Phycocyanin Beverage pH Stability via Aseptic Processing
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Solution Overview
Problem
The challenge lies in formulating edible liquid compositions containing phycocyanin, which is sensitive to heat, light, and bacteriological contaminants, requiring sterile conditions and specific pH and temperature stability, while maintaining a natural origin and minimizing chemical additives to extend shelf life and preserve nutraceutical effects.
Innovation Solution
A beverage with a phycocyanin content of at least 1.5% w/v, optimized production steps using ultrafiltration or pressure treatment, and aseptic mixing with sterile demineralized water, along with natural pH adjusters and preservatives, achieves a pH between 4.0 and 5.5 and an extended shelf life of at least 6 months without harsh chemical treatments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If natural extracts are used with little or no chemical treatment, then the natural origin is preserved, but bacteria are present which reduces shelf life considerably
Solution Approach 1:
The patent applies preliminary action by performing sterilization and pH adjustment before mixing with phycocyanin. The beverage components are prepared and sterilized in advance, then combined with phycocyanin under controlled conditions. This preliminary preparation eliminates bacteria while preserving the natural characteristics of the ingredients, resolving the contradiction between natural origin and shelf life.
Solution Approach 2:
The patent changes critical parameters including pH adjustment to specific ranges and temperature control during processing. By optimizing these parameters, the patent achieves both preservation of natural properties and extension of shelf life through controlled chemical and physical conditions that prevent bacterial growth without requiring harsh chemical treatments.
2Ease of operation
If carbonation is performed to create carbonated beverages, then the beverage is carbonated, but the pH drops below 4 which is prohibitive for phycocyanin stability
Solution Approach 1:
The patent applies preliminary action by adjusting the pH of the beverage components before carbonation and phycocyanin addition. By pre-adjusting pH to the optimal range for phycocyanin stability, the patent ensures that subsequent carbonation does not push the pH below the stability threshold, thus maintaining both carbonation and phycocyanin stability.
Solution Approach 2:
The patent uses beforehand cushioning by adding buffering agents or adjusting pH in advance to create a buffer capacity that resists pH changes during carbonation. This preliminary cushioning against pH drop ensures phycocyanin remains stable even when CO2 is dissolved and forms carbonic acid.
3Stability of the object's composition
If phycocyanin is extracted and manipulated in sterile conditions with controlled pH and temperature, then phycocyanin stability is improved, but the manufacturing process becomes more complex
Solution Approach 1:
The patent applies preliminary action by preparing all components, adjusting pH, and sterilizing before phycocyanin addition. This sequential approach with preliminary preparation simplifies the overall process by eliminating the need for continuous sterile maintenance during mixing, reducing equipment complexity while maintaining phycocyanin stability.
Solution Approach 2:
The patent optimizes critical parameters such as pH range and temperature to achieve stable phycocyanin formulations. By establishing specific parameter ranges that ensure stability, the patent simplifies process control and reduces the complexity of manufacturing equipment and procedures needed to maintain stability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution provides a beverage with enhanced nutraceutical effects, low heavy metals content, and extended shelf life, balancing sensitivity and natural origin requirements, ensuring a cost-effective and safe product for industrial use.
Implementation Method 1
its thermal denaturation temperature is about 60° C.
Implementation Method 2
the reaction of carbon dioxide with water, leading to the formation of carbonic acid
Data Source
AI summary
A beverage comprising water, phycocyanin and having a heavy metals content below a threshold amount, the beverage having a pH within a certain range and a minimum acceptable shelf life, by optimizing the steps in the production of the beverage, but without adding many chemical substances and without carrying out harsh chemical treatment on the natural substances. By the combined use of a phycocyanin obtained, for example, by ultrafiltration or by treatment under pressure, with sterile demineralized water, and mixing the other components separately from the bacteria and other contaminants, in an aseptic environment, it is possible to provide a beverage that has nutraceutical effects, with low heavy metals content, at a suitable pH, and with an extended shelf life.