Abstract
Phycoerythrin (PE) is a natural protein pigment found in the red alga Kappaphycus alvarezii with potential application as a natural colourant in food and cosmetics. Therefore, this study aims to extract PE by ion-exchange chromatography and then encapsulate it with kappa-carrageenan (PE-Kc) and guar-gum (PE-Gg) to measure the stability and functionality in ice cream. Results showed that PE exhibited three distinct band subunits at α-20 kDa, β-21 kDa, and γ-30 kDa in SDS-PAGE with purity index (A563/A280) of 2.32 and is a dark pink colour. The encapsulation efficiency (EE) and of PE-Kc was 82.56% PE load 56.78%, and PE-Gg EE and PE load were 79.47% and 51.24%, respectively. Hygroscopicity index of PE-Kc and PE-Gg was between 86.94 and 90.14%, and the particle size ranged from 10 to 80 μm. Ice cream with added microencapsulated PE showed better rheology, and the intensity of pink colour increases during 90 days of storage. PE value-added ice cream showed better scavenging action against DPPH and FRAP for PE 30% and 47%, PE-Kc 20%. and 45% and PE-Gg 18% and 56%. Therefore, this study showed the techno-economic-viability of promising pigment from K. alvarezii and their potential food application.
Published Version
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