A review of recent strategies to improve the physical stability of phycocyanin

Yuan, Biao; Zhuxin, Li; Honghong, Shan; Dashnyam, Badamkhand; Xu, Xiao Yu; McClements, David Julian; Bingquan, Zhang; Tan, Mingqian; Wang, Zhixiang; Cao, Chongjiang

doi:10.1016/j.crfs.2022.11.019

Cited by 39 publications

(19 citation statements)

References 80 publications

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“…The image clearly demonstrates that the spirulina-based pigment is notably susceptible to aqueous solutions (NaCl) and especially ethanol, resulting in the complete disappearance of the green color in the coating. In the literature, there are frequent warnings regarding the heightened sensitivity of phycocyanin to environmental conditions and its limited resistance to external factors [86], suggesting the need to prevent contact with solutions outside the pH range of 5.5-6.0 [87] through suitable protective measures for the pigment [86,88]. Indeed, the intensity of discoloration phenomenon becomes more pronounced as the initial concentration of spirulina increases, leading to the gradual fading of its vibrant color.…”

Section: Coating Liquid Resistancementioning

confidence: 99%

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Comparative Analysis of the Advantages and Disadvantages of Utilizing Spirulina-Derived Pigment as a Bio-Based Colorant for Wood Impregnator

Calovi

Rossi

2023

Coatings

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The aim of this work was to examine the advantages and disadvantages of using spirulina-derived pigment as a bio-based colorant for wood impregnators. It investigated the effects of three different quantities of spirulina granules on the aesthetic properties and durability of a water-based wood impregnator. The impact of this environmental friendly pigment on the overall appearance of the coatings was estimated through colorimetric measurements and observations using an optical microscope. The durability of the coatings with varying amounts of spirulina was assessed by subjecting the samples to UV-B radiation and cyclic thermal shocks and analyzing them using infrared spectroscopy and colorimetric inspections. Furthermore, the influence of additive concentration on the coating’s barrier efficiency was examined through liquid resistance and water uptake tests. Finally, the scrub test was carried out to assess the effect of the spirulina pigment on the abrasion resistance properties of the protective layers. Ultimately, this study emphasized the remarkable coloration achieved through the use of the spirulina-based additive. However, the pigment derived from natural sources exhibited significant concerns associated with deterioration caused by UV-B radiation or the fading of the phycocyanin component found in spirulina. Thus, the work underscores the importance of implementing appropriate measures to safeguard the bio-based pigment from external factors such as temperature, solar radiation, and liquids.

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Section: Coating Liquid Resistancementioning

confidence: 99%

“…need to prevent contact with solutions outside the pH range of 5.5-6.0 [87] through suitable protective measures for the pigment [86,88]. Indeed, the intensity of discoloration phenomenon becomes more pronounced as the initial concentration of spirulina increases, leading to the gradual fading of its vibrant color.…”

Section: Coating Liquid Resistancementioning

confidence: 99%

Comparative Analysis of the Advantages and Disadvantages of Utilizing Spirulina-Derived Pigment as a Bio-Based Colorant for Wood Impregnator

Calovi

Rossi

2023

Coatings

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“…The stabilization of phycocyanin (PC) from Arthrospira platensis is a challenge for the food and beverage industry for more than a century now (Martelli et al, 2014;Sun et al, 2006). Recent stabilization strategies for PC were reviewed by Yuan et al (2022). Even small amounts of A. platensis extract are sufficient to color other foods blue or green, in combination with yellow, obtained from for instance safflower.…”

Section: Introductionmentioning

confidence: 99%

“…Recent stabilization strategies for PC were reviewed by Yuan et al. (2022). Even small amounts of A. platensis extract are sufficient to color other foods blue or green, in combination with yellow, obtained from for instance safflower.…”

Section: Introductionmentioning

confidence: 99%

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

Buecker,

Gibis,

Bartmann

et al. 2024

Journal of Food Science

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In the food industry, the phycobiliprotein phycocyanin acts as a color pigment or the functional part of the superfood “Spirulina.” It is industrially extracted from Arthrospira platensis. Current scientific research is focusing on finding complex partners with the potential to stabilize phycocyanin against its sensitivity toward heating and pH changes. Less attention is paid to the factors that influence complexation. This study focuses on the mixing ratio of phycocyanin with pectin. Phycocyanin concentration was fixed, and the mixing ratios ranged from 0.67 to 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, and sedimentation stability before and after heating at 85°C. It was found that increasing the pectin content fostered the initial interactions with the protein and chromophore, resulting in a color shift from blue to turquoise. The size of the complexes decreased from several micrometers to nanometers with increasing pectin concentration. Those smaller complexes that were formed at a mixing ratio of 2.5 showed a higher colloidal stability over a period of ∼2 days. It is suggested that at a low mixing ratio (0.67), phycocyanin cannot be completely entrapped within the complexes and attaches to the complex surface as well. This results in aggregation and precipitation of the complexes upon heating. With increasing aggregation and consequently size as well as density of the complexes, sedimentation was accelerated.Practical ApplicationUnder acidic conditions, as found in many foods and beverages (e.g., soft drinks, hard candy), phycocyanin tends to agglomerate and lose its color. Specifically heating, triggers denaturation, causing phycocyanin to aggregate and lose vital protein–chromophore interactions necessary to maintain a blue color. To prevent precipitation of the phycocyanin‐pectin complexes, increasing the amount of pectin to a ratio of at least 2.0 is effective. This illustrates how adjusting the mixing ratio improves stability. Conversely, lower mixing ratios induce color precipitation, valuable in purification processes. Thus, practical use of biopolymer‐complexes, requires determination of the optimal mixing ratio for the desired effect.

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“…In recent years, previous reviews have reported on the scientific progress and challenges of microalgal pigments [ 17 , 18 , 19 ]. Instead of a detailed report on C-PE, the existing publications focused on the general characteristics and features of cyanobacterial PBP, particularly C-PC, while overlooking the specific strains, characteristics, and upstream and downstream processes specifically optimized for C-PE as well as the specific applications of C-PE [ 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

A Review on a Hidden Gem: Phycoerythrin from Blue-Green Algae

et al. 2022

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Phycoerythrin (PE) is a pink/red-colored pigment found in rhodophytes, cryptophytes, and blue-green algae (cyanobacteria). The interest in PE is emerging from its role in delivering health benefits. Unfortunately, the current cyanobacterial-PE (C-PE) knowledge is still in the infant stage. It is essential to acquire a more comprehensive understanding of C-PE. This study aimed to review the C-PE structure, up and downstream processes of C-PE, application of C-PE, and strategies to enhance its stability and market value. In addition, this study also presented a strengths, weaknesses, opportunities, and threats (SWOT) analysis on C-PE. Cyanobacteria appeared to be the more promising PE producers compared to rhodophytes, cryptophytes, and macroalgae. Green/blue light is preferred to accumulate higher PE content in cyanobacteria. Currently, the prominent C-PE extraction method is repeated freezing–thawing. A combination of precipitation and chromatography approaches is proposed to obtain greater purity of C-PE. C-PE has been widely exploited in various fields, such as nutraceuticals, pharmaceuticals, therapeutics, cosmetics, biotechnology, food, and feed, owing to its bioactivities and fluorescent properties. This review provides insight into the state-of-art nature of C-PE and advances a step further in commercializing this prospective pigment.

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A review of recent strategies to improve the physical stability of phycocyanin

Cited by 39 publications

References 80 publications

Comparative Analysis of the Advantages and Disadvantages of Utilizing Spirulina-Derived Pigment as a Bio-Based Colorant for Wood Impregnator

Comparative Analysis of the Advantages and Disadvantages of Utilizing Spirulina-Derived Pigment as a Bio-Based Colorant for Wood Impregnator

Improving the colloidal stability of pectin–phycocyanin complexes by increasing the mixing ratio

A Review on a Hidden Gem: Phycoerythrin from Blue-Green Algae

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