Effect of Drying Method and Sugar Type (Sucrose, Glucose, and Fructose) on the Concentration and Stability of Phycocyanin During Storage
Keywords:
Spirulina, freeze-drying, phycocyanin, stability, sucrose, half-lifeAbstract
Phycocyanin is one of the major water-soluble pigments derived from Spirulina, valued for its strong antioxidant activity and potential as a natural food colorant. However, its stability is influenced by factors such as temperature, light intensity, and pH. This study investigated the impact of different drying methods (freeze-drying, oven-drying, and spray-drying) and different sugar concentrations (glucose, fructose, and sucrose) on the stability of phycocyanin extracted from Spirulina platensis. Additionally, the effect of storage duration (up to 120 days in 15-day intervals) on pigment stability was assessed. Results showed that Freeze-drying resulted in significantly higher phycocyanin concentration and stability than oven and spray drying (p<0.05). Among the treatments, freeze-drying with sucrose yielded the highest pigment retention. Furthermore, sugar-treated samples demonstrated greater pigment preservation than sugar-free samples, with sucrose outperforming glucose and fructose in all drying methods tested. Overall, the stability and concentration of phycocyanin decreased over time during storage. The degradation kinetics followed a second-order model, with thermal degradation constants decreasing as pH and fructose concentration increased but increasing with temperature. Moderate fructose level extended the pigment half-life, whereas excessive amount reduced it. Results suggest combined freeze-drying with sucrose addition as the most effective strategy to enhance pigment stability during storage.
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Copyright (c) 2025 Alireza Takash; Mahshid Jahadi (Author); Maryam Soheili
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