TECHNICAL FIELD OF THE INVENTION

The present invention relates to a food colouring composition, in particular the invention provides a composition or colouring composition comprising at least one phycobilin and at least one peptide, polypeptide and/or protein. In certain preferred embodiments, the phycobilin (such as a Phycocyanin) and the at least one peptide, polypeptide and/or protein form a complex.

The invention also relates to the use of the food colouring composition as described herein in colouring a food product as well as to a food product comprising a food colouring composition as described herein.

BACKGROUND OF THE INVENTION

C-Phycocyanin is a natural pigment-protein complex and is mostly extracted from spirulina platensis biomass. This natural blue pigment has a vibrant blue colour and offers the closest natural alternative to dye brilliant Blue FCF, making it an attractive candidate to replace a wide range of synthetic blue pigments.

Phycocyanin hosts linear tetrapyrrole chromophores called also phycobilins, these chromophores are covalently attached to protein subunits and are the origin of the blue colour.

Thanks to its clean labelling, phycocyanin has been used in different foodstuff applications such as confectioneries, ice cream, desserts toppings and coatings.

However, phycocyanins from spirulina are known to have very weak stability against acidity leading to aggregation and precipitation at pH below 4. In addition, phycocyanin are known to be prone to denaturation upon thermal treatment (eg. Pasteurization) during food processing leading to important colour loss (denaturation T= 47 °C, (Chaiklahan et al, Process biotechnology, 2012, 47: 659-664)).

Consequently, there have been many attempts to improve the stability of phycocyanin to be used as a colouring agent.

WO1 5090697 reported a method to stabilize of phycocyanobilin with a polyphenol to obtain a stabilized complex, however; this stabilization requires first cleaving the native phycocyanin under thermal or acidic treatment then reacting the chromophore with polyphenols. In Food Hydrocolloids, Selig et al., January 2018, (74:46-52) then lately Li et al., October 2021 (119:106852) described the enhancement of colour stability of spirulina based phycocyanin via polysaccharide complexes.

Another approach was reported by Zhang et al, in Food Hydrocolloids August 2020, where they described a certain improvement on the colloidal stability of phycocyanin in acidic solutions using whey proteins, however the heat stability was not improved.

The patent document CN111317142 discloses a stable functional phycocyanin multiple emulsion as well as a preparation method and application thereof. The method comprises the following steps: (1) mixing tannic acid, glycerinum, sodium alginate and phycocyanin so as to prepare an internal aqueous phase; (2) adding an emulsifier or biosurfactant into sunflower seed oil, and performing emulsification so as to obtain an oil phase; (3) mixing the internal aqueous phase with the oil phase, performing emulsification so as to obtain a W/O emulsion, and performing solidification so as to obtain a solidified W/O emulsion, wherein the W/O emulsion or the solidified W/O emulsion is taken as a first phase; and (4) adding the first phase into the external aqueous phase to implement emulsification, so as to obtain a phycocyanin W/O/W multiple emulsion. The phycocyanin W/O/W multiple emulsion disclosed by the invention is high in thermochemistry and optical stability, is sensitive to acids, and is good in emulsion stability,

WO2020/239913 describes stabilized phycocyanin composition comprising a complexing agent and an encapsulating agent as stabilizer.

Despite these numerous trials, the stabilization of phycocyanin was not successfully achieved and there is still a growing demand to identify an efficient solution to improve its stability.

SUMMARY OF THE INVENTION

In the present invention, we introduce new alternatives for phycocyanin stabilization using water- soluble plant-based proteins, yeast and animal proteins and peptides or mixtures of them characterized by being water soluble and soluble in acidic conditions and optionally, having an isoelectric point higher than 4.5. This stabilization yields a significant improvement of phycocyanin stability against heat and acidity by prevention of aggregation at acidic pH and protects the protein conformation during thermal treatment.

The applicant has surprisingly and unexpectedly found that phycocyanin is stabilized and does not lose colour hue in acidic conditions and after thermal treatments when it is complexed with water-soluble plant-based or animal proteins and peptides characterized by being soluble in acidic conditions and optionally having an isoelectric point higher than 4.5. For example, and without limitation, a combination of phycocyanins and potato proteins improves the phycocyanin stability. The stability of the phycocyanin is even increased when soluble proteins (like, for example, potato proteins rich in albumins) are combined with soluble peptides for example from mung bean, soy, rice and/or peas.

This improvement helps to stabilize phycocyanins in beverages and confectionary offering thus a vibrant stable blue colour. With this blend, we can benefit from its clean and non-GMO labelling, good nutritional values and neutral taste and off notes in the final application.

Therefore, in a first aspect, the invention provides a composition comprising at least one phycobilin (such as a phycocyanin) and at least one protein, polypeptide and/or peptide, wherein the at least one protein, polypeptide and/or peptide is soluble in water, an optionally has an isoelectric point (I EP) of more than 4 and/or is soluble in acidic conditions.

In a second aspect, the invention provides a complex of at least one phycobilin (such as a phycocyanin) and at least one protein, polypeptide and/or peptide obtainable by mixing the at least one protein, polypeptide and/or peptide with a composition comprising at least one phycobilin in an aqueous solution.

The invention further provides in a third aspect a process for formation of the composition or complex of any of the preceding aspects, the process comprising the step of mixing at least one peptide, polypeptide and/or protein, or a protein extract comprising at least one peptide, polypeptide and/or protein with a composition comprising at least one phycobilin in an aqueous solution.

In a fourth aspect, the invention further provides a method for stabilizing a phycobilin (such as a phycocyanin) comprising the steps of: i) contacting a phycobilin with at least one protein, polypeptide and/or peptide or a protein extract comprising at least one protein, polypeptide and/or peptide in a water solution, ii) optionally adding sugars.

In a fifth aspect, the invention further provides a stabilized phycobilin (such as a phycocyanin) obtained using the method of aspects third or fourth.

In a sixth aspect, the invention further provides an encapsulated composition comprising a composition or complex according to any of aspects first or second or the stabilized phycobilin according to aspects fifth that is encapsulated using a cross-linked polymer derived from the group consisting of alginates, carrageenans and pectins, derivatives thereof or combinations thereof. In a seventh aspect, the invention is related to a colorant comprising the composition or complex according to any of aspects first or second, the stabilized phycobilin according to fifth aspect or the encapsulated composition according aspect sixth and optimally other pigments.

In a further aspect, the invention is related to a food product, a pharmaceutical, a cosmeceutical, a nutraceutical or cosmetic product comprising comprises the composition or the complex according to any of aspect one or two, the stabilized phycobilin according to the fifth aspect, the encapsulated composition according to sixth aspect and/or a colorant according to seventh aspect.

BRIEF DESCRIPTION OF THE DRAWINGS

Figurel . Assessment of phycocyanin stability against heating in sugar syrup matrix, pH3. Figure 1A Colour pictures and Figure 1 B black and white pictures of samples. Sample 1A: 0.025%spirulina extract (25% Phycocyanin w:w) + 99.97%sugar syrup Brix (B) °60, pH3. Sample 1 B: 0.025%spirulina extract + 0.15%yeast proteins extract + 99.82%sugar syrup B°60, pH3. Sample 1C: 0.025%spirulina extract + 0.15%whey protein isolate + 99.82%sugar syrup B°60, pH3. Sample 1 D: 0.025%spirulina extract + 0.15%potato protein extract + 99.82%sugar syrup B°60, pH3. Sample 1 E: 0.025%spirulina extract + 0.075%potato protein extract+0.075%rice peptides + 99.82%sugar syrup B°60, pH3. Sample 1 F: 0.025%spirulina extract + 0.15%rice peptides + 99.82%sugar syrup B°60, pH3. Sample 1G: 0.025%spirulina extract + 0.15%Mung bean peptides+ 99.82%sugar syrup B°60, pH3. Sample 1 H: 0.025%spirulina extract + 0.075%Mung bean peptides+0.075%potato protein+ 99.82%sugar syrup B°60, pH3. Sample 11: 0.025%spirulina extract + 0.15%soy peptide +99.82%sugar syrup B°60, pH3. Sample 1j: +0.025%spirulina extract + 0.15%pea peptide +99.82%sugar syrup B°60, pH3.

Samples R: reference samples (without treatment). Samples T: treatment at 80°C for 30min.

Figure 2: Figure 2A. Stability of phycocyanin (A: control: 0.025%spirulina phycocaynin, B: 0.025%spirulina phycocyanin+0.075% mung bean peptide+0.075%potato protein) in sugar syrup pH3 without thermal treatment (TO) and after thermal treatment at 80°C for 5min, 10min, 20min, and 30min (60°Brix, pH3) (1) shows visual loss of colour in function of time; phcocyanin degradation kinetics are displayed in graph (Figure 2B): triangles: control, circles: spirulina extract + mung bean peptide and potato protein.

Figure 3. Whey protein. A: 0.1 %spirulina extract+0.2% Whey protein isolate. B: 0.1 %spirulina extract. C:0.1%spirulina extract+0.2% potato protein. AT, BT and CT: Samples A, B and C with a thermal treatment at 95°C for 5 minutes. Figure 4. 4A: Heat and colloidal stability (pH3) after thermal treatment results. Pictures of the samples in colour (up) and black and white (down). A: 0.15%spirulina extract+0.05% Potato protein extract. B: 0.15%spirulina extract+0.025% potato protein extract +0.025%mung bean peptides. C: 0.15%spirulina extract. (AT, BT and CT, samples A, B and C after thermal treatment) Figure 4B. Evolution of the LIGHT stability after 13 days of samples A, B and C after thermal treatment. Figure 4C. Samples AT, BT and CT (samples treated with heat treatment) were exposure to light for 13 days. Pictures of the samples AT, BT and CT before (day 0) and after light exposure (day 13) in colour (up) and black and white (down).

Figure 5A. Samples: 5A: 0.2%Bovine Serum Albumin+0.025% spirulina extract, 5B: 0.1% Bovine Serum Albumin+0.025% spirulina extract. 5C: 0.05%Bovine Serum Albumin+0.025% spirulina extract. 5D: 0,025% spirulina extract / CONTROL. 5E: 0,05% chicken egg white+0.025% spirulina extract. 5F: 0.1% chicken egg white+0.025% spirulina extract. 5G: 0. 2% chicken egg white+0.025% spirulina extract. Figure 5B: Evolution of phycocyanin retention in function of bovine serum concentration (left) and evolution of phycocyanin retention in function of chicken egg albumin concentration (right), conditions: heating at 80°C, at pH 3 in sugar syrup 60°brix for 30 min.

Figure 6. Identified peptides from pea

Figure 7. Identified peptides from soy.

DEFINITIONS

As used herein, the term “colouring composition” refers to any substance that imparts colour by absorbing or scattering light at different wavelengths.

The term “colour” refers to the colour properties such as hue, chroma, purity, saturation, intensity, vividness, value, lightness, brightness and darkness, and colour model system parameters used to describe these properties, such as Commission Internationale de I’Eclairage CIE 1976 CIELAB colour space L*a*b* values.

The term “hue” refers to the colour property that gives a colour its name, for example, red, blue and brown.

DETAILED DESCRIPTION

The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims.

Preferred and/or optional features of the invention will now be set out. Any aspect of the invention may be combined with any other aspect of the invention unless the context demands otherwise. Any of the preferred or optional features of any aspect may be combined, singly or in combination, with any aspect of the invention, as well as with any other preferred or optional features, unless the context demands otherwise.

Surprisingly, it was found that by combining water soluble peptides, polypeptide and/or proteins with at least one phycobilin (such as a Phycocyanin), the phycobilins (such as a Phycocyanin) are stable to acidic, thermal treatments and light exposure.

Therefore, the invention provides a composition or colouring composition comprising at least one phycobilin and at least one peptide, polypeptide and/or protein. In certain embodiments, the phycobilin (such as a Phycocyanin) and the at least one peptide, polypeptide and/or protein form a complex.

Without being bound to any particular theory, the complex between the phycobilin (such as a Phycocyanin) and the soluble proteins, polypeptides and/or peptides improves the stability of the phycobilin (such as a Phycocyanin) against heat and acidity by prevention of aggregation at acidic pH and protects the protein conformation during thermal treatment. Thus, the colouring compositions described herein provide a colour such as a blue colour that is stable to light, heat and/or acidic conditions.

The present invention provides a composition (or “composition of the invention” or “colouring composition of the invention”) comprising at least one phycobilin and at least one protein, polypeptide and/or peptide, wherein the at least one protein, polypeptide and/or peptide is soluble in water and optionally, has an I EP of more than 4 and/or is soluble in acidic conditions

The invention also provides a complex comprising at least one phycobilin and at least one peptide, polypeptide and/or protein obtainable by mixing the at least one peptide, polypeptide and/or protein with a composition comprising at least one phycobilin in an aqueous solution. In certain embodiments, the at least one protein, polypeptide and/or peptide is soluble in water, has an I EP of more than 4 and/or is soluble in acidic conditions.

Phycobilins

Phycobilins are light-harvesting pigments found in cyanobacteria, but that are not present in higher plants. The fundamental structure of phycobilins consists of a tetrapyrrole unit, in which the four pyrrole rings form an open chain. There are four major phycobilins in photosynthetic organisms, phycoerythrobilin, phycocyanobilin, phycoviolobilin and phycourobilin. Differences in the extent of TT-electron conjugation are responsible for the distinct absorption spectral properties and colouration of the chromophores. Phycoerythrobilin appears red, phycocyanobilin is blue, phycoviolobilin is purple, and phycourobilin is yellow coloured.

Therefore, the phycobilins used in the present invention may be selected from phycoerythrobilin, phycocyanobilin, phycoviolobilin, phycourobilin and any mixture thereof.

In certain embodiments the phycobilin is a phycocyanobilin such as a Phycocyanin, allophycocyanin and phycoerythrin.

In certain embodiments, the phycobilin in the present invention may be phycocyanobilin, optionally which has a blue colour.

The phycobiliproteins are made of two subunits (alpha and beta) having a protein backbone to which 1-2 linear tetrapyrrole chromophores are covalently bound.

In certain embodiments, the phycobilin is a phycocyanin.

In certain embodiments, the phycocyanin is R-Phycocyanin and/or C-Phycocyanin.

The phycobilins (such as phycocyanins) used in the present invention may be of natural or synthetic origin.

The phycocyanins in the present invention may be of obtained or obtainable from any source that contains such proteins, like certain species of cyanobacterias (also called blue-green algae).

In certain embodiments, the phycocyanin is obtained from Arthrospira platensis (also named as Spirulina), Arthrospira fusiformis, Arthrospira maxima, Galdieria daedala, Galdieria sulphuraria, Galdieria maxima, Galdieria partita, Cyanidioschyzon merolae 10D, Cyanidioschyzon merolae DBV201, Cyanidium caldarium, Cyanidium rumpens, Cyanidium daedalum, Cyanidium maximum, Cyanidium partitum, and any mixtures thereof.

In certain embodiments, the Phycocyanin is a cyanobacteria Phycocyanin. In one embodiment, the phycobilin (such as a Phycocyanin) is a spirulina (Arthrospira platensis) derived phycocyanin.

In one embodiment, the phycobilin (such as a Phycocyanin) is from a extremophilic microalgae such as a Galdieria sulphuraria derived Phycocyanin or a Cyanidioschyzon merolae derived phycocyanin.

For example, without limitation, Phycocyanin from Cyanidioschyzon merolae entries in UniProt (alpha and beta chains) are Q85G43 (https://www.uniprot.org/uniprotkb/Q85G43/entrv), Q85G42 A0A5P9RV70, A0A5P9RVI1

For example, without limitation, Phycocyanin from Galdieria sulphuraria entries in UniProt are P00306 (https://www.uniprot.org/uniprotkb/P00306/entry), P00311.

The structure of the Phycocyanins from Cyanidioschyzon merolae and Galdieria sulphuraria are similar (for example between Uniprot entry Q85G43 and P00306 there is 84% similitude, using UniProt BLAST)

In one embodiment, the phycobilin (0.1 % in water) (such as a spirulina derived Phycocyanin) has a L* value of 66.23 +/-5%, a* value of -33.1 +/-5% and b* value of -47.52 +/- 5%.

Phycocyanobilin basic structure

In certain embodiments, the phycobilin (such as a Phycocyanin) may be an extract comprising said phycobilin (such as a Phycocyanin) or a purified phycobilin (such as a purified Phycocyanin).

Purified phycobilin (such as a purified Phycocyanin) means in the present invention a phycobilin (such as a Phycocyanin) with a purity of at least 80% w/w of phycobilin (such as a Phycocyanin), such as at least 85%, such as at least 90%, such as at least 95%, or such as at least 99% w/w.

Natural extracts may be obtained from the organisms mentioned before, such as Arthrospira platensis extract or Spirulina extract, a Galdieria daedala extract, a Galdieria sulphuraria extract, a Galdieria maxima extract, etc.

Extracts may be done by any method known in the art that permits a certain degree of purity of the phycobilin (such as Phycocyanin). The phycobilin (such as Phycocyanin) may be extracted using water as solvent. Different buffering systems may be used to improve the yield of extraction. For example, some aqueous 1.5% CaCh solution may be used and may led to higher extraction yield when compared to distilled water and sodium-phosphate buffer (pH 7.0). Also sodium phosphate buffer (pH 7.0), distilled water, NaCI solution (0.15 M) and CaCh solution (10 g L-1) may be used (Silveira, S.et al. 2007. Optimization of phycocyanin extraction from Spirulina platensis using factorial design. Bioresource Technology, 98(8), 1629-1634) In certain embodiments, acetate buffer (pH 5.0) may be also used (liter, I., et al. 2018. Optimization of phycocyanin extraction from Spirulina platensis using different techniques. Journal of Food Composition and Analysis, 70, 78-88.).

The water extraction could be assisted with further processing such as homogenization, bead milling, high-pressure homogenization, Microwave treatment, Ultrasound treatment, pulsed and moderate electric fields (D-P. Jaeschke, et al. 2021. Phycocyanin from Spirulina: A review of extraction methods and stability. Journal of Food Research International, 143, 110314).

Phycobilin extracts (such as a Phycocyanin extracts) may comprises at least 2% (w/w), such as at least 5% (w/w), such as at least 10% (w/w), such as at least 20% (w/w), such as at least 30% (w/w), such as at 40% (w/w), or such as at least 50% (w/w) of phycocyanin.

In a certain embodiment of the present invention the amount of phycobilin (such as Phycocyanin) present in the composition or complex is at least 0.5% (w/w), such as at least 0.7% (w/w), such as at least 0.9% (w/w), such as at least 1% (w/w), such as at least 1.5% (w/w), such as at least 2% (w/w), such as at least 2.5% (w/w), or such as at least 3% (w/w).

In a preferred embodiment of the present invention the amount of phycobilin (such as Phycocyanin) present in the composition or complex of the invention is less than 50% (w/w), such as less than 40%, such as less than 25% (w/w), such as less than 20% (w/w) such as less than 15% (w/w), such as less than 13% (w/w), such as less than 10% (w/w), such as less than 9% (w/w), such as less than 8% (w/w), such as less than 7% (w/w), such as less than 6% (w/w), such as less than 5% (w/w), such as less than 4% (w/w), or such as less than 3% (w/w).

In a particular embodiment of the present invention, the amount of phycocyanin present in the composition or complex is between 0.5 to 30% (w/w), such as between 0.5 to 20% (w/w), such as between 0.5 to 12% (w/w), such as between 0.5 and 5% (w/w), such as between 0.8 and 3% (w/w), such as between 1 to 20% (w/w), such as between 2 to 12% (w/w), or such as between 3 to 5 % (w/w).

In a particular certain embodiments of the present invention the phycocyanin is not cleaved. Phycobilin stabilizing and

The present invention shows how proteins, peptides and combinations of proteins, peptides and polypeptides form stabilizing complexes with phycobilins (such as phycocyanins) stabilizing them.

Without wishing to be bound by theory, it is believed that the at least one phycobilin (such as a phycocyanin) and the at least one protein, polypeptide and/or peptide forms a complex that protects the at least one phycobilin (such as a phycocyanin) so that the phycobilin (such as a phycocyanin) does not precipitate in acidic conditions, during a heat treatment and/or during light exposure.

Such interactions would confer unexpected and unpredictable properties to the resulting composition and complexes comprising at least one phycobilin (such as a phycocyanin) and the at least one protein, polypeptide and/or peptide.

In certain embodiments, additionally certain amount of free amino acids may be present.

In certain embodiments, the composition or the complex according to the invention has a pH between 2.0-5.0, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3.

Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. A linear chain of amino acid residues (with an absence of a defined conformation) is called a polypeptide. A protein contains at least one long polypeptide.

Protein is generally used to refer to the complete biological molecule in a stable conformation, whereas peptide and polypeptide is generally reserved for short amino acid oligomers often lacking a stable 3D structure.

Most proteins fold into unique 3D structures. The shape into which a protein naturally folds is known as its native conformation.

The different structures of a protein are:

Primary structure: the amino acid sequence.

Secondary structure: regularly repeating local structures stabilized by hydrogen bonds. The most common examples are the a-helix, p-sheet and turns. Because secondary structures are local, many regions of different secondary structure can be present in the same protein molecule.

Tertiary structure: the overall shape of a single protein molecule; the spatial relationship of the secondary structures to one another. Tertiary structure is generally stabilized by nonlocal interactions, most commonly the formation of a hydrophobic core, but also through salt bridges, hydrogen bonds, disulfide bonds, and even posttranslational modifications. The term "tertiary structure" is often used as synonymous with the term fold. The tertiary structure is what controls the basic function of the protein.

Quaternary structure: the structure formed by several protein molecules (polypeptide chains), usually called protein subunits in this context, which function as a single protein complex.

In certain embodiments, the proteins may have a primary, a secondary, a tertiary or a quaternary structure.

In certain embodiments the proteins are from animal, vegetal, yeast and/or bacteria origin.

In certain embodiments, the proteins are fully or partially denatured (i.e. has lost partially or completely the secondary, a tertiary or a quaternary structure) thus forming a polypeptide.

In certain embodiments, the proteins are hydrolyzed and the result of the hydrolysis are peptides and/or polypeptides of different sizes.

In the present invention the term “polypeptide” is understood as a linear chain of amino acid residues with an absence of a defined conformation. Polypeptides may be originating from one of more proteins that are denaturized and/or hydrolyzed.

In the present disclosure, the term “peptide” or “oligopeptide” is understood to indicate short chains of amino acids. Peptides in the present invention may be originated from one or more proteins, for example from hydrolysis of one or more proteins, In certain embodiments, the “peptides” or “peptide material” is understood to indicate a protein hydrolysate and may contain all types of peptides that may vary in length as well as a certain amount of free amino acids resulting from the hydrolysis. The protein raw material may be hydrolyzed by any means known in the art, such as with one or more hydrolytic enzymes. In one example, enzyme preparations are used which have a low exo-peptidase activity to minimize the liberation of free amino acids and to improve taste profiles of the protein hydrolysates. In certain embodiments, the peptide material has a molecular weight of from about 300 to about 10,000 daltons and in another embodiment from about 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, or such as from 500 to 2000 daltons.

In certain embodiments, the peptides contain less than 40 residues, such as less than 30 residues.

Proteins, polypeptides and peptides of synthetic origin may be also used in the present invention.

Protein hydrolysis may be carried out by chemical and enzymatic methods. Most of the enzymes used for protein hydrolysis are from animal sources (such as pancreatin and pepsin), plant sources (such as papain from papaya, ficin from fig, and bromelain from pineapple), and microbial sources (such as Alcalase).

Proteolytic enzymes hydrolyze proteins at the optimum temperature and pH and usually target specific peptide cleavage bonds, resulting in digestion consisting of amino acids and peptides of varying size. Enzymes from animal sources are more specific to their site of action compared to plant enzymes, which are more broadly specific in their action. For example, the enzyme pepsin will cleave at the phenylalanine or leucine bond. Papain has a broad specificity, cleaving bonds at phenylalanine, arginine, and lysine. Pancreatin cleaves at tryptophan, arginine, tyrosine, leucine, phenylalanine, and lysine bonds.

The hydrolysation of the protein can be performed enzymatically or by adding a sufficient amount of acid, or by a combination of enzyme(s) (proteinase and peptidase activity) and acid. For example, if hydrochloric acid is used, it is used in an end concentration in the hydrolysation mixture of 5.5M. Other acids can be used in an amount to give a similar pH as 5.5M hydrochloric acid does accordingly.

For enzymatic hydrolysation, an enzyme or enzyme preparation containing more than one enzyme and having both proteinase and peptidase activity is used at a suitable temperature for the one or more enzyme. A suitable temperature will be chosen according to the temperature requirements of the enzymes, for example, UMAMIZYME™ will tolerate temperatures from about 40°C to about 60°C, with an optimum at around 55°C. A useful enzyme is a protease enzyme preparation, for example UMAMIZYME™ (Amano, Elgin, IL). Protease preparations contain two types of enzymes; proteinases, which hydrolyze proteins to form small peptides, and peptidases, which release amino acids from the terminal ends of proteins and peptides. UMAMIZYME™ originates from Aspergillus oryzae and is rich in Endo & Exo activity.

All enzymes used should be food-grade. The amount or units of the enzymes needed are chosen to ensure sufficient activity and avoid developing bitter notes. The amount of enzyme depends on the amount of protein and there should be a ratio of 0.5:20 to 3:20 of enzyme: protein (0.5 to 3 parts enzyme for 20 parts of pea protein), for example 1 :20 of enzyme:protein (UMAMIZYME™ has 70 U/g at pH 7).

In the acid hydrolysation, acids may be used including, for example, one or more of hydrochloric acid, lactic acid, phosphoric acid, and citric acid. The hydrolysation is performed at a suitable temperature, for example from about 50°C to about 70°C.

In certain preferred embodiments, the enzyme is a Pepsin. Another alternative is a combination of acid hydrolysis and enzymatic hydrolysis. In this case, acid, enzyme, pH and temperature need to be chosen so that they are compatible. The relevant data is known and readily available for a large number of proteinase and peptidase enzymes.

The acid hydrolysis is a possibility but has a disadvantage as a small amount of salt is added when neutralizing the acid. The resulting salt enhancer will still be useful for salt reduced products but the reduction potential may be slightly limited. More importantly, the contaminant 3- chloropropane-1 ,2-diol (3-MCPD) and other mono- and di- chloropropanol contaminants may be formed, which has been in discussion for potential adverse health effect, so consumers tend to avoid products containing or potentially containing 3-MCPD.

In certain embodiments, the proteins, polypeptides and/or peptides may be obtained by fermentation processes. Different bacterial strains may be used to ferment proteins (for example plant proteins) to obtain a protein and peptides enriched product. In certain embodiments, the most of the carbohydrate molecules are then removed during the fermentation obtaining a high protein and/or high peptide product.

In certain embodiments, the fermented protein, polypeptides and/or peptides may be prepared by methods well-known in the art. The protein source, e.g., the plant protein sources described herein such as tubers (such as potato), seeds (such as peas, soy), beans (such as mung beans) cereals (such as rice) etc, may be grown overnight, for example 12 hours, at the appropriate temperature for the microorganism used. For example, Lactobacillus, such as L. plantarum, L. casei, L. brevis and L. helveticus may be used. 37°C is a suitable temperature for L. plantarum. Any suitable medium may be selected, for example MRS broth (Difco, United States of America).

The fermentation with the microorganisms (such as Lactobacillus') is started using the hydrolyzed protein as fermentation broth and adding a sufficient volume of an overnight protein source (such as potato, mung beans etc) culture at a pH of at least 6 or higher, for example a pH of 6 to 7. Fermentation is allowed to proceed until the pH has lowered to at least pH 5.5 or lower, for example pH 5.5 to pH 4.5, which usually takes about 5 to 12 hours. The fermentation temperature is chosen to accommodate the microorganism. Useful temperature ranges for Lactobacilli and in particular L. plantarum include, for example, from about 20°C to about 40°C, from about 30°C to about 40°C, or from about 35 to about 40°C, with an optimum around 36°C to 38°C. At a low temperature the growth rate will be low, at a high temperature the microorganism will be killed.

After fermentation (once a low pH is reached) the fermentation broth is pasteurized at 90°C for 30 minutes to inactivate microorganisms and enzymes.

Afterwards, the pasteurized fermentation broth may be filtered to remove any larger particles and may be concentrated, for example by evaporation, including boiling at for example up to 100°C. In certain embodiments, the at least one protein, polypeptide and/or peptide are water soluble and/or have an I EP of more than 4, such as more than 4.5, 5, 5.5, 6, 6.5, 7, or such as more than 7.5.

The term “water soluble” is understood to indicate that at least 50%, such as at least 60%, 70%, 80%, 90%, or such as 99% of the one or more proteins, polypeptides, peptides or mixtures thereof are soluble in water, that is the protein, polypeptide and/or peptide do not precipitate after a certain period of time, such as at least 1 day, at least 10 days, at least 30 days, at least 2 months, or such as at least 9 months.

In certain embodiments, if a mixture of different proteins, polypeptide and/or peptide is used in the composition or complex of the invention, at least 50% of said proteins, polypeptides and/or peptides are soluble in water, such as at least 60%, 70%, 80%, 90% or such as at least 99%. In a preferred embodiment, at least 80% of the proteins, polypeptides and/or peptides used in the composition or complex of the invention are water soluble.

In certain embodiments, the at least one protein, polypeptide and/or peptide are soluble in acidic conditions such as soluble at a pH of less than 6, less than 5, less than 4, less than 3, or less than 2. In certain embodiments, if a mixture of different proteins, polypeptide and/or peptide is used in the composition or complex of the invention, at least 50% of said proteins, polypeptides and/or peptides are soluble in acidic conditions, such as at least 60%, 70%, 80%, 90% or such as at least 99%.

The isoelectric point (I EP) is the pH value where the zeta potential is zero for a certain protein or polypeptide. I EP may be measured using a zetasizer, upon displaying the evolution of zetapotential in function of pH the IEP can be attributed to zero value of zeta potential.

In certain embodiments, the protein is selected from albumins, globulins (such as beta- conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and any other soluble protein from plant, animal or yeast origin as well as any mixtures thereof. As mentioned before, preferably the albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin, and any other soluble protein from plant, animal or yeast origin as well as any mixtures thereof present in the composition of complex of the invention are soluble in water. In certain embodiments, at least 50% of the albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof are soluble in water, such as at least 60%, 70%, 80%, 90% or such as at least 99% of the albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof are soluble in water. In a preferred embodiment, at least 80% of albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1),, prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof used in the composition or complex of the invention are water soluble.

In certain embodiments the composition or complex of the invention comprises essentially water soluble albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin, and any other soluble protein from plant, animal or yeast origin and mixtures thereof and optionally comprises water soluble polypeptides and/or water soluble peptides derived therefrom.

In certain embodiments the composition or complex of the invention comprises water soluble albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof, any other soluble protein from plant, animal or yeast origin, any mixture thereof and water soluble poplypeptides and/or peptides derived therefrom (i.e. derived from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof).

In certain embodiments the composition or complex of the invention comprises water soluble poplypeptides and/or water soluble peptides derived from one or more of: albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and any other protein from plant, animal or yeast origin.

In certain embodiments, the proteins are not obtained from whey proteins or are essentially free of whey proteins. Whey proteins include p-lactoglobulin (P-LG, for short), a-lactalbumin (a-LA), immunoglobulins (IG), bovine serum albumin (BSA), bovine lactoferrin (BLF) and lactoperoxidase (LP).

In certain embodiments, the albumin is not a BSA.

In certain embodiments, the polypeptide or the peptide are not obtained from whey proteins.

Albumins are water-soluble, globular proteins found in both animals and plants. Examples of albumin protein sequences are cited in the literature. For example, without limitation, potato albumin entries in UniProt are MOZKG8_SOLTU and MOZKI9_SOLTU. There are currently two main entries for mung bean albumin in the UniProt Database; Q9FRT8 is a reviewed entry detailing a 10 kDa protein fragment and Q43680 is a non-reviewed entry detailing a 30 kDa protein. Also some albumin-like proteins have been reported in the UniProt database: A0A1S3U7A2, A0A1S3W1Y8, A0A1S3W1 L3, A0A1S3THU2, A0A1S3VX99, A0A1S3UZE0, A0A1S3VUC6, A0A1S3V3Y6, A0A1S3V3H6, A0A1S3V3D6, and A0A1S3UZ12.

Different Pea (Pisum sativum) albumins have been reported in the UniProt Database: P62931 , P62929, P62928, P62927, P62926, D4AEP7, and P62930.

In certain embodiments, the albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, and any other protein from plant, animal or yeast origin and any mixtures thereof are water soluble, soluble in acidic conditions and/or have an I EP of more than 4, such as 4.5, 5, 5.5, 6, 6.5, 7, or such as more than 7.5.

By “at least one protein” in the present invention is understood that the composition of the invention or the complex of the invention may comprise only one type of proteins (such as only albumins or albumin like proteins) or a complex mixture of proteins (such as a mixture of proteins such as for example albumin and glutelins).

It is understood that the compositions and complexes of the invention may comprises one or more proteins, polypeptides and /or peptides and thus the mixtures of proteins, polypeptides and /or peptides may comprise one single type or different types of proteins, polypeptides and/or peptides. In certain embodiments, the polypeptides and peptides may be originated from the same protein or from a different protein (for example the protein is an albumin and the peptides are originated from globulins and glutelins).

According to certain illustrative embodiments, the protein is one or more albumins, and optionally polypeptides and/or peptides derived from said albumins.

According to certain illustrative embodiments, the protein is one or more albumins, and optionally polypeptides and/or peptides derived from a different protein; such as globulins (like beta- conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (like Glutelin A1 and B1) prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof.

As already mentioned before, the proteins, polypeptides and /or peptides may be of natural or synthetic origin and may be from vegetal or animal origin.

In certain embodiments the proteins, polypeptides and/or peptides are plant derived proteins, plant derived polypeptides and/or plant derived peptides. The proteins, polypeptides and/or peptides may be derived from any part of the plant containing proteins (leaves, stems, grains, fruits, tuber, etc) and are water soluble, and optionally are soluble in acidic conditions and/or have an IEP of more than 4, such as 4.5, 5, 5.5, 6, 6.5, 7, or such as more than 7.5.

According to certain illustrative embodiments, the at least one plant-derived protein, polypeptides and/or peptides (such as albumins, polypeptides and/or peptides derived from albumin) may be derived from tubers including but not limited to potatoes (Solanum tuberosum) and any of the 4000 described varieties of potato such as such as russet potatoes (rough brown skin), red potatoes, white potatoes, yellow potatoes (also called Yukon potatoes) and purple potatoes, sweet potato (Ipomoea batatas), manioc or yucca (Manihot esculenta), dahlia, carrot (Daucus carota subsp. sativus), radish, beetroot, etc and from rhizomes such as ginger, bamboo, etc.

According to certain illustrative embodiments, the at least one plant-derived protein, polypeptides and/or peptides (such as albumins, polypeptides and/or peptides derived from albumin) may be derived from beans, including but not limited to mung beans, black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, and mixtures thereof.

According to certain illustrative embodiments, the at least one plant-derived protein, polypeptides and/or peptides (such as albumins, polypeptides and/or peptides derived from albumin) may be derived from a nuts including but not limited to almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts and mixtures thereof.

According to certain illustrative embodiments, the at least one plant-derived protein, polypeptides and/or peptides (such as albumins, polypeptides and/or peptides derived from albumin) may be derived from plant seeds including but not limited to chia, flax, hemp, pumpkin, sesame, sunflower and mixtures thereof.

According to certain illustrative embodiments, the at least one plant-derived protein, polypeptides and/or peptides (such as albumins, polypeptides and/or peptides derived from albumin) may be derived from cereals including but not limited to oatmeal, wheat, barley, spelt, corn, rice and mixtures thereof.

According to certain illustrative embodiments, the at least one plant-derived protein, polypeptides and/or peptides (such as albumins, polypeptides and/or peptides derived from albumin) are water soluble, soluble in acidic conditions and/or have an IEP of more than 4, such as 4.5, 5, 5.5, 6, 6.5, 7, or such as more than 7.5; and may be derived from: a) tubers including but not limited to potatoes (Solanum tuberosum) and any of the 4000 described varieties of potato such as such as russet potatoes (rough brown skin), red potatoes, white potatoes, yellow potatoes (also called Yukon potatoes) and purple potatoes, sweet potato (Ipomoea batatas), manioc or yucca (Mani hot esculenta), dahlia, carrot (Daucus carota subsp. sativus), radish, beetroot, etc; b) beans including but not limited to beans selected from black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, mung beans, fava beans and mixtures thereof, c) nuts including but not limited to from almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts, pistachios, and mixtures thereof, d) from plant seeds including but not limited to from chia, flax, hemp, pumpkin, sesame, sunflower, quinoa, chickpeas, green peas, peas, oilseed rape/canola and mixtures thereof, e) from cereals including but not limited to oat, wheat, barley, spelt, corn, rice and mixtures thereof, and /or f) any other part of the plant rich in proteins.

According to certain illustrative embodiments, the at least one plant-derived protein is selected from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin and/or gliadin (and polypeptides and/or peptides derived therefrom) and may be derived or obtained from: a) tubers including but not limited to potatoes (Solanum tuberosum) and any of the 4000 described varieties of potato such as such as russet potatoes (rough brown skin), red potatoes, white potatoes, yellow potatoes (also called Yukon potatoes) and purple potatoes, sweet potato (Ipomoea batatas), manioc or yucca (Manihot esculenta), dahlia, carrot (Daucus carota subsp. sativus), radish, beetroot, etc; b) beans including but not limited to black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, mung beans, fava beans and mixtures thereof, c) nuts including but not limited to almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts, pistachios, and mixtures thereof, d) plant seeds including but not limited to chia, flax, hemp, pumpkin, sesame, sunflower, quinoa, chickpeas, green peas, peas, oilseed rape/canola and mixtures thereof, e) cereal including but not limited to oat, wheat, barley, spelt, corn, rice and mixtures thereof, and mixtures thereof.

In certain embodiments, the protein is a natural extract (such as animal and/or vegetal origin) that comprises at least 30%, 40%, 50%, 60%, 70%, 80%, at least 90% such as at least 99% of a single type of proteins (such as albumins) or a mixture of proteins (such as albumins or albumin like proteins and/or glutelines).

In certain embodiments, the protein is one or more albumins, from one or more plant and/or animal sources described previously (such as potato albumins).

In certain embodiments of the composition or the complex of the invention, the protein is obtained from potato and the polypeptide and/or peptide are obtained from mung beans, peas, soy and/or rice.

In certain embodiments of the composition or the complex of the invention, the at least one protein is selected from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof.

In certain embodiments of the composition or the complex of the invention, the at least one protein is selected from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof, and optionally comprises polypeptide and/or peptide derived therefrom.

In certain embodiments of the composition or the complex of the invention, the at least one protein is an albumin, specifically a plant albumin, more specially a potato albumin, and additionally comprises polypeptides and/or peptides derived thereof.

In certain embodiments of the composition or the complex of the invention, the protein is an albumin, specifically a plant albumin, more specially a potato albumin, and additionally comprises polypeptides and/or peptides derived from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) and/or glutelines (such as Glutelin A1 and B1).

In certain embodiments of the composition or the complex of the invention, the albumin is obtained from potato and optionally comprises polypeptides and/or peptides derived from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) and/or glutelines (such as Glutelin A1 and B1) obtained from mung beans, peas, soy and/or rice.

In certain embodiments, the composition of the invention or the complex of the invention comprises at least one animal and/or plant albumins, such as potato albumins, and optionally comprises polypeptides and/or peptides derived thereof (i.e. polypeptides and/or peptides derived from the albumin, such as potato albumin derived polypeptides and/or peptides).

In certain embodiments of the composition or the complex of the invention, the polypeptides and/or peptides have a molecular weight of from 200 to about 6000 daltons, 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 dalton, such as from 500 to 1000 daltons.

In certain embodiments, the composition of the invention or the complex of the invention comprises at least one animal and/or plant albumins, such as potato albumins, mung bean albumins, pea albumins, soy albumins, egg albumins etc, and optionally comprises polypeptides and/or peptides derived from mung beans, peas, soy and I or rice with a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons.

In certain embodiments, the composition of the invention or the complex of the invention comprises potato albumins and polypeptides and/or peptides derived from peas with molecular weights ranging from 500Da to 3000Da, with a majority between 800 to 2000 Da.

In certain embodiments, the composition of the invention or the complex of the invention comprises potato albumins and polypeptides and/or peptides derived from soy with a molecular weights ranging from 200Da to 2000Da, with a majority between 300 to 1000 Da.

In certain embodiments, the composition of the invention or the complex of the invention comprises a potato extract rich in proteins and an extract of pea rich in polypeptides and/or peptides with molecular weights ranging from 500Da to 3000Da, with a majority between 800 to 2000 Da.

In certain embodiments, the composition of the invention or the complex of the invention comprises a potato extract rich in proteins and an extract of soy rich in polypeptides and/or peptides with molecular weights ranging from 200Da to 2000Da, with a majority between 300 to 1000 Da.

In certain embodiments of the compositions and complexes of the invention, the ratio between the at least one proteins and peptides is from about 100:1 to 1 :100, such as from 90, 80, 70, 60, 50, 40, 30, 20, 10 to (:) 20, 30, 40, 50, 60, 70, 80, 90, such as 90:10, 80:20; 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, or 10:90. In certain embodiments of the compositions and complexes of the invention, the ratio between the at least one phycobilin (such as a Phycocyanin) to the at least one proteins, polypeptides and/or peptides is from about 10:1 to about 1 :10, such as from about 5:1 to about 1 :5, such as 1 :1 , 1 :2, 1 :3, 3:1 , 2:1 , 0.5:1 , or about 0.8:2. In a preferred embodiment of the compositions and complexes of the invention, the ratio between the at least one phycobilin (such as a Phycocyanin) to the at least one proteins, polypeptides and/or peptides is from about from about 100:1 to 1 :100, such as from 90, 80, 70, 60, 50, 40, 30, 20, 10 to (:) 20, 30, 40, 50, 60, 70, 80, 90; such as 50: 1 to about 1 :50, such as from about 40: 1 to about 1 :40, such as such as from about 30:1 to about 1 :30, such as from about 20:1 to about 1 :20, such as from about 10:1 to about 1 :10, such as 1 :1 , 1 :2, 1 :3, 3:1 , 2:1 , 0.5:1 , or about 0.8:2.

In certain embodiments, the composition or the complex of the invention are presented as a liquid or as a solid composition.

In certain embodiments, the composition or complex of the invention are provided as concentrated formulations comprising from 1 to 95% w/w of phycobilins (such as Phycocyanins) and from 1 to 95% w/w of the at least one proteins, polypeptides and/or peptides.

In certain embodiments, the composition or complex of the invention comprise from 1 to 90% w/w of phycobilins (such as Phycocyanins), such as from 1 , 2, 3, 4, 5, 6, 7, 8, 9,10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90 to 85, 80, 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 w/w of phycobilins (such as Phycocyanins).

In certain embodiments, the composition or complex of the invention comprise from 1 to 95% w/w of proteins, polypeptides and/or peptides such as from 1 , 2, 3, 4, 5, 6, 7, 8, 9,10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 to 90, 85, 80, 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1 % w/w of proteins, polypeptides and/or peptides.

In certain embodiments, the composition or complex of the invention comprise for example 50% of phycobilins (such as Phycocyanins) and 50% of proteins, polypeptides and/or peptides.

In certain embodiments, the composition or the complex of the invention comprises: about 5 to 15 %w/w such as about 9 %w/w phycocyanin (such as Spirulina or Galdieria phycocyanin), about 5 % to 15 % w/w such as about 10% w/w potato protein and about 5% to 15 % w/w such as about 10% w/w mung bean peptides and water, optionally the mung bean peptides having a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons and the potato protein comprises albumins.

In certain embodiments, the composition or the complex of the invention is presented as a liquid that can be added to the final food product to provide the color.

In certain embodiments, the composition or the complex of the invention comprises: about 20 to 40 %w/w such as about 33 %w/w phycocyanin (such as Spirulina or Galdieria phycocyanin),, about 20 to 40 % w/w, such as about 33 % w/w potato protein and about 20 to 40 % w/w, such as about 33 % w/w mung bean peptides, being then a dry composition.

In certain embodiments, the composition or the complex of the invention comprises: about 5 to 15 %w/w such as about 9 %w/w phycocyanin (such as Spirulina or Galdieria phycocyanin), about 5% to about 20%w/w such as about 13% w/w potato protein and about 20% to about 50%w/w , such as about 37% w/w rice peptides and water, optionally the rice peptides having a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons and the potato protein comprises albumins.

In certain embodiments, the composition or the complex of the invention is presented as a liquid that can be added to the final food product to provide the desired color.

In certain embodiments, the composition or the complex of the invention comprises: about 10% to 20% w/w , such as about 14 %w/w phycocyanin (such as Spirulina or Galdieria phycocyanin), about 10 to about 30 %, such as about 20 % w/w potato protein and about 50% to about 70% w/w, such as about 66% w/w rice peptides, being then a dry composition, optionally the rice peptides having a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons and the potato protein comprises albumins.

In certain embodiments, the composition or the complex of the invention comprises about 5 to 15 %w/w such as about 9 %w/w phycocyanin (such as Spirulina or Galdieria phycocyanin), about 5% to about 20%w/w such as about 13% w/w potato protein and about 20% to about 50%w/w, such as about 37% w/w soy peptides and water. In certain embodiments, the composition or the complex of the invention is presented as a liquid that can be added to the final food product to provide the desired color.

In certain embodiments, the composition or the complex of the invention comprises: about 10% to 20% w/w, such as about 14 %w/w phycocyanin (such as Spirulina or Galdieria phycocyanin), about 10 to about 30 %, such as about 20 % w/w potato protein and about 50% to about 70% w/w, such as about 66% w/w soy peptides, being then a dry composition.

The person skilled in the art understand that the stabilized compositions or complexes of the invention may be formulated with further carriers or other excipients (such as food approved carriers or excipients) and that those stabilized compositions or complexes may be used in the final application to provide a stabilized phycobilins (such as Phycocyanins) characteristic colour.

The present invention also relates to a composition comprising i) at least one phycobilin (such as a phycocyanobilin) and ii) at least one protein extract comprising one or more peptide, polypeptide and/or proteins, wherein the at least one protein, polypeptide and/or peptide is soluble in water, have an I EP of more than 4 and /or are soluble in acidic conditions.

The present invention also relates to a complex comprising i) at least one phycobilin (such as a phycocyanobilin) and ii) at least one protein extract comprising one or more peptide, polypeptide and/or proteins obtainable by mixing the at least one protein extract with a composition comprising at least one phycocyanobilin in an aqueous solution, wherein the at least one protein, polypeptide and/or peptide is soluble in water, have an I EP of more than 4 and /or are soluble in acidic conditions.

Protein extracts may be of animal, plant, yeast and/or bacterial origin. In a preferred embodiment, the protein extract is from animal and/or plant origin.

“A plant protein extract” (such as “a potato protein extract”, a “mung bean protein extract”, “a rice protein extract”, etc) is understood in the present invention as an extract obtained or obtainable from a plant or a part of the plant (such as a potato, mung beans, rice, pea and any other plant) that comprises proteins, polypeptides and/or peptides.

In certain embodiments, the protein extract (such as a plant and/or animal protein extract) comprises at least 30% w/w, 40% w/w, 50% w/w, 60% w/w, 70% w/w, 80% w/w, at least 90% w/w such as at least 99% w/w of peptides, polypeptide and/or proteins.

In a preferred embodiment, the protein extract (such as a plant and/or animal protein extract, such as a potato protein extract, mung bean protein extract, rice protein extract, pea protein extract) is rich in proteins. In certain embodiments, the extract (such as a plant and/or animal protein extract) is rich in polypeptides and/or peptides.

“Rich in proteins” or “enriched in proteins” in the present invention means that the plant or animal protein extract (such as a potato protein enriched extract, mung bean protein enriched extract, rice protein enriched extract, pea protein enriched extract) comprises at least 50%, such as at least 60%, 70%, 80%, or at least 90% such as at least 99% w/w of proteins. In certain embodiments, the plant or animal enriched protein extract is water soluble and/or soluble in acidic conditions, and optionally have an I EP of more than 4, such as mora than 4.5, 5, 5.5, 6, 6.5, 7, or such as more than 7.5; “Rich in peptides” or “enriched in peptides” in the present invention means that the plant or animal protein extract (such as a potato protein enriched extract, mung bean protein enriched extract, rice protein enriched extract, pea protein enriched extract) comprises at least 50%, such as at least 60%, 70%, 80%, or at least 90% such as at least 99% of proteins of peptides and/or polypeptides.

In certain embodiments, the protein extract (such as a protein extract enriched in proteins or a protein extract enriched in peptides) comprises at least 50%, 60%, 70%, or 80%, such as least 90% of proteins, polypeptides and/or peptides that are water soluble and /or soluble in acidic conditions, and optionally have an I EP of more than 4, such as more than 4.5, 5, 5.5, 6, 6.5, or 7, such as more than 7.5;

In certain embodiments, the protein extract (such as a protein extract enriched in proteins or a protein extract enriched in peptides) comprises at least 50%, 60%, 70%, or 80%, such as least 90% of proteins, polypeptides and/or peptides that have an I EP of more than 4, such as mora than 4.5, 5, 5.5, 6, 6.5, or 7, such as more than 7.5.

In certain embodiments, the protein extract (such as a protein extract enriched in proteins) comprises at least 30%, 40%, 50%, 60%, 70%, 80%, or at least 90% such as at least 99% of one type of proteins (such as albumins or albumin like proteins).

In certain embodiments, the protein extract (such as a protein extract enriched in proteins) comprises at least 30%, 40%, 50%, 60%, 70%, 80%, or at least 90% such as at least 99% of a mixture of proteins (such as albumins or albumin like proteins and glutelines).

In certain embodiments, the protein extract comprises at least 30%, 40%, 50%, 60%, 70%, 80%, or at least 90% such as at least 99% of one type of proteins (such as albumins or albumin like proteins), and optionally polypeptide and/or peptides derived thereof (such as albumin derived peptides).

According to certain illustrative embodiments, the at least one protein extract comprises proteins, polypeptides and/or peptides, and may be derived from: a) tubers including but not limited to potatoes (Solarium tuberosum) and any of the 4000 described varieties of potato such as russet potatoes (rough brown skin), red potatoes, white potatoes, yellow potatoes (also called Yukon potatoes) and purple potatoes, sweet potato (Ipomoea batatas'), manioc or yucca (Manihot esculenta), dahlia, carrot (Daucus carota subsp. sativus), radish, beetroot, etc; b) beans including but not limited to black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, mung beans, fava beans and mixtures thereof, c) nuts including but not limited to almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts, pistachios, and mixtures thereof, d) from plant seeds including but not limited to chia, flax, hemp, pumpkin, sesame, sunflower, quinoa, chickpeas, green peas, peas, oilseed rape/canola and mixtures thereof, e) from cereal including but not limited to oat, wheat, barley, spelt, corn, rice and mixtures thereof, f) egg, milk, and any other animal source rich in proteins and mixtures thereof

According to certain illustrative embodiments, the at least one protein extract (such as a plant or animal protein extract) comprises protein, polypeptides and/or peptides that are water soluble and/or soluble in acidic conditions, and optionally have an I EP of more than 4, such as more than 4.5, 5, 5.5, 6, 6.5, or 7, such as more than 7.5; and may be derived from: a) tubers including but not limited to potatoes (Solarium tuberosum) and any of the 4000 described varieties of potato such as such as russet potatoes (rough brown skin), red potatoes, white potatoes, yellow potatoes (also called Yukon potatoes) and purple potatoes, sweet potato (Ipomoea batatas'), manioc or yucca (Manihot esculenta), dahlia, carrot (Daucus carota subsp. sativus), radish, beetroot, etc; b) beans including but not limited to black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, mung beans, fava beans and mixtures thereof, c) nuts including but not limited to almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts, pistachios, and mixtures thereof, d) from plant seeds including but not limited to chia, flax, hemp, pumpkin, sesame, sunflower, quinoa, chickpeas, green peas, peas, oilseed rape/canola and mixtures thereof, e) from cereals including but not limited to oat, wheat, barley, spelt, corn, rice and mixtures thereof, f) egg, milk, and any other animal source rich in proteins and mixtures thereof. In certain embodiments, the at least one protein extract (such as a plant or animal protein extract, such as a protein extract enriched in proteins) comprises proteins selected from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1),, prolamines, lectin, gliadin, tuberine, patatin and any mixtures thereof, and optionally polypeptides and/or peptides derived therefrom.

As mentioned before, preferably the one or more proteins selected from albumins, globulins, glutelines, prolamines, lectin, gliadin, tuberine, patatin, any other protein from plant, animal or yeast origin and any mixtures thereof, are soluble in water. In certain embodiments, at least 50% of the one or more proteins selected from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof are soluble in water, such as at least 60%, 70%, 80%, 90% or such as at least 99% of the albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof are soluble in water. In a preferred embodiment, at least 80% of the one or more proteins selected from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof are water soluble.

In certain embodiments the at least one protein extract (such as a plant or animal protein extract, such as a protein extract enriched in proteins) comprises only water soluble albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin, an any other soluble protein from animal, plant or yeast origin as well as any mixture thereof.

In certain embodiments the at least one protein extract (such as a plant or animal protein extract, such as a protein extract enriched in proteins) comprises water soluble proteins such as albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof and water soluble poplypeptides and/or water soluble water soluble peptides derived therefrom (i.e derived from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine and mixtures thereof)

In certain embodiments the at least one protein extract (such as a plant or animal protein extract, such as a peptide enriched extract) comprises water soluble polypeptides and/or peptides derived from, for example, albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof.

In certain embodiments, the peptides have a molecular weight from about 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 dalton, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons.

In certain embodiments, the at least one protein extract (such as a plant or animal protein extract) comprises at least 50%, 60%, 70%, 80%, 80% or such as 99% of proteins, polypeptides and/or peptides that are soluble in acidic conditions, such as soluble at a pH of less than 6, less than 5, less than 4, less than 3, or less than 2.

In certain embodiments, the compositions and complex of the invention comprises a potato protein extract (such as a potato extract enriched in proteins or a potato extract enriched in peptides) and optionally comprises a mung bean protein extract (such as a mung bean extract enriched in proteins and/or enriched in peptides).

In certain embodiments, the composition or complex of the invention comprises a potato extract (such as a potato extract enriched in proteins) that comprises at least 20% w/w, at least 30% w/w, 40% w/w, 50% w/w, 60% w/w, 70% w/w, 80% w/w, at least 90% w/w or such as at least 99%w/w of potato albumins, and optionally comprises a mung bean extract (mung bean extract enriched in peptides) that comprises at least 50% w/w, 60% w/w, 70% w/w, 80% w/w, or such as at least 90% w/w of polypeptides and/or peptides.

In certain embodiments, the natural extract comprises at least 20% w/w, at least 30% w/w, 40% w/w, 50% w/w, 60% w/w, 70% w/w, 80% w/w, at least 90% w/w or such as at least 99% w/w of potato albumins, and optionally comprises mung bean derived polypeptides and/or peptides.

Different plant protein extracts and methods for producing the same are described in the literature. Potato protein extracts and methods of extraction of the same are described for example in Peksa A. et al (Food 2009. 79-87 Global science books) are incorporated herein by reference.

Methods for producing plant protein extracts are known in the art. For example, when soluble proteins, proteins, polypeptides and/or peptides are extracted, water or acidic water may be used as solvent.

The plant or part of the plant rich in proteins (such as potatoes, mung beans, rice, peas, etc) may be processed before extraction, for example it can be washed, dried, milled or grounded, etc.

For example, the processes for extraction may comprise the following steps: (i) extraction of the plant or part of the plant rich in proteins (such as potatoes, mung beans, rice, peas, etc) by a suitable solvent (such as water);

(ii) evaporation of the solvent; and, if required

(iii) purification of the extract (e.g. by chromatography, membrane filtration, etc).

In certain embodiments, the temperature of extraction is in a range of from about 20°C to about 100°C. In a particular embodiment, the temperature for extraction is in a range of from about 50°C to about 70°C. Typically, the ratio of plant material to solvent mixture used in the extraction process varies from about 1 :1 to about 1 :10 on a gram to milliliter basis, such as from about 1 :3 to about 1 :8. The incubation period (i.e. the period during which the plant material is in contact with the solvent) is typically from about 2 hours to about 24 hours.

Mechanical energy can be applied during the extraction process. Applying mechanical energy helps to homogenize the mixture, changes the physical structure of the starting biological material and increases the extraction yields.

In certain embodiments, the protein extract may be subjected to denaturalization and/or hydrolysis (chemical, thermic or enzymatic) to obtain polypeptides and/or peptides extracts. In certain embodiments, the protein raw material may be hydrolyzed by one or more hydrolytic enzymes. In one example, enzyme preparations are used which have a low exo-peptidase activity to minimize the liberation of free amino acids and to improve taste profiles of the protein hydrolysates.

The type of treatment (i.e the enzyme used), the time and the temperature of treatment may influence in the length of the polypeptides and peptides.

Optionally, enzymes after the defined incubation time may be destructed by thermal treatment. Further, the peptides may be separated by centrifugation, or by any other technic known in the art and then purified using for example membrane filtration or any other suitable technique known in the art. Additional steps of sterilization may be also used. Optionally, the peptide preparation may be dried, for example using spray dry.

Animal protein and peptides (polypeptides and/or peptide extracts) may be obtained using methods described previously.

In certain embodiments, the peptides from the peptide enriched extract have a molecular weight of from about 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons. In certain embodiments, the compositions and complexes of the invention, comprises a plant or animal protein enriched extract (such as a potato protein extract, such as a potato protein extract comprising albumins) and, optionally a plant or animal peptide enriched extract (such as a mung bean peptide enriched extract, a rice peptide enriched extract and/or a pea peptide enriched extract).

In certain embodiments, the compositions and complex of the invention comprise a potato protein extract rich in proteins as described previously and optionally comprises a mung bean peptide enriched extract comprising peptides with a molecular weight of from about 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons.

In certain embodiments, the compositions and complex of the invention comprises a potato protein enriched extract rich in proteins as described previously and optionally comprises a rice peptide enriched extract comprising peptides with a molecular weight of from about 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons.

In certain embodiments, the compositions and complex of the invention comprises a potato protein enriched extract rich in proteins as described previously and optionally comprises pea peptide enriched extract comprising peptides with a molecular weight of from about 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons, such as from 800 to 2000 daltons.

In certain embodiments, the compositions and complex of the invention comprises a potato protein enriched extract as described previously and optionally comprises a mung bean peptide enriched extract comprising peptides with a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons and a rice peptide enriched extract comprising peptides with a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons.

In a preferred embodiment the potato protein extract is rich in proteins such as albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), and/or prolamines. In certain embodiments, the potato protein extract comprises at least 50% w/w of albumins, such as at least 60% w/w albumins, such as at least 70% w/w albumins, such as at least 80% w/w albumins, or such as at least 90% w/w albumins, and optionally one or more of globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), and/or prolamines, and optionally comprises polypeptides and/or peptides derived therefrom.

In a preferred embodiment the mung bean peptides (such as an mung bean extract enriched in peptides) comprises polypeptides and /or peptides with a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons, and optionally are derived from one or more of the following proteins: albumins, globulins and glutelines. In a preferred embodiment the peptides are mainly originated from albumins (such as at least 60% w/w of the peptides are albumin peptides, such as more than 70% w/w, such as more than 80% w/w, such as more than 90%w/w).

In a preferred embodiment, the rice peptides (such as a rice extract enriched in peptides), comprises polypeptides and/or peptides from glutelins such as Glutelin A1 and B1. In certain embodiments, the rice peptides have a molecular weight of from 300 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 300 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons, and optionally are derived from one or more of the following proteins: albumins, globulins and glutelines. In a preferred embodiment the peptides are albumin peptides (such as from about 10% w/w to 30% w/w or about 30% w/w to 70% w/w) and I or glutelins peptides, such as Glutelin A1 and B1 (such as from 30% to about 70%w/w). In certain embodiments, the peptides were originated using pepsin enzyme digestion.

In a preferred embodiment, the pea peptides (such as a pea extract enriched in peptides), comprises polypeptides and /or peptides from vicilin, legumin A, Provicilin, Convicilin, Legumin J and/or Albumin 2. In certain embodiments, the pea peptides have a molecular weight of from 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons, such as from 800 to 2000 daltons. In certain embodiments, the peptides were originated using pepsin enzyme digestion.

In a preferred embodiment, the soy peptides (such as a soy extract enriched in peptides), comprises polypeptides and /or peptides from Glycin G1 and/or beta-conglycicin. In certain embodiments, the soy peptides have a molecular weight of from 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons, such as from 800 to 2000 daltons. In certain embodiments, the peptides were originated using pepsin enzyme digestion.

In certain embodiments of the compositions and complexes of the invention the ratio between the protein enriched extract (such as a potato protein enriched extract) and the peptide enriched extract (such as a mung bean extract enriched in peptides) is from about 100:1 to 1 :100, such as 90:10, 80:20; 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, or 10:90. In certain embodiments of the compositions and complexes of the invention, the ratio between the at least one phycobilin (such as a Phycocyanin) to the at least plant protein extract (such as potato protein extract, mung protein extract, rice protein extract and/or pea protein extract) is from about 50:1 to about 1 :50, such as from about 40:1 to about 1 :40, such as such as from about 30:1 to about 1 :30, such as from about 20:1 to about 1 :20, such as from about 10:1 to about 1 :10, such as 1 :1 , 1 :2, 1 :3, 3:1 , 2:1 , 0.5:1 , or about 0.8:2.

In certain embodiments, the composition or the complex of the invention comprises 0.025%spirulina extract with 25% w/w of total phycocyanin, 0.075% potato protein extract with at least 90%w/w of proteins and 0.075% pea extract rich in peptides with at least 80%w/w of peptides, optionally the pea peptides having a molecular weight ranging from 500Da to 3000Da, with a majority between 800 to 2000 Da.

In certain embodiments, the composition or the complex of the invention comprises 0.025% spirulina extract with 25% w/w of total phycocyanin, 0.075% potato protein extract with at least 90%w/w of proteins and 0.075% soy extract rich in peptides with at least 80%w/w of peptides, optionally the soy peptides having a molecular weight ranging from 200Da to 2000Da, with a majority between 300 to 1000 Da.

In certain embodiments, the composition or the complex of the invention, the phycobilin is a phycocyanin, the protein is potato protein and the peptides and/or polypeptides are from mung bean, soy, rice and/or pea and the ratio between them is from about 0.008: 1 : 1 to about of 0.8: 1 : 1 .

In certain embodiments, the composition or the complex of the invention comprises spirulina extract comprising at least 25% w/w of phycocyanin, potato protein extract with at least 90%w/w of proteins and pea extract rich in peptides with at least 80%w/w of peptides, optionally the pea peptides having a molecular weight ranging from 500Da to 3000Da, with a majority between 800 to 2000 Da and wherein the ration between the potato extract and the pea extract is from is from about 10:1 to about 1 :10, such as from about 5:1 to about 1 :5, such as 1 :1 , 1 :2, 1 :3, 3:1 , 2:1 , 0.5:1 , or about 0.8:2, and wherein the ratio between the phycocyanin : proteins and peptides is from about 20:1 to about 1 :20, such as from about 10:1 to about 1 :10, such as 1 :9, 1 :8, 1 :7, 1 :6, 1 :5, 1 :4, or about 1 :2.

In certain embodiments, the composition or the complex of the invention comprises 0.025% spirulina extract with 25% w/w of total phycocyanin, 0.075% potato protein extract with at least 90%w/w of proteins and 0.075% soy extract rich in peptides with at least 80%w/w of peptides, optionally the soy peptides having a molecular weight ranging from 200Da to 2000Da, with a majority between 300 to 1000 Da, and wherein the ration between the potato extract and the pea extract is from is from about 10:1 to about 1 :10, such as from about 5:1 to about 1 :5, such as 1 :1 , 1 :2, 1 :3, 3:1 , 2:1 , 0.5:1 , or about 0.8:2, and wherein the ratio between the phycocyanimproteins and peptides is from about 20:1 to about 1 :20, such as from about 10:1 to about 1 :10, such as 1 :9, 1 :8, 1 :7, 1 :6, 1 :5, 1 :4, or about 1 :2.

As demonstrated in the examples of the present application, the combination of phycocyanins and soluble peptides, polypeptides and proteins results in a stabilization of said phycocynanins. Thus, in certain embodiments, the colour provided by said compositions or complexes of the invention is stable to heat, acidic conditions and /or light exposure.

In certain embodiments of the composition or complex of the invention, the phycobilin (such as phycocyanin) present in said compositions or complexes, and that is complexed with the at least one soluble peptides, polypeptides and/or proteins has a blue colour that is stable to heat, acidic conditions and/or light exposure.

Solubilized phycocyanins (for example solubilized in water or any other liquid like a syrup) are known to aggregate, precipitate and lose the colour when exposed to acidic conditions like pH of less than 5, such as less than pH 4.5. In the present invention, the term “stable to acidic conditions” means that the colour hue of the at least one phycobilins (such as phycocyanin) present in the compositions or complexes of the present invention is not changed or has a change of less than 30%, such as less than 20%, such as less than 10%, or such as less than 5% of colour hue change in respect to the colour hue measured before the acidic treatment. “Acidic treatment or condition” means in the present application a pH of less than 5, such as less than pH 4.5, such as less than pH 4, such as less than pH 3, or such as less than pH 2.

Thus, in certain embodiments, the colour provided by said compositions or complexes of the invention is stable at a pH of less than about 5, such as at a pH of less than about 4.5, such as a pH less than about 4, such as a pH less than about 3, or such as a pH less than about pH 2.

Thus, in certain embodiments of the composition or complex of the invention, the phycobilin (such as phycocyanin) is stable at a pH of less than about 6, such as at a pH of less than about of 5, such as at a pH of less than about 5, such as a pH less than about 4, such as a pH less than about 3, or such as a pH less than about 2.

In a preferred embodiment, the phycobilin (such as phycocyanin) present in the composition or complex of the invention is stable at a pH between about 2.0 to about 5.0, between about 3 to about 5, between about 3 to about 4, preferably between about 2.2 to about 4.0, more preferably between about2.3 to about 3.6, most preferably between about 2.4 to about 3.3.

Thus, in certain embodiments, the colour provided by said compositions or complexes of the invention is stable at a pH between about 2.0 to about 5.0, between about 3 to about 5, between about 3 to about 4, preferably between about 2.2 to about 4.0, more preferably between about2.3 to about 3.6, most preferably between about 2.4 to about 3.3.

In the present invention, the term “stable to heat” means that the colour hue provided by the at least one phycobilins (such as phycocyanin) is not changed or has a change of less than 30% in respect to the colour hue measured before the heat treatment, such as less than 20%, such as less than 10%, or such as less than 5% of colour hue change.

Thus, in certain embodiments, the composition or complex of the invention and the colour provided by said compositions or complexes of the invention is stable after a thermal treatment of more than 40°C, such as a treatment of more than 50°C, 60°C, 70°C, 80°C, or such as more than 90°C for a period at least 30 seconds, at least 1 minute, at least 5 minutes, at least 10 minutes, at least 30 minutes, at least 1 hours, at least 2 hours, or such as at least 5 hours. In certain embodiments, the colour provided by said compositions or complexes of the invention is stable after a thermal treatment of about 40°C to 90°c, such as about 40°C to 80°C, such as about 50°C to 90°C, such as about 60°C to 90°C, such as about 70°C to 90°C. In certain embodiments, the heat treatment is for a period at between 30 seconds and 5 hours, such as between 1 minute and 1 hour, such as between 10 min and 30 min.

Thus, in certain embodiments of the composition or complex of the invention, the phycobilin (such as phycocyanin) is stable after a thermal treatment of more than 40°C, such as a treatment of more than 50°C, 60°C, 70°C, 80°C, or such as more than 90°C for a period at least 30 seconds, at least 1 minute, at least 5 minutes, at least 10 minutes, at least 30 minutes, at least 1 hours, at least 2 hours, or such as at least 5 hours.

In certain embodiments, the colour provided by said compositions or complexes of the invention is stable to light exposure.

In certain embodiments of the composition or complex of the invention, the colour provided by the phycobilin (such as phycocyanin) is stable to light exposure. In the present invention, the term “stable to light” or “stable to light exposure” means that the colour hue provided by the at least one phycobilins (such as phycocyanin) is not changed or has a change of less than 30% in respect to the colour hue measured at dark conditions.

Thus, in certain embodiments of the composition or complex of the invention, the colour provided by the phycobilin (such as phycocyanin) is stable after a light exposure of more than 5 minutes, such as more than 30 minutes, such as more than 1 hour, such as more than 2 hours, 3, hours, 4 hours, 5 hours, 10 hours, 12 hours, 24 hours, 2 days, 10 days, such as more than 30 days, or such as more than 60 days.

Thus, in certain embodiments of the composition or complex of the invention, the colour provided by the phycobilin (such as phycocyanin) is stable after a light exposure of about 5 minutes to 60 days, such as about 30 minutes to 30 days, such as about 1 hour to 24 hours, such as about 2 days to 30 days, such as about 30 days to 60 days or more.

In one embodiment, the colouring compositions of the invention (such as a food colouring composition) is in a liquid form. Optionally, the colouring composition further comprises water. Optionally, water may be present in the colouring composition in an amount of up to about 20% w/w. Optionally, the amount of water in the colouring composition is about 3.5%, 4.0%, 4.5% or 5.0% w/w. After the complex of the at least one the phycobilin (such as phycocyanin) and the at least one protein, polypeptide and/or peptide (or protein extracts as described before) is formed, the composition of the invention or the complex of the invention may be dried by any method know in the art.

Thus, in one embodiment, the colouring composition (such as a food colouring composition) or the complex of the invention is in a powder form. Optionally, the food colouring composition further comprises a carrier. Optionally, the carrier may be selected from the group consisting of maltodextrin, Arabic gum, inulin, alginate, starches, modified starch and combination thereof. Optionally, the carrier may be maltodextrin. Optionally, the carrier may be present in the colouring composition in an amount of up to about 4.0% w/w. Optionally, the amount of carrier in the composition is between about 1.0% to about 3.5% w/w. Optionally, the amount of carrier in the food composition is about 1.2%, 2.0%, 2.1 % or 3.1 % w/w. The present invention is also related to a process for formation of the complex according to the invention, comprising the step of mixing at least one peptide, polypeptide and/or protein as defined herein, or a protein extract comprising at least one peptide, polypeptide and/or protein as defined herein with a composition comprising at least one phycobilin in an aqueous solution.

In certain embodiments of the process for formation of the complex of the invention, additionally comprises a step of filtration after mixing the composition comprising at least one phycobilin in an aqueous solution and the at least one peptide, polypeptide and/or protein to remove non soluble fractions.

The present invention is also related to a method (or method of the invention) for stabilizing a phycobilin comprising the steps of: i) contacting a phycobilin with at least one protein, polypeptide and/or peptide as defied before or a protein extract comprising at least one protein, polypeptide and/or peptide asdefined before in a water solution ii) optionally adding sugars

In certain embodiments the method of the invention additionally comprises a step of filtration the mix obtained in step i) and/or ii) to remove the non-soluble fractions.

In certain embodiments the method of the invention, additionally comprises a step of concentrating the result of step i) or ii).

In certain embodiments the method of the invention, additionally comprises a step of drying, such as spray drying.

All embodiments regarding the phycobilins, the at least one protein, polypeptide and/or peptide or the protein extracts described previously for the compositions or complexes of the invention also apply for the method of the invention.

In certain embodiments of the process or method of the invention, the at least one protein, polypeptide and/or peptide is soluble in water, has an I EP of more than 4 and /or is soluble in acidic conditions.

In certain embodiments of the process or method of the invention, the protein extract is a plant protein extract and/or an animal protein extract.

In certain embodiments of the process or method of the invention, the protein extract is an extract enriched in proteins.

In certain embodiments of the process or method of the invention, the protein extract is enriched in peptides.

In certain embodiments of the process or method of the invention, the peptides have a molecular weight of from about 100 to about 10,000 daltons, such as from 100 to about 5,000 daltons, such as from 300 to 2000 daltons, such as from 200 to 500 daltons, such as from 300 to 1000 daltons, such as from 500 to 1000 daltons, such as from 500 to 2000 daltons, such as from 500 to 1000 daltons, or such as from 800 to 2000 daltons.

In certain embodiments of the process or method of the invention, the at least one protein, polypeptide and/or peptide or the protein extract is obtained from: a) tubers such as potatoes (Solarium tuberosum) and any of the 4000 described varieties of potato such as such as russet potatoes (rough brown skin), red potatoes, white potatoes, yellow potatoes (also called Yukon potatoes) and purple potatoes, sweet potato (Ipomoea batatas'), manioc or yucca (Manihot esculenta), dahlia, carrot (Daucus carota subsp. sativus), radish, beetroot, etc; b) beans such as beans selected from black beans, canelli beans, kidney beans, lentil beans, lima beans, pinto beans, soy beans, white beans, mung beans, fava beans and mixtures thereof, c) nuts such as nuts selected from almonds, brazil nuts, cashews, peanuts, pecans, hazelnuts, pine nuts, walnuts, pistachios, and mixtures thereof, d) from plant seeds such as seeds selected from chia, flax, hemp, pumpkin, sesame, sunflower, quinoa, chickpeas, green peas, peas, oilseed rape/canola and mixtures thereof, e) from cereals such as cereals selected from oat, wheat, barley, spelt, corn, rice and mixtures thereof, and/or f) egg, milk, and any other animal source rich in proteins.

In certain embodiments of the process or method of the invention, the phycobilin is selected from phycoerythrobilin, phycocyanobilin, phycoviolobilin, phycourobilin and mixtures thereof.

In certain embodiments of the process or method of the invention, the protein extract comprises at least a protein selected from albumins, globulins (such as beta-conglycicin, glycicnin, vicilin, legumin A, legumin J) Provicilin, Convicilin, glutelines (such as Glutelin A1 and B1), prolamines, lectin, gliadin, tuberine, patatin and mixtures thereof, and optionally peptides and/or polypeptides derived therefrom.

In certain embodiments of the process or method of the invention, the protein extract comprises at least one albumin selected from potato albumin, yucca albumin, carrot albumin, radish albumin, beetroot albumin, mung bean albumin, black beans albumin, canelli beans albumin, kidney beans albumin, lentil beans albumin, lima beans albumin, pinto beans albumin, soy bean albumin, white beans albumin, Zea mais albumin, almonds albumin, brazil nuts albumin, cashews albumin, peanuts albumin, pecans albumin, hazelnuts albumin, pine nuts albumin, walnuts albumin, brazil nuts albumin, cashews albumin, peanuts albumin, pecans albumin, hazelnuts albumin, pine nuts albumin, walnuts albumin, chia albumin, flax albumin, hemp albumin, pumpkin albumin, sesame albumin, sunflower albumin, green peas albumin, lentils albumin, egg albumin, bovin albumin oilseed rape/canola albumin, oat albumin, wheat albumin, barley albumin, spelt albumin, corn albumin, rice albumin and any mixture thereof, and optionally peptides and/or polypeptides derived therefrom.

In certain embodiments of the process or method of the invention, the protein is an extract from potato and optionally comprises a peptide enriched extract from mung bean, pea and/or rice.

In another aspect, the invention is related to a stabilized phycobilin obtained using the method of the invention or “stable phycobilin of the invention”

In certain embodiments, the stable phycobilin (such as a Phycocyanin) is a spirulina (Arthrospira platensis) derived phycocyanin.

In certain embodiments, the stable phycobilin (such as a Phycocyanin) of the invention is stable in acidic conditions, stable to heat, stable to light and /or stable to light exposure. The terms stable to heat, stable to light and stable to light exposure were described previously.

In certain embodiments, the stabilized phycobilin (such as a Phycocyanin) of the invention has a colour with a maximum absorption band at 618nm +- 5nm.

In certain embodiments, the stabilized phycobilin (such as a Phycocyanin) of the invention has a colour with a maximum absorption band at 565nm +/- 5nm.

In certain embodiments, the stabilized phycobilin (such as a Phycocyanin) of the invention has a colour with a maximum absorption band at 495nm +/- 5nm.

In certain embodiments, the stabilized phycobilin (such as a Phycocyanin) of the invention has a colour with a maximum absorption band at 550nm+/- 5nm.

Colour evaluation

The colouring compositions and the food products of the present disclosure can be analyzed with a spectrophotometer, and Cl ELAB L*a*b* values can be calculated from the spectral data, as described in greater detail below. The L*a*b* values provide a means of representing colour characteristics and assessing the magnitude of difference between two colours. The L*a*b* values also provide a means of representing colour characteristics and assessing the magnitude of difference between two colours not only of solutions, but also of products. Measurements of colour compositions and products in solid form are accomplished using reflectance measurements from the surface of the product.

For example, L*a*b* values consist of a set of coordinate values defined in a three-dimensional Cartesian coordinate system. L* is the lightness coordinate and provides a scale of lightness from black (0 L* units) to white (100 L* units) on a vertical axis, a* and b* are coordinates related to both hue and chroma, a* provides a scale for greenness (- a* units) to redness (+ a* units), with neutral at the center point (0 a* units), on a horizontal axis; b* provides a scale for blueness (- b* units) to yellowness (+ b* units), with neutral at the center point (0 b* units), on a second horizontal axis perpendicular to the first horizontal axis. The three axes cross where L* has a value of 50 and a* and b* are both zero.

AE is a measure of the magnitude of total colour difference between two colours represented in Cl ELAB L*a*b* colour space. It has been reported that an experienced colour observer cannot distinguish any difference between two colours when the AE is about 2.3 or less. The AE of two different colours with L*a*b* values, L*ia*ib*i and L* ₂ a* ₂ b* ₂ , is calculated using Equation 1 : Equation 1

In another aspect, the invention is related to a colouring composition (such as a food colouring composition) comprising a stabilized phycobilin (such as a Phycocyanin) according to the present invention, a colouring composition according to the present invention and/or a complex according to the present invention.

In one embodiment, the phycobilin (such as an spirulina derived colour, such a spirulina extract) is present in the colouring compositions, complexes and colouring compositions of the invention in an amount in the range of about 0.5% to about 25.0% w/w. Optionally, the phycobilin containing colorant (such as an spirulina derived colour, such a spirulina extract) is present in an amount of about 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, 4.5%, 5.0%, 5.5%, 6.0%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%, 10.5%, 11.0%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5%, 15.0%, 15.5%, 16.0%, 16.5%, 17.0%, 17.5%, 18.0%, 18.5%, 19.0%, 19.5%, 20.0%, 20.5% or 21.0% w/w. Optionally, the phycobilin containing colorant (such as an spirulina derived colour, such a spirulina extract) is present in an amount of about 1.5%, 3.0%, 10%, 19.0% or 20.0% w/w. Optionally, the phycobilin containing colorant (such as an spirulina derived colour, such a spirulina extract) is present in an amount of about 1.7%, 2.7%, 10.2%, 18.7% or 20.0 % w/w. Mix with other

The stabilized phycobilin (such as a Phycocyanin) present in the composition, complexes and colouring compositions of the invention may be combined with other pigments to generate a broad range of colours. For example, mixing a composition of the invention having a stable blue colour with a pigment that has a yellow colour would result in a stable green colour.

Thus, the composition, complexes and colouring compositions of the invention may additionally comprise other pigments.

The addition of the further pigment may be done before the complex between the phycobilin (such as a Phycocyanin) with the at least one protein, polypeptide and/or peptide occurs (complex of the invention) or after said complex in in place.

Thus, in certain embodiments, the stabilized phycobilin (such as a Phycocyanin) may be mixed with other pigments.

Thus, in certain embodiments, the colour composition of the invention may be mixed with other pigments.

The pigments used may be of synthetic or of natural origin. In a preferred embodiment, the pigment is a natural pigment such as a colouring foodstuff or a natural colour.

Pigments

The major classes of plant pigments are chlorophylls that give plants their green colour; carotenoids, which are red, orange or yellow; anthocyanins, which appear red, purple, blue or black, according to the pH; and betalains, which are red or yellow.

Therefore, pigments suitable to be used in the present invention are selected from the group consisting of anthocyanins, carotenoids, chlorophylls, betalains, anthraquinone, naphthoquinone and azaphilone.

The pigments used in the invention may be obtainable from a synthetic source or they may be obtainable from a natural source, such as from a plant, an algae or a fungi. Advantageously, a pigment which is obtained from a natural source would satisfy the clean label requirement of the food products.

Anthocyanins are glycosides of the sugar-free anthocyanidins (the aglycone). The sugar molecules in anthocyanins are bound via O-glycosidic bonds to one or more of the hydroxy groups typically present in an anthocyanidin molecule. Most naturally occurring anthocyanins are 3-0- glycosides.

The most common types of anthocyanidins present in plants are cyanidin, delphinidin, pelargonidin, peonidin, petunidin and malvidin, in which hydroxy groups in the 3, 5, 7 and at least one of the 3', 4' or 5' positions are sugar-substituted. Examples of natural anthocyanins that may be used in the invention include, but are not limited to pelargonidin, cyanidin and peonidin-based anthocyanins.

Examples of sugar molecules found in anthocyanin structures include arabinose, galactose, glucose, rhamnose, rutinose, sambubiose, sophorose and xylose. An anthocyanin can be substituted with hydrogen, hydroxyl, and/or methoxyl groups at various positions. Anthocyanins can also be acylated, where they can have one or more molecules esterified to the sugar molecules at the 2-, 3-, 4- and/or 6-position of a monosaccharide.

Many anthocyanins are acylated (generally at the C6-OH group of a glucose moiety), with either aliphatic acids (e.g., acetic, malic, malonic, oxalic, or succinic acid) or phenolic acids (e.g., p- hydroxybenzoic, caffeic, p-coumaric, ferulic, or sinapic acid). Thus, the anthocyanins may be in the form of an acylated glycoside anthocyanin. For example, pelargonidin-based acylated anthocyanins, cyanidin-based acylated anthocyanins and peonidin-based acylated anthocyanins or structural analogues of pelargonidin-based acylated anthocyanins, cyanidin-based acylated anthocyanins and peonidin-based acylated anthocyanins.

Red radishes (Raphanus sativus L.) and red-fleshed potatoes (Solanum tuberosum L.) provide colour characteristics similar to FD&C Red #40. In one embodiment, the anthocyanin is a red radish derived colour.

The major pigments of red radish and red-fleshed potatoes have been identified as pelargonidin- 3-sophoroside-5-glucoside acylated with malonic acid and either p-coumaric and/or ferulic acids and pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid, respectively (Rodriguez-Saona , L.E. et al., J. Food Sci. 1999, 64, 451-456, the disclosure of which is herein incorporated by reference). Therefore, the anthocyanins used in the present invention may be pelargonidin-3-sophoroside-5-glucoside acylated with malonic acid and either p-coumaric and/or ferulic acids, and/or pelargonidin-3-rutinoside-5-glucoside acylated with p-coumaric acid.

In one embodiment, the anthocyanin is a black carrot derived colour.

Recently, cyanidin 3-xylosyl(glucosyl)galactosides acylated with sinapic acid, ferulic acid, and coumaric acid were identified as the major anthocyanins in black carrot (Cuevas Montilla, E., et al, J. Agric. Food Chem. 2011 , 59, 3385-3390, the disclosure of which is herein incorporated by reference). Therefore, the anthocyanins used in the present invention may be cyanidin 3- xylosyl(glucosyl)galactosides acylated with sinapic acid, ferulic acid, and coumaric acid.

In one embodiment, the anthocyanin may be present as an extract obtained or obtainable from a plant from the Brassicaceae, the Rosaceae, the Solanaceae, the Convolvulaceae, the Apiaceae family or mixtures thereof. The term mixture refers to a mixture obtained or obtainable either when the plant from the Brassicaceae, the plant from the Rosaceae, the plant from the Solanaceae and/or the plant from the Apiaceae family are extracted together using a single solvent or when the plant from the Brassicaceae, the plant from the Rosaceae, the plant from the Solanaceae and the plant from the Apiaceae family are extracted independently and the resulting extracts combined.

The plant of the Brassicaceae family may be Raphanus sativus L. (red radish). The plant of the Rosaceae family may be the Fragaria (strawberry). The plant of the Solanaceae family may be the Solanum tuberosum (red potato). The plant of the Convolvulaceae family may be Ipomoea batatas (purple sweet potato root). The plant of the Apiaceae family may be Daucus carota ssp. sativus var. atrorubens Alef. (black carrot).

In one embodiment, the betalain may be present as an extract obtained or obtainable from a plant from the Amaranthaceae family. Optionally, the plant from the Amaranthaceae family may be Beta vulgaris (beet).

In one embodiment, the anthocyanin (0.1 % in pH 3.0) such as a red radish derived colour (0.1 % in water) has a L* value of 58.89 +/-5%, a* value of 69.81 +/-5% and b* value of 51.43 +/- 5%.

In one embodiment, the anthocyanin (0.1% in pH 3.0) such as a black carrot derived colour has a L* value of 38.24 +/-5%, a* value of 62.95+/-5% and b* value of 25.24 +/- 5%.

Betalains

Betalains are a class of red and yellow tyrosine-derived pigments found in plants of the order Caryophyllales, where they replace anthocyanin pigments. There are two categories of betalains: a) Betacyanins, which appear reddish to violet. Examples of betacyanins present in plants include betanin, isobetanin, probetanin, and neobetanin; and b) Betaxanthins, which appear yellow to orange. Betaxanthins present in plants include vulgaxanthin, miraxanthin, portulaxanthin, and indicaxanthin.

Therefore, the betalains used in the present invention may be betacyanins, such as betanin, isobetanin, probetanin, and neobetanin; and/or betaxanthins, such as vulgaxanthin, miraxanthin, portulaxanthin, and indicaxanthin. Betalains are glycosides of a betanidin aglycone, whose core structure is betalamic acid (i.e. 4- (2-oxoethylidene)-1 ,2,3,4-tetrahydropyridine-2,6-dicarboxylic acid).

Betanin is usually obtained from the extract of the juice of Beta vulgaris (red beets, beetroot).

Betanin basic structure

In one embodiment, the betalain is a beetroot derived colour. Optionally, the betalain used in the present invention may be betanin.

In one embodiment, the betalain (0.1% in water) (such as a beetroot derived colour) has a L* value of 85.29 +/-5%, a* value of 26.66 +/-5% and b* value of -5.76 +/- 5%.

In one embodiment, the betalain containing colorant (such as a beetroot derived colour, such as a beetroot powder) is present in the food colouring composition in an amount in the range of about 25% to about 60% w/w. Optionally, the betalain containing colorant (such as a beetroot derived colour, such as a beetroot powder) is present in an amount in the range of about 30% to about 50% w/w. Optionally, the betalain containing colorant (such as a beetroot derived colour, such as a beetroot powder) is present in an amount of about 30.0%, 31 .0%, 32.0%, 33.0%, 34.0%, 35.0%, 36.0%, 37.0%, 38.0%, 39.0%, 40.0%, 41.0%, 42.0%, 43.0%, 44.0%, 45.0%, 46.0%, 47.0%, 48.0%, 49.0% or 50.0 w/w. Optionally, the betalain containing colorant (such as a beetroot derived colour, such as a beetroot powder) is present in an amount of about 32.5%, 38.8%, 42.0% or 45.4% w/w.

In one embodiment, the anthocyanin containing colorant (such as a black carrot derived colour, such as black carrot concentrate) is present in the composition, complexes and colour compositions of the invention in an amount in the range of about 3.0% to about 8.5% w/w. Optionally, the anthocyanin containing colorant (such as a black carrot derived colour, such as black carrot concentrate) is present in an amount of about 3.0%, 3.5%, 4.0%, 4.5%, 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0% or 8.5% w/w. Optionally, the anthocyanin containing colorant (such as a black carrot derived colour, such as black carrot concentrate) is present in an amount of about 3.5%, 4.0%, 4.5%, 6.0%, 7.0% or 8.0% w/w. Optionally, the anthocyanin containing colorant (such as a black carrot derived colour, such as black carrot concentrate) is present in an amount of about 3.3%, 3.8%, 4.3%, 4.4%, 5.7%, 7.0%, 7.9% or 8.1% w/w.

In one embodiment, the anthocyanin containing colorant (such as a red radish derived colour, such as red radish powder) is present in the food colouring composition in an amount in the range of about 0.1% to about 1 .5% w/w. Optionally, the anthocyanin containing colorant (such as a red radish derived colour, such as red radish powder) is present in an amount of aboutO.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1 %, 1.2%, 1.3%, 1.4% or 1.5% w/w. Optionally, the anthocyanin containing colorant (such as a red radish derived colour, such as red radish powder) is present in an amount of about 0.5%, 0.6%, 0.9% or 1 .3% w/w.

Yellow colorants

Yellow colorant that can be used in the present invention include without limitation natural colorants such as carotenoids, safflower, yellow gardenia, riboflavin and also artificial colorants.

Carotenoids are a class of naturally occurring pigments synthetized from plants, photosynthetic bacteria and algae, they can be classified according to their chemical structure to: Beta-carotenes: hydrocarbons that do not contain oxygen and Xanthophyll (contain oxygen) such as curcumins and luteins.

Colouring properties of these pigments is provided by conjugated double-bond system, which constitutes the light absorbing chromophores. Light absorption leads to higher energy excited state of the molecules. In case of carotenoids, the electronic transition occurring is TT to TT* which does not require high energy levels to occur. The low energy required correlates to light in the visible region 400 - 500 nm. Thus yellow, orange and red colours are observed.

In one embodiment, the carotenoids can be derived from fruits and vegetables such as carrots (such as carrot juice), bacteria such as Blakeslea Tripora and from micro-algae such a Duneliella Salina.

In one embodiment, the carotenoids containing colorant (such as a carrot juice powder) is present in the food colouring composition in an amount in the range of about 25% to about 60% w/w. Optionally, the carotenoids containing colorant (such as a carrot juice powder) is present in an amount in the range of about 30% to about 50% w/w. Optionally, the carotenoids containing colorant (such as a carrot juice powder) is present in an amount of about 30.0%, 31.0%, 32.0%, 33.0%, 34.0%, 35.0%, 36.0%, 37.0%, 38.0%, 39.0%, 40.0%, 41.0%, 42.0%, 43.0%, 44.0%, 45.0%, 46.0%, 47.0%, 48.0%, 49.0% or 50.0 w/w. In certain embodiments, the stabilized phycobilin of the invention (such as a Phycocyanin), compositions, complexes, and colour compositions of the invention may be mixed with Safflower, carrot juice, carotenoids and other yellow colours to generate stable green colours.

The present invention also relates to a kit comprising the different elements of compositions, complexes, and colour compositions of the invention, and optionally instructions on how to mix, prepare and/or use said ingredients. In certain embodiments, the kit comprises the elements already mixed and ready to use (for example as a blend) and optionally instructions of how to use said ingredients. In certain embodiments, the kit comprises other colours such as yellow or red colours.

The present invention also relates to an encapsulated composition comprising a composition or complex according to the present invention, or the stabilized phycobilin according to the present invention, that is encapsulated using a cross-linked polymer derived from the group consisting of alginates, carrageenans and pectins, derivatives thereof or combinations thereof.

The present invention also relates to phycobilin (such as phycocyanin) -containing granules comprising a continuous medium of a cross-linked polymer derived from the group consisting of alginates, carrageenans and pectins, derivatives thereof or combinations thereof, the granules additionally comprising at least one protein, polypeptide and/or peptide that is soluble in water and optionally, has an I EP of more than 4 and/or is soluble in acidic conditions, as described herein.

The present invention is also related to a method for preparing phycobilin (such as phycocyanin) -containing granules comprising: a) mixing a polymer derived from the group consisting of alginates, carrageenans and pectins, derivatives thereof or combinations thereof with a phycobilin (such as a phycocyanin) and at least one protein, polypeptide and/or peptide that is soluble in water and optionally, has an I EP of more than 4 and/or is soluble in acidic conditions, in a water solution b) adding the mixture of a) in the form of droplets to a cross linking agent c) collecting the formed granules.

Alginate or a polymer of with the ability to bind comparably large amounts of water, or combinations of such polymers may be used in the present invention. Alginate is a high- molecular-weight carbohydrate obtained e.g. from seaweed and other algae. Alginates are linear copolymers of a-L-guluronate (G) and b-D-mannuronate (M). The alginate chain may be regarded as a block copolymer consisting of “G-blocks” (homopolymeric regions of guluronate residues) “M-blocks” (homopolymeric regions of mannuronate residues) and “MG blocks” (copolymeric regions of a random-like alternating sequence of M and G) of varying length. Besides being heterogeneous with respect to the chemical composition, alginates have quite a broad molecular weight distribution. Alginate is a collective term for a family of polymers. Their properties depend on their block structure and molecular mass. Above a certain critical molecular mass, the properties of the alginates are mainly governed by the monomeric composition and block structure. In general, an increase in the content of guluronate gives mechanically stronger gels with enhanced stability in the presence of non-gelling/anti-gelling ions (e.g. Na+, Mg+) and calcium sequestering agents. High guluronate-containing gels exhibit high porosity and lower shrinkage during gel formation. At high content of mannuronate, the gels become softer and more elastic; they shrink more during gel formation with concomitant reduction of porosity.

For encapsulation according to the present invention, all types of alginate can be used. Those with a high molecular weight are generally preferred for their higher mechanical stability in the tertiary emulsion process described hereinunder, where their higher viscosity is less critical. For the spray-drying process described hereinunder, alginates of lower molecular weight are preferred. Salts of alginate form viscous solutions and hold large amounts of water. A preferred alginate is sodium alginate (CAS 9005-38-3), which is sold under the registered trademark PROTANAL by FMC Biopolymers, Philadelphia, USA. Useful alginate salts include iron, magnesium, potassium, ammonium alginate, and calcium alginate.

Whereas alginate is particularly desirable for the production of granules according to the invention, other hydrophilic polymers with characteristics similar to those of alginate may also be employed additionally to or instead of alginate, and the term “alginate” as used herein includes said other polymers. Other examples of useful hydrophilic polymers are polysaccharides such as the structurally-related pectin and derivatives thereof. Pectin is a polymer consisting of polygalacturonic acid, of which the carboxylic acid groups are partly esterified with methanol. For high heat stability, the use of a pectin with a low degree of esterification, especially one less than 5%, is preferred. Depending on the polymer used, an alternative or additional crosslinking agent may be employed, as is well known in the art.

Carrageenan may also be used.

Granules (or particles) according to the invention may preferably be prepared to result in substantially rounded matrix granules of mostly spherical shape, as opposed to irregular agglomerates or elongated stringy matrix particles, that tend to be formed when the shear force is too low or too high, respectively, during their preparation. The granules may range in size from 5-2000 pm in diameter, preferably 10-1000 pm, more preferably 20-600 pm. Matrix granules are substantially insoluble in water. In the processes according to the invention described herein, size of granules and range of size distribution may be adjusted according to the desired application depending on choice of process and adjustment of process parameters.

Said particles of step b) are introduced to a solution of cross linking agent such as multivalent cations, e.g. ions of calcium, strontium, barium, iron, silver, aluminium, manganese, copper and zinc, preferably calcium, the solution may be 0.9-10%, preferably 0.9-2% calcium chloride. The solution may be in a suitable liquid such as water or alcohol, preferably ethanol, or a mixture of water and alcohol. The ratio of water to alcohol depends on the application. If more water is used, resulting matrix particles are more stable. More alcohol will lower the amount of surface oil but also may extract oil from the interior of the particles. A ratio of 50:50 (wt/wt) of water to alcohol is suitable for most applications.

The time of exposure to the cross linking agent (i.e multivalent cation solution) may vary depending on the ion solution used and the total amount and concentration of the solution. The exposure time for the respective ion and concentration can be easily determined by a person skilled in the art. About one hour is usually sufficient when 0.9-10% calcium chloride in a ratio of 0.7: 1-4:1 , preferably 1.2: 1-3:1 , more preferably 1.5: 1-2.5:1 saline solution: particles (wt/wt) is used. The amount of ions necessary depends on the amount of alginate to be cross-linked and may be adjusted as known to a person skilled in the art. Instead of saline solution an additional or alternative cross-linking agent may be used, as is well known in the art.

The cross-linked particles resulting from step c) may be subjected to a drying step. This may be performed by spray drying. In order not to destroy the cross-linked particles, a spray-drying method with low shear force is preferred. Suitable methods will be immediately apparent to a person skilled in the art. For example, a spray dryer with a low shear positive displace pump in combination with a rotary atomiser wheel can be used. Alternatively, many different pumps may be applied. Instead of a rotary wheel, alternatively a spray-nozzle may be used.

Further examples on methods for encapsulation are described in US2006292280A1 or US2010003521 A1

Uses and products

The present invention is also related to a consumable or food product, a cosmetic or a pharmaceutical or nutraceutical preparation comprising a stabilized phycobilin of the invention (such as a Phycocyanin), compositions, complexes, and colour compositions of the invention. In one aspect, use of a stabilized phycobilin of the invention (such as a Phycocyanin), compositions, complexes, and colouring compositions of the invention (food colouring composition) as described before in colouring a food product is provided. The stabilized phycobilin of the invention (such as a Phycocyanin), compositions, complexes, and food colouring compositions of the present invention can be added to a food product in an amount effective to increase, enhance and/or modify the colour characteristics of a food product or portion thereof.

Food encompasses the following general food categories, as defined by the Food and Drug Administration (FDA): baked goods and baking mixes, including all ready-to-eat and ready-to- bake products, flours, and mixes requiring preparation before serving; beverages, alcoholic, including malt beverages, wines, distilled liquors, and cocktail mix; beverages and beverage bases, non-alcoholic, including only special or spiced teas, soft drinks, coffee substitutes, and fruit and vegetable flavored gelatin drinks; breakfast cereals, including ready-to-eat and instant and regular hot cereals; cheeses, including curd and whey cheeses, cream, natural, grating, processed, spread, dip, and miscellaneous cheeses; chewing gum, including all forms; coffee and tea, including regular, decaffeinated, and instant types; condiments and relishes, including plain seasoning sauces and spreads, olives, pickles, and relishes, but not spices or herbs; confections and frostings, including candy and flavored frosting, marshmallows, baking chocolate, and brown, lump, rock, maple, powdered, and raw sugars; dairy product analogs, including nondairy milk, frozen or liquid creamers, coffee Whiteners, toppings, and other nondairy products; egg products, including liquid, frozen, or dried eggs, and egg dishes made therefrom, i.e., egg roll, egg foo young, egg salad, and frozen multicourse egg meals, but not fresh eggs; fats and oils, including margarine, dressings for salads, butter, salad oils, shortenings and cooking oils; fish products, including all prepared main dishes, salads, appetizers, frozen multicourse meals, and spreads containing fish, shellfish, and other aquatic animals, but not fresh fish; fresh eggs, including cooked eggs and egg dishes made only from fresh shell eggs; fresh fish, including only fresh and frozen fish, shellfish, and other aquatic animals; fresh fruits and fruit juices, including only raw fruits, citrus, melons, and berries, and home-prepared "ades" and punches made therefrom; fresh meats, including only fresh or home-frozen beef or veal, pork, lamb or mutton and home-prepared fresh meat-containing dishes, salads, appetizers, or sandwich spreads made therefrom; fresh poultry, including only fresh or home-frozen poultry and game birds and home-prepared fresh poultry-containing dishes, salads, appetizers, or sandwich spreads made therefrom; fresh vegetables, tomatoes, and potatoes, including only fresh and home-prepared vegetables; frozen dairy desserts and mixes, including ice cream, ice milks, sherbets, and other frozen dairy desserts and specialties; fruit and water ices, including all frozen fruit and water ices; gelatins, puddings, and fillings, including flavored gelatin desserts, puddings, custards, parfaits, pie fillings, and gelatin base salads; grain products and pastas, including macaroni and noodle products, rice dishes, and frozen multicourse meals, without meat or vegetables; gravies and sauces, including all meat sauces and gravies, and tomato, milk, buttery, and specialty sauces; hard candy and cough drops, including all hard type candies; herbs, seeds, spices, seasonings, blends, extracts, and flavorings, including all natural and artificial spices, blends, and flavors; jams and jellies, home-prepared, including only home-prepared jams, jellies, fruit butters, preserves, and sweet spreads; jams and jellies, commercial, including only commercially processed jams, jellies, fruit butters, preserves, and sweet spreads; meat products, including all meats and meat containing dishes, salads, appetizers, frozen multicourse meat meals, and sandwich ingredients prepared by commercial processing or using commercially processed meats with home preparation; milk, whole and skim, including only whole, lowfat, and skim fluid milks; milk products, including flavored milks and milk drinks, dry milks, toppings, snack dips, spreads, weight control milk beverages, and other milk origin products; nuts and nut products, including whole or shelled tree nuts, peanuts, coconut, and nut and peanut spreads; plant protein products, including the National Academy of Sciences/National Research Council "reconstituted vegetable protein" category, and meat, poultry, and fish substitutes, analogs, and extender products made from plant proteins; poultry products, including all poultry and poultry-containing dishes, salads, appetizers, frozen multicourse poultry meals, and sandwich ingredients prepared by commercial processing or using commercially processed poultry with home preparation; processed fruits and fruit juices, including all commercially processed fruits, citrus, berries, and mixtures; salads, juices and juice punches, concentrates, dilution, "ades", and drink substitutes made therefrom; processed vegetables and vegetable juices, including all commercially processed vegetables, vegetable dishes, frozen muiticourse vegetable meals, and vegetable juices and blends; snack foods, including chips, pretzels, and other novelty snacks; soft candy, including candy bars, chocolates, fudge, mints, and other chewy or nougat candies; soups, home-prepared, including meat, fish, poultry, vegetable, and combination home-prepared soups; soups and soup mixes, including commercially prepared meat, fish, poultry, vegetable, and combination soups and soup mixes; sugar, white, granulated, including only white granulated sugar; sugar substitutes, including granulated, liquid, and tablet sugar substitutes; and sweet sauces, toppings, and syrups, including chocolate, berry, fruit, corn syrup, and maple sweet sauces and toppings.

For example, the food colouring composition as described hereinbefore can be used to impart a blue colour similar to the colour obtained when using Brilliant Blue FCF (artificial colour) to food products, such as dairy, confectionery, beverages, sauces/gravies, etc.

A dairy product may refer to yogurt, custard, milk smoothie, milk shake, dairy ice cream.

A confectionery product may refer to a sweet or candy food product, such as chewing gums or hard and soft confectionery products. Non-limiting examples of confectionery products include cakes, cookies, pies, chocolates, chewing gums, gelatins, ice creams, puddings, jams, jellies, gummies, hard boiled candies, chewy candies, cereal and other breakfast foods, canned fruits and fruit sauces.

A beverage product may refer to beverages, beverage mixes and concentrates, including but not limited to alcoholic and non-alcoholic ready to drink and dry powdered beverages. Non-limiting examples of beverages can include carbonated and non-carbonated beverages, e.g., sodas, fruit or vegetable juices.

A sauce product may refer to a sweet or savoury semi-solid composition used to add flavour, moisture and/or visual appeal to a dish. Non-limiting examples of sauces include gravy and barbecue sauce.

A meat analogue product may refer to foods made from vegetarian ingredients, which approximate certain aesthetic qualities (such as texture, flavour, appearance) or chemical characteristics of specific types of meat. Non-limiting examples of meat analogues include vegetable (veggie) burgers.

In yet another aspect, it is provided a food product comprising a food colouring composition as described hereinbefore. For example, the food product may be as described above.

One of ordinary skill in this art will recognize that the optimal amount of food colouring composition present in a given food product is determined by factors such as overall desired colour, solubility, regulatory approval, etc. One of ordinary skill in this art can readily determine the optimal amount of colour for a given product based on those factors.

In one aspect, use of a stabilized phycobilin of the invention (such as a stabilized Phycocyanin), compositions, complexes, and colouring compositions of the invention (colouring compositions) as described before in colouring a pharmaceutical, cosmeceutical, nutraceutical or cosmetic product is provided. The stabilized phycobilin of the invention (such as a Phycocyanin), the compositions, complexes, and colouring compositions of the present invention can be added to the product (pharmaceutical, nutraceutical or cosmetic product) in an amount effective to increase, enhance and/or modify the colour characteristics of the product or a portion thereof.

In another aspect, the invention relates to a pharmaceutical composition, cosmeceutical, a nutraceutical or to a cosmetic composition comprising a stabilized phycobilin of the invention (such as a stabilized Phycocyanin), compositions, complexes, and colouring compositions of the invention as defined in the present document and, optionally a vehicle adequate for the formulation of said a stabilized phycobilin of the invention (such as a stabilized Phycocyanin), compositions, complexes, and colour compositions of the invention into said pharmaceutical composition, cosmeceutical or cosmetic composition. The stabilized phycobilin of the invention (such as a stabilized Phycocyanin), compositions, complexes, and colouring compositions of the present invention would provide a desired colour (such as a stable green or blue colour) to said pharmaceutical, cosmeceutical, cosmetic or nutraceutical formulation.

“Pharmaceutical composition”, as used herein, relates to compositions and molecular entities that are physiologically tolerable. Preferably, the term "pharmaceutically acceptable" means it is approved by a regulatory agency of a state or federal government or is included in the U.S. Pharmacopoeia or other generally recognized pharmacopoeia for use in animals, and more particularly in humans.

“Cosmetic composition”, as used herein refers to a composition suitable for use in personal hygiene of human beings or animals, or in order to enhance the natural beauty or change the body appearance without affecting the structure or functions of the human or animal body, comprising one or more products providing such effects. If desired, the cosmetic composition provided by the invention can contain, in addition to the composition of the invention, one or more cosmetics or cosmetic products, i.e., substances or mixtures intended to be placed in contact with the external parts of the human or animal body (e.g., epidermis, hair system, nails, lips, etc.) or with the teeth and the buccal mucosa, for the exclusive or main purpose of cleaning them, perfuming them, changing their appearance, protecting them, keeping them in good condition or correcting body odors. Illustrative examples of cosmetically acceptable vehicles include the products contained in the INCI (International Nomenclature of Cosmetic Ingredients) list. The composition of the present invention may be added to a wide variety of products for cosmetic application, including makeup, creams for cleansing, protecting, treating, or caring for the skin, in particular, the face, hands, and feet (e.g., day and night creams, makeup removal creams, foundation creams and sunscreens), liquid foundations, makeup removal lotions, protective or skin-care body lotions, sunscreen lotions, skin care lotions, gels, or foams, such as cleansing, sunscreen, and artificial tanning lotions, bath preparations, deodorant compositions, after-shave gels or lotions, depilatory creams, and compositions used for insect stings and against pain. The composition of the invention may take any of a wide variety of forms, and include, for example dressings, lotions, solutions, sprays, creams, gels, ointments, or the like.

As used herein, the term “cosmeceutical product” refers to a product suitable for use in the body or animal body comprising one or more cosmeceutical products (functional cosmetics, dermaceuticals or active cosmetics), i.e., topical hybrid products with cosmetic-pharmaceutical characteristics containing active ingredients having effect on user’s skin, hair and/or nails, at higher and more effective concentrations, therefore they are located in an intermediate level between cosmetic and drug. Illustrative examples of cosmeceutical products include essential oils, ceramides, enzymes, minerals, peptides, vitamins, etc. As used herein, the term “nutraceutical product” refers to a product suitable for use in human beings or animals, comprising one or more natural products with therapeutic action which provide a health benefit or have been associated with disease prevention or reduction, and it includes dietary supplements presented in a non-food matrix (e.g., capsules, powder, etc.) of a concentrated natural bioactive product usually present (or not) in the foods and which, when taken in a dose higher than that existing in those foods, exerts a favorable effect on health which is greater than effect which the normal food may have. Therefore, the term “nutraceutical product” includes isolated or purified food products as well as additives or food supplements which are generally presented in dosage forms normally used orally, for example, capsules, tablets, sachets, drinkable phials, etc.; such products provide a physiological benefit or protection against diseases, generally against chronic diseases. If desired, the nutraceutical product provided by the invention can contain, in addition to the composition of the invention, one or more nutraceuticals (products or substances associated with disease prevention or reduction), for example, flavonoids, omega-3 fatty acids, etc., and/or one or more prebiotics (non-digestible food ingredients which stimulate probiotic activity and/or growth), for example, oligofructose, pectin, inulin, galacto-oligosaccharides, lactulose, human milk oligosaccharides, dietary fiber, etc.

In certain embodiments, the product (consumable or food product, pharmaceutical, cosmeceutical, nutraceutical or cosmetic product) has a pH of less than 6, such as less than 5pH, such as less than 4, such as less than 3, or such as less than 2.

In certain embodiments, the product (consumable or food product, pharmaceutical, cosmeceutical, nutraceutical or cosmetic product) the product has been thermally treatment and/or has been exposed to light.

In certain embodiments, the product (consumable or food product, pharmaceutical, cosmeceutical, nutraceutical or cosmetic product) the product has a pH of less than 6, such as less than 5pH, such as less than 4, such as less than 3, or such as less than 2 and has been thermally treatment and/or has been exposed to light.

In certain embodiments, the product (consumable or food product, pharmaceutical, cosmeceutical, nutraceutical or cosmetic product) has been treated to a thermal treatment and/ or has been exposed to light.

The present invention relates to an acidic food product, a cosmetic or a pharmaceutical or nutraceutical preparation comprising a stabilized phycobilin of the invention (such as a Phycocyanin), compositions, complexes, and colour compositions of the invention.

In certain embodiments of the acidic product (such as acidic food product), the amount of proteins, polypeptides, peptides or mixtures thereof is between 0.005 and 1 wt %, In certain embodiments of the acidic product (such as acidic food product), the weight ratio between proteins, polypeptides, peptides or mixtures thereof and phycocyanin ranges between 10:1 and 1 :10.

In certain embodiments of the acidic product (such as acidic food product), the product (such as a food porduct) has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3,

In certain embodiments of the acidic product (such as acidic food product), the at least one protein, polypeptide and/or peptide is water soluble and/or soluble at a pH of between 2 and 5, such as a pH of between 2 and 4, such as a pH of between 2 and 3.

In certain embodiments, the at least one protein, polypeptide and/or peptide is selected from one or more of potato, mung bean, rice, soy protein, polypeptide and/or peptide.

In certain embodiments, when the food product is a liquid, the solvent consists of water and optionally ethanol or in case of a solid or semi-solid food product consist of a food matrix.

In certain embodiments, the amount of solvent or food matrix ranges between 60-99 wt %,

In certain embodiments, the wt % are relative to the total weight of the liquid, solid, or semi-solid foodstuff.

The acid food composition of the invention may be ready for use or else in the form of a food additive that is added to a preparation in solid, pasty or liquid form to prepare the food which can be ingested.

For the food compositions, the acid will be preferably selected from the list of authorized acidifying in the feed, in particular the carbonic acid, phosphoric acid, citric acid, malic acid, tartaric acid and lactic acid, more particularly citric acid.

Regarding acidic compositions other than food according to the invention they may be inter alia pharmaceutical, veterinary or cosmetic and further comprise any additives and/or active agents known and used in this kind of composition.

In an acidic composition in solid, liquid or paste form according to the invention, stabilized phycobilin of the invention (such as a stabilized Phycocyanin), compositions, complexes, and colouring compositions of the invention (colouring compositions) as described before, can be incorporated for example in the form of powder. Said acidic composition, particularly said acidic food composition may then be in any form such as creams known usual, gels, foams, pastes, etc. to a food composition, particularly solid we can notably mention biscuits or cakes, the dry food to be cooked, powders to be diluted, the compositions or "jelly" solid gelatine, foams etc

According to the invention, said composition may be a liquid acidic aqueous composition wherein stabilized phycobilin of the invention (such as a stabilized Phycocyanin), compositions, complexes, and colouring compositions of the invention (colouring compositions) as described before is dissolved. It may be in the form of a ready to use composition or as a liquid concentrate to be diluted, for its ingestion or notament added to a solid food or for the preparation thereof, either for its ingestion, for example a concentrated liquid composition coating or "topping" which will be deposited on a cake to give it its color. Among these concentrated compositions, there may be mentioned syrups, alcoholized or not.

The liquid acidic composition according to the invention may be of variable viscosity and optionally include additives such as viscosity agents, gelling agents, and other additives known to those skilled in the structuring and customary in the art for the preparation of food liquids.

According to a particular embodiment of the invention, the liquid food composition may be an acid beverage, carbonated or not. Mention will in particular be waters, juices, drinks for sports, exercise drinks, drinks of recovery, etc. the compositions of these beverages are well known to those skilled in the art and may comprise, in particular, sugars, mineral salts, food additives, the dissolved gas, etc. the beverage according to the invention is a usual acid beverage in which the dye usually employed has been replaced in whole or in part by a stabilized phycobilin of the invention (such as a stabilized Phycocyanin), compositions, complexes, and colouring compositions of the invention (colouring compositions) as described before resistant to an acidic pH, heat treatment and light according to the invention.

In a liquid acidic composition as used in the invention the content of phycobilin (such as phycocyanin) can be between 2.5 mg/L and 2500 mg/liter, preferably between 25 mg/L and 300 Mg/succica

In a liquid composition type beverage ready to use, the content of phycobilin (such as phycocyanin) can be generally between 25 mg/L and 300 mg/L, preferably between 50 mg/L and 100 mg/L

In a concentrated liquid composition to be diluted to its use, as a syrup, the content of phycobilin (such as phycocyanin) can be generally between 250 mg/L and 2500 mg/L, preferably between 500 mg/L and 1000 mg/L. In a solid composition, the content of phycobilin (such as phycocyanin) can be generally between 0.01 mg/g and 10 mg/g, preferably between 0.1 mg/g and 5.0 mg/g, and most preferably between 0.25 mg/g and 2.5 mg/g.

The present invention is further illustrated by means of the following non-limiting examples.

EXAMPLES

Materials and methods.

Phycocyanin extract

Phycocyanin is extracted with water from spirulina (Arthrospira platensis), followed by filtration, purification and concentration of the extract, the powder form of phycocyanin is obtained by spray drying using maltodextrin as a carrier. The final extract contains 25%wt of total phycocyanin including C-phycocyanin and allo-phycocyanin calculated as described by Yoshikawa and Belay (2008) J AOAC Int. May-Jun 2008;91(3):524-9.

Potato protein: Potato proteins were purchased from AVEBE (Netherlands). Protein was isolated from potato by water extraction followed by purification, concentration and finally drying. Protein content in the final extract is higher than 90% w/w (dry weight).

Mung beans peptides: Sample was purchased from Nutraonly (China), proteins were first extracted with water then hydrolysed using enzymes to obtain peptides. Peptides content is >90% (W:W).

Rice peptides: Sample was purchased from Organicway (china). Rice proteins were first extracted from raw materials; peptides are then obtained by enzymatic hydrolysis followed by sterilization, filtration, and concentration and finally spray drying. Peptide content is >90% (/dry weight) with molecular weights ranging from 200Da to 4000Da, with a majority between 300 to 2000/1000 Da. Rice peptides were analyzed using LC-MS. The main proteins identified from which the peptides are originated are: Glutelin A1 and B1. The peptides were probably produced using Pepsin enzyme digestion.

Pea peptides: Pea peptides were purchased from Aromiens (United States). Pea proteins were first extracted with water, macro peptides were obtained under enzymolysis of protein extract, enzymes were then destructed by thermal treatment. Peptides were separated by centrifugation then purified using membrane filtration. After sterilization, powder extract was obtained by spray drying. Peptide content is >80% (dry weight) with molecular weights ranging from 500Da to 3000Da, with a majority between 800 to 2000 Da. Pea peptides were analyzed using LC-MS. The main proteins identified from which the peptides are originated are: vicilin, legumin A, Provicilin, Convicilin, Legumin J and Albumin 2. The peptides were probably produced using Pepsin enzyme digestion.

Soy peptides: Soy peptides were purchased from Aromiens (United States). Soy proteins were first extracted with water, peptides were obtained under enzymatic hydrolysis of protein extract.

Enzymes were then thermally denatured. Peptides were separated by centrifugation then purified using membrane filtration. After concentration, extract was sterilized and finally formulated in powder form by spray drying. Peptide content is >80% with molecular weights ranging from 200Da to 2000Da, with a majority between 300 to 1000 Da^ Soy peptides were analyzed using LC-MS. The main proteins identified from which the peptides are originated are Glycin G1 and beta- The peptides were probably produced using Pepsin enzyme digestion.

Analysis of the peptide samples:

Pea peptides sample preparation

20 mg of the pea peptide sample (powder) were weighed and diluted in 100 mL ACN/H2O + 0.1 % Formic Acid (70:30). This solution was filtered at 0.2p before analysis by LC-HRMS.

LC-MS conditions

Column: AdvanceBio Peptide Map (250 x 2.1 mm ; 2.7p) Temperature: 50°C

Flow: 0.25 ml/min

Injection volume: 2pl

Detection: Fullscan in ESI+ (range m/z: 200-3000) dd-MS2: Data Dependent Scans in ESI+

Mobile phase: A: ACN 0.1 % formic acid B: Water 0.1% formic acid

Pea Peptide sample was analysed by LC-MS (liquid chromatography - mass spectrometry) and reprocess with BioPharma Finder software (Thermo) in order to identify the mains sequences of pea peptides and to identify which enzyme was used to hydrolyze the sample during sample preparation.

Trypsin, Chymotrypsin and Pepsin were investigated in BioPharma Finder software. According some publications, the sequences of the main pea proteins (Globulins, Legumins, Vicilins and Albumins) were downloaded from Uniprot and imported in BioPharma Finder (Burger T., Zhang Y., 2019. “Recent Progress in the Utilization of Pea Protein as an Emulsifier for Food Applications”. Trends in Food Science & Technology. https://doi.Org/10.1016/j.tifs.2019.02.007).

The best results were obtained with Pepsin enzyme which is the least specific of the 3 enzymes studied. It’s with Pepsin that we found the highest percentage of identified ions among the protein sequences and the highest sequence coverages.

The 6 main proteins identified with pepsin in this pea sample are Vicilin, Legumin A, Provicilin, Convicilin, Legumin J and Albumin 2 which represent 22.6% of all detected ions in this sample and with sequence coverages of 71.9%, 65.8%, 82.9%, 65.8%, 59.4 and 81.8% respectively.

For Vicilin, which is the most abundant protein identified in this sample, 300 ions were identified as peptide sequences of this protein, for a total sequence coverage of 71.9% (Figure 6).

Several ions of Glycinin (main soy proteins), Glutelins and Prolamins (main rice proteins) were also identified with sequence coverages range between 26.5% and 67% but with a very low abundance. These proteins are probably also present in pea but at very low concentrations.

Analysis of soy and rice peptides.

Sample preparation:

75 mg of the soy and rice peptide samples (powder) were weighed and diluted in 50 mL ACN/H2O + 0.1 % Formic Acid (70:30). This solution was filtered at 0.2p before analysis by LC-HRMS.

Results LC-MS (Q Exactive Orbitrap):

Soy and Rice peptide samples were analyzed by LC-MS and reprocess with BioPharma Finder software (Thermo) in order to identify the mains sequences of peptides and to identify which enzyme was used to hydrolyze the sample during sample preparation.

Trypsin, Chymotrypsin and Pepsin were investigated in BioPharma Finder software. According some publications, the sequences of the main soy proteins (Glycinins and Conglycinins), the main rice proteins (Glutelins and Prolamins) and the main pea proteins (Globulins, Legumins, Vicilins and Albumins) were downloaded from Uniprot and imported in BioPharma Finder (Chatterjee et al., 2018 ; Rani et al., 2018 and Burger et al., 2019).

Soy Peptide:

The best results were obtained with Pepsin enzyme which is the least specific of the 3 enzymes studied. It’s with Pepsin that we found the highest percentage of identified ions among the protein sequences and the highest sequence coverages. The 5 main proteins identified with pepsin in this soy sample are Glycinin G1 , p-conglycinin alpha subunit 1 and 2, Glycinin G5 and p-conglycinin beta subunit which represent 21.4% of all detected ions in this sample and with sequence coverages of 73.9%, 73%, 85.2%, 62.6% and 79.6% respectively (Figure 6).

For Glycinin G1 , which is the most abundant protein identified in this sample, 285 ions were identified as peptide sequences of this protein, for a total sequence coverage of 73.9% (Figure 7).

Rice peptides:

The best results were obtained with Pepsin enzyme which is the least specific of the 3 enzymes studied. It’s with Pepsin that we found the highest percentage of identified ions among the protein sequences and the highest sequence coverages, even if these recoveries are lower than those observed with soy sample.

The 2 main proteins identified with pepsin in this Rice sample are Glutelin A1 and Glutelin B1 which represent 3.6% and 2.1 % of all detected ions in this sample and with sequence coverages of 65.5 % and 65.5% respectively.

For Glutelin A1 , which is the most abundant protein identified in this sample, 200 ions were identified as peptide sequences of this protein, for a total sequence coverage of 65.5%. stability against heating in sugar syrup matrix, pH3 (for

0.025g of spirulina blue extract powder (25% of total phycocyanin w/w) was dissolved into 1 mL of distilled water. 0.150g of protein, peptides or a mixture of them (1 :1 W/W) was slowly poured into the blue spirulina extract solution under continuous stirring for 30min. The blend was then introduced in 99g of sugar syrup Brix°60, pH3 and mixed for 20min.

The sugar syrups were measured on the spectrophotometer (Konica Minolta) for evaluation of initial L,a,b parameters and set as a reference.

Samples were then submitted to thermal treatment during 30min at 80°C using water bath.

After heating, mixtures were measured again against the initial reference for the evaluation of difference of L,a,b and DE2000 parameters. Sample 1 A: 0.025% spirulina extract (25% Phycocyanin w:w) + 99.97% sugar syrup Brix (B) °60, pH3. Sample 1 B: 0.025% spirulina extract + 0.15% yeast proteins extract + 99.82% sugar syrup B°60, pH3.

Sample 1C: 0.025% spirulina extract + 0.15% whey protein isolate + 99.82% sugar syrup B°60, pH3.

Sample 1 D: 0.025% spirulina extract + 0.15% potato protein extract + 99.82% sugar syrup B°60, pH3.

Sample 1 E: 0.025% spirulina extract + 0.075% potato protein extract+0.075% rice peptides + 99.82%sugar syrup B°60, pH3.

Sample 1 F: 0.025% spirulina extract + 0.15% rice peptides + 99.82% sugar syrup B°60, pH3.

Sample 1G: 0.025% spirulina extract + 0.15% Mung bean peptides + 99.82% sugar syrup B°60, pH3.

Sample 1 H: 0.025%spirulina extract + 0.075% Mung bean peptides+0.075% potato protein+ 99.82%sugar syrup B°60, pH3.

Sample 11: 0.025% spirulina extract + 0.15% soy peptide +99.82% sugar syrup B°60, pH3.

Sample 1J: +0.025% spirulina extract + 0.15% pea peptide +99.82% sugar syrup B°60, pH3.

Sample 1 K: 0.025% spirulina extract + 0.075% pea peptide +0.075% potato protein+99.82%sugar syrup B°60, pH3.

Sample 1 L: 0.025% spirulina extract + 0.075% soy peptide +0.075% potato protein+99.82%sugar syrup B°60, pH3.

Sample 1 M: 0.025% spirulina extract + 0.075%mung bean protein +0.075% potato protein+99.82%sugar syrup B°60, pH3.

Tablet

Compared to the control (1A: control including only spirulina extract), sample containing different protein candidates showed better colour retention when the samples containing spirulina were exposed to a heat treatment. Specifically, potato proteins and mung bean peptides, pea peptides and potato proteins and soy peptides and potato proteins improved the stability of phycocyanin.

Interestingly the mixture of them leads to a significant improvement in the colour stability (1 H, 1 K, 1 L and M) which suggests that there is a synergy effect between the potato proteins and mung bean peptides, potato proteins and pea peptides or potato proteins and soy peptides.

Example 2: Kinetic of degradation absorption measurement Figure 2A and 2B shows the evolution of the phycocyanin retention upon thermal treatment. PC retention of phycocyanin was measured by UV-Vis absorption and can be identified as a ratio between the absorbance after thermal treatment and before heating. Results showed a significant improvement of phycocyanin retention when combined with potato and mung bean peptide (Sample B: 0.025%spirulina extract + 0.075%Mung bean peptides+0.075%potato protein+ 99.82%sugar syrup B°60, pH3) if compared with a control sample A (retention: 0.91 vs 0.34)

(Sample A: Sample 1A: 0.025%spirulina extract (25% Phycocyanin w:w) + 99.97%sugar syrup Brix (B) °60, pH3) Example 3: Whey protein isolate precipitation

0.1g of spirulina blue liquid extract (25% of total phycocyanin w/w) was dissolved into 1 mL of distilled water. 0.2g of protein, peptides or o a mixture of them (1 :1 W/W) was incorporated into the blue spirulina extract solution under continuous stirring for 30min. The blend was then added to 99g of beverage Brix°10, pH3.5 and mixed using the magnetic stirrer (300rpm) for 10min.

Beverage Composition: 89.96% water + 10% sucrose + 0.025% potassium sorbate + 0.015% sodium benzoate

Final pH was fixed to 3.5 with citric acid.

Beverages were measured on the spectrophotometer (Konica Minolta) for evaluation of initial L,a,b parameters and set as a reference.

Samples were then submitted to thermal treatment during 5min at 95°C using water bath.

After heating, samples were measured again against the initial reference for the evaluation of difference of L,a,b and DE2000 parameters.

Table 2. Results:

Table 3.

As we can see in figure 3 compared to control sample (B) whey protein (A) did not prevent precipitation after thermal treatment (AT), while potato protein (CT) enhanced the colloidal stability of phycocyanin even after long thermal treatment at high temperature (95°C for 5min). Example 4. Improvement of colloidal, heat and light stability in beverages application

0.15g of spirulina blue liquid extract (7% of total phycocyanin w/w) was dissolved into 1 mL of distilled water. 0.05g of protein, peptides or o a mixture of them (1 :1W/W) was incorporated into the blue spirulina extract solution under continuous stirring for 30min. The blend was filtered using 0.125 filter first then added to 99g of beverage Brix°10, pH3.5 and mixed using the magnetic stirrer (300rpm) for 10min.

Beverage Composition: 89.96% water + 10% sucrose + 0.025% potassium sorbate + 0.015% sodium benzoate

Final pH was fixed to 3.5 with citric acid.

Beverages were measured on the spectrophotometer (Konica Minolta) for evaluation of initial L,a,b parameters and set as a reference.

Samples were then submitted to thermal treatment during 1min at 90°C using water bath (AT, BT and CT).

After heating, samples were measured again against the initial reference for the evaluation of difference of L,a,b and DE2000 parameters.

In order to assess the light stability samples were then continuously exposed to light. Colour loss was measured on the spectrophotometer (Konica Minolta) for evaluation of initial L,a,b parameters and set as a reference.

Sample 4A: 0.1 %spirulina extract (7% of total phycocyanin w/w) + 0.05%potato protein + 99.85%beverage B°10, pH3.5

Sample 4B: 0.1 %spirulina extract (7% of total phycocyanin w/w) + 0.025%potato protein+0.025%mung bean peptides +99.85%beverage B°10, pH3.5

Sample 4C: 0.1 %spirulina extract (7% of total phycocyanin w/w) + 99.90%beverage B°10, pH3.5

Samples AT, BT and CT are the samples A, B and C after the thermal treatment (90°C for 1min)

Table 4. Results after thermal treatment, heat stability, colloidal stability.

Figure 4A and Table 4 showed that potato protein (4AT and 4BT) and mixture of potato protein and mung bean peptides showed a an improvement of the colloidal stability which prevents the sedimentation of phycocyanin at pH3.5 (very close to PC I EP). Even after thermal treatment at 90°C for 1 min at pH3.5, colour retention was also significantly improved.

Light stability started (shelf life): Figure 4B and 4C.

Samples of beverages AT, BT and CT (after the heat treatment) were measured on the spectrophotometer (Konica Minolta) for evaluation of initial L,a,b parameters and set as a reference before light exposure. Then samples were exposure to light and different measurements at different times were done. Results (Figure 4B) from this example showed that compared to the control (sample 4CT) both 4AT and 4BT showed again a significant enhancement of the colloidal stability maintained in time after 13 days of light exposure. In addition, Sample 4BT comprising the mung bean peptide and potato protein showed the best colour retention even under continuous of heat treatment and exposure to light, (see fig 4C, day 13). This results suggests that these ingredients preserved the phycoctyanin from photo oxidation in addition to the heat stability.

Example 5. Albumin

Protocol

The impact of Albumin protein on the stabilization of phycocyanin at high temperatures and low pHs was investigated. Sugar syrup matrix at pH3 containing 0.025% of spirulina extract (25% of phycocyanin W/W), were prepared as previously done in example 1. Albumin from chicken egg white and from bovine serum (BSA) were added at different level ranging from 0.05% to 0.2% (W:W). Initial absorption at 618nm of mixtures were measured. Samples were then submitted to thermal treatment during 30min at 80°C using water bath.

After heating, absorptions were measured again and colour retention percentage was determined by absorption ratio: 100

Samples:

Sample 5A: 0.025%spirulina extract + 0.05%BSA + 99.92%sugar syrup B°60, pH3 Sample 5B: 0.025% spirulina extract + 0.1 %BSA + 99.87% sugar syrup B°60, pH3

Sample 5C: 0.025% spirulina extract + 0.2%BSA + 99.77% sugar syrup B°60, pH3

Sample 5D: 0.025% spirulina extract + 99.97% sugar syrup B°60, pH3

Sample 5E: 0.025% spirulina extract + 0.2% chicken egg white + 99.77% sugar syrup B°60, pH3

Sample 5F: 0.025% spirulina extract + 0.1% chicken egg white+ 99.87% sugar syrup B°60, pH3 Sample 5G: 0.025% spirulina extract + 0.05% chicken egg white + 99.92% sugar syrup B°60, pH3

Results:

Table 5 As we can see from figure 5A and table 5, albumin from chicken egg white improved the retention of phycocyanin. However bovine serum Albumin only improved slightly the retention of Phycocyanin. This difference could be explained by the variation of albumins structures from these animal sources.

As we can see from figure 5(A), samples containing chicken egg albumin showed better colour retention compared to control sample. Increasing the concentration of albumin improved the retention of phycocyanin.

These results suggest that Albumin structure could effectively contribute to the stabilization of Phycocyanin, the high Phycocyanin retention obtained with the mixture of potato proteins and mung bean can be explained by the presence of other proteins and peptides fractions that can give further improvement such as globulins, prolamins etc.

Figure 5B shows the evolution of Phycocyanin retention in function of bovine serum albumin concentration (left) and the evolution of Phycocyanin retention in function of bovine serum albumin concentration.

6. Encapsulation of complexes of the invention (phycobilins and proteins-peptides)

Materials and methods.

The phycocyanin extract used was VegebriteTM Ultimate ex Naturex, France. This is a high- strength purified extract of Spirulina platensis, phycocyanin content of 20-25% by weight.

Potato protein as described in example 1 was used.

Mung bean peptides was obtained from Nutraonly (ShaanXi, PRC). Peptide content was >90% (W:W).

A 60°B sugar syrup was prepared by adding sufficient citric acid to 40 parts by weight distilled water to obtain a pH of 3. 60 parts by weight sucrose were then added and dissolved under mixing and heating to 70°C to obtain a clear syrup.

Example 6.1

Preparation of phycocyanin granules containing potato protein and mung bean peptides

60 g of sodium alginate was weighed into 1900 g of distilled water and allowed to hydrate with gentle stirring for 30 minutes. 40 g of phycocyanin extract and 20 g of potato proteins and 20 g of mung bean peptides were then added to this solution. The mixture was allowed to hydrate for a further 30 minutes. For the cross-linking solution, 60 g of calcium lactate pentahydrate was dissolved in 2940 g of distilled water. The solution was placed in a vessel equipped with a spinning disk of 10 cm in diameter.

The alginate/phycocyanin/ potato proteins and mung bean peptides isolate solution was poured onto the center of the disc, and droplets were spun from the edge of the rotating disc into the lactate solution. The resulting granules were collected from the cross-linking solution at 5 and 30 minutes after formation, washed with water and dried in a fluid bed dryer to a moisture content of 1-8 wt%. They were then cryo-ground to a particle size of less than 100 pm.

Heat stability testing

Examples 6A - 6F were prepared, as described below. Example 6A was a comparative example.

Comparative Example 6A: 0.15 g of phycocyanin extract powder was dissolved in 1 ml of distilled water. The solution was added to 99.85 g of 60°B sugar syrup and blended for 20 minutes.

Example 6B: 0.15 g of phycocyanin extract powder was dissolved in 1 ml of distilled water. 0.075 g of potato proteins and 0.075 g of mung bean peptides were slowly added and dissolved, stirring continuously for 30 minutes. The solution was added to 99.70 g of 60°B sugar syrup and blended for 20 minutes.

Example 6C: 0.25 g of phycocyanin granules containing potato protein and mung bean peptides prepared as described in Example 2 (collected after 5 minutes of cross-linking) was dispersed in 1 ml of distilled water. The dispersion was continuously stirred for 30 minutes. The dispersion was then added to 99.75 g of 60°B sugar syrup and blended for 20 minutes.

Example 6D: 0.25 g of phycocyanin granules containing potato protein and mung bean peptides prepared as described in Example 2 (collected after 30 minutes of cross-linking) was dispersed in 1 ml of distilled water. The dispersion was continuously stirred for 30 minutes. The dispersion was then added to 99.75 g of 60°B sugar syrup and blended for 20 minutes.

The CIELAB colour space parameters L*, a* and b* were measured on a spectrophotometer (Konica Minolta). These values served as a reference. Samples were then submitted to thermal treatment for 30 minutes at 80°C in a water bath.. After heating, L*, a* and b* were measured again and AE*ab values were calculated. AE*ab values are a measure of the colour difference of samples in the CIELAB colour space before and after heating. The higher AE*ab the larger is the colour difference and the lower is the colour stability when samples are exposed to thermal treatment. Results are reported in the Table below

Compared with Comparative Example 6A containing only phycocyanin extract, all samples containing proteins showed better colour stability (i.e. lower AE*ab values). The encapsulation in alginate of the samples containing a mixture of potato proteins and mung bean proteins (Examples 6C and 6D) provided an improved stability against heat.

Example 7. Stabilization of Phycocyanin from extremophilic microalgae (Cyanidioschyzon merolae)

The goal of this example is to investigate stabilization efficiency of studied protein and peptides on phycocyanin from extremophilic red microalgae such as Galdieria Sulphuraria and Cyanidioschyzon merolae.

Crude phycocyanin extract from Cyanidioschyzon merolae (5% of Phycocaynin) was used in beverages (same recipe already detailed)

Samples:

Sample 7A: 0.3% Cyanidioschyzon merolae extract+99.7% beverage B°10, pH3.5 Sample 7B: 0.3% Cyanidioschyzon merolae extract+0.15% soy peptides + 99.55% beverage B°10, pH3.5 Light stability: Samples were submitted to light stress using suntest (ATLAS) during 20 hours at 350w/m ^A 2,

Heat stability: Samples were stored at 40°C for two days

Colour change: . Colour loss was measured on the spectrophotometer (Konica Minolta) for evaluation of initial

L,a,b parameters and set as a reference. (dE2000, (dEOO))

Results showed that adding soy peptides improved both thermal and light stability of

Cyanidioschyzon merolae phycocyanin, which confirmed the expansion of peptides and protein use as stabilizer for phycocyanin from extremophilic microalgae.