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All Journal Indonesian Journal of Life Sciences
Muliani, Debby
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

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The Stability of Phycocyanin, Phycoerythrin, and Astaxanthin from Algae Towards Temperature, pH, Light, and Oxygen as a Commercial Natural Food Colorant Goyudianto, Bryan Ashley; Meliana, Catarina; Muliani, Debby; J, Jeslin; Sadeli, Yohana Elma; Ratnasari, Nanda Rizqia Pradana
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.757 KB) | DOI: 10.54250/ijls.v3i2.126

Abstract

Nowadays, food industries are exploring more about naturally-derived colorants. Algae is proposed to be an excellent alternative source for natural colorants as it needs lesser biomass. Phycocyanin, phycoerythrin, and astaxanthin are commercially used blue-green, red, and red-orange algae-sourced pigments due to their high protein yield, health benefits, and ease of extractions methods. A literature survey conducted using Google Scholar and ScienceDirect database with inclusion and exclusion criteria gained 44 papers used as primary references to assess those algae pigments' stability towards temperature, pH, light, and oxygen for food applications. Low pH levels and addition of preservatives (sugar, citric acid) or polyhydric alcohols enhance phycocyanin range of stability (pH of 5–6 and >40oC with pH >5 or <3). Phycoerythrin’s stability at -20 to 4°C and neutral pH is improved by adding additives (citric acid, benzoic acid) or nanofibers, cross-linking method, complex formation, and microencapsulation. Phycocyanin and phycoerythrin’s light stability depend on the light’s composition, quality, and quantity; hence, utilization of dark-colored packaging to prevent light exposure is done. Astaxanthin’s instability towards light exposure (causing photoexcitation), temperature of >30°C, and pH of >4 can be solved through chitosan solution coating and microencapsulation using various wall materials and complex formation. Phycocyanin is unaffected against oxygen (unlike phycoerythrin and astaxanthin), yet all of them exert antioxidant properties. Therefore, the inconsistency of these colorants’ stability depending on food processing conditions demand further development through research to widen their commercial food applications.
Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute Muliani, Debby; Nathania, Evelyn Adela; J, Jeslin; Jayanti, Yasmin Nadira; Hadrian, Edwin
Indonesian Journal of Life Sciences 2021: IJLS Vol 03 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.218 KB) | DOI: 10.54250/ijls.v3i2.127

Abstract

One of the factor-driven global environmental concerns and health issues is excessive meat production and consumption. The popularity of meat substitutes for the benefit of sustainability and well-being has been increasing. This review highlights the health benefits, sustainability, and sensorial properties of plant-based materials as meat substitutes. Each of the materials has its advantages and disadvantages. Mushrooms, mycoprotein, soy, TVP, and seitan have a high potential to become a healthier and more sustainable meat alternative. However, there are some challenges, such as mushrooms' wide variety, mycoprotein production cost, beany and grainy nodes of soy-based products, increased seitan production that negatively impacts the environment, and low protein content of jackfruit. Nuts, cauliflower, potato, and eggplant require significant sensory improvement to mimic meat characteristics despite their environmental advantages. Moreover, their protein content and quality are low. On the other hand, Cottonseed proteins contain toxic gossypol, and research on their sustainability and nutritional value is limited. For legumes and lentils, their processing reduces some nutritional components and their taste and texture from meat. Overall, these fungi and vegetables possess great potential as meat substitutes due to their high nutritive value, workable sensorial properties, and good sustainability compared to conventional meat despite having their challenges to become potential plant-based meat products.
Co-Authors Goyudianto, Bryan Ashley Hadrian, Edwin J, Jeslin Jayanti, Yasmin Nadira Meliana, Catarina Nanda Rizqia Pradana Ratnasari, Nanda Rizqia Pradana Nathania, Evelyn Adela Sadeli, Yohana Elma