EXTRACTING PHYCOCYANIN FROM Spirulina platensis WITH LYSOZYME ENZYME AND ADDING PHYCOCYANIN TO JELLY CANDY

Abstract

Nowadays, foods containing natural antioxidants interest consumers because of their many health benefits. Adding antioxidants to food increases the value and diversity of food, a research direction that fits the market demand. Phycocyanin from Spirulina platensis is a suitable colorant that replaces highly toxic, carcinogenic artificial colorants in food. This study investigated the process of extracting phycocyanin from Spirulina platensis by lysozyme enzyme, microencapsulation phycocyanin by spray drying method and adding phycocyanin powder to jelly. The results showed that the appropriate parameters for phycocyanin extraction: enzyme concentration 0.011 mg/mL, incubation time 3 hours, algae biomass: enzyme ratio (1:3 w/v), suitable wall for the spray drying process is a mixture of maltodextrin: gum arabic (1:1 w/w), jelly with phycocyanin added to achieve phycocyanin content of 1,002 mg/g, and the jelly is evaluated for good mark according to sensory analysis TCVN 3215-79.