Effect of phycocyanin nanocapsule coating on color and textural properties of enriched functional breads

Document Type : scientific research article

Authors

1 fisheries, Gorgan University of Agricultural Sciences and natural Resources

2 Gorgan uni.

3 Gorgan Uni.

4 Gorgan University of Agriculture Sciences and Natural Resources

5 Seafood Sciences and Technology Dpt. Gorgan University of Agricultural Sciences and Natural Resources, Iran

Abstract

Background and Objective: Increasing interest in natural pigments has emerged due to the reduced use of synthetic colorants in the food industry. Phycocyanin, a bioactive pigment from Spirulina platensis, exhibits antioxidant and anticancer properties but is sensitive to heat, light, and pH, limiting its application. This study aimed to evaluate the effect of different phycocyanin nanocapsule coatings on the color and texture of enriched functional breads.
Materials and Methods: Phycocyanin powder was nanocapsulated with whey protein, soy protein isolate, and a combination of soy protein isolate + maltodextrin. Non-encapsulated phycocyanin (control) and free phycocyanin were also tested. The nanocapsules were incorporated into bread formulations, and color parameters (L*, a*, b*, ΔE) and texture hardness were measured. Data were analyzed using ANOVA at a significance level of (p<0.05).
Results: The type of coating significantly affected color and texture. In bread crumb, the soy protein isolate + maltodextrin coating produced the highest lightness (L* = 79.33) and total color difference (ΔE = 81.10), while free phycocyanin showed the lowest values. In the bread crust, this coating also exhibited the highest redness (a* = 12.67) and yellowness (b* = 19.40). Regarding texture, bread with whey protein had the highest hardness (1732 N), and bread with soy protein isolate had the softest texture (1075.33 N).
Conclusion: Nanocapsulation of phycocyanin with a soy protein isolate + maltodextrin coating improved color stability, enhanced visual attributes, and maintained desirable bread texture. This approach offers a promising strategy for developing functional breads and natural food products with higher consumer acceptance

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Journal of Utilization and Cultivation of Aquatics
Volume 14, Issue 4
February 2026
Pages 169-181

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