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090			_aB-21182
245	1	0	_aUnveiling the impact of additives on structural integrity, thermal and color stability of C-phycocyanin - Agar hydrocolloid
490	0		_aFood Chemistry. 448, 139000, 2024, 10.1016/j.foodchem.2024.139000
520	3		_aC-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
650	1	4	_aAGAR HYDROCOLLOID
650	1	4	_aC-PHYCOCYANIN
650	1	4	_aEXCITATION-EMISSION MATRIX (EEM)
650	1	4	_aRHEOLOGICAL PROPERTIES
650	1	4	_aSPIRULINA PLATENSIS
650	1	4	_aSUCROSE
700	1	2	_aSasi Rekha V.
700	1	2	_aSankar K.
700	1	2	_aRajaram S.
700	1	2	_aKaruppiah P.
700	1	2	_aDawoud T.M.S.
700	1	2	_aSyed A.
700	1	2	_aElgorban A.M.
856	4	0	_uhttps://drive.google.com/file/d/1UGg7FlqSqBF-Z4y7SeuFWVh15Xtxenhf/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta @cicy.edu.mx
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