دورية أكاديمية
Unveiling the impact of additives on structural integrity, thermal and color stability of C-phycocyanin - Agar hydrocolloid.
| العنوان: | Unveiling the impact of additives on structural integrity, thermal and color stability of C-phycocyanin - Agar hydrocolloid. |
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| المؤلفون: | Sasi Rekha V; Department of Biotechnology, Centre for Research, Kamaraj College of Engineering and Technology, K.Vellakulam, 625701, Tamil Nadu, India., Sankar K; Department of Biotechnology, Centre for Research, Kamaraj College of Engineering and Technology, K.Vellakulam, 625701, Tamil Nadu, India. Electronic address: skarthikumar@gmail.com., Rajaram S; Department of Biotechnology, Centre for Research, Kamaraj College of Engineering and Technology, K.Vellakulam, 625701, Tamil Nadu, India., Karuppiah P; Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box - 2455, Riyadh 11451, Saudi Arabia. Electronic address: pkaruppiah@ksu.edu.sa., Dawoud TMS; Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box - 2455, Riyadh 11451, Saudi Arabia., Syed A; Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box - 2455, Riyadh 11451, Saudi Arabia., Elgorban AM; Centre of Excellence in Biotechnology Research, King Saud University, Riyadh, Saudi Arabia. |
| المصدر: | Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139000. Date of Electronic Publication: 2024 Mar 16. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: In Process; MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مستخلص: | C-Phycocyanin and sugar (C-PC/S) blended agar hydrocolloid was prepared and its rheological, thermo-functional and morphological properties were examined based on the fluorescence excitation-emission matrix profile. Sucrose (40%, w/v) determined as a superior preservative, maintaining the native conformation of C-PC effectively. C-PC/S exhibited enhanced structural integrity with high storage modulus (G') and 86.4% swelling index. FT-IR demonstrated strong intramolecular bonding. TGA revealed that the presence of sucrose prolonged the devolatilization peak up to 325 °C, with a degradation rate of -2.273 mg/min, it the thermal stability. C-PC/S fortified hydrocolloid in ice cream (5.0% w/w), reduced melting rate up to five times. In conclusion, sucrose as a promising enhancer of color stability and structural integrity for C-PC, and this combination effectively improves the functional and rheological properties. Further, the findings exposed the agar hydrocolloid as a potential enhancer of color retention and improved performance for various food and cosmetic products. Competing Interests: Declaration of competing interest Karthikumar Sankar reports was provided by Kamaraj College of Engineering and Technology. Karthikumar Sankar reports a relationship with Kamaraj College of Engineering and Technology that includes: employment. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. All the authors have declared there is no competing interest among them. This manuscript has not been published and is not under consideration for publication in any other journal and other media. All the authors reviewed and approved final version of this manuscript and submission to Food Chemistry journal for publication. (Copyright © 2024. Published by Elsevier Ltd.) |
| فهرسة مساهمة: | Keywords: Agar hydrocolloid; C-Phycocyanin; Excitation-emission matrix (EEM); Rheological properties; Spirulina platensis; Sucrose |
| تواريخ الأحداث: | Date Created: 20240328 Latest Revision: 20240423 |
| رمز التحديث: | 20240423 |
| DOI: | 10.1016/j.foodchem.2024.139000 |
| PMID: | 38547706 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2024.139000 |