High molecular weight λ-carrageenan improves the color stability of phycocyanin by associative interactions
| dc.contributor.author | Buecker, Stephan | |
| dc.contributor.author | Grossmann, Lutz | |
| dc.contributor.author | Loeffler, Myriam | |
| dc.contributor.author | Leeb, Elena | |
| dc.contributor.author | Weiss, Jochen | |
| dc.date.accessioned | 2024-10-23T12:25:42Z | |
| dc.date.available | 2024-10-23T12:25:42Z | |
| dc.date.issued | 2022 | de |
| dc.description.abstract | Phycocyanin is a protein-chromophore structure present in Arthrospira platensis commonly used as a blue-colorant in food. Color losses of phycocyanin can be reduced by electrostatic complexation with λ-carrageenan. The aim of this study was to investigate the effect of molecular weight (MW) of λ-carrageenan on the color stabilization of electrostatic complexes formed with phycocyanin and λ-carrageenan. Samples were heated to 70 or 90°C at pH 3.0 and stored at 25°C for 14 days. The MW of λ-carrageenan was reduced by ultrasound treatments for 15, 30, 60, and 90 min. Prolonged ultrasonication had a pronounced effect on the Mw, which decreased from 2,341 to 228 kDa (0–90 min). Complexes prepared with low MW λ-carrageenan showed greater color changes compared to complexes prepared with high MW λ-carrageenan. The MW had no visible effect on color stability on day 0, but green/yellow shifts were observed during storage and after heating to 70°C. Medium MW showed less color stabilization effects compared to low MW when heated to 70°C. Moreover, for solutions prepared with ultrasonicated λ-carrageenan, significant hue shifts toward green/yellow, and precipitation were observed after a heat treatment at 90°C. In addition, the sizes of the complexes were significantly reduced (646–102 nm) by using ultrasonicated λ-carrageenan, except for the lowest MW λ-carrageenan when heated to 90°C. Overall, these findings demonstrated that decreasing the MW of λC had adverse effects on the color stability of PC:λC complexes heated to 70 and 90°C. | en |
| dc.identifier.swb | 1810705150 | |
| dc.identifier.uri | https://hohpublica.uni-hohenheim.de/handle/123456789/16770 | |
| dc.identifier.uri | https://doi.org/10.3389/fsufs.2022.915194 | |
| dc.language.iso | eng | de |
| dc.rights.license | cc_by | de |
| dc.source | 2571-581X | de |
| dc.source | Frontiers in sustainable food systems; Vol. 6 (2022) 915194 | de |
| dc.subject | Complexation | |
| dc.subject | Coloring food | |
| dc.subject | Binding affinity | |
| dc.subject | Size exclusion chromatography | |
| dc.subject | Carbohydrates | |
| dc.subject | Sonochemistry | |
| dc.subject | Interaction | |
| dc.subject | Microalgae | |
| dc.subject.ddc | 660 | |
| dc.title | High molecular weight λ-carrageenan improves the color stability of phycocyanin by associative interactions | en |
| dc.type.dini | Article | |
| dcterms.bibliographicCitation | Frontiers in sustainable food systems, 6 (2022), 915194. https://doi.org/10.3389/fsufs.2022.915194. ISSN: 2571-581X | |
| dcterms.bibliographicCitation.issn | 2571-581X | |
| dcterms.bibliographicCitation.journaltitle | Frontiers in sustainable food systems | |
| dcterms.bibliographicCitation.volume | 6 | |
| local.export.bibtex | @article{Buecker2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16770}, doi = {10.3389/fsufs.2022.915194}, author = {Buecker, Stephan and Grossmann, Lutz and Loeffler, Myriam et al.}, title = {High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions}, journal = {Frontiers in sustainable food systems}, year = {2022}, volume = {6}, } | |
| local.export.bibtexAuthor | Buecker, Stephan and Grossmann, Lutz and Loeffler, Myriam et al. | |
| local.export.bibtexKey | Buecker2022 | |
| local.export.bibtexType | @article |