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

A&#239;da Adjali; Igor Clarot; Zilin Chen; Eric Marchioni; Ariane Boudier

doi:10.1016/j.jpha.2021.12.005

Volume 12 Issue 3

Jun. 2022

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Aïda Adjali, Igor Clarot, Zilin Chen, Eric Marchioni, Ariane Boudier. Physicochemical degradation of phycocyanin and means to improve its stability:A short review[J]. Journal of Pharmaceutical Analysis, 2022, 12(3): 406-414. doi: 10.1016/j.jpha.2021.12.005

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Aïda Adjali, Igor Clarot, Zilin Chen, Eric Marchioni, Ariane Boudier. Physicochemical degradation of phycocyanin and means to improve its stability:A short review[J]. Journal of Pharmaceutical Analysis, 2022, 12(3): 406-414. doi: 10.1016/j.jpha.2021.12.005

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

doi: 10.1016/j.jpha.2021.12.005

a. Université de Lorraine, CITHEFOR, F-54000, Nancy, France;
b. Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Ministry of Education, Hubei Province Engineering and Technology Research Center for Fluorinated Pharmaceuticals, and Wuhan University School of Pharmaceutical Sciences, Wuhan, 430071, China;
c. State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Beijing, 100080, China;
d. Université de Strasbourg, CNRS, IPHC UMR 7178, F-67000, Strasbourg, France

Funds:

The authors would like to thank Université de Lorraine for the grants provided on the project “Manger Droit” whose coordinator is François Allard-Huver.

Received Date: Oct. 08, 2021
Accepted Date: Dec. 26, 2021
Rev Recd Date: Dec. 22, 2021
Publish Date: Dec. 28, 2021

Abstract

Abstract

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 extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 ℃; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light; preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability.
- Arthrospira platensis,
- Spirulina,
- Phycocyanin stability,
- Preservatives,
- Encapsulation

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References(76)

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