Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 19, Issue 10, Pages 2349-2362Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2015.1038564
Keywords
Antioxidant activity; Phycocyanin; Spirulina platensis; Stability; Temperature; Stabilizing agents
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Funding
- Chinese Academy of Sciences [SQ201213]
- National Natural Science Foundation of China [31402320]
- Guangdong Province
- Chinese Academy of Science Cooperation Foundation [2012B091100268]
- Ocean Public Welfare Scientific Research Project [201305018-3]
- Shenzhen Innovative Development of Marine Economy Regional Demonstration Foundation [SZHY2012-B01-003]
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Food-grade phycocyanin was obtained from Spirulina platensis cultured in seawater-based medium and purified by ammonium sulfate precipitation. The stability of phycocyanin under different conditions, including different pH, temperature, light, and edible stabilizing agents, was systematically investigated by spectroscopy methods. The optimum pH range for phycocyanin was found to be 5.0-6.0. Phycocyanin was kept stable at temperatures up to 45oC over short time periods (i.e., no significant changes were observed in the relative concentration of phycocyanin, C-R). In contrast, incubation at a relatively high temperature resulted in a decrease in the C-R and half-life in a temperature-dependent manner. Constant exposure to light at 100 mol m(-2) s(-1) for 36 h, decreased the C-R value of phycocyanin (pH5.0) to 78.4%. Sodium chloride was an effective stabilizing agent for phycocyanin, and its efficacy increased in a concentration-dependent manner for all concentration ranges assessed in this study. Moreover, phycocyanin exhibited concentration-dependent antioxidant activities in 2,2-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) and ,-Diphenyl--pricrylhydrazyl assays. Taken together, our results suggest that the optimal conditions for preserving the stability of food-grade phycocyanin isolated from S. platensis are a pH of 5.0-6.0, low temperature, darkness, and the addition of edible stabilizing agents.
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