The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins

The utilization of natural blue pigments in foods is difficult as they are usually unstable during processing and the commonly applied pH. The current study focuses on natural blue pigment, possessing antioxidant properties, found in <i>Arthrospira platensis</i> (spirulina), and phycobil...

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Bibliographic Details

Published in:	Antioxidants
Main Authors:	Hani Shkolnikov Lozober, Zoya Okun, Galit Parvari, Avi Shpigelman
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Subjects:	phycocyanobilin phycobiliproteins stability pasteurization high-pressure processing heat treatment
Online Access:	https://www.mdpi.com/2076-3921/12/3/568