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Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis

2020Journal article Restricted access
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dc.contributor.authorPereira, Tatiana
dc.contributor.authorBarroso, Sonia
dc.contributor.authorMendes, Susana
dc.contributor.authorGil, Maria M.
dc.date.accessioned2021-08-20T14:18:43Z
dc.date.available2021-08-20T14:18:43Z
dc.date.issued2020
dc.descriptionThis study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UIDB/04292/2020 granted to MARE, and the project SmartBioR (CENTRO01-0145-FEDER-000018, Integrated Programme SR&TD cofunded by Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund).
dc.description.abstractPhycobiliprotein (PBP) pigments were extracted from red algae Gracilaria gracilis through maceration in phosphate buffer using previously optimized conditions. The stability of PBPs in the extracts was assessed by monitoring the extracts at different pHs and temperatures for 10 days. Since phycoerythrin (PE) is the main PBP present in G. gracilis, PE content was spectroscopically determined and used as a response factor. Kinetic modeling was used to describe PE degradation under different ranges of T and pH. The pigment extracts presented higher stability at pH 6.9 and −20 °C. PE was semipurified by precipitation with ammonium sulphate 65% followed by dialysis against water until a purity index of 0.7. The pigment was successfully applied as colorant in pancakes and yogurts with a pigment concentration of 0.15%. This study highlights the potential of PE pigments extracted from G. gracilis for applications in food products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, Tatiana & Barroso, Sónia & Mendes, Susana & Gil, Maria. (2020). Stability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilis. Journal of food science. 85(10), 3400-3405. https//:doi.org/10.1111/1750-3841.15422.pt_PT
dc.identifier.doi10.1111/1750-3841.15422pt_PT
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.urihttp://hdl.handle.net/10400.8/6128
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationMarine and Environmental Sciences Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectExtractspt_PT
dc.subjectFood colorantspt_PT
dc.subjectGracilaria gracilispt_PT
dc.subjectKineticspt_PT
dc.subjectR-phycoerythrinpt_PT
dc.subjectStabilitypt_PT
dc.titleStability, kinetics, and application study of phycobiliprotein pigments extracted from red algae Gracilaria gracilispt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMarine and Environmental Sciences Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.citation.endPage3405pt_PT
oaire.citation.issue10pt_PT
oaire.citation.startPage3400pt_PT
oaire.citation.titleJournal of Food Sciencept_PT
oaire.citation.volume85pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMartins Pereira
person.familyNameDuarte Barroso
person.familyNameMENDES
person.familyNameGil
person.givenNameTatiana Filipa
person.givenNameSónia
person.givenNameSUSANA
person.givenNameMaria M
person.identifierH-7791-2012
person.identifier322266
person.identifier.ciencia-id541E-016B-2FB6
person.identifier.ciencia-id2C11-7528-F0B2
person.identifier.ciencia-id4514-12E2-1FD9
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0003-0559-8382
person.identifier.orcid0000-0002-6152-265X
person.identifier.orcid0000-0001-9681-3169
person.identifier.orcid0000-0002-8008-9839
person.identifier.ridO-4858-2015
person.identifier.scopus-author-id13404922100
person.identifier.scopus-author-id33568138000
person.identifier.scopus-author-id12785024700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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