaganga District, Tamil Nadu, India
have effective anti-cancer and anti-inflammatory properties (Kannaujiya and Sinha 2016). However, intrinsic and extrinsic factors such as light, temperature, pH, and protein fixation are likely to limit their application in food (Manirafasha et al. 2016). Another limitation is sensitivity against heat treatment, which results in denaturation of PE protein molecules resulting
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