The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins

Abstract

The utilization of natural blue pigments in foods is difficult as they are usually unstable during processing and the commonly applied pH. The current study focuses on natural blue pigment, possessing antioxidant properties, found in Arthrospira platensis (spirulina), and phycobiliproteins (PBP). These pigments are a complex of conjugated protein and non-protein components, known as phycocyanobilin. PBP has low stability during pasteurization (high-pressure or heat treatments), resulting in protein denaturation and color deterioration that limits the application. The phycocyanobilin pigment might also be liable to oxidation during pasteurization and storage, resulting in color deterioration. Yet, the instability of the pigment phycocyanobilin during the pasteurization process and storage conditions was never studied before, limiting the comprehensive understanding of the reasons for PBP instability. In this study, the stability of phycocyanobilin under high-pressure and high-temperature conditions was compared to the stability of phycobiliproteins. We revealed that phycobiliproteins have a higher color deterioration rate at 70–80 °C than at high-pressure (300–600 MPa) whereas phycocyanobilin remained stable during high-pressure and heat processing. During storage at pH 7, phycocyanobilin was oxidized, and the oxidation rate increased with increasing pH, while at lower pH phycocyanobilin had low solubility and resulted in aggregation.

The effects of Phycocyanobilin on experimental arthritis involve the reduction in nociception and synovial neutrophil infiltration, inhibition of cytokine production, and modulation of the neuronal proteome

“…This reaction is not possible in PCB due to the absence of aromatic carbon-hydrogens as part of its structure. However, PCB is released from C-PC after proteolysis (76), and it could reach the bloodstream and be transported throughout the body in solution given its stability (77) or attached to serum albumin (78), in a chemical association that appears to be mutually protective against oxidative damage, keeping the antioxidant activity and the chemical structure of this tetrapyrrole. Furthermore, the pharmacokinetic results are in line with the significant chemical and biological disparities between the digestive tract and the nasal route.…”

Tackling the safety and health effects of food colorants

“…One specific natural colorant recently approved by the FDA for candy and chewing gum is spirulina (Arthrospira platensis) (Shkolnikov Lozober et al, 2023). In addition to the organoleptic features, many natural pigments confer additional health-promoting functionality, for example, by acting as an antioxidant as well as anticancer, hepatoprotective, antimicrobial, antidiabetic, and antiinflammatory compounds (Manzoor et al, 2021).…”

“…These include ingredients rich in anthocyanins, carotenoids (such as beta‐carotene from carrots, carrot oil, corn endosperm, and bell pepper from Capsicum annuum L.), chlorophylls extracted from alfalfa ( Medicago sativa ), curcuminoids sourced from turmeric ( Curcuma longa L.), betalains derived from beet ( Beta vulgaris L.) powder, and carminic acid obtained from cochineal ( Dactylopius coccus ) extract (Luzardo‐Ocampo et al., 2021). One specific natural colorant recently approved by the FDA for candy and chewing gum is spirulina ( Arthrospira platensis ) (Shkolnikov Lozober et al., 2023). In addition to the organoleptic features, many natural pigments confer additional health‐promoting functionality, for example, by acting as an antioxidant as well as anticancer, hepatoprotective, antimicrobial, antidiabetic, and anti‐inflammatory compounds (Manzoor et al., 2021).…”