Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications

Abstract

Large-scale production of microalgae and their bioactive compounds has steadily increased in response to global demand for natural compounds. Spirulina, in particular, has been used due to its high nutritional value, especially its high protein content. Promising biological functions have been associated with Spirulina extracts, mainly related to its high value added blue pigment, phycocyanin. Phycocyanin is used in several industries such as food, cosmetics, and pharmaceuticals, which increases its market value. Due to the worldwide interest and the need to replace synthetic compounds with natural ones, efforts have been made to optimize large-scale production processes and maintain phycocyanin stability, which is a highly unstable protein. The aim of this review is to update the scientific knowledge on phycocyanin applications and to describe the reported production, extraction, and purification methods, including the main physical and chemical parameters that may affect the purity, recovery, and stability of phycocyanin. By implementing different techniques such as complete cell disruption, extraction at temperatures below 45 °C and a pH of 5.5–6.0, purification through ammonium sulfate, and filtration and chromatography, both the purity and stability of phycocyanin have been significantly improved. Moreover, the use of saccharides, crosslinkers, or natural polymers as preservatives has contributed to the increased market value of phycocyanin.

Seaweed Proteins: A Step towards Sustainability?

“…Aphanizomenon flos-aquae is a blue-green algae found in freshwater lakes, and like spirulina, this species contains significant amounts of phycocyanin, which contributes to its antioxidant and anti-inflammatory properties. This species has been studied for its potential to support cognitive function, improve mood, and enhance overall well-being [ 86 ]. Nostoc commune (Cyanobacteria), commonly found in terrestrial habitats, including soil and rocks, produces phycocyanin along with other bioactive compounds.…”

Arthrospira platensis as future food: a review on functional ingredients, bioactivities and application in the food industry

“…This technique further improves the efficiency of water utilisation and reduces the cost of cultivation (Martelli et al, 2020b). C-phycocyanin produces many health benefits, with specific reference to the review (Fernandes et al, 2023).…”

The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets

“…Stringent regulatory restrictions on synthetic colors and additives, prompted by potential health concerns, have led food manufacturers to explore natural alternatives 10 . Phycocyanin pigments (PC) derived from spirulina, a cyanobacterium renowned for diverse health benefits, are gaining attention as a safe and natural solution.…”