The application of a phycocyanin extract obtained from Arthrospira platensis as a blue natural colorant in beverages

Abstract Currently, the food additive industry has interest in replacing artificial dyes with natural pigments, trying to maintain consumer and increase their awareness towards healthy diets. Phycobiliproteins are light-harvesting water-soluble proteins extracted from cyanobacteria red algae that can be employed as additives. In present work, a C-phycocyanin extract cyanobacterium Arthrospira platensis was tested blue colorant beverages demonstrate samples containing protein have color similar marketed synthetic dyes. Using spectroscopy colorimetry, characterized gave evidence of having good properties stability pH range between 3.0 9.0. The staining factors, representing amount needed reproduce bluish commercial samples, ranged 15.6 111.7 mg·L ?1 , being sufficiently low all samples. Additionally, during short period cold storage studied: it demonstrated isotonic tonic remained stable throughout 11-days analysis no significant changes. These results prove potential applications colorant, an alternative option coloring molecules.