TY  - BOOK
AU  - Sasi Rekha V.
AU  - Sankar K.
AU  - Rajaram S.
AU  - Karuppiah P.
AU  - Dawoud T.M.S.
AU  - Syed A.
AU  - Elgorban A.M.
TI  - Unveiling the impact of additives on structural integrity, thermal and color stability of C-phycocyanin - Agar hydrocolloid
T2  - Food Chemistry. 448, 139000, 2024, 10.1016/j.foodchem.2024.139000
KW  - AGAR HYDROCOLLOID
KW  - C-PHYCOCYANIN
KW  - EXCITATION-EMISSION MATRIX (EEM)
KW  - RHEOLOGICAL PROPERTIES
KW  - SPIRULINA PLATENSIS
KW  - SUCROSE
N2  - C-Phycocyanin and sugar (C-PC/S) blended agar hydrocolloid was prepared and its rheological, thermo-functional and morphological properties were examined based on the fluorescence excitation-emission matrix profile. Sucrose (40%, w/v) determined as a superior preservative, maintaining the native conformation of C-PC effectively. C-PC/S exhibited enhanced structural integrity with high storage modulus (G') and 86.4% swelling index. FT-IR demonstrated strong intramolecular bonding. TGA revealed that the presence of sucrose prolonged the devolatilization peak up to 325 °C, with a degradation rate of ?2.273 mg/min, it the thermal stability. C-PC/S fortified hydrocolloid in ice cream (5.0% w/w), reduced melting rate up to five times. In conclusion, sucrose as a promising enhancer of color stability and structural integrity for C-PC, and this combination effectively improves the functional and rheological properties. Further, the findings exposed the agar hydrocolloid as a potential enhancer of color retention and improved performance for various food and cosmetic products. © 2024
UR  - https://drive.google.com/file/d/1UGg7FlqSqBF-Z4y7SeuFWVh15Xtxenhf/view?usp=drivesdk
ER  -