22 Phycobiliproteins as Food Additives
561
Fig. 22.1 Blue food is FANCY ! (a candies, b macaron cookies, c beer, d wine). Nature and
researchers should be able to provide safe blue food colorants to the industry and consumers
(PC) although unstable for use in some industrial food processes because it degrades
at temperatures above 45 °C and it is sensible to light and pH. Recently, was reported
that some extremophile microorganisms, such as thermophilic red algae Cyanidioschyzon merolae, is able to produce PC which was stable to pH 5 at 83 °C, but with
a half-lifetime of 40 min. Another example is a halophilic cyanobacteria Euhalothece
sp. that can grow at 45 °C, pH 6–9, and 12% NaCl, conditions which allows low
risk of microbial contamination. The PC from this cyanobacteria is purified with
analytical grade (purity >2) and is stable at 45 °C and pH 5–8. This leaves open the
possibility to explore biotechnological conditions that allows to generate a pigment
with a longer half-lifetime for industrial use (Mogany et al. 2018).
561
Fig. 22.1 Blue food is FANCY ! (a candies, b macaron cookies, c beer, d wine). Nature and
researchers should be able to provide safe blue food colorants to the industry and consumers
(PC) although unstable for use in some industrial food processes because it degrades
at temperatures above 45 °C and it is sensible to light and pH. Recently, was reported
that some extremophile microorganisms, such as thermophilic red algae Cyanidioschyzon merolae, is able to produce PC which was stable to pH 5 at 83 °C, but with
a half-lifetime of 40 min. Another example is a halophilic cyanobacteria Euhalothece
sp. that can grow at 45 °C, pH 6–9, and 12% NaCl, conditions which allows low
risk of microbial contamination. The PC from this cyanobacteria is purified with
analytical grade (purity >2) and is stable at 45 °C and pH 5–8. This leaves open the
possibility to explore biotechnological conditions that allows to generate a pigment
with a longer half-lifetime for industrial use (Mogany et al. 2018).