Bioactive compounds, amino acids and activity of phycobiliprotein extracted from Spirulina (Arthrospira platensis) and their effect on jelly candy

Document Type : Original Article


1 Food Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Tanta, Egypt.

2 Food Science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Tanta, Egypt


A growing number of consumers are interested in jelly candy goods that have new ingredients added to their classic recipes to make them healthier and more nourishing. The purpose of this work is create a jelly candy that comprises phycobiliprotein color from cyanobacterium Spirulina platensis extract (PES) after researching its antioxidant and antibacterial characteristics, as well as the make-up of the amino acids it contains and bioactive components. It was evident from the data that PES had stronger antibacterial effects than penicillin 10 against Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, and Pseudomonas aeruginosa. Its IC50 value was also greater at 47.07μg/mL. Food Agriculture Organization (FAO) reported that the total amount of necessary amino acids was 33.74%. A protein efficiency ratio (PER) and a biological value (BV) of (PES) were 1.32 and 62.98, respectively. Protein, fiber and, ash content of jelly candies recorded 27.09, 0.43, and 1.88%, respectively with adding PES up to 10%, compared to the control (0.1% artificial green color). l. It was discovered that the amounts of total polyphenols, total flavonoids, vitamin C and carotene were 0.20 mg GAE/g, 0.27 mg QE/g, 17.06 mg/100 mL and 3.01 mg/100 mL, respectively. Without altering the taste, flavor, color, or general acceptance of the jelly candy, phycobiliprotein colouring can be added up to a concentration of 5%. Phycobiliprotein of S. platensis extract can be used as a natural colorant in jelly candy


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