Ultrasound assisted extraction (UAE) of phycocyanin from microalgae to enhance its stability by encapsulation | |
| Author | Arpapat Lapinee |
| Call Number | AIT Thesis no.FB-18-14 |
| Subject(s) | Encapsulation Extraction (Chemistry) Ultrasonic waves |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Spirulina is a main source of food supplement and medicine such as phycocyanin and carotenoid. It having high potential bioactive properties and high value. Therefore, optimize the ultrasonic-assisted extraction conditions for phycocyanin and bioactive compounds from S. platensis were analyzed. The three parametersthat effect on extraction; weight of S. platensis in 150 ml of 95% ethanol, ultrasonic amplitude, and extraction time which received from response surface methodology (RSM) and Box-Behnken design. In order to studies of extraction yield, phycocyanin content, total phenolic content, total flavonoid content, antioxidant activity as scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power. The optimal condition for extraction showed highest at 7.95 g of S. platensis of 88.99% amplitude for 35.66 min by RSM.However,using 30 g of S. platensis with 95% ethanol of 100% amplitudes for 35 min condition showed highest phycocyanin yield which was54.00 mg/g.The highest values ofTPC and TFC wereshowed at 34.3 mg GAE/ g of extract and 62.7mg QE/ g of extract respectively.Moreover, S. platensis was used to extract which found to have a high scavenging effect on % DPPH inhibition at concentration from 16.08 to 62.60%. The reducing power range was in between 131.10 to 218.06mg AAE/g of extract of extract. This can be easily explained that, extraction efficiency of UAE method had effect on phycocyanin yield.To increase phycocyanin yield from extraction, S. platensis at 7.5 g of 100% ultrasonic amplitude were selected. These factors were combined with different concentration of ethanol and extraction time. The phycocyanin yield (mg/g) were increased when concentration of ethanol decreased and shown highest value with 0% ethanol which was extracted by distilled water. Furthermore, whole cell and phycocyanin from S. platensis have been explored to enhance stability of the encapsulation with WPI- sodium alginate-xanthan gum beads for functional yogurt product. |
| Year | 2018 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc, Thai Nguyen;Salin, K.R. |
| Scholarship Donor(s) | The Royal Thai Government (RTG) |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2018 |