Physicochemical degradation of phycocyanin and means to improve its stability: A short review

• Main Authors: Aïda Adjali (Author), Igor Clarot (Author), Zilin Chen (Author), Eric Marchioni (Author), Ariane Boudier (Author)
• Format: Book
• Published: Elsevier, 2022-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in e...