The Physicochemical Properties and Antioxidant Activity of Spirulina (<i>Artrhospira platensis</i>) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate
Zhi-Hong Zhang,
Bangjie Yu,
Qili Xu,
Zhenyu Bai,
Kai Ji,
Xianli Gao,
Bo Wang,
Rana Muhammad Aadil,
Haile Ma,
Rensong Xiao
Affiliations
Zhi-Hong Zhang
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Bangjie Yu
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Qili Xu
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Zhenyu Bai
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Kai Ji
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Xianli Gao
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Bo Wang
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Rana Muhammad Aadil
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Haile Ma
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Rensong Xiao
Suqian Huiwei Food Co., Ltd., Suqian 223900, China
Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios of gum Arabic (GA) and whey protein isolate (WPI) through freeze-drying to improve the chemical stability of CH. As a result, a* and C* values of the microcapsules prepared from GA:WPI ratios (3:7) were −8.94 ± 0.05 and 15.44 ± 0.08, respectively. The GA fraction increased from 1 to 9, and encapsulation efficiency (EE) of microcapsules also increased by 9.62%. Moreover, the absorption peaks of CH at 2927 and 1626 cm−1 in microcapsules emerged as a redshift detected by FT-IR. From SEM images, the morphology of microcapsules changed from broken glassy to irregular porous flake-like structures when the GA ratio increased. In addition, the coated microcapsules (GA:WPI = 3:7) showed the highest DPPH free radical scavenging activity (SADPPH) (56.38 ± 0.19) due to low moisture content and better chemical stability through thermogravimetric analysis (TGA). Conclusively, GA and WPI coacervates as the wall material may improve the stability of CH extracted from spirulina.
