Assessing the potential of C-phycocyanin as a natural colorant for non-alcoholic carbonated beverages

Abstract

AbstractThe multibillion-dollar carbonated beverage industry is currently facing questions from health-conscious consumers over negative health effects of such beverages. Decreasing consumption trends have forced companies to look for healthier choices for their products. C-phycocyanin CPC, a bright blue cyanobacterial pigment with anti-oxidant and other health benefits has been proposed as a candidate in edible drinks. We found that CPC is stable in a wide pH and temperature regime. Reaction kinetics for 12 weeks at 4 °C in non-alcoholic carbonated beverages (B1-B4) showed that B3 (sweetened, ~30 % degradation) best preserved CPC integrity while B1 (non-sweetened, ~87 % degradation) was ineffective. Other beverages (sweetened) could preserve ~ 49 % CPC integrity. Behnajady-Modirshahla-Ghanbary and first order kinetic models explained CPC degradation with and without preservative (sucrose), respectively. The ’consume-by’ times suggest possible refrigeration from ~ 13 hours to 27 days for various CPC-containing beverages. Results suggest CPC could be filter-sterilized and added to non-alcoholic beverages before being packaged in cans or tetra packs to avoid light exposure. Graphical abstract