Study on the extraction process of blue colorant c-phycocyanin from spirulina sp. and development of stable microencapsulated c-phycocyanin extracted

Name: Wanida Pan-Utai

LCSH: Kasetsart University -- Dissertations. Ph.D. (Bioproducts Science) 2018

Classification :.LCCS: SH391.S67

LCSH: Kasetsart University. Department of Liberal Arts and Science -- Dissertations

LCSH: Spirulina

LCSH: Algae -- Biotechnology

LCSH: Microencapsulation

LCSH: Phycobiliproteins

Abstract: Cyanobacteria, Spirulina (Arthrospira) genus are one of the major sources of C-phycocyanin (C-PC) with up to 20% protein fraction. Extraction processes of C-PC play significant roles in determining the quality of C-PC. Biomasssolvent ratio, buffer concentration, temperature and time regarding C-phycocyanin concentration, extract purity and yield were evaluated following the conventional method. The optimum C-PC extraction conditions for Spirulina platensis were biomass-solvent ratio of 0.06 g/ml at 25 °C for 24 to 48 h. Biomass preparation, biomass-solvent ratio, buffer concentration, and extraction time by physical-assisted methods were compared to evaluate C-PC extraction. Freeze-drying was determined as the most suitable drying process, convective drying showed easy disruption and released bioactive compounds as C-PC. The most suitable processing conditions for C-PC extraction were oven-dried biomass preparation and extraction at 25 °C for 24 h in 0.01 M phosphate buffer using homogenization assisted method at 0.02 g/ml biomass-solvent ratio. Moreover, temperature is an important factor in C-PC degradation. The mixture of calcium chloride and glucose gave the high C-PC remaining at high temperature. C-phycocyanin microcapsules were modified by freeze-drying with different ratios of maltodextrin (MD) and gum arabic (GA) used as microencapsulation wall materials. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum arabic as wall materials gave high encapsulation efficiency. At higher gum arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum arabic led to a similar color of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and showed high antioxidant properties. C-PC microcapsules that maintain colorant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry. In addition, ice cream and yogurt with blue C-PC microencapsulated pigment gave alternative food models.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Siriluck Iamtham

Role: Thesis Advisor

Created: 2018

Modified: 2025-06-24

Issued: 2025-06-24

วิทยานิพนธ์/Thesis

application/pdf

URL: http://www.lib.ku.ac.th/KUthesis/2561/wanida-panu-all.pdf

CallNumber: SH391.S67.W36

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Bioproducts Science

Grantor: Kasetsart University

©copyrights Kasetsart University

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	wanida-panu-all.pdf	3.58 MB

ใช้เวลา

0.032161 วินาที