Phycocyanin from Spirulina: A Review of Extraction Methods and Stability
Open accessAbstract
Phycocyanin (C-PC) application by the industry is still limited due to extraction methods drawbacks and to the low stability of these compounds after the extraction process. To overcome such limitations, alternative extraction methodologies have been evaluated, and stabilizing agents have been used under different conditions in the past years. Therefore, the aim of this review was to bring the state of the art of C-PC extraction methods, including main parameters that affect the extraction process and cell disruption mechanisms, as well as the physical and chemical parameters that may influence C-PC stability. Stabilizing agents have been used to avoid C-PC content degradation during storage and food processing. A critical analysis of the extraction methods indicated that pulsed electric field (PEF) is a promising technology for C-PC extraction since the extracts present relative high C-PC concentration and purity. Other methods either result in low purity extracts or are time demanding. Regarding stabilizing agents, natural polymers and sugars are potential compounds to be used in food formulations to avoid color and antioxidant activity losses.
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Arthrospira platensis has been used to develop functional food products because it contains proteins, unsaturated fats, B vitamins, minerals, and phycocyanin.
“Arthrospira platensis has been utilized to develop functional food products because it contains proteins, unsaturated fats, the B vitamin group, several minerals, and phycocyanin [19,36,121].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [121]
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- Authors
- Pez Jaeschke, D., Rocha Teixeira, I., Damasceno Ferreira Marczak, L., & Domeneghini Mercali, G.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2021-05
- Volume
- 143
- Pages
- 110314
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3137121504
- Cited by
- 254
- References
- 73
- Citations by year
- 2026: 45 · 2025: 68 · 2024: 64 · 2023: 41 · 2022: 31 · 2021: 5
- FWCI
- 3.22
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- www.elsevier.com/open-access/userlicense/1.0/ (vor, 334 d)
- doi.org/10.15223/policy-017 (stm-asf)
- doi.org/10.15223/policy-037 (stm-asf)
- doi.org/10.15223/policy-012 (stm-asf)
- doi.org/10.15223/policy-029 (stm-asf)
- doi.org/10.15223/policy-004 (stm-asf)
- Locations
- Food Research International (publishedVersion)
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- Funders
- CNPq
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- FAPERGS
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- phycocyanin, Spirulina, extraction methods, protein stability, stabilizers, pulsed electric field, cell disruption, natural polymers, sugar, color loss, antioxidant activity, food colorants
- MeSH terms
- Animals, Antioxidants, Food Handling, Phycocyanin, Decapodiformes, Spirulina
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