Phycocyanin and phycoerythrin are photosynthetic pigments extracted from microalgae with
great biotechnological potential due to their intense colors, fluorescent properties and …

The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as
phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and …

The pH and temperature sensitivity of the natural blue pigment phycocyanin from Arthrospira
platensis limits its application as food colorant. This study examines the effect of protein …

Phycobiliproteins are essential bioactive substances from Arthrospira platensis which have
useful biological applications as food additives. Extraction processes of phycobiliproteins …

Background The use of micelle structures to achieve the encapsulation and delivery of
hydrophobic functional ingredients has attracted widespread attention. Among them …

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 …

Phycocyanin, a natural blue colorant, derived from Spirulina platensis, is now widely used in
the food industry. However, its main drawbacks are loss of color and denature of structure in …

Phycocyanin is prone to degradation under acidic conditions and unstable at high
temperatures, which is a key scientific issue limiting its application in food. Many methods …

This study investigates the effect of high-pressure processing (HPP) on the structure and
color stability of phycocyanin, phycocyanin-whey protein, and phycocyanin-carrageenan …

The research in the field of food storage and preservation intensified in recent years to
develop alternative preservatives and colorants to chemical ones. The algal preservatives …