Campos Assumpção de Amarante Marina, Cavalcante Braga Anna Rafaela, Sala Luisa, Juliano Kalil Susana
Universidade Federal do Rio Grande - FURG, School of Chemistry and Food, Campus Carreiros, Av. Itália, km 8, Rio Grande, RS. ZIP Code: 96203-900, Brazil.
Universidade Federal de São Paulo - UNIFESP, Department of Bioscience, Campus Baixada Santista, Silva Jardim Street, 136, Santos, SP. ZIP Code: 11015-020, Brazil; Universidade Federal de São Paulo - UNIFESP, Department of Chemical Engineering, Campus Diadema, São Nicolau Street, 210, Diadema, SP. ZIP Code: 09972-270, Brazil.
Food Res Int. 2020 Nov;137:109602. doi: 10.1016/j.foodres.2020.109602. Epub 2020 Jul 28.
C-phycocyanin (C-PC) is a protein with bioactive properties, which is found mainly in cyanobacteria and that is used as a natural food dye. Even though it is extensively studied, few authors have reported C-PC's colour stability and antioxidant activity when applied to food matrices. Therefore, the aim of this research was to evaluate the colour stability over time and the antioxidant capacity of a food grade C-PC extract applied to milk-based ice creams. The C-PC-added ice creams showed insignificant colour loss during 182 d. Regarding antioxidant activity, the C-PC-added ice creams presented low ABTS and peroxyl radicals scavenging capacities before in vitro simulated digestion. However, after in vitro digestion, the ice creams with C-PC extract addition showed antioxidant capacities of 134.63 ± 15.68 and 1425.19 ± 54.93 μmol.g by the ORAC and ABTS methods, values 2- and 13-fold higher than the achieved by the controls, respectively. Thus, the results demonstrate that C-PC extract can be applied as a stable blue dye in ice creams and highlight the increased antioxidant activity of the C-PC-added products after in vitro simulated digestion, which can encourage the formulation of food products that attract consumers' attention for both their colour and biological activities.
C-藻蓝蛋白（C-PC）是一种具有生物活性的蛋白质，主要存在于蓝细菌中，用作天然食用色素。尽管对其进行了广泛研究，但很少有作者报道C-PC应用于食品基质时的颜色稳定性和抗氧化活性。因此，本研究的目的是评估应用于牛奶基冰淇淋的食品级C-PC提取物随时间的颜色稳定性和抗氧化能力。添加C-PC的冰淇淋在182天内颜色损失不明显。关于抗氧化活性，添加C-PC的冰淇淋在体外模拟消化前对ABTS和过氧自由基的清除能力较低。然而，体外消化后，添加C-PC提取物的冰淇淋通过ORAC和ABTS方法测得的抗氧化能力分别为134.63±15.68和1425.19±54.93 μmol.g，分别比对照组高2倍和13倍。因此，结果表明C-PC提取物可作为一种稳定的蓝色色素应用于冰淇淋中，并突出了添加C-PC的产品在体外模拟消化后抗氧化活性的增加，这可以促进生产出因其颜色和生物活性而吸引消费者关注的食品。
