Application of phycocyanin as a natural colorant in the food industry

Abstract

The use of phycocyanin as a natural colorant in the food industry was evaluated. Phycocyanin extraction was performed by two methods: one included cycles of freezing / thawing and other that consist in rest at 4 ºC for 24 h. It was evaluated its purity and color stability at different temperatures and pH values. The extraction method stand for 24 h at 4 ºC yielded the highest values of purity (2.79). It was found that acidic pH values remained stable phycocyanin whereas at pH above 8 it was observed color changes associated with the loss of pigment. From 60 ºC phycocyanin precipitated and lost the characteristic color of the aqueous extract. Sensory testing showed a 92.5% acceptance of meringue made with phycocyanin.