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Improving the Thermal and Oxidative Stability of Food-Grade Phycocyanin from Arthrospira platensis by Addition of Saccharides and Sugar Alcohols
The water-soluble pigment protein phycocyanin (C-PC) from cyanobacteria Arthrospira sp. is an excellent natural food colorant and nutritional supplement with a brilliant blue color. However, C-PC is highly unstable, especially at high temperatures and when exposed to oxidative stress. The lack of si...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222680/ https://www.ncbi.nlm.nih.gov/pubmed/35741948 http://dx.doi.org/10.3390/foods11121752 |