Food chemistryChitosanPhycocyaninFood Coloring AgentsDrug CompoundingParticle Size
Encapsulation of C-phycocyanin in chitosan microparticles improves thermal and storage stability for use as a natural Food colorant.
Paulo Vitor França Lemos, Nathalia Vieira Porphirio Veríssimo, Juliana Barone Teixeira, Henrique Rodrigues Marcelino, Guilherme Augusto Ferreira, Carolina Oliveira de Souza, Jania Betânia Alves da Silva, Thâmila Thalline Batista de Oliveira, Cristiano Luis Pinto de Oliveira, Marcia Carvalho de Abreu Fantini, Valéria de Carvalho Santos-Ebinuma
Published: 202610.1016/j.foodchem.2025.147358
Abstract
C-Phycocyanin (C-PC), a blue phycobiliprotein from microalgae, is a natural antioxidant and promising food colorant, but its use is limited by poor stability to heat, light, and pH. This study reports the encapsulation of C-PC in spray-dried chitosan…
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