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 degra...