D'Ascoli Mariacristina, Langellotti Antonio L, Russo Giovanni L, Sorrentino Angela, Di Pierro Prospero
Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055, Portici, Italy.
Centre for Innovation and Development in Food Industry, University of Naples Federico II, Via Università 133, 80055, Portici, Italy.
Curr Res Food Sci. 2025 Jul 10;11:101141. doi: 10.1016/j.crfs.2025.101141. eCollection 2025.
Phycocyanin (PC) is a blue protein pigment whose interest increased due to its potential as alternative to synthetic food colorants. The cyanobacteria of the genus spp. are the main source of commercially available PC. The extraction and purification processes showed high variability in yield, purity, quality and environmental and economic sustainability. During the last years, different extraction methods like freezing and thawing, ultrasound assisted extraction and enzyme assisted extraction have been improved to increase PC yield and reduce purification steps once crude extract is obtained. This review aims to provide a comprehensive analysis of PC extraction techniques from biomass. Conventional and innovative technologies are compared to highlight their performances, in terms of yield, purity, feasibility, cost, and environmental impact. Furthermore, separation and purification are reported to elucidate which processes are adopted nowadays and which are the possible improvement to increase the purity grade of protein. This comparative study also aims to provide the basis for the development of alternative methods for the optimization of phycocyanin extraction, using also neural networks and artificial intelligence.
藻蓝蛋白（PC）是一种蓝色蛋白质色素，因其作为合成食用色素替代品的潜力而受到更多关注。属的蓝细菌是市售PC的主要来源。提取和纯化过程在产量、纯度、质量以及环境和经济可持续性方面表现出很大的差异。在过去几年中，冷冻解冻、超声辅助提取和酶辅助提取等不同的提取方法得到了改进，以提高PC产量，并在获得粗提物后减少纯化步骤。本综述旨在对从生物质中提取PC的技术进行全面分析。对传统技术和创新技术进行比较，以突出它们在产量、纯度、可行性、成本和环境影响方面的性能。此外，还报道了分离和纯化过程，以阐明目前采用了哪些过程，以及哪些是提高蛋白质纯度等级的可能改进方法。这项比较研究还旨在为开发优化藻蓝蛋白提取的替代方法提供基础，同时也利用神经网络和人工智能。
