Physicochemical degradation of phycocyanin and means to improve its stability: A short review

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance

“…The bioactive compounds increased with an increase of S. platensis concentration. Phycocyanin, a blue pigment, is a phycobiliprotein or protein–pigment complex, which exerts anti-tumour, anti-inflammatory, anticancer, and antioxidant effects 19 . Chlorophyll a, a green pigment, plays a role as a natural toxin cleaner, antioxidant activity, and anti-ageing agent 9 .…”

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

“…Fratelli et al also summarized the technologies available to extract phycocyanin, and reported that solvent extraction can better protect the antioxidant capacity of phycocyanin ( Fratelli et al, 2021 ). Adjali et al recently reported that the stability of phycocyanin can be improved by adding preservatives or by using packaging materials ( Adjali et al, 2022 ). These authors reviewed the instability of phycocyanin under different light, temperature, and pH conditions, and did not explore the underlying mechanisms of phycocyanin instability.…”

Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

“…Microalgae can be used as a functional component to produce highly nutritious foods. One of them is Spirulina platensis , which is commonly used as a food additive and is rich in proteins, carotenoids, vitamins and minerals (Adjali et al ., 2021). Spirulina is generally recognised as a safe ingredient with no toxicological effect and is approved by the U.S. Food and Drug Administration (Seghiri et al ., 2019).…”

“…Spirulina is generally recognised as a safe ingredient with no toxicological effect and is approved by the U.S. Food and Drug Administration (Seghiri et al ., 2019). Phycocyanin extracted from S. platensis exerts anti‐tumour, anti‐inflammatory, anticancer and antioxidant effects (Chentir et al ., 2018; Adjali et al ., 2021). Phycocyanin is a phycobiliprotein or protein–pigment complex, a blue water‐soluble pigment which is used as a natural dye in food such as chewing gum, dairy products and jellies, in cosmetics and in medicine (Adjali et al ., 2021).…”

“…Phycocyanin extracted from S. platensis exerts anti‐tumour, anti‐inflammatory, anticancer and antioxidant effects (Chentir et al ., 2018; Adjali et al ., 2021). Phycocyanin is a phycobiliprotein or protein–pigment complex, a blue water‐soluble pigment which is used as a natural dye in food such as chewing gum, dairy products and jellies, in cosmetics and in medicine (Adjali et al ., 2021). S. platensis has been incorporated in several food products such as yoghurt (Barkallah et al ., 2017), pasta (Özyurt et al ., 2015), corn extrudates (Tańska et al ., 2017) and kefir (Sözeri Atik et al ., 2021).…”