Improvement of the storage stability of C-phycocyanin in beverages by high-pressure processing. (January 2021)

• Record Type: Journal Article
• Authors: Zhang, Zhong; Cho, Sue; Dadmohammadi, Younas; Li, Ying; Abbaspourrad, Alireza
• Is Part Of: Food hydrocolloids. Volume 110(2021)
• Publication Date: 2021-01
• Subjects: Blue color -- High-pressure processing -- Phycocyanin -- Light stability -- Aggregation; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2020.106055
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: This study investigates the effect of high-pressure processing (HPP) on the structure and color stability of phycocyanin, phycocyanin-whey protein, and phycocyanin-carrageenan mixtures. All samples at pH 3.0 are very stable during HPP treatment, as evidenced by the minimal color loss and minor structural changes of phycocyanin. However, at pH 5.0 and 7.0, the materials are not stable under the same HPP treatment, losing 10–30% of the blue color intensity. Circular dichroism and intrinsic fluorescence confirmed the samples at pH 5.0 lose more secondary structure than those at pH 3.0 and pH 7.0 after HPP treatment. Electrophoresis revealed that phycocyanin-whey protein samples at pH 5.0 form large protein aggregates after HPP treatment. In addition, we also studied the stability of these HPP-treated samples under natural light exposure and found the light stability of the phycocyanin-whey protein mixture at pH 5.0 significantly improved after HPP treatment at both 450 MPa and 600 MPa. The light stability of phycocyanin-carrageenan at pH 7.0 was also improved after HPP treatment at 450 MPa. HPP treatment of the phycocyanin-whey protein and phycocyanin-carrageenan samples appears to encapsulate the blue chromophore inside the apoprotein network and decrease the attack of oxidizing radicals. This study illustrates the changes of phycocyanin under HPP treatment and yield insights to improve its storage stability under light exposure. Graphical abstract: Image 1 Highlights: Effect of high-pressure processing (HPP) on the structure and color stability of phycocyanin is investigated. Phycocyanin's complexations with whey protein and carrageenan have shown a positive impact on phycocyanin light stability. The light stability of phycocyanin-carrageenan at pH 7.0 is improved after HPP treatment at 450 MPa. HPP treatment of the phycocyanin-whey protein and phycocyanin-carrageenan samples improved the light stability of phycocyanin. Phycocyanin's complexations exhibit an encapsulation effect for the blue chromophore inside the apoprotein network.