Effect of different hydrocolloids on Ca (II) – alginate beads containing extracts from Arthrospira platensi

Abstract

Alginate was applied in food matrix, and pharmaceutical products for efficient encapsulation of bioactive compounds or as a drug carrier. In the current study phycocyanin isolated from dry Arthrospira platensis/Spirulina was encapsulated in alginate beads. The aim of the current research was to evaluate the effect of different hydrocolloids (inulin, pectin and guar) at different pH values and temperatures on phycocyanin content in the alginate beads. The alginate microspheres were formed with 1% sodium alginate, 6% sucrose, 1% phycocyanin, and selected hydrocolloids, as neutral polysaccharides (inulin and guar) and anionic heteropolysaccharides (pectin). Moreover, the diameter of alginatephycocyanin beads with or without hydrocolloids was evaluated. The addition of sucrose and inulin in a concentration of 6 % to alginate-phycocyanin beads stored at 25 and 37 °C showed the highest content of phycocyanin. The phycocyanin loss was minor at pH 6 and pH 9, respectively, especially when 0.8% pectin or 6% inulin was added to the alginate matrix. XRD patterns of all beads showed amorphous humps situated at different angles, depending on the particulate type of the hydrocolloid. The current research evaluates the potential of alginate beads with phycocyanin, as well as with pectin, guar and inulin to be used in food and pharmaceutical products.