期刊
FOODS
卷 9, 期 2, 页码 -出版社
MDPI
DOI: 10.3390/foods9020244
关键词
cyanobacteria; phycobiliproteins; natural pigment; phycoerythrin; phycocyanin; food colorant
资金
- Semillero de Investigacion, Universidad de Antofagasta [SI-5305]
- CONICYT-Chile [CeBiB FB-0001]
- Financiamiento Asistente de Investigacion, VRIIP, Universidad de Antofagasta MINEDUC-UA [ANT1855, ANT1856]
- Convenio Marco para Universidades Estatales, Ministerio de Educacion Chile [NEXER ANT 1756]
The interest of the food industry in replacing artificial dyes with natural pigments has grown recently. Cyanobacterial phycobiliproteins (PBPs), phycoerythrin (PE) and phycocyanin (PC), are colored water-soluble proteins that are used as natural pigments. Additionally, red PE and blue PC have antioxidant capabilities. We have formulated a new food prototype based on PBP-fortified skim milk. PBPs from Andean cyanobacteria were purified by ammonium sulfate precipitation, ion-exchange chromatography, and freeze-drying. The stability of PE and PC was evaluated by changes in their absorption spectra at various pH (1-14) and temperature (0-80 degrees C) values. Purified PBPs showed chemical stability under pH values of 5 to 8 and at temperatures between 0 and 50 degrees C. The antioxidant property of PBP was confirmed by ABTS (2,2 '-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical ion scavenging, and FRAP (Ferric Antioxidant Power) assays. The absence of PBP toxicity against Caenorhabditis elegans was confirmed up to 1 mg PBP/mL. Skim milk fortified with PE obtained a higher score after sensory tests. Thus, a functional food based on skim milk-containing cyanobacterial PBPs can be considered an innovative beverage for the food industry. PBPs were stable at an ultra-high temperature (138 degrees C and 4 s). PBP stability improvements by changes at its primary structure and the incorporation of freeze-dried PBPs into sachets should be considered as alternatives for their future commercialization.
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