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Phycobiliprotein (PBP) pigments were extracted from red algae Gracilaria gracilis through maceration in phosphate buffer using previously optimized conditions. The stability of PBPs in the extracts was assessed by monitoring the extracts at different pHs and temperatures for 10 days. Since phycoerythrin (PE) is the main PBP present in G. gracilis, PE content was spectroscopically determined and used as a response factor. Kinetic modeling was used to describe PE degradation under different ranges of T and pH. The pigment extracts presented higher stability at pH 6.9 and −20 °C. PE was semipurified by precipitation with ammonium sulphate 65% followed by dialysis against water until a purity index of 0.7. The pigment was successfully applied as colorant in pancakes and yogurts with a pigment concentration of 0.15%. This study highlights the potential of PE pigments extracted from G. gracilis for applications in food products. Practical Application: Phycobiliprotein pigments were extracted from red algae Gracilaria gracilis through maceration in phosphate buffer. The stability of the pigment was evaluated at different pHs and temperatures, presenting higher stability at neutral pH and low temperatures. The pigment was successfully applied as colorant in pancakes and yogurts with a low pigment concentration. This study highlights the potential of phycobiliprotein pigments extracted from G. gracilis for applications in food products. [ABSTRACT FROM AUTHOR]

Proximate composition (ash, moisture, total protein, and fat contents) and fatty acid profile of Balistes capriscus (grey triggerfish) were assessed over a 6-months period (April to September, 2011) in animals captured along the coast of Peniche (Portugal). High protein (18.9% to 21.4%) and low lipid (0.5% to 0.8%) contents were determined. The highest lipid level was found in June-captured animals. High proportions of n-3 polyunsaturated fatty acids (n-3 PUFA) were observed (53.87 ± 2.00%) together with substantial quantities of oleic acid (27.58 ± 1.09%) and palmitic acid (16.52 ± 0.93%). Docosahexaenoic acid accounted for 77% of the total PUFA and was 7 times more abundant than eicosapentaenoic acid, and the n-3/n-6 ratio was 7.2. Gender did not influence lipid levels and the fatty acid profile, but seasonal variations were observed for PUFA and monounsaturated fatty acid contents. Overall, the nutritional properties of this underexploited species may be comparable to those of other lean fish species with higher economic value. [ABSTRACT FROM AUTHOR]