Use of phycobiliproteins from atacama cyanobacteria as food colorants in a dairy beverage prototype

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dc.contributor.authorGaletović, Alexandra
dc.contributor.authorSeura, Francisca
dc.contributor.authorGallardo, Valeska
dc.contributor.authorGraves, Rocío
dc.contributor.authorCortés, Juan
dc.contributor.authorValdivia, Carolina
dc.contributor.authorNúñez, Javier
dc.contributor.authorTapia, Claudia
dc.contributor.authorNeira, Iván
dc.contributor.authorSanzana, Sigrid
dc.contributor.authorGómez-Silva, Benito
dc.date.accessioned2025-06-16T20:49:30Z
dc.date.available2025-06-16T20:49:30Z
dc.date.issued2020
dc.description.abstractThe 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
dc.description.sponsorshipSemillero de Investigación, Universidad de Antofagasta (grant number: SI-5305) CONICYT-Chile (grant number: CeBiB FB-0001) Financiamiento Asistente de Investigación, VRIIP, Universidad de Antofagasta MINEDUC-UA (grant numbers: ANT1855 y ANT1856) Convenio Marco para Universidades Estatales, Ministerio de Educación Chile (grant number: NEXER ANT 1756).
dc.identifier.doi10.3390/foods9020244
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositorioabierto.uantof.cl/handle/uantof/518
dc.language.isoen
dc.publisherMDPI
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.sourceFoods
dc.subjectcyanobacteria
dc.subjectphycobiliproteins
dc.subjectnatural pigment
dc.subjectphycoerythrin
dc.subjectphycocyanin
dc.subjectfood colorant
dc.titleUse of phycobiliproteins from atacama cyanobacteria as food colorants in a dairy beverage prototype
dc.typeAnimation
oaire.citation.issue2
oaire.citation.volume9
organization.identifier.rorhttps://ror.org/04eyc6d95
organization.legalNameUniversidad de Antofagasta
uantof.identificator.departmentDepartamento Biomédico
uantof.identificator.departmentDepartamento de Tecnología Médica
uantof.identificator.departmentDepartamento de Ciencias de los Alimentos
uantof.identificator.facultyFacultad de Ciencias de la Salud
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