A Review on the Production of Blue Food colorant: Phycocyanin

Document Type : Review paper

Authors

1 Department of Food Industry, Basir Institute of Higher Education, P. O. Code: 3441356611, Abyek, Qazvin, Iran.

2 Agricultural mechanisation and industrial development center, Ministry of Agriculture-Jahad, P. O. Code: 1593416111, Tehran, Iran.

Abstract

Using natural colors in the food and pharmaceutical industries is very important. Natural colorants obtained from animals, plants and microorganisms are a promising alternative to artificial food colors because synthetic colors have a negative effect on human health in the long term. Phycocyanin is used as a natural blue and water-soluble colorant instead of artificial blue food dyes, which, in addition to coloring food, have potential useful properties as antioxidants and anticancer agents and have received scientific and industrial attention. Phycocyanin is extracted from microalgae such as spirulina and has a health-giving role against various conditions such as cancer, anemia, inflammation, diabetes, obesity and neurological disorders. It has also gained popularity due to its various applications in various food and pharmaceutical industries. This research has discussed an overview of the biotechnological production of phycocyanin edible blue colorant from spirulina microalgae, microbial culture, extraction, purification, stability methods, and its applications.

Keywords

Main Subjects

References

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Journal of Studies in Color World
Volume 14, Issue 2
June 2024
Pages 175-191

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History

  • Receive Date: 28 November 2023
  • Revise Date: 10 April 2024
  • Accept Date: 13 April 2024

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