How much phycocyanin content in spirulina

 

Phycocyanin is a pigment in spirulina. Regarding phycocyanin content in spirulina is an intensely blue protein-pigment complex that belongs to the phycobiliprotein (PBP) family. PBPs construct the phycobilisome (PBS), a peripheral auxiliary light-harvesting complex that is put together on the surface of the thylacoid membrane.

Quantity of Phycocyanobilin

 Firstly, Phycocyanin is one of the ingredients that could be use. Around 15 to 25 percent of the dry weight of Spirulina platensis’ biomass is made of Phycocyanobilin.

Secondly, One of the pigments made by spirulina is phycocyanin. Phycocyanobilin can be see in liquid phase as a mixture of various complexes, including monomers, trimers, hexamers, and other oligomers with molecular weights of 44–260 kDa.

There are two protein subunits that make up phytocyanin. Therefore, linear tetrapyrrole prosthetic groups (bilin chromophore) carried by each subunit are isomerically distinct and have distinctive double bond arrangements.

 

How we extract phycocyanin from Spirulina

Following are the process: 

·        Extract the crude protein from the spirulina by freezing it for three hours

·        To the crude extract, add 80 g/L (w/v) activated carbon.

·        Collect the extract using a vacuum filter with a 0.22 m pore size membrane.

Continued steps: 

The yield of C-PC manufacture is 27%, and the total process cost (excluding manpower) is $26.1/kg. 63 percent of the dry biomass that was remaining after C-PC extraction was use to produce bio-crude oil using HTL.

Phycocyanin coloring agent

Phycocyanobilin is an algae-isolated protein that binds pigment and captures light and In China and Japan, phycobilisomes is a common colouring ingredient in dairy and nutritional items such jellies, gums, candies, beverages, and cosmetics.

Moreover Phycocyanobilin is sensitive to light and heat, yet it is a more pure form of blue than gardenia.

Method of purification

By using high pressure and a hexane extraction procedure, phycobilisomes from Spirulina platensis successfully stabilised purify. Because of how fragile this dye is during typical extraction techniques, this was necessary.

This method’s purification yield was estimate at 10.2 percent, which is 3 to 5 percent greater than the figure obtain from another common separation technique that uses phosphate buffer. Based on absorbance of 2.104 at 280 nm and 1.912 at 620 nm, the isolated Phycocyanobilin from this technique also displayed the greatest purity of 0.909.

Units of phycocyanin

Lastly Base on SDS-PAGE analysis, it was discover that two phycobilisomes subunits, namely -phycobilisomes (18.4 kDa) and -phycobilisomes (21.3 kDa), remain from the original mixtures after being extract.

This clearly shows that this process can stably extract phycobilisomes and is not impact by extraction solvent, temperature, etc. By comparing the isolated phycocyanin’s DPPH (diphenyl-picrylhydrazyl) scavenging activity, which demonstrated an 83 percent elimination of oxygen free radicals, the stability of the substance was also validate.

Due to its sensitivity to heat treatment and lack of ability to withstand heat without sugars—preferably fructose—uses phycobilisomes’s as a colourant are restricted. Additionally, pH settings outside of the 5.0-6.0 range cause its blue hue to fade. Phycocyanins are use in the production of candy, ice cream, and other dairy products.

Give us inquiry Right away

Learn more about Santa color products click Check.

 

 

Phycocyanin and Phycoerythrin

 

Firstly you need to understand that phycocyanin and phycoerythrin both are photosynthetic pigments, which do have blue and red colors, respectively, and its found in microalgae, cyanobacteria, rhodophytes and cryptomonads. 

Their main uses are as food supplements, as natural colouring agents in cosmetics and food, and as a reagent in immunological assays.

However, their low yield during production and restricted chemical instability provide the biggest obstacles to their commercialization and adoption in food and cosmetic applications.

Whats microalgae

A broad group of aquatic microorganisms that can live in a wide range of environments, pH levels,

and temperatures are known as microalgae. Their growth requirements are straightforward, and they efficiently utilise light, carbon dioxide (CO2), and other inorganic nutrients.

How do we understand Phycocyanin and Phycoerythrin differences

To make your concepts clear regarding this read this box below.

Phycocyanin	Phycoerythrin
Along with allophycocyanin and phycoerythrin, phycocyanin is a pigment-protein complex that belongs to the phycobiliprotein family, which captures light.	Red algae include phycoerythrin (PE), a red protein-pigment complex from the family of phycobiliproteins that captures light and cryptophytes
Thus, it is a matching colour to chlorophyll.	Additive to the primary chlorophyll pigments needed for photosynthesis
Also, phycocyanin absorbs orange and red light, especially near 620 nm, and has a distinctive light blue colour.	Also, the prosthetic group phycoerythrobilin is what gives phycoerythrin its red colour.
Blue-green algae, often known as cyanobacteria, contain phycocyanins.	Hence, It is made up of phycobilins, a protein component that covalently binds chromophores like all phycobiliproteins do.
Aphanizomenon flos-aquae and spirulina produce the substance phycocyanin,	Infact, Phycoerythrins are made up of monomers that are often arranged into disk-shaped trimers or hexamers.

Techniques to enhance the yield of phycocyanin and phycoerythrin

In addition, Chlorophyll a and PBP, the two primary photosynthetic pigments, enable cyanobacteria to produce large amounts of organic material and with great photosynthetic efficiency.

However, PBP absorbs light energy at a wavelength of 450–660 nm, whereas chlorophyll does so at a wavelength of 430–680 nm.

 Hence, the cyanobacteria’s light-harvesting mechanism is greatly influence by the kind and intensity of the light, which has an impact on the accumulation of different photosynthetic pigments.

Strategies to improve pigment stability

Also adding additives is the most effective and straightforward technique to increase the stability of phycobiliproteins.

The majority of research has been on using chemicals to increase their heat stability.

Then this stabilising technique is simple to use and doesn’t call for expensive or specialised equipment. However, because significant volumes of chemicals may be require, low toxicity additives must be employ.

What purpose does phycocyanin serve in cyanobacteria

So In addition, an old class of photosynthetic prokaryotes known as cyanobacteriums is regarded to be the first species to perform oxygenic photosynthesis. But only cyanobacteria employ phycocyanin (PC) to absorb light energy for photosynthesis.

Spirulina: Does it include phycocyanin?

So phycocyanin is a pigment in spirulina and it is an intensely blue protein-pigment complex that belongs to the phycobiliprotein (PBP) family. The phycobilisome (PBS), a supplementary peripheral light-harvesting complex assemble on the surface of the thylacoid membrane, is built by PBPs.

Finally, you are at the end of the blog wanna check out our products then click here.

Moreover, wanna order Phycocyanin and Phycoerythrin then click here.

How much phycocyanin content in spirulina

Phycocyanin is a pigment in spirulina. Regarding phycocyanin content in spirulina is an intensely blue protein-pigment complex that belongs to the phycobiliprotein (PBP) family. PBPs construct the phycobilisome (PBS), a peripheral auxiliary light-harvesting complex that is put together on the surface of the thylacoid membrane.

Quantity of Phycocyanobilin

 Firstly, Phycocyanin is one of the ingredients that could be use. Around 15 to 25 percent of the dry weight of Spirulina platensis’ biomass is made of Phycocyanobilin.

Secondly, One of the pigments made by spirulina is phycocyanin. Phycocyanobilin can be see in liquid phase as a mixture of various complexes, including monomers, trimers, hexamers, and other oligomers with molecular weights of 44–260 kDa.

There are two protein subunits that make up phytocyanin. Therefore, linear tetrapyrrole prosthetic groups (bilin chromophore) carried by each subunit are isomerically distinct and have distinctive double bond arrangements.

How we extract phycocyanin from Spirulina

Following are the process: 

• Extract the crude protein from the spirulina by freezing it for three hours
• To the crude extract, add 80 g/L (w/v) activated carbon.
• Collect the extract using a vacuum filter with a 0.22 m pore size membrane.

Continued steps: 

The yield of C-PC manufacture is 27%, and the total process cost (excluding manpower) is $26.1/kg. 63 percent of the dry biomass that was remaining after C-PC extraction was use to produce bio-crude oil using HTL.

Phycocyanin coloring agent

Phycocyanobilin is an algae-isolated protein that binds pigment and captures light and In China and Japan, phycobilisomes is a common colouring ingredient in dairy and nutritional items such jellies, gums, candies, beverages, and cosmetics.

Moreover Phycocyanobilin is sensitive to light and heat, yet it is a more pure form of blue than gardenia.

Method of purification

By using high pressure and a hexane extraction procedure, phycobilisomes from Spirulina platensis successfully stabilised purify. Because of how fragile this dye is during typical extraction techniques, this was necessary.

This method’s purification yield was estimate at 10.2 percent, which is 3 to 5 percent greater than the figure obtain from another common separation technique that uses phosphate buffer. Based on absorbance of 2.104 at 280 nm and 1.912 at 620 nm, the isolated Phycocyanobilin from this technique also displayed the greatest purity of 0.909.

Units of phycocyanin

Lastly Base on SDS-PAGE analysis, it was discover that two phycobilisomes subunits, namely -phycobilisomes (18.4 kDa) and -phycobilisomes (21.3 kDa), remain from the original mixtures after being extract.

This clearly shows that this process can stably extract phycobilisomes and is not impact by extraction solvent, temperature, etc. By comparing the isolated phycocyanin’s DPPH (diphenyl-picrylhydrazyl) scavenging activity, which demonstrated an 83 percent elimination of oxygen free radicals, the stability of the substance was also validate.

Due to its sensitivity to heat treatment and lack of ability to withstand heat without sugars—preferably fructose—uses phycobilisomes’s as a colourant are restricted. Additionally, pH settings outside of the 5.0-6.0 range cause its blue hue to fade. Phycocyanins are use in the production of candy, ice cream, and other dairy products.

Give us inquiry Right away

Learn more about Santa color products click Check.

 

How to test Coloring Value or Power for natural colors？

 

The term “colorimetry” refers to the measuring of colour. In this field, numerous instruments are employ.

The most advanced analyse light according to the amount of energy present at each spectral wavelength, called spectrophotometers.

The emittance curves for light sources and the emerald green paint pigment reflectance curve are typical spectrophotometer results.

A given spectral energy distribution’s colour is challenging to characterise. It is vital to express colour measurements in a perception-related manner since the eye can only distinguish one colour for each given energy distribution.

There are numerous systems, some of which are describe below.

Ways to test colors

Chromaticity and tristimulus measurements

The tristimulus system is based on visually comparing a colour to the three primary colours of red, green, and blue under controlled settings; the three outcomes are stated as X, Y, and Z, respectively, and are refer to as tristimulus values.

The emerald-green pigment’s tristimulus values are X = 22.7, Y = 39.1, and Z = 31.0. Since they are calculate so that the Y value equals a sample’s reflectivity (39.1 percent in this example) when visually compared with a standard white surface by a standard (average) viewer under typical daylight, these values specify not just colour but also visually perceived reflectance.

The dominant wavelength of the emerald-green pigment is 511.9 nm, and the visually perceive dominant spectral wavelength of a specific sample can be identify using the tristimulus values.

Colour atlases

A scientific way to determine colour is to calculate chromaticity and brightness, however for quick visual colour identification of things. In this system, hue, value (which corresponds to reflectance), and

chroma properties of a three-dimensional colour solid are use to match colours to printed colour chips (corresponding to purity, or saturation).

A 10-step value scale, running from black at the bottom to white at the top, is provide by the central vertical axis.

There are 100 colours, which are organise into 10 groups along the vertical axis. Each group includes 10 subdivisions, each of which is given a number from 1 to 10.

Depending on hue and value, the chroma scale moves radially outward from 0 to 18 steps, starting at the vertical axis. The Inter-Society Color Council-National Bureau of Standards (ISCC-NBS) Centroid Color Charts are a useful system when such precision is not necessary.

Natural colors

Organic colour stability is a complex issue, but it’s essential for pointing clients in the direction of the right direction for their food and beverage goods.

Natural colour stability is influence by a wide range of variables,

Including raw material quality, formulation, food processing, storage, lighting in supermarkets, and customer cooking. Testing guarantees that the formulations used for processing and packaging are reliable and confirm.

We’ll explain how we assess a material’s resistance to heat, light, and acid.

Testing takes 3 Steps

Heat stability

Or periods of extended heat, it is crucial to understand how heat stable they are.

Incubating the colour at a time and temperature similar to the customer’s use will typically determine stability. There are numerous approaches to test heat stability for various purposes. To determine the effects of time and temperature on the colour, the colour is measure using a colorimeter both before and after the test.

Light stability

Customers with translucent or transparent packaging most frequently request the test for light stability in application

Because they want to know if their product will maintain its original brilliance and shade during the retail shelf life.

The optimum light stability test is a real-time test conduct in the final packaging under the same lighting conditions

That the product will be store, such as Cool White UV, DE65 artificial sunshine, etc.

For as long as the product’s desire shelf life, the test is carry out.

Under these circumstances, the colour change can be monitor over time by measuring the product at regular intervals

And using reliable and exact measurements using either absorbance (using a spectrophotometer) or  (using a colorimeter).

(Continued light testing)

Accelerate light testing is carry out utilizing high intensity light if real-time testing cannot be done because of a limit development or launch window.

Samples are place in a photostability cabinet similar to the one shown above, which is set to a temperature of 25°C (77°F), with lighting that simulates supermarket circumstances.

This allows us to obtain general light stability data that would ordinarily take a full year to obtain in real time in just 15 hours.

Acid Stability

Another frequently requested test that determines how persistent a natural colour is at various pH levels

And under certain circumstances is acid stability. Although this depends on the customer and the application, an overall test for acid stability can be carried out.

The natural colour is add to solutions at various pH levels in this kind of test. After that, the colour is measure and observe for a predetermine amount of time

—typically an expedit test for quick results or a real-time test for more thorough outcomes.

It is typically thought to have good acid stability if at the end of that time the colour has not fade or precipitate.

The three factors we discuss here—heat, light, and pH—are the three main natural colour stability factors that are examine,

but other stability tests—such as those for alcohol, salt, or taste system tolerance—

can be carry out according to the needs of certain products or clients.

Give us inquiry click here

 

What's a Natural Food Color?

What's a natural food color? Paprika, Marigold, Annatto, Turmeric, and annatto are a few examples. They all come from plants. If you'd like to use your own natural food coloring, you can learn more about them here. Listed below are some of the benefits and uses of these colors. Read on to learn more! And remember to check back often for updates! We'll continue to add more natural food color sources as they become available.

Paprika

Paprika is a natural food coloring agent extracted from sweet red peppers. Its principal components, capsorubin and oleoresin, are used to tint foods red. This red pigment is extracted using an advanced supercritical CO2 extraction process, making it highly purified. The color is not affected by solvent residue, and the product disperses easily in water. This powder is used in food industries, including sausage, condiments, and salad dressings.

Annatto

Natural food color Annatto is an orange-red dye produced from the seeds of the achiote tree. The achiote tree is native to the tropical South and Central Americas. It is also known as achiotillo or bija. It is used for its color in many industrial foods. The health benefits of annatto have been linked to antioxidants, antimicrobial properties, and a reduction in inflammation. However, more research is necessary before we can safely recommend it to our consumers.

Turmeric

Curcuminoids, the chemical compound responsible for turmeric's yellow color, are a group of compounds with similar properties. Curcumin is the main yellow coloring agent and consists of a ring system with two double bonds. As a result, it has high light sensitivity. These properties make turmeric a natural food coloring agent. It is used in a wide range of products from condiments to beverages.

Marigold

The marigold as a natural food color has numerous benefits, including the ability to enhance the appearance of many foods. Marigold extract, found in marigold flowers, contains the yellow pigment lutein. This pigment is well known for its superior coloring power and bright color. When heated, marigold oleoresin transforms into an oily liquid. This oil can then be used in a wide variety of applications, including baking, cosmetics, and high-grade feed fields. Marigold is especially useful for the coloration of chicken eggs, fish, and aquatic products.

Beta-carotene

The orange hue we see in many fruits and vegetables comes from the pigment beta-carotene. This natural food colorant has antioxidant and vitamin A properties, and is obtained from a variety of sources. The process of measuring the amount of beta-carotene in food products requires a spectrophotometer, which provides an ideal method of color measurement. Learn more about this important pigment.

Beetles

Coffee lovers should not be shocked to find out that some Starbucks drinks contain colorings made from crushed cochineal beetles. According to a vegetarian blog, cochineal beetles live in the cactus plant of parts of Latin America and Africa. In addition to coloring coffee and tea, cochineal beetles are also used to color artificial crab meat and some Dannon yogurt products.

What is Edible Ink and Is That Good for Color Decoration

 

Edible ink are inks that can be consumed. It’s usually used to decorate cakes, cupcakes, and cookies. Snapshot cakes are made with edible ink to create one-of-a-kind baked delicacies.

Food colorings and colours, both natural and synthetic, have been used for years and are the most common edible inks.

In the early 2000s, edible inks for use in printers, such as those use to replicate photos onto baked goods, were developed. The technique was first used by commercial bakeries, but it is now available for home usage.

 

Edible ink Varieties

 

Edible ink comes in two varieties. There’s the edible ink, which is apply freehand. Airbrushing pens, bottles, and even canisters provide cake decorators the ability to paint, draw, and spray on an almost infinite number of effects, images, and textures straight into a cake.

 

To put it another way, if you can paint, you can use these inks.

 

Second, there are edible ink cartridges for printers. These work just like ordinary ink cartridges, only they are safe for human ingestion, unlike regular printer ink.

 

You upload or download an image to your computer, then print as many copies as you like on special edible paper. The designs can then be cut out with a knife.

 

Which paper is use for decoration?

 

Icing sheets: These are tiny layers of icing that are spread onto a plastic base and usually have a vanilla flavor. This makes it simple to feed the frosting into a printer.

 

This paper is ideal for images and designs that need to blend in with the cake’s existing icing. The icing just dissolves into the cake’s icing, leaving only the image.

 

Remember to remove the backing before placing the image on your dessert, and if it’s a huge image, smooth it out as you go.

 

Wafer paper: Often known as rice paper, is create from a combination of potato and rice starches. The starchiness of the paper ensures that it retains its shape even when wet.

Because it causes images to blur, it’s best use for abstract designs or background textures when sharp lines aren’t required. They’re also a lot less expensive than icing sheets.

 

Edible ink for decoration

 

Answer is ‘’yes’’ it is good for the decoration and have no harm to human’s health. Icing inks contributes significantly to cake decoration by offering a wide choice of edible-ink-markers.

The ink comes in a variety of colors. Edible Ink Markers are a fantastic addition to the decor.

The markers are useful for writing text messages, inserting names, and creating artwork on the surface. The pens are quite convenient to use. You can practice with it exactly like you would with a pen and paper.

 

They’re also useful for decorating cookies, pastries, icing sheets, and bread, among other baked goods. You can also use it to write in any brilliant color of your choice.

 

Decorations

 

Wide range of colors: Lettering pens come in a variety of hues, including black, brown, yellow, green, red, and blue. These hues are made from fruits and vegetables. They’re delicious and completely safe for your health.

 

Personalized design: The markers prove useful when it comes to personalizing cakes for birthday parties and wedding receptions. On edible icing sheets for cakes, they support your own handwriting. You could surprise your visitors. You can also write a few lines of your message to make an event more meaningful to you and your loved ones. On a particular day, you might greet your guests with a message of your best wishes and compliments.

 

FDA: The best feature of the markers is that they are all FDA approve. They are made in accordance with all FDA standards and guidelines. Purified water, propylene glycol, and food coloring make up the ink. It’s kept fresh with a mixture of preservatives like Sodium Benzoate, Methyl/Propyl Paraben, and Citric Acid. The ink does not include any sugar.

 

Versatility: The tools can be used to write on iced cookies, donuts, marzipan,

marshmallows, fondant, hard chocolates, chocolate transfer sheets, and a variety of other objects. You can use stunning and artistic designs to embellish such goods. The pens’ varied performance is quite outstanding in today’s world of modern culture and confectionaries.

 

Personal & Professional use: Edible Inks appliances are useful for both personal and business purposes. Many bakers and families all over the world are benefiting from these healthy tools. Edible inks’ cake markers are fantastic tools for quickly decorating cakes.

Give us inquiry click here.

Learn more about natural color click here.

Clean Labeling and Real Food Movement

Clean labelling” is a consumer-driven movement that urges food manufacturers to provide goods with simple labels that disclose natural ingredients and very few chemical additives.

Clean-label food and beverage items have been popular for a long time.

According to “Food Business News,” global sales of clean-label foods and drinks were $165 billion in 2015, with $62 billion coming from North America.

By 2020, global revenues might reach $180 billion.

This shows that, despite the time and effort required to assure the safety and quality of alternative ingredients, a growing number of food businesses will join the clean labelling movement.

Firms & Food Industry

Many large food businesses, such as Campbell Soup Company, Nestlé, and Mars, have pledged to eliminate artificial food additives, and clean labelling is driving food product development innovation.

Clean labelling is becoming more of a requirement than a trend in the United States and around the world to stay competitive.

A successful clean-label revolution necessitates a thorough understanding of consumer perspectives, but many consumers are unaware of or disagree about what constitutes a clean label.

Furthermore, switching from artificial to natural components is not a simple procedure for food firms.

Clean labelling will be discussed in depth in this publication, from both a consumer and an industry standpoint.

But How To Define Clean Label?

Here are four clean label required components

• The product’s total weight
• The address of the manufacturer
• The nutritional information &
• The list of ingredients, including allergens and health claims

There is currently no legal or regulatory definition for “clean label.”

The term is defined by both the consumer’s view of what “natural” means and the marketing strategies used by food makers.

The term “clean label” might imply many things to different individuals, but it usually refers to the following concept.

• Artificial tastes, artificial colors, artificial preservatives, or synthetic substances are not used.
• Simplicity: Fewer chemicals and easily identifiable substances that don’t sound synthetic or chemical
• Transparency: entails knowing where ingredients come from and how goods are made.
• Minimal processing: involves using procedures that customers are unaware are fake.

A clean-labeled product may have a shorter ingredient list or words on the food label such as “natural,” “simple,” “no artificial,” and “no preservatives.”

Ingredient Transparency

Ingredient transparency gives insight into the origins of those ingredients and the methods used to obtain them, whereas clean label refers to specific types of ingredients in food.

The Clean Label Project has raised consumer awareness of what should and shouldn’t be included on ingredient lists.

While the terms “clean label” and “label transparency” are similar, the distinctions between them might contribute to the confusion generated by today’s food labelling.

Both concepts, however, are critical for gaining consumer trust.

Industry Nowadays Activities

Many large manufacturers have pledged to reduce their ingredient lists and others have added explanations to sensitive substances on the label to make them appear “clean” or “natural” to customers.

Other tactics, such as ingredient counts, are used by certain food firms to express the clean-label philosophy.

Learn More about Natural Colors click Here.