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

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 Spirulina platensis, has been explored as a natural blue pigment for application in the food indus...

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Autores principales: Yuan, Biao, Li, Zhuxin, Shan, Honghong, Dashnyam, Badamkhand, Xu, Xiao, McClements, David Julian, Zhang, Bingquan, Tan, Mingqian, Wang, Zhixiang, Cao, Chongjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9712502/
https://www.ncbi.nlm.nih.gov/pubmed/36467748
http://dx.doi.org/10.1016/j.crfs.2022.11.019
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author Yuan, Biao
Li, Zhuxin
Shan, Honghong
Dashnyam, Badamkhand
Xu, Xiao
McClements, David Julian
Zhang, Bingquan
Tan, Mingqian
Wang, Zhixiang
Cao, Chongjiang
author_facet Yuan, Biao
Li, Zhuxin
Shan, Honghong
Dashnyam, Badamkhand
Xu, Xiao
McClements, David Julian
Zhang, Bingquan
Tan, Mingqian
Wang, Zhixiang
Cao, Chongjiang
author_sort Yuan, Biao
collection PubMed
description 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 Spirulina platensis, 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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spelling pubmed-97125022022-12-02 A review of recent strategies to improve the physical stability of phycocyanin Yuan, Biao Li, Zhuxin Shan, Honghong Dashnyam, Badamkhand Xu, Xiao McClements, David Julian Zhang, Bingquan Tan, Mingqian Wang, Zhixiang Cao, Chongjiang Curr Res Food Sci Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu 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 Spirulina platensis, 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. Elsevier 2022-11-24 /pmc/articles/PMC9712502/ /pubmed/36467748 http://dx.doi.org/10.1016/j.crfs.2022.11.019 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
Yuan, Biao
Li, Zhuxin
Shan, Honghong
Dashnyam, Badamkhand
Xu, Xiao
McClements, David Julian
Zhang, Bingquan
Tan, Mingqian
Wang, Zhixiang
Cao, Chongjiang
A review of recent strategies to improve the physical stability of phycocyanin
title A review of recent strategies to improve the physical stability of phycocyanin
title_full A review of recent strategies to improve the physical stability of phycocyanin
title_fullStr A review of recent strategies to improve the physical stability of phycocyanin
title_full_unstemmed A review of recent strategies to improve the physical stability of phycocyanin
title_short A review of recent strategies to improve the physical stability of phycocyanin
title_sort review of recent strategies to improve the physical stability of phycocyanin
topic Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9712502/
https://www.ncbi.nlm.nih.gov/pubmed/36467748
http://dx.doi.org/10.1016/j.crfs.2022.11.019
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