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

• Published in: Journal of food science 2020-10, Vol.85 (10), p.3400-3405
• Main Authors: Pereira, Tatiana, Barroso, Sónia, Mendes, Susana, Gil, Maria M.
• Format: Article
• Language: English
• Subjects: Algae; Ammonium; Ammonium sulfate; Buffers; Color; Coloring agents; Dialysis; extracts; Food; Food Additives - chemistry; food colorants; Food production; Food products; Gracilaria - chemistry; Gracilaria - metabolism; Gracilaria gracilis; kinetics; Low temperature; Maceration; pH effects; Phycobiliproteins - chemistry; Phycobiliproteins - metabolism; Pigments; Pigments, Biological; Plant Extracts - chemistry; Rhodophyta; R‐phycoerythrin; stability; Stability analysis; Temperature
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.15422

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. Practical Application Phycobiliprotein pigments were extracted from red algae Gracilaria gracilis through maceration in phosphate buffer. The stability of the pigment was evaluated at different pHs and temperatures, presenting higher stability at neutral pH and low temperatures. The pigment was successfully applied as colorant in pancakes and yogurts with a low pigment concentration. This study highlights the potential of phycobiliprotein pigments extracted from G. gracilis for applications in food products.