Assessment of the potential of microalgae-derived phycoerythrin as a natural colorant in beverages

Abstract Phycobiliproteins, including phycoerythrins, are a group of water-soluble pigments produced by microalgae that show potential for being used as natural colourants. The replacement synthetic compounds with colourants obtained from renewable resources is gaining increased interest in the beverages industry. aim present study was to generate and characterise phycoerythrin-rich extract microalga Porphyridium cruentum assess its use pink colourant four commercial beverages: gin, wine, tonic water, an isotonic drink. extract, after water extraction protein precipitation contained B-phycoerythrin (79%) R-phycocyanin (21%). Its concentration 0.75 g B-PE ·L −1 . purity grade ( $${A}_{565}/{A}_{280}$$ A 565 / 280 ) 2.50; ratios higher than 0.7 considered sufficient food applications. shown be stable at pH values ranging 3.0 9.0. staining factors, which refer amount needed mimic colour products, were 1.5, 2.9, 1.6, 4.4 mg·L drink, respectively. influence temperature on stability studied, having found lowest degradation 4 ºC gin sample. product during 11-day storage period phycoerythrin-containing products well accepted 44 semi-trained panellists. results reported here demonstrate P. source phycobiliproteins could colouring agent different beverages.