Use of Phycobiliproteins from Atacama Cyanobacteria as Food Colorants in a Dairy Beverage Prototype
| Autor: | Rocío Graves, Benito Gómez-Silva, Alexandra Galetović, Javier Núñez, Claudia Tapia, Carolina Valdivia, Valeska Gallardo, Juan Cortés, Sigrid Sanzana, Ivan Neira, Francisca Seura |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Health (social science) food.ingredient Food industry natural pigment Plant Science lcsh:Chemical technology cyanobacteria 01 natural sciences Health Professions (miscellaneous) Microbiology Article 03 medical and health sciences Pigment chemistry.chemical_compound food Functional food 010608 biotechnology Skimmed milk Phycocyanin polycyclic compounds lcsh:TP1-1185 Food science food colorant Ammonium sulfate precipitation 030304 developmental biology 0303 health sciences ABTS Chemistry business.industry Phycobiliprotein phycoerythrin biochemical phenomena metabolism and nutrition phycocyanin visual_art phycobiliproteins visual_art.visual_art_medium bacteria business Food Science |
| Zdroj: | Foods; Volume 9; Issue 2; Pages: 244 Foods Foods, Vol 9, Iss 2, p 244 (2020) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9020244 |
| Popis: | 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 °C) values. Purified PBPs showed chemical stability under pH values of 5 to 8 and at temperatures between 0 and 50 °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 °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. |
| Databáze: | OpenAIRE |
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