Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis
Subject Areas : food biotechnology
1 - MSc of the Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
Keywords: Optical Density, Freezing, Blanching, Drying, Spirulina platensis, Bioactive compounds,
Abstract :
A blue-green Spirulina microalgae is a Cyanobacterium, that is one of the most interesting functional sources of food ingredients with nutraceutical properties. It is a perishable product and should be processed immediately after harvesting. In the present study the stability and changes colorimetric properties and optical density of extracted phycocyanin and also anthocyanin content of Spirulina platensis after different processing condition (shade-, sun-, oven-, microwave-, vacuum oven-, freeze- and spray-drying and freezing with and/or without blanching) were investigated. The results indicated the processing condition significantly affected the pigments content of sample.Non-blanched freezing was preferred in pigments conservation.In dehydrated samples, the freeze-dried sample had the least change in optical density of extracted phycocyanin than fresh sample.The levels of anthocyanin in frozen, spray-dried, freeze-dried and microwave-dried samples in comparison to fresh Spirulina were increased significantly (P< 0.05). In this regards, spray drying could be a practical drying method for processing SP, although, freezing is preferred.
Antelo, F. S., Costa, J. A. & Kalil, S. J. (2008). Thermal degradation kinetics of the phycocyanin from Spirulina platensis. Journal of Biochemical Engineering, 41, 43-47.
Anon. (2007). AOAC Official Method 2007.04. Fat, Moisture, and protein in meat and meat products. Gaithersburg, MD, USA: AOAC International; 2007.
Anon. (2010). AOAC Official Method 962.09. Fiber (crude) in animal feed and pet food. Ceramic fiber filter method. Gaithersburg, MD, USA.
Boussiba, S. & Richmond, A. E. (1979). Isolation and characterization of phycocyanins from the blue-green alga Spirulina platensis. Journal of Microbiology, 120, 155-159.
Casazza, A. A., Ferrari, P. F., Aliakbarian, B., Converti, A. & Perego, P. (2015). Effect of UV radiation or titanium dioxide on polyphenol and lipid contents of Arthrospira (Spirulina) platensis. Journal of Algal Research, 12, 308-315.
Chamorro-Cevallos, G., Garduno-Siciliano, L., Barron, B. L., Madrigal-Bujaidar, E., Cruz-Vega, D. E. & Pages, N. (2008). Chemoprotective effect of Spirulina (Arthrospira) against cyclophosphamide-induced mutagenicity in mice. Journal of Food Chemistry Toxicology, 46, 567-574.
Ciurzynska, A., Lenart, A. & Greda, K. J. (2014). Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin. LWT- Food Science and Technology, 59, 1075-1081.
Desmorieux, H. & Decaen, N. (2005). Convective drying of Spirulina in thin layer. Journal of Food Engineering, 66, 497-503.
Doke, J. M. (2005). An improved and efficient method for the extraction of phycocyanin from Spirulina sp. Journal of Food Engineering, 1(5), 1-11.
Eykelenburg, C. V. (1977). On the morphology and ultrastructure of the cell wall of Spirulina platensis. Journal of Microbiology, 43, 89-99.
Glazer, A. N. (1976). Photochemical and photobiological reviews, in Phycocyanins: structure and function, edithed by Smith, K. C., Plenum Press, New York, pp. 71-116.
Hager, A., Howard, L. R., Prior, R. L. & Brownmiller, C. (2008). Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products. Journal of Food Science, 73, 134-140.
Hong, K. H. & Koh, E. (2016). Effects of cooking methods on anthocyanins and total phenolics in Purple-Fleshed Sweet Potato. Journal of Food Processing and Preservation, 40(5), 1054-1063.
Hossain, M. B., Barry-Ryan, C., Martin-Diana, A. B. & Brunton, N. P. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123, 85-91.
Jiang, H. L., Yang, J. L. & Shi, Y. P. (2017). Optimization of ultrasonic cell grinder extraction of anthocyanins from blueberry using response surface methodology. Ultrasonics Sonochemistry, 34, 325–331.
Leong, S. Y. & Oey, I. (2012). Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry, 133, 1577–1587.
Lupatini, A. L., Colla, L. M., Canan, C. & Colla, E. (2016). Potential application of microalga Spirulina platensis as a protein source. Journal of Science Food and Agriculture, 97, 724-732.
Mazzeo, T., Paciulli, M., Chiavaro, E., Visconti, A., Fogliano, V., Ganino, T. & Pellegrini, N. (2015). Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds. Journal of Food Research International, 75, 89-97.
Monica G. M. & Wrolstad, R. E. (2001). Characterization and measurement of anthocyanins by UV-Visible spectroscopy. Current Protocols in Food Analytical Chemistry, 1-2, 1-13.
Naidu, M. M., Vedashree, M., Satapathy, P., Khanum, H., Ramsamy, R. & Umesh-Hebbar, H. (2016). Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens. Food Chemistry, 192, 849-856.
Oliveira, E. G., Rosa, G. S., Moraes, M. A. & Pinto, L. A. (2009). Characterization of thin layer drying of Spirulina platensis utilizing perpendicular air flow. Journal of Bioresource Technology, 100, 1297-1303.
Patras, A., Brunton, N. P., O’Donnell, C. & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21, 3-11.
Sami-Ismaiel, M. M., El-Ayouty, Y. M. & Piercey-Normore, M. (2016). Role of pH on antioxidants production by Spirulina (Arthrospira) platensis. Journal of Microbiology, 47, 298-304.
Simpson, K. L. (1985). Chemical changes in food during processing, in Chemical changes in natural food pigments, edithed by Richardson, T., & Finley, J.W., Springer US, New York, pp. 409-441.
Sinthusamran, S. & Benjakul, S. (2014). Effect of drying and frying conditions on physical and chemical characteristics of fish maw fromswim bladder of seabass (Lates calcarifer). Journal of Science Food and Agriculture, 95, 3195-3203.