A Review of Recent Strategies to Improve the Physical Stability of Phycocyanin

Overview

Journal Curr Res Food Sci

Date 2022 Dec 5

PMID 36467748

Authors

Biao Yuan

Zhuxin Li

Honghong Shan

Badamkhand Dashnyam

Xiao Xu

David Julian McClements

Bingquan Zhang

Mingqian Tan

Zhixiang Wang

Chongjiang Cao

Affiliations

Soon will be listed here.

Abstract

There is an increasing demand for more healthy and sustainable diets, which led to an interest in replacing synthetic colors with natural plant-based ones. Phycocyanin, which is commonly extracted from , has been explored as a natural blue pigment for application in the food industry. It is also used as a nutraceutical in food, cosmetic, and pharmaceutical products because of its potentially beneficial biological properties, such as radical scavenging, immune modulating, and lipid peroxidase activities. The biggest challenges to the widespread application of phycocyanin for this purpose are its high sensitivity to chemical degradation when exposed to heat, light, acids, high pressure, heavy metal cations, and denaturants. Consequently, it is of considerable importance to improve its chemical stability, which requires a thorough knowledge of the relationship between the structure, environment, and chemical reactivity of phycocyanin. To increase the application of this natural pigment and nutraceutical within foods and other products, the structure, biological activities, and factors affecting its stability are reviewed, as well as strategies that have been developed to improve its stability. The information contained in this article is intended to stimulate further studies on the development of effective strategies to improve phycocyanin stability and performance.

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