Chapter 22
Phycobiliproteins as Food Additives
Alexandra Galetovi´ c C. and Laurent Dufossé
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
Alexandra Galetovi´ c C.
Laboratorio de Bioquímica, Departamento Biomédico, Facultad de Ciencias de la Salud,
Universidad de Antofagasta, Antofagasta, Chile
L. Dufossé (B)
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
e-mail: laurent.dufosse@univ-reunion.fr
© Springer Nature Switzerland AG 2020
E. Jacob-Lopes et al. (eds.), Pigments from Microalgae Handbook,
https://doi.org/10.1007/978-3-030-50971-2_22
559
Phycobiliproteins as Food Additives
Alexandra Galetovi´ c C. and Laurent Dufossé
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
Alexandra Galetovi´ c C.
Laboratorio de Bioquímica, Departamento Biomédico, Facultad de Ciencias de la Salud,
Universidad de Antofagasta, Antofagasta, Chile
L. Dufossé (B)
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
e-mail: laurent.dufosse@univ-reunion.fr
© Springer Nature Switzerland AG 2020
E. Jacob-Lopes et al. (eds.), Pigments from Microalgae Handbook,
https://doi.org/10.1007/978-3-030-50971-2_22
559