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Phycobiliproteins as Food Additives

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Pigments from Microalgae Handbook

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Abstract

The phycobiliproteins (FBPs) are antenna pigments composed of apoprotein covalently bound to phycobilin (tetrapyrrole chain chromophores). The main FBPs are phycoerythrin (PE), phycocyanin (PC), and allophycocyanin (APC) that absorb at 550, 620, and 650 nm, respectively, and are associated with phycobilisomes in cyanobacteria and rhodophytes. At present, it is of industrial-biotechnological interest to use natural dyes mainly blue pigments with food grade quality. The main known source is phycocyanin (PC) although unstable for use in industrial food processes because it degrades at temperatures above 45 °C and it is sensible to light and pH. Recently, it was reported that some extremophile microorganisms, such as the thermophilic red algae Cyanidioschyzon merolae, are able to produce PC which is stable to pH 5 at 83 °C, but with a half-lifetime of 40 min. Another interesting example is a halophylic cyanobacteria Euhalothece sp. that can grow at 45 °C, pH 6–9, and 12% NaCl which allows low risk of microbial contamination. The PC from this cyanobacteria was purified up to analytical grade (purity >2) and was stable at 45 °C, pH 5–8. These strains open the possibility to explore more biotechnological conditions that would allow to generate a pigment with a longer half time for industrial use. The last studies about phycobiliproteins have been focused on the way to prevent the loss of color due to PC degradation. In this regard several preservatives substances were tested such as citric acid, fructose, beet pectin, crosslinking with methylglyoxal (MGO). Formulation in anionic micelles was also investigated. The PC from Spirulina platensis improved its stability in the presence of citric acid (4 mg/mL) at 35 °C during 15 days. It has been shown a correlation between sugars (mainly fructose) and PC stability, but the use is limited for pastry and confectionery due to the high sugar content. On the other hand Sodium Dodecyl Sulfate micelles stabilize the non-protonated (blue) forms of PC and prevent the formation of protonated forms (green) at low pH. The challenge in the field of phycobiliproteins is to improve the stability at high temperatures for its use in food in order to guarantee food safety and overall quality. This can be achieved by using genetic, molecular tools and biotechnological approaches including extremophile microorganisms.

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Acknowledgements

Universidad de Antofagasta, Chile Grant number Semillero de Investigación, SI-5305 and CeBiB Grant number FB0001 (CONICYT, Chile).

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Authors and Affiliations

  1. Laboratorio de Bioquímica, Departamento Biomédico, Facultad de Ciencias de la Salud, Universidad de Antofagasta, Antofagasta, Chile

    Alexandra Galetović C.

  2. Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA), ESIROI Département Agroalimentaire, Université de La Réunion, Parc Technologique, 2 rue Joseph Wetzell, 97490, Sainte-Clotilde, Ile de La Réunion, France

    Laurent Dufossé

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  1. Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil

    Eduardo Jacob-Lopes

  2. Federal University of Rio Grande, Rio Grande, Rio Grande do Sul, Brazil

    Maria Isabel Queiroz

  3. Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil

    Leila Queiroz Zepka

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Alexandra Galetović C., Dufossé, L. (2020). Phycobiliproteins as Food Additives. In: Jacob-Lopes, E., Queiroz, M., Zepka, L. (eds) Pigments from Microalgae Handbook. Springer, Cham. https://doi.org/10.1007/978-3-030-50971-2_22

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