Effect of encapsulation of Spirulina platensis on c-phycocyanin and antioxidant capacity

• Main Authors: Thanitchai Pruchyathawornkul(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology), Sasitorn Tongchitpakdee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
• Format: Conference Proceeding
• Language: Thai
• Published: Bangkok (Thailand) 2009
• Subjects: Antioxidants; C-phycocyanin; Degradation; Encapsulation; Maltodextrins; Processing; Spirulina; Spirulinaplaensis; Spray drying; Storage

Efectof encapsulation Spirulinaplatensis using spray drying on C-Phycocyanin (C-PC) and antioxidant capacity was investigated. The kinetics of C-PC degradation was studied using non-encapsulated spray-dried sample. The result showed that C-PC degradation was folowed first order kinetic and its degradation rate increased with storage temperature. In addition, spirulina was encapsulated using malodextrin (Dextrose Equivalents (DE) 10 and 20) as a wal material with ratios of core to wal material (c/w) at 1:1, 1:2, and 1:3. Al samples were stored at 30, 50, and 70 deg C at 11 percent relative humidity for 4 weeks. Encapsulation C-PC with malodextrin increased C-PC stability by decreased rate constant (k) of degradation and increased activation energy (Ea). The results of antioxidant capacity of spirulina samples showed that increasing proportion of wal material increased antioxidant capacity and maltodextrin DE 20 ofered greater protection than using DE 10.