Exploring the Phytochemical and Physical Stability of Phycocyanin, Anthocyanins, and Betacyanin in a Cheesecake Product

Color has been recognized as a paramount sensory attribute in the food industry. Although synthetic colorants have traditionally been used to ensure consistent color in food products, growing concerns about their possible toxicity and environmental impact have led to a shift toward using natural, biobased pigments. This study explored the phytochemical stability of three natural colorants (phycocyanin, anthocyanins, and betacyanin) incorporated in a cheesecake product and their interactions with various sweeteners (sucrose, fructose, sorbitol, dextrose, and xylitol). The fillings and cakes were analyzed for their phytochemical composition, color, and antioxidant properties. Phycocyanin and cyanidin-3-glucoside confirmed robust stability across all sweeteners. In contrast, xylitol-sweetened cheesecake retained the highest betacyanin concentration (7.81 mg/g) and maintained it over the 5-day shelf life (p > 0.05), compared to dextrose-sweetened samples (7.07 mg/g). Dextrose and fructose significantly enhanced the stability and antioxidant properties compared to xylitol and sorbitol. These findings suggest that the choice of sweetener plays a crucial role in maintaining the stability and enhancing the health benefits of cheesecake fillings, paving the way for the development of functional foods with natural colorants.