Evaluation of the effect of Spirulina phycocyanin on the health and safety of food products

Document Type : scientific research article

Authors

1 Gorgan University of Agricultural Sciences and Natural Resources, Gorgan

2 fisheries, Gorgan University of Agricultural Sciences and natural Resources

3 Gorgan University of Agriculture Sciences and Natural Resources

4 Seafood Sciences and Technology Dpt. Gorgan University of Agricultural Sciences and Natural Resources, Iran

10.22069/japu.2024.22958.1913

Abstract

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.

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Journal of Utilization and Cultivation of Aquatics
Volume 14, Issue 1
April 2025
Pages 117-142

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