Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

Abstract

Phycobiliprotein (PBP) pigments were extracted from red algae Gracilaria gracilis through maceration in phosphate buffer using previously optimized conditions. The stability of PBPs in the extracts was assessed by monitoring the extracts at different pHs and temperatures for 10 days. Since phycoerythrin (PE) is the main PBP present in G. gracilis, PE content was spectroscopically determined and used as a response factor. Kinetic modeling was used to describe PE degradation under different ranges of T and pH. The pigment extracts presented higher stability at pH 6.9 and −20°C. PE was semipurified by precipitation with ammonium sulphate 65% followed by dialysis against water until a purity index of 0.7. The pigment was successfully applied as colorant in pancakes and yogurts with a pigment concentration of 0.15%. This study highlights the potential of PE pigments extracted from G. gracilis for applications in food products.

Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver ( Porphyra spp.)

“…Laver was red at the initial state because the PE pigment can reflect red light and absorb blue light (Bito et al, 2017). As a bioactive substance, phycobiliprotein was sensitive to temperature (Pereira, Barroso, Mendes, & Gil, 2020), resulting in a change from red to green after heating. Similarly, Miyamoto et al (2009) also found the phenomenon of red fading after laver was roasted.…”

Optimización de métodos de extracción de R-Ficoeritrina a partir de Porphyridium cruentum

“…Para la obtención de R-PE se analizaron tres métodos de extracción: maceración, maceración con sonda ultrasónica y maceración con baño ultrasónico (Pereira et al, 2020). Para todos los experimentos se utilizaron 0.1 g de biomasa liofilizada de P. cruentum, la cual se lavó con 10 mL de agua destilada y se homogenizó.…”

“…(2). Donde A 564 es la absorbancia máxima de R-PE y A 280 es la absorbancia de proteínas totales (Pereira et al, 2020) b Valores predichos de respuesta (RSM).…”

“…En Europa no existe una autorización para usar PE como colorante o aditivo alimentario. Por lo que se necesita que, en un futuro, exista una mayor investigación enfocada en la interacción de PBPs con alimentos, estabilizadores y su biodisponibilidad (Pereira et al, 2020).…”

“…Desafortunadamente, los colorantes naturales son químicamente más inestables. Estos muestran una gran sensibilidad al calor, pH, luz, oxígeno y condiciones de procesamiento (Pereira et al, 2020). Las microalgas revelan su potencial de forma visible para cubrir las necesidades de alimentación de forma sostenible.…”