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Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants

2020Journal article Restricted access
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dc.contributor.authorPereira, Tatiana
dc.contributor.authorBarroso, Sónia
dc.contributor.authorMendes, Susana
dc.contributor.authorAmaral, Renata A.
dc.contributor.authorDias, Juliana R.
dc.contributor.authorBaptista, Teresa
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorAlves, Nuno
dc.contributor.authorGil, Maria M.
dc.date.accessioned2020-08-17T14:29:29Z
dc.date.available2020-08-17T14:29:29Z
dc.date.issued2020
dc.descriptionAcknowledgments The authors thank FCT, Portugal, for financial support (UID/MAR/ 04292/2019, UID/Multi/04044/2019, UID/QUI/00062/2019, ROTEIRO/0328/2013-no 022158, and UIDB/50006/2020 (LAQVREQUIMTE & QOPNA research units, through national funds and, where applicable, co-financed by FEDER, within the PT2020 Pertnership Agreement)). This work was also supported by projects SmartBioR (CENTRO-01-0145-FEDER-000018, Integrated Programme SR&TD co-funded by Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund), MATIS (CENTRO-01-0145-FEDER-000014, European Union through PT2020 and Centro2020), and SeaWeedFeeds (16-02-01-FMP-84, Operational Programme MAR2020).
dc.description.abstractThe extraction of phycobiliprotein (PBP) pigments from red algae Gracilaria gracilis was optimized using maceration, ultrasound-assisted extraction (ultrasonic water bath and ultrasonic probe), high pressure-assisted extraction, and freeze-thaw. The experimental conditions, namely homogenization time (t1), buffer concentration (C), treatment time (t2), biomass: buffer ratio (R), and pressure (P), were optimized using Response Surface Methodology (RSM). The yield of phycoerythrin (PE) extracted, determined spectroscopically, was used as the response variable. Maceration was the most efficient extraction method yielding 3.6 mg PE/g biomass under the optimal conditions (t1 = t2 = 10 min; C = 0.1 M; R = 1:50). Scanning Electron Microscopy (SEM) analysis of the biomass before and after the cell disruption treatments revealed a more efficient cell wall rupture with maceration.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, T., Barroso, S., Mendes, S., Amaral, R. A., Dias, J. R., Baptista, T., Saraiva, J. A., Alves, N. M., & Gil, M. M. (2020). Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants. Food chemistry, 321, 126688. https://doi.org/10.1016/j.foodchem.2020.126688pt_PT
dc.identifier.doi10.1111/are.14051pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.8/5091
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationMARE - Marine and Environmental Sciences Centre
dc.relationCentre for Rapid and Sustainable Product Development
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectNatural pigmentspt_PT
dc.subjectPhycobiliproteinspt_PT
dc.subjectGracilaria gracilispt_PT
dc.subjectResponse surface methodologypt_PT
dc.subjectExtraction optimizationpt_PT
dc.titleOptimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorantspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardTitleCentre for Rapid and Sustainable Product Development
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F04044%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume321pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMartins Pereira
person.familyNameDuarte Barroso
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person.familyNameAmaral
person.familyNameDias
person.familyNameBaptista
person.familyNameSaraiva
person.familyNameAlves
person.familyNameGil
person.givenNameTatiana Filipa
person.givenNameSónia
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person.givenNameRenata
person.givenNameJuliana
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person.givenNameJorge
person.givenNameNuno
person.givenNameMaria M
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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