Stability and Antioxidant Activity of R-Phycoerythrin from Gracilaria birdiae

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI:10.1080/10498850.2023.2234895

Antonia Livânia Linhares de Aguiar, Márjory Lima Holanda Araújo, Jéssica Roberta Pereira Martins, Isabele Braga da Silva, Elisabeth Mary Cunha da Silva

引用次数: 0

Abstract

ABSTRACT R-phycoerythrin (R-PE) is a red pigment present in algae with potential application in the biotechnology industry. This study aims the physical-chemical characterization and antioxidant activity of R-phycoerythrin from Gracilaria birdiae (CE-Gb). The spectroscopic stability of the pigment against different additives was also evaluated. The results showed antioxidant activity dependent on pigment concentration. Furthermore, the degradation of R-PE was maximum in CE-Gb without preservatives, and the addition of ascorbic acid (AA) reduced the color loss of the pigment during storage. G. birdiae proved to be a potential source of R-PE, which can be used as a dye in the food industry.

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江蓠r -藻红蛋白的稳定性及抗氧化活性研究

r -藻红蛋白(R-PE)是一种存在于藻类中的红色色素，在生物技术工业中具有潜在的应用前景。本文研究了江蓠(Gracilaria birdiae, CE-Gb)中r -藻红蛋白的理化性质及抗氧化活性。并对该色素在不同添加剂下的光谱稳定性进行了评价。结果表明，抗氧化活性与色素浓度有关。在不添加防腐剂的CE-Gb中，R-PE的降解率最高，抗坏血酸(AA)的添加降低了色素在储存过程中的颜色损失。鸟类被证明是R-PE的潜在来源，可以用作食品工业的染料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.