نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران
2 دانشیار
3 هیات علمی
4 دانشگاه کشاورزی و منابع طبیعی گرگان
5 گروه عمل آوری فرآورده‌های شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Phycocyanin pigment, a member of the phycobiliprotein family extracted from the algae Spirulina platensis, has antioxidant, antimicrobial, anticancer, and anti-inflammatory properties and can be used to produce functional food raw materials such as chewing gum, ice drinks, soft drinks, candy, thickeners, and gelling agents, as well as in the formulation of cosmetics as a substitute for synthetic colorants. Phycocyanin solution during food processing or enrichment under the influence of some environmental variables such as temperature, pH, humidity, light, and oxygen, as well as some digestive factors such as tolerance to acidic conditions of the stomach, may lead to the destruction of the protein structure of the pigment (color change), a decrease in the amount of pigment, and a decrease in antioxidant activity, which is considered one of the most important disadvantages of this pigment. Therefore, in order to improve and increase the bioavailability of this group of compounds, it is necessary to use effective methods such as microencapsulation (nanoencapsulation) technique. Nanotechnology as a revolution in the food industry leads to the production of safer food (health-oriented products), increased product shelf life and reduced packaging waste. The aim of this article is to investigate the effect of Spirulina phycocyanin on the health and safety of food products.
کلیدواژه‌ها [English]
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