Nanoencapsulation of Phycocyanin Using Protein–Carbohydrate Composite Shells: Evaluation of Stability, Controlled Release, and Surface Morphology under Simulated Gastrointestinal Conditions

Document Type : scientific research article

Authors

1 Ph.D. Student of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Corresponding Author, Dept. of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran

3 Associate Prof., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

4 Ph.D. Graduate of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

5 Assistant Prof., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Background and Objectives; Phycocyanin, a natural pigment with antioxidant properties and wide applications in the food, pharmaceutical, and cosmetic industries, is highly sensitive to environmental factors such as light, temperature, pH, and oxygen. Therefore, effective protection technologies are essential to enhance its stability and bioavailability. This study aimed to nanoencapsulate phycocyanin extracted from Spirulina platensis using different wall materials including soy protein isolate, whey protein, and maltodextrin.
Materials and Methods; Phycocyanin from Spirulina platensis, and encapsulated using various wall material combinations: soy protein isolate (SPI), whey protein (WP), and maltodextrin (MD). Nanocapsules were prepared using standard emulsion-based methods followed by drying. The formulations were characterized for particle size, polydispersity index (PDI), encapsulation efficiency, and zeta potential. Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were used to analyze molecular interactions and thermal stability. In vitro release studies were conducted using simulated gastric and intestinal fluids.
Results; This study demonstrated that the combination of soy protein isolate and maltodextrin, as the capsule wall material, provided the best structural, physicochemical, and functional properties for the nanocapsulation of phycocyanin extracted from Spirulina. The resulting nanocapsules exhibited a small particle size (8.86 nm), suitable polydispersity index (0.48), high encapsulation efficiency (88.7%), and a negative zeta potential (−10.1 mV). FTIR and DSC analyses confirmed the success of the encapsulation process and the enhanced thermal stability of the pigment. In vitro digestion studies also indicated controlled release (88–90% over 120 hours) and effective protection of the pigment under gastrointestinal conditions .

Keywords

Main Subjects

References

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Journal of Utilization and Cultivation of Aquatics
Volume 14, Issue 3
September 2025
Pages 13-32

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