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Extraction and evaluation of phycocyanin from Spirullina platensis

Extraction and evaluation of phycocyanin from Spirullina platensis

Reza Safari / Zahra Yaghoubzadeh

85,88 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786207809295
85,88 €
IVA incluido
Disponible

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Sobre IBD

The purpose of this study was to isolate and refine the phycocyanin pigment, create nanocapsules, assess its antimicrobial and antioxidant qualities, observe how pH, temperature, and light affected the stability of phycocyanin in both free and encapsulated forms over time, and finally, analyze its impact on the flavor and texture of ice cream. Phycocyanin extraction methods included ultrasound, freezing, enzymatic and inorganic solvents, followed by purification with ammonium sulfate. Nanoencapsulation was done through the use of maltodextrin and sodium caseinate, utilizing ultrasonic and ultra-homogenization techniques.

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Otros libros del autor

  • Extraktion und Bewertung von Phycocyanin aus Spirullina platensis
    Reza Safari / Zahra Yaghoubzadeh
    Ziel dieser Studie war es, das Phycocyanin-Pigment zu isolieren und zu verfeinern, Nanokapseln herzustellen, seine antimikrobiellen und antioxidativen Eigenschaften zu bewerten, zu beobachten, wie pH-Wert, Temperatur und Licht die Stabilität von Phycocyanin sowohl in freier als auch in verkapselter Form im Laufe der Zeit beeinflussen, und schließlich seinen Einfluss auf den Ges...
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  • Extraction et évaluation de la phycocyanine de Spirullina platensis
    Reza Safari / Zahra Yaghoubzadeh
    L’objectif de cette étude était d’isoler et d’affiner le pigment de phycocyanine, de créer des nanocapsules, d’évaluer ses qualités antimicrobiennes et antioxydantes, d’observer comment le pH, la température et la lumière affectaient la stabilité de la phycocyanine sous forme libre et encapsulée au fil du temps et, enfin, d’analyser son impact sur la saveur et la texture de la ...
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  • Estrazione e valutazione della ficocianina dalla Spirullina platensis
    Reza Safari / Zahra Yaghoubzadeh
    Lo scopo di questo studio è stato quello di isolare e raffinare il pigmento ficocianina, creare nanocapsule, valutare le sue qualità antimicrobiche e antiossidanti, osservare come il pH, la temperatura e la luce influenzino la stabilità della ficocianina sia in forma libera che incapsulata nel tempo e, infine, analizzare il suo impatto sul sapore e sulla consistenza del gelato....
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  • Extração e avaliação da ficocianina da Spirullina platensis
    Reza Safari / Zahra Yaghoubzadeh
    O objetivo deste estudo era isolar e refinar o pigmento ficocianina, criar nanocápsulas, avaliar as suas qualidades antimicrobianas e antioxidantes, observar como o pH, a temperatura e a luz afectavam a estabilidade da ficocianina nas formas livre e encapsulada ao longo do tempo e, finalmente, analisar o seu impacto no sabor e na textura do gelado. Os métodos de extração da fic...
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