26 Encapsulation of Microalgal Pigments
639
This pigment can absorb light from different wavelengths. In this context, there are
three types of phycobiliproteins: phycoerythrin, phycocyanin, and allophycocyanin.
Phycoerythrin has red pigment (it is present in red algae) and absorbs green energy
with wavelengths around 480–570 nm. In turn, phycocyanin assumes blue tones and
absorbs red light radiation at a maximum of 625 nm. Allophycocyanin also assumes
blue color and absorbs energy in red light (maximum absorption at 650 nm) (Glazer
1981).
26.2.2 Carotenoids
Carotenoids are natural liposoluble pigments that exhibit coloration ranging from
yellow to orange, also assuming red color in some cases (Lourenço 2006). This type
of pigment is usually found in fruits, vegetables, and some marine animals, as is the
case of salmon and some crustaceans (Valduga 2009).
They are characterized as the second of the most important pigments for photosynthesis. That is, although it is an accessory pigment that helps in the absorption
and perception of light with chlorophyll. Its role for photosynthesis is extremely
important: carotenoids act by ridding the chlorophyll of excess light when a large
amount of energy is received. It is then the function of the carotenoids to dissipate
excess energy and maintain the photosynthetic process stable.
In the context of the food industry, carotenoids are widely used as food dyes
and as an agent for food quality improvement. On the other hand, carotenoids are
also considered important for health, since their biological activities contribute to
the inhibition of diseases from the strengthening of the immune system. Thus, this
pigment can be used in the treatment of degenerative and cardiovascular diseases.
The commercial production of carotenoids from microorganisms competes
mainly with the synthetic production by chemical procedures. Currently, industrially used carotenoids are obtained chemically or by extracting plants and/or algae.
However, due to the concern with the use of chemical additives in foods, there was a
growing interest in the carotenoids obtained naturally by biotechnological processes.
The chemical structure of the carotenoids is composed of eight isoprenoid
(C5-isoprene) 40 carbon tetraterpenoid compounds with a linear central skeleton
consisting of 22 carbon atoms, nine conjugated double bonds, and annular or nearannular final ends with nine carbon atoms in each ring (Andrade and Filho 2014).
Carotenoid molecules have a double bond system that makes up the chromophore
group responsible for the color they provide to food.
Further, carotenoids can be divided into two main groups: carotenes and xanthophylls. Figure 26.2 shows chemical structures of carotenoids of the xanthophyll
groups (astaxanthin, zeaxanthin, and violaxanthin) and xanthophyll (beta-carotene,
lycopene, and lutein).
639
This pigment can absorb light from different wavelengths. In this context, there are
three types of phycobiliproteins: phycoerythrin, phycocyanin, and allophycocyanin.
Phycoerythrin has red pigment (it is present in red algae) and absorbs green energy
with wavelengths around 480–570 nm. In turn, phycocyanin assumes blue tones and
absorbs red light radiation at a maximum of 625 nm. Allophycocyanin also assumes
blue color and absorbs energy in red light (maximum absorption at 650 nm) (Glazer
1981).
26.2.2 Carotenoids
Carotenoids are natural liposoluble pigments that exhibit coloration ranging from
yellow to orange, also assuming red color in some cases (Lourenço 2006). This type
of pigment is usually found in fruits, vegetables, and some marine animals, as is the
case of salmon and some crustaceans (Valduga 2009).
They are characterized as the second of the most important pigments for photosynthesis. That is, although it is an accessory pigment that helps in the absorption
and perception of light with chlorophyll. Its role for photosynthesis is extremely
important: carotenoids act by ridding the chlorophyll of excess light when a large
amount of energy is received. It is then the function of the carotenoids to dissipate
excess energy and maintain the photosynthetic process stable.
In the context of the food industry, carotenoids are widely used as food dyes
and as an agent for food quality improvement. On the other hand, carotenoids are
also considered important for health, since their biological activities contribute to
the inhibition of diseases from the strengthening of the immune system. Thus, this
pigment can be used in the treatment of degenerative and cardiovascular diseases.
The commercial production of carotenoids from microorganisms competes
mainly with the synthetic production by chemical procedures. Currently, industrially used carotenoids are obtained chemically or by extracting plants and/or algae.
However, due to the concern with the use of chemical additives in foods, there was a
growing interest in the carotenoids obtained naturally by biotechnological processes.
The chemical structure of the carotenoids is composed of eight isoprenoid
(C5-isoprene) 40 carbon tetraterpenoid compounds with a linear central skeleton
consisting of 22 carbon atoms, nine conjugated double bonds, and annular or nearannular final ends with nine carbon atoms in each ring (Andrade and Filho 2014).
Carotenoid molecules have a double bond system that makes up the chromophore
group responsible for the color they provide to food.
Further, carotenoids can be divided into two main groups: carotenes and xanthophylls. Figure 26.2 shows chemical structures of carotenoids of the xanthophyll
groups (astaxanthin, zeaxanthin, and violaxanthin) and xanthophyll (beta-carotene,
lycopene, and lutein).