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Eﬀects of carrageenan and chitosan as coating materials on the thermal degradation of microencapsulated phycocyanin from spirulina sp.

(Article)

, , , , ,

Diponegoro University, Department of Chemical Engineering, Jl Prof. Soedarto, SH Tembalang, Semarang, 50275, Indonesia

Master Program of Environmental Science, Diponegoro University, Jl Imam Bardjo, SH, Semarang, 50275, Indonesia Diponegoro University, Center of Biomass and Renewable Energy (C-BIORE), Jl Prof. Soedarto, SH Tembalang, Semarang, 50275, Indonesia

Abstract

Phycocyanin is a natural substance that can be used as an antioxidant and food colorant. The quality of phycocyanin deteriorates when it is exposed to heat, and such deterioration is evidenced by decreases in its antioxidant activity and color. Encapsulation, which introduces a coating material over a substance of interest, has been applied to prevent changes in substance quality. The objective of the present research is to evaluate the kinetics of thermal degradation of phycocyanin coated with carrageenan or chitosan. Encapsulated phycocyanin samples were exposed to temperatures of 40, 50, or 60°C for 90min, and kinetics of the resulting degradation was evaluated to determine changes in sample quality. The results showed that the thermal degradation of encapsulated phycocyanin at 40-60°C follows ﬁrst-order reaction kinetics with reaction rate constants (k) of 4.67-9.17 × 10 s and 3.83-7.67 × 10 s for carrageenan and chitosan, respectively, and that the k of encapsulated phycocyanin is slower than that obtained from samples without the coating materials (control). Encapsulation eﬃciencies (EE) of 68.66% and 76.45%, as well as loading capacities of 45.28% and 49.16%, were, respectively, obtained for carrageenan and chitosan. © 2019 Walter de Gruyter GmbH, Berlin/Boston 2019.

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Author keywords

carrageenan chitosan heating process phycocyanin thermal degradation

Indexed keywords

Engineering controlled terms:

Antioxidants Chitosan Coatings Deterioration Kinetics Plating Pyrolysis Rate constants

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International Journal of Food Engineering

Volume 15, Issue 5-6, 2019, Article number 20180290

Hadiyanto, H.â,b,c  Christwardana, M.^d  Suzery, M.^c,e  Sutanto, H.^c,f Nilamsari, A.M.â Yunanda, A.â 

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References (56)

Engineering uncontrolled terms

Anti-oxidant activities Carrageenans Coating material Encapsulation eﬃciency First order reactions Heating process Loading capacities Phycocyanin

Engineering main heading:

Quality control

Funding details

Funding sponsor Funding number Acronym

PUSN 2017-2019

Funding text

This research was ﬁnancially supported by the Indonesian Ministry of Research, Technology, and Higher Education through Research Grant PUSN 2017-2019. The authors thank to C-BIORE for their facilities and guidance.

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ISSN: 21945764 Source Type: Journal Original language: English

DOI: 10.1515/ijfe-2018-0290 Document Type: Article Publisher: De Gruyter

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Editor In Chief: Xiao Dong Chen

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Founding Editor and Editor-in-Chief

Professor Xiao Dong Chen, Head, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Sciences, Soochow University; 199 Ren-Ai Rd., Suzhou Industrial Park, Suzhou, Jiangsu 215123; P.R. China; Phone: +86-512-6588 2767; Fax: +86-512-6588 2767; xdchen@mail.suda.edu.cn

Associate Editors of IJFE Mathematical Modelling

Associate Professor Mark Nelson, School of Mathematics and Applied Statistics, University of Wollongong, Northﬁelds Avenue, Wollongong, NSW 2522; Phone: (61)-2-4221-4400; (61)-2-4221-4845; mnelson@uow.edu.au;

http://www.uow.edu.au/~mnelson/

Rheology

Professor Ruben Mercadé-Prieto, School of Engineering, Nazarbayev University, 53, Kabanbay Batyr Avenue, Astana 010000 Kazakhstan; Phone: +7 705 671 6340; Email: ruben.mercade@nu.edu.kz

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Process Control and Simulations

Professor Brent Young, Department of Chemical and Materials Engineering, The University of Auckland, Auckland City; New Zealand; b.young@auckland.ac.nz; http://www.ecm.auckland.ac.nz/uoa/brent-young

Heat, Mass Transfer and Drying in Food Processing

Dr. Meng Wai Woo, Department of Chemical Engineering, Monash University, Clayton, Melbourne, VIC 3800;

Australia; Telephone: +61 3 9905 3440; Fax: +61 3 9905 5686; meng.woo@monash.edu;

http://www.monash.edu.au/research/people/proﬁles/proﬁle.html?sid=35555&pid=4511

Heat, Mass Transfer and Mathematical modelling

Dr. Aditya Putranto, School of Chemistry and Chemical Engineering, Queens University Belfast, United Kingdom;

adityaputrantoeng@gmail.com

Food and Bioprocess Engineering

Associate Professor Nan Fu, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Material Sciences, Soochow University; 199 Ren-Ai Rd., Suzhou Industrial Park, Suzhou, Jiangsu 215123; P.R. China; Phone: +86-512-6588 3267; nan.fu@suda.edu.cn;

Food Processing

Assistant Professor Anna Michalska, Institute of Agricultural Engineering, Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences; Poland; a.michalska@pan.olsztyn.pl

Biotechnology and Bioprocess Engineering

Dr. Agus Saptoro, Department of Chemical Engineering, Curtin University Malaysia, CDT 250, 98009 Miri, Sarawak, Malaysia. Phone: +60 85 443939 Ext. 2539; agus.saptoro@curtin.edu.my; http://soes.curtin.edu.my/chemical-

engineering/staff/agus-saptoro/

Guest Editor

Associate Professor Eleonora Bottani, Department of Industrial Engineering, University of Parma; viale G.P.Usberti 181/A, 43124 Parma; Italy; Phone: +39 0521 905872; eleonora.bottani@unipr.it

International Editorial Board Members

Professor Ravindra Pogaku, Professor of Chemical Engineering, The University of South Carolina, Columbia, South

Carolina 29201, United States of America; pogaku@cec.sc.edu;

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Professor José Miguel Aguilera, Department of Chemical and Bioprocess Engineering, College of Engineering, Pontiﬁcia Universidad Católica de Chile; Vicuña Mackenna 4860, P.O. Box 306, Santiago 22; Chile; Phone: +56-2-686- 4254; Fax: +56-2-686-5803; jmaguile@ing.puc.cl;

Professor V.M. (Bala) Balasubramaniam, Department of Food Science & Technology, The Ohio State University; 333 Parker Food Science & Technology Building, 2015 Fyffe Road, Columbus, OH 43210-1007; Phone: 614-292-1732;

Fax: 614-292-0218; Website: http://works.bepress.com/bala; E-mail: balasubramaniam.1@osu.edu

Dr. Bipan Bansal, Fonterra Co-operative Group Limited, Dairy Farm Road, Private Bag 11029; Palmerston North, New Zealand; Tel : +64 6 350 4600 x 7078; Fax: +64 6 356 1476; E-mail : bipan.bansal@fonterra.com;

http://works.bepress.com/bipan_bansal; http://www.fonterra.com

Professor Jose J. Benedito, Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Valencia;

Camino de Vera s/n, 46022 – Valencia (España); Tel: +34-96-3879366; Fax:+34-96-3879839; jjbenedi@tal.upv.es;

Professor Bhesh Bhandari, School of Land and Food Sciences, University of Queensland; St. Lucia QLD 4072; Tel.:

+61-07 33469192; Fax: +61-07 33651177; b.bhandari@uq.edu.au;

Associate Professor Su-Ling Brooks, Department of Process Engineering and Applied Science, Dalhousie University;

P.O. Box 1000; Halifax NS B3J 2X4 Canada; su@cantab.net;

Professor Guohua Chen, Department of Chemical Engineering, The Hong Kong University of Science and Technology, Clear Water Bay; Kowloon, Hong Kong; Tel.: +852-2358-7138; Fax:+852-2358-0054; kechengh@ust.hk;

Associate Professor Nyuk Ling Chin, Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia; 43400 UPM, Serdang, Malaysia; chinnl@eng.upm.edu.my;

Professor Sakamon Devahastin, Dept. of Food Engineering, King Mongkut's University of Technology Thonburi; 91 Pracha u-tid Rd., Bangmod, Tungkru, Bangkok 10140, Thailand; Tel.: (662) 470-9246; Fax: (662) 470-9240;

sakamon.dev@kmutt.ac.th; http://works.bepress.com/devahastin; http://www.geocities.com/sakamon

Professor Ashim K. Datta, Biological and Environmental Engineering, Cornell University; 208 Riley-Robb Hall, Ithaca, NY 14851; Tel.: +1-607-255-2482; Fax: +1-607-255-4080; akd1@cornell.edu; http://www.bee.cornell.edu/datta Professor Matt Hardin, School of Mechanical and Chemical Engineering, Faculty of Engineering, Computing and Mathematics, University of Western Australia; Perth 6009 Australia; matth@mech.uwa.edu.au;

Dr Bryony James, Department of Chemical and Materials Engineering, University of Auckland; Private Bag 92019 Auckland, New Zealand; Tel.: +64 9 3737999; Fax: +64 9 3737421; b.james@auckland.ac.nz;

Professor Dong Li, College of Engineering, China Agricultural University; P. O. Box 50, 17 Qinghua Donglu, Beijing

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100083, China; Tel.: +86-10-62737351; Fax: +86-10-62737351; dongli@cau.edu.cn;

Professor Yongli Mi, Department of Chemical Engineering, Hong Kong University of Science and Technology; Tel:

+852-2358-7127; keymix@ust.hk;

Professor Gauri S. Mittal, School of Engineering, University of Guelph; Guelph, Ontario, Canada, N1G 2W1; Tel: +1- 519-824-4120 Extn 52431; Fax: +1-519-836-0227; gmittal@uoguelph.ca;

http://www.soe.uoguelph.ca/faculty_pages/gauri_m.html

Professor Arun S. Mujumdar, Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Canada; arunmujumdar123@gmail.com; Websites: http://works.bepress.com/arun;

http://www.arunmujumdar.com; http://serve.me.nus.edu.sg/arun/

Professor Sing Kiong Nguang, Department of Electrical and Computer Engineering, The University of Auckland, New Zealand; Tel.: +64-9-3737599 x 88285; Fax: +64-9-3737461; sk.nguang@auckland.ac.nz

Associate Professor Minh Nguyen, School of Applied Sciences, University of Newcastle; PO box 127, Brush road, Ourimbah, NSW 2258, Australia; Tel: +61 2 4348 4115; Fax: +61 2 4348 4145; Website:

http://works.bepress.com/m_h_nguyen; Email: minh.nguyen@newcastle.edu.au;

Associate Professor Necati Özkan, Central Laboratory, Middle East Technical University, Ankara – TURKEY; Tel: 90- 312- 210 6428; Fax: 90-312- 210 6425; Website: http://works.bepress.com/necati_ozkan; e.mail:

nozkan@metu.edu.tr

A/Professor Shaﬁur Rahman, LJ Smith Hall, Room 204; Biological Systems Engineering, Washington State University; Pullman, WA 99164-6120, USA; Tel.: + 509-335-7745; Fax: + 509-335-2722; ssablani@wsu.edu

Dr. Carmen Rosselló, Chemistry Department, Ctra Valldemossa km 7,5, University of Illes Balears; E-07122-Palma de Mallorca, Spain; Tel.: + 34 971 17 32 39; Fax: + 34 971 17 34 26; carmen.rossello@uib.es;

Associate Professor Shyam S. Sablani, Department of Biological Systems Engineering, Washington State University, Pullman, WA USA; Tel.: +1 5093357745; Fax: +1 5093352722; ssablani@wsu.edu

Professor Juming Tang, WSU IMPACT Fellow of Food Engineering, Department of Biological Systems Engineering, Washington State University; Pullman, WA, 99164-6120; Tel: 509-335-2140; Fax: 509-335-2722; jtang@wsu.edu;

http://www.microwaveheating.wsu.edu/

Prof. Ian Wilson, Department of Chemical Engineering, University of Cambridge; New Museums Site

Pembroke Street; Cambridge CB2 3RA, United Kingdom; Tel.: +44-1223-334791; Fax: +44-1223-334796; Website:

http://www.cheng.cam.ac.uk; diw11@hermes.cam.ac.uk

Dr. Long Yu (FRACI), CSIRO, Manufacturing and Infrastructure Technology; Clayton South, Melbourne, Vic. 3169,

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Professor Weibiao Zhou, Food Science and Technology Programme; Department of Chemistry, National University of Singapore; Science Drive 4, Singapore 117543; Tel.: +65 6874 3501; Fax: +65 6775 7895; Website:

http://works.bepress.com/weibiao_zhou; chmzwb@nus.edu.sg

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DETAILS 

Online ISSN: 1556-3758 Type: Journal

Language: English Publisher: De Gruyter First published: 01 Jan 2005

Publication frequency: 12 issues per year Search within Journal...

Volume Issue Page

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4/7/2020 International Journal of Food Engineering Volume 15 Issue 5-6 (2019)

https://www.degruyter.com/view/journals/ijfe/15/5-6/ijfe.15.issue-5-6.xml 2/8

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Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

Priscilla M. Lima, Fernanda T. V. Rubio, Marluci P. Silva, Lorena S. Pinho, Márcia G. C. Kasemodel, Carmen S. Favaro-Trindade and Gustavo C. Dacanal

ABSTRACT

By-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low

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Article Number: 20180381 Published online: 13 Mar 2019

Single- and Dual-Stream Foam Fractionation of Protein – Exploring a Simple and Effective System to Improve Fundamental Understanding

Lihua Yan, Jie Xiao, Tim V Kirk and Xiao Dong Chen

ABSTRACT

In this paper, a single-/dual-stream foam separation device was constructed to simplify the conventional foam fractionation process (CFFP), by min

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Article Number: 20180397 Published online: 02 Apr 2019

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4/7/2020 International Journal of Food Engineering Volume 15 Issue 5-6 (2019)

Document details - Universitas Diponegoro