Stability and Application of Microbial Colorants in Cosmetics and Food

• Grant number: 23/13069-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2023
• End date: December 31, 2025
• Field of knowledge: Engineering - Chemical Engineering
• Principal Investigator: Valéria de Carvalho Santos Ebinuma
• Grantee: Juliana Barone Teixeira
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil
• Associated research grant: 21/06686-8 - Biotechnological process for the development of natural colorants from microbial sources for industrial application: phase II, AP.BIOEN.JP2
• Associated scholarship(s): 24/19904-1 - Exploring the potential of microbial colorants: carotenoids from Rhodotorula glutinis and polyketides from Talaromyces amestolkiae in cosmetic formulations, BE.EP.IC

Abstract

Natural colorants are gaining popularity due to consumer rejection of synthetic products, driven by concerns about health and the environment. Additionally, natural colorants may offer other attractive properties, such as antioxidant and antimicrobial activity. For example, phycocyanin-C (PC-C) is a blue pigment phycobiliprotein derived from cyanobacteria and microalgae, currently being used in cosmetics and food applications, as well as having potential applications in medicine for anticancer treatments and conditions like ischemia and Alzheimer's disease. Despite its advantages, the industrial application of PC-C is limited due to its sensitivity to light and high temperatures. In an effort to enhance the stability of this commercially valuable protein, the research group encapsulated PC-C in matrices of natural polymers such as chitosan and amylopectin. However, an evaluation of the properties and stability of the encapsulated material has not yet been conducted. Therefore, the project aims to assess the stability and colorimetric and fluorometric properties of free and encapsulated PC-C under different environmental conditions, including room temperature and high temperatures (e.g., 25°C and 65°C) and pH ranges (e.g., 2 - 12). It also aims to apply PC-C and other microbial colorants produced by the group in the development of cosmetics and natural-colored foods, including hair dyes and edible gels. The proposal will contribute to the development of more sustainable, natural, functional, and healthy cosmetics and foods, reducing environmental impacts and health risks associated with synthetic colorants.