Use of phycobiliproteins from atacama cyanobacteria as food colorants in a dairy beverage prototype
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2020
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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
(2,20-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