Influence of storage temperature on the stability of heat treated phycocyanin-λ-carrageenan complexes in liquid formulations-Reference-Cited by-同舟云学术

Influence of storage temperature on the stability of heat treated phycocyanin-λ-carrageenan complexes in liquid formulations

Published:2022 Issue:10 Volume:24 Page:4174-4185
ISSN:1463-9262
Container-title:Green Chemistry
language:en
Short-container-title:Green Chem.

Author:

Buecker Stephan¹^ORCID,Grossmann Lutz¹²,Loeffler Myriam³,Leeb Elena⁴,Weiss Jochen¹^ORCID

Affiliation:

1. Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany

2. Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA

3. Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven - Ghent Technology Campus, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium

4. GNT Europa GmbH, 52072 Aachen, Kackertstrasse 22, Germany

Abstract

The protein-chromophore interactions of phycocyanin are prone to changes in environmental conditions. Loss of these interactions leads to disappearance of the color. After stabilization with λ-carrageenan, phycocyanin can be stabilized over 28 days.

Publisher

Royal Society of Chemistry (RSC)

Subject

Pollution,Environmental Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/GC/D2GC00809B

Reference50 articles.

1. The Impact of Consumer Demands and Trends on Food Processing

2. Heat and light stability of three natural blue colorants for use in confectionery and beverages

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