Zhang Zhi-Hong, Yu Bangjie, Xu Qili, Bai Zhenyu, Ji Kai, Gao Xianli, Wang Bo, Aadil Rana Muhammad, Ma Haile, Xiao Rensong
Key Laboratory of Modern Agricultural Equipment and Technology (Jiangsu University), Ministry of Education, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Foods. 2022 Jun 20;11(12):1809. doi: 10.3390/foods11121809.
Spirulina () 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, and 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 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 (SA) (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.
螺旋藻（）富含叶绿素（CH），并被用作食品工业中一种潜在的天然添加剂。在本研究中，通过超声处理从螺旋藻粉中提取叶绿素含量。然后通过冷冻干燥以不同比例的阿拉伯胶（GA）和乳清蛋白分离物（WPI）制备微胶囊，以提高叶绿素的化学稳定性。结果，由GA:WPI比例（3:7）制备的微胶囊的和值分别为-8.94±0.05和15.44±0.08。GA分数从1增加到9，微胶囊的包封率（EE）也增加了9.62%。此外，通过傅里叶变换红外光谱（FT-IR）检测到微胶囊中叶绿素在2927和1626 cm处的吸收峰出现红移。从扫描电子显微镜（SEM）图像来看，当GA比例增加时，微胶囊的形态从破碎的玻璃状变为不规则的多孔片状结构。此外，通过热重分析（TGA），由于水分含量低和化学稳定性更好，包被的微胶囊（GA:WPI = 3:7）表现出最高的二苯基苦味酰基自由基清除活性（SA）（56.38±0.19）。总之，作为壁材的GA和WPI凝聚物可能会提高从螺旋藻中提取的叶绿素的稳定性。
