Stability of phycocyanin extracted from Spirulina sp.: Influence of temperature, pH and preservatives
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Protein pigments convert light energy in the visible wavelength range of 400 to 700 nanometers into chemical energy.
“Protein pigments are responsible for converting the light energy that falls within the visible wavelength range, which ranges from 400 to 700 nanometers, into chemical energy [102,103,104,105].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [103]
Abd El-Monem et al. found the highest pigment content at pH 10, with 2.8 μg/mL chlorophyll A and 2.6 μg/mL carotenoids, whereas the highest pigment stability was at pH 5-6.
“Abd El-Monem et al. [103] conducted research to investigate how the pigment content was affected by the pH function. The highest pigment content was found at pH 10, with a concentration of 2.8 μg/mL chlorophyll A and 2.6 μg/mL carotenoids, whereas the highest pigment stability was found at pH 5–6 [103,109].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [103]
Stability in the pigment is provided by glucose (20%), sucrose (20%), or sodium chloride (2.5%), and citric and benzoic acids can further reduce the heat degradation rate of the pigment.
“Stability in the pigment is provided by the sugars glucose (20%), sucrose (20%), or sodium chloride (2.5%). The acids citric and benzoic can further reduce the heat degradation rate of the pigment [103,107,108].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [103]
The optimal pH was 10, which led to the maximum amount of flavonoids in the ethanol extract (7.6 mg/g) and the highest quantity of phenols in the acetone extract (0.52 mg/g).
“It was observed that the optimal pH was 10, which led to the maximum amount of flavonoids in the ethanol extract (7.6 mg/g) and the highest quantity of phenols in the acetone extract (0.52 mg/g) [103].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [103]
Algae may produce phenols as a defense mechanism against disease, stress, depletion of nutrients, and an increase in the pH of the culture media.
“Therefore, they claimed that algae may produce phenols as a defense mechanism against disease, stress, depletion of nutrients, and an increase in the pH of the culture media.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [103]
A variety of parameters, including the acidity function of the growth media, can have an effect on the total quantity of phenolic compounds that are present in spirulina.
“A variety of parameters, including the acidity function of the growth media, can have an effect on the total quantity of phenolic compounds that are present in spirulina.”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [103]
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“Application of Cphycocyanin in food and other products is, however, limited due to its sensitivity to heat treatment which results in precipitation and fading of the blue pigment (Chaiklahan et al. 2012).”
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“Temperatures higher than 45C were not tested in this work to prevent any damage to proteins as well as degradation of C-PC (Chaiklahan et al., 2012).”
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“They are proteins, and many factors, such as extreme pH, high ionic strengths, elevated temperatures, and alcohol concentrations, are unfavorable and could affect their molecular structure [17,58].”
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“This type of chlorophyll derivative may be formed by a loss of magnesium and its replacement by sodium/cooper and the creation of salts [19].”
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BackgroundMicroalgae: A Promising Source of Bioactive Phycobiliproteins
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“These results were in agreement with previous work that highlighted the preservative effect of sugar addition on phycocyanin during food processing [15, 42].”
ResultArthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages
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Microalgae as a Potential Source of Proteins
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Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
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“However, the samples with free extract presented a better stability of the color along the 28 days [168] Chewing gum”
BackgroundProgress of Microencapsulated Phycocyanin in Food and Pharma Industries: A Review
Li, Y., Li, X., Liang, Z.-P., Chang, X.-Y., Li, F.-T., Wang, X.-Q., & Lian, X. (2022) · Molecules · doi:10.3390/molecules27185854 · Cited by 48 · see citing works
“When the temperature exceeded 47 ◦C, PC was degraded, and then the color change occurred [55].”
BackgroundTerra, A. L. M., Moreira, J. B., Costa, J., & de Morais, M. G. (2021) · doi:10.1016/j.lwt.2021.111020 · Cited by 44
Enhanced stability of C-phycocyanin colorant by extrusion encapsulation
Pradeep, H., & Nayak, C. (2019) · Journal of food science and technology · doi:10.1007/s13197-019-03955-8 · Cited by 44 · see citing works
Brauch, J. E., Zapata-Porras, S. P., Buchweitz, M., Aschoff, J., & Carle, R. (2016) · Food Research International · doi:10.1016/j.foodres.2016.08.029 · Cited by 44
Adaptive thermostability of light-harvesting complexes in marine picocyanobacteria
Pittera, J., Partensky, F., & Six, C. (2016) · The ISME Journal · doi:10.1038/ismej.2016.102 · Cited by 43 · see citing works
“Yet, the mid-unfolding temperature values reported here are quite in the range of previously reported values for other PBPs (Edwards et al., 1997; Patel et al., 2004; Pumas et al., 2011; Chaiklahan et al., 2012; Pumas et al., 2012).”
ResultWang, F., Yu, X.-L., Cui, Y., Xu, L., Huo, S.-H., Ding, Z., Hu, Q.-F., Xie, W.-J., Xiao, H., & Zhang, D.-Z. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135005 · Cited by 42 · see citing works
Pigments from Microalgae Handbook
Jacob-Lopes, E., Queiroz, M. I., Queiroz, L., Editors, Z., Zepka, L., & Lopes, E. (2020) · Springer eBooks · doi:10.1007/978-3-030-50971-2 · Cited by 42 · see citing works
“However, this would imply adding a high concentration of sugars and salt in foods (Chaiklahan et al. 2012).”
BackgroundMa, J., Hu, J., Sha, X.-L., Meng, D., & Yang, R. (2022) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2022.2128714 · Cited by 41 · see citing works
“Notably, 4 °C is usually the optimal temperature for storage and handling of PBPs (Chaiklahan, Chirasuwan, and Bunnag 2012; Hsieh-Lo et al. 2019).”
BackgroundMethodInfluentialChia, S., Chew, K., Leong, H., Manickam, S., Show, P., & Nguyen, T. H. P. (2020) · Chemical Engineering Journal · doi:10.1016/j.cej.2020.125613 · Cited by 41 · see citing works
A thermophilic C-phycocyanin with unprecedented biophysical and biochemical properties.
Ferraro, G., Imbimbo, P., Marseglia, A., Illiano, A., Fontanarosa, C., Amoresano, A., Olivieri, G., Pollio, A., Monti, D., & Merlino, A. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.02.045 · Cited by 41
Extraction and characterisation of analytical grade C-phycocyanin from Euhalothece sp.
Mogany, T., Kumari, S., Swalaha, F., & Bux, F. (2018) · Journal of Applied Phycology · doi:10.1007/s10811-018-1661-5 · Cited by 41 · see citing works
“Antimicrobial agent NaN3 and the protein-reducing agent DTT are commonly used as preservatives in C-PC for analytical purposes (Chaiklahan et al. 2012; Wu et al. 2016).”
BackgroundInfluentialLight Harvesting Proteins for Solar Fuel Generation in Bioengineered Photoelectrochemical Cells
Ihssen, J., Braun, A., Faccio, G., Gajda-Schrantz, K., & Thöny-meyer, L. (2014) · Current protein and peptide science · doi:10.2174/1389203715666140327105530 · Cited by 41 · see citing works
Plant-based meat analogs: color challenges and coloring agents
Wu, H.-Z., Sakai, K., Zhang, J.-N., & Mcclements, D. (2024) · Food, Nutrition and Health · doi:10.1007/s44403-024-00005-w · Cited by 39 · see citing works
“This pigment was stable over a wide pH range (pH3–8), with pH 7 being the most stable [33, 105].”
Nair, V. K., Selvaraju, K., Samuchiwal, S., Naaz, F., Malik, A., & Ghosh, P. (2023) · Processes · doi:10.3390/pr11061793 · Cited by 52 · see citing works
Carboxylated chitosan improved the stability of phycocyanin under acidified conditions.
Li, Z.-X., Yuan, B., Badamkhand, D., Cao, Y.-F., Honghong, S., Xu, X., Tan, M.-Q., Wang, Z., & Cao, C.-J. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.123474 · Cited by 39 · see citing works
Extraction, purification and stability of C-phycocyanin from Arthrospira platensis
Fabre, J., Niangoran, N., Gaignard, C., Buso, D., Mouloungui, Z., & Valentin, R. (2022) · European Food Research and Technology · doi:10.1007/s00217-022-03987-z · Cited by 39 · see citing works
“NaCl may have a positive effect even at 60 °C, and may be a better preservative than sucrose and glucose [97, 108].”
BackgroundSuzery, M., Hadiyanto, Majid, D., Setyawan, D., & Sutanto, H. (2017) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/55/1/012052 · Cited by 39 · see citing works
Cyano-Phycocyanin: Mechanisms of Action on Human Skin and Future Perspectives in Medicine
Dranseikienė, D., Balčiūnaitė, G., Karosienė, J., Morudov, D., Juodžiukynienė, N., Hudz, N., Gerbutavičienė, R. J., & Savickienė, N. (2022) · Plants · doi:10.3390/plants11091249 · Cited by 43 · see citing works
“5% sodium chloride is also considered as an efficient preservative for C-PC stability [64].”
BackgroundNatural blue pigments and bikaverin
dos Santos, M. C., & Bicas, J. L. (2020) · Microbiological Research · doi:10.1016/j.micres.2020.126653 · Cited by 44 · see citing works
Encapsulation of phycocyanin-alginate for high stability and antioxidant activity
Hadiyanto, H., Suzery, M., Setyawan, D., Majid, D., & Sutanto, H. (2017) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/55/1/012030 · Cited by 32 · see citing works
“However application of phycocyanin as active compounds in functional foods is often accompanied by problems of stability caused by elevation of moisture content, light and temperature which cause degradation of phycocyanin [5].”
BackgroundHandbook on Characterization of Biomass, Biowaste and Related By-products
Nzihou, A. (2020) · doi:10.1007/978-3-030-35020-8 · Cited by 36
“It has been classified as a serious weed in Hungary, a principal weed in Australia, Germany, Italy, Rhodesia, Spain, Tunisia, and a common weed in Argentina, Iran, Kenya, Portugal, and the US [59].”
BackgroundMethod
- Authors
- Chaiklahan, R., Chirasuwan, N., & Bunnag, B.
- Affiliations
- King Mongkut's University of Technology Thonburi (TH)
- Corresponding author
- Chaiklahan, Ratana
- Venue
- Process Biochemistry
- Publisher
- Elsevier BV
- Published
- 2012-04
- Volume
- 47
- Issue
- 4
- Pages
- 659-664
- ISSN
- 0032-9592 (ISSN-L)
- 1359-5113
- OpenAlex
- W2020525843
- Cited by
- 390
- References
- 0
- Citations by year
- 2026: 31 · 2025: 45 · 2024: 51 · 2023: 44 · 2022: 37 · 2021: 41 · 2020: 37 · 2019: 17 · 2018: 20 · 2017: 15 · 2016: 22 · 2015: 15 · 2014: 8 · 2013: 5 · 2012: 2
- FWCI
- 14.75
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Process Biochemistry (publishedVersion)
- Funders
- King Mongkut's University of Technology Thonburi, Bangkok, Thailand
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Metabolism and Applications
- Keywords
- phycocyanin, Spirulina, protein stability, temperature effects, pH effect, preservatives, sodium chloride, glucose, sucrose, half-life, thermal degradation
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