Phycocyanin Stabilization via Modified Starch Complex
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Solution Overview
Problem
Phycocyanin pigments are sensitive to temperature and pH changes, leading to instability and color shifting in food products, particularly during heat processing, which limits their use in applications like hard candy production.
Innovation Solution
A stabilized phycocyanin coloring composition comprising spirulina extract, glycerol, and modified starch, which provides heat and acid stability, preventing denaturation and color shifting.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If phycocyanin is used as a colorant in food products, then the product gains a characteristic blue color and dietary benefits, but the pigment becomes unstable and undergoes color shifting during heat processing and storage
Solution Approach 1:
The patent uses modified starch as an intermediary stabilizing agent that forms a protective complex with phycocyanin. The starch molecules interact with the pigment structure, creating a shielded environment that protects against thermal denaturation and pH-induced color shifting, allowing the pigment to remain stable during heat processing and storage
Solution Approach 2:
The invention creates a composite formulation by combining phycocyanin with modified starch and other compatible carriers. This composite structure leverages the stabilizing properties of starch to enhance the thermal and chemical stability of the delicate phycocyanin pigment, enabling its use in heat-processed food products
2Illumination intensity
If spirulina extract is added to high temperature food products like hard candy, then the product gains blue color, but the pigment denatures and causes specking and cloudiness
Solution Approach 1:
The patent applies preliminary stabilization by pre-complexing the phycocyanin pigment with modified starch before exposing it to high temperatures. This pre-formed protective complex prevents thermal denaturation during subsequent heat processing, maintaining color vividness without specking or cloudiness in final products
Solution Approach 2:
The invention modifies the physical-chemical parameters of the pigment system by changing its molecular environment through starch complexation. This parameter change increases the thermal stability threshold of the pigment, allowing it to withstand high processing temperatures without denaturation
Data Source
AI summary
The present invention relates to a composition comprising a phycocyanin, glycerol and a modified starch. The present invention further relates to a method for preparing the composition and the use of the composition for coloring edible products.