Department of Chemical Engineering, Federal University of Rio Grande do Sul, 2777, Ramiro Barcelos St., Porto Alegre, RS 90.035-007, Brazil.
Department of Chemical Engineering, Federal University of Rio Grande do Sul, 2777, Ramiro Barcelos St., Porto Alegre, RS 90.035-007, Brazil.
Food Res Int. 2021 May;143:110314. doi: 10.1016/j.foodres.2021.110314. Epub 2021 Mar 17.
Phycocyanin (C-PC) application by the industry is still limited due to extraction methods drawbacks and to the low stability of these compounds after the extraction process. To overcome such limitations, alternative extraction methodologies have been evaluated, and stabilizing agents have been used under different conditions in the past years. Therefore, the aim of this review was to bring the state of the art of C-PC extraction methods, including main parameters that affect the extraction process and cell disruption mechanisms, as well as the physical and chemical parameters that may influence C-PC stability. Stabilizing agents have been used to avoid C-PC content degradation during storage and food processing. A critical analysis of the extraction methods indicated that pulsed electric field (PEF) is a promising technology for C-PC extraction since the extracts present relative high C-PC concentration and purity. Other methods either result in low purity extracts or are time demanding. Regarding stabilizing agents, natural polymers and sugars are potential compounds to be used in food formulations to avoid color and antioxidant activity losses.
藻蓝蛋白（C-PC）在工业上的应用仍然受到限制，这是由于提取方法的缺点以及这些化合物在提取过程后的低稳定性。为了克服这些限制，过去几年已经评估了替代提取方法，并在不同条件下使用了稳定剂。因此，本综述的目的是介绍 C-PC 提取方法的最新技术，包括影响提取过程的主要参数和细胞破碎机制，以及可能影响 C-PC 稳定性的物理和化学参数。稳定剂已被用于避免 C-PC 在储存和食品加工过程中的含量降解。对提取方法的批判性分析表明，脉冲电场（PEF）是 C-PC 提取的一种有前途的技术，因为提取物具有相对高的 C-PC 浓度和纯度。其他方法要么导致提取纯度低，要么需要很长时间。关于稳定剂，天然聚合物和糖是可用于食品配方的潜在化合物，以避免颜色和抗氧化活性的损失。
