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Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products
Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colora...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826896/ https://www.ncbi.nlm.nih.gov/pubmed/33435541 http://dx.doi.org/10.3390/molecules26020297 |
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author | García, Ana Belén Longo, Eleonora Murillo, Mª Carmen Bermejo, Ruperto |
author_facet | García, Ana Belén Longo, Eleonora Murillo, Mª Carmen Bermejo, Ruperto |
author_sort | García, Ana Belén |
collection | PubMed |
description | Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules. |
format | Online Article Text |
id | pubmed-7826896 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-78268962021-01-25 Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products García, Ana Belén Longo, Eleonora Murillo, Mª Carmen Bermejo, Ruperto Molecules Article Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules. MDPI 2021-01-08 /pmc/articles/PMC7826896/ /pubmed/33435541 http://dx.doi.org/10.3390/molecules26020297 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article García, Ana Belén Longo, Eleonora Murillo, Mª Carmen Bermejo, Ruperto Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products |
title | Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products |
title_full | Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products |
title_fullStr | Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products |
title_full_unstemmed | Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products |
title_short | Using a B-Phycoerythrin Extract as a Natural Colorant: Application in Milk-Based Products |
title_sort | using a b-phycoerythrin extract as a natural colorant: application in milk-based products |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826896/ https://www.ncbi.nlm.nih.gov/pubmed/33435541 http://dx.doi.org/10.3390/molecules26020297 |
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