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Ultrasound-assisted enzymatic extraction of natural food colorant C-Phycocyanin from dry biomass of Arthrospira platensis.

Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2020) Ultrasound-assisted enzymatic extraction of natural food colorant C-Phycocyanin from dry biomass of Arthrospira platensis. LWT - Food Science and Technology, 118. ISSN 0023-6438

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Abstract

The efficiency of conventional solid-liquid extraction methods to extract C-Phycocyanin (C-PC) from given biomass is very low because of the resistance offered by the cell membrane for its disruption. The present work aims at developing an efficient protocol for primary extraction of C-PC from dry biomass of Arthrospira platensis. Surfactant (Triton X-100, Tween 20 and Tween 80) and enzyme-assisted (lysozyme) methods were attempted. Process parameters such as incubation time, solid-liquid ratio and surfactant/enzyme concentration were standardized for pre-soaked (120 min) biomass. Enzyme-assisted extraction (at 0.6% enzyme concentration and 16 h incubation) resulted in the highest C-Phycocyanin purity of 1.19 with a satisfactory yield of 82.07 mg/g dry biomass (68.96% extraction efficiency). Among surfactants, Tween 80 (at 0.6% Tween 80 concentration and 50 min incubation) resulted in the highest yield of 71.94 mg/g dry biomass (71.94% extraction efficiency) with a purity of 0.8. Ultrasonication was carried out in combination with these two methods (one at a time) at already standardized conditions to explore the synergy between them. Compared all the methods studied, ultrasonication with enzyme-assisted extraction resulted in the highest C-PC yield of 92.73 mg/g dry biomass (77.92% extraction efficiency) with a purity of 1.09 and was inferred as the best method.

Item Type: Article
Uncontrolled Keywords: Enzyme-assisted extraction Lysozyme-assisted extraction Surfactant-assisted extraction Ultrasound-assisted extraction Phycobiliproteins extraction
Subjects: 500 Natural Sciences and Mathematics > 08 Botanical sciences > 01 Botany > 01 Algae
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Mar 2020 11:42
Last Modified: 10 Mar 2020 11:42
URI: http://ir.cftri.com/id/eprint/14236

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