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<p>Phycocyanin, a natural edible blue pigment extracted from the cyanobacterium <i>Limnospira platensis</i>, possesses diverse physiological activities including anti-inflammatory, antioxidant, anticancer, antiviral, and immunomodulatory functions. However, its broader application remains limited due to low extraction efficiency and poor stability during storage and food processing. To address these issues, this study optimized the extraction process of phycocyanin, characterized its physicochemical properties, and evaluated its stability under various conditions. The optimal extraction parameters were determined as follows: extraction solution, 2% NaCl (w/v); solid-liquid ratio, 1:19 (w/v); freeze-thaw cycles, 3; ultrasonic time, 10 min; and stabilizer, trehalose. Under these conditions, the extracted phycocyanin met the Chinese national standard and exhibited a calculated shelf-life of 322 days. The results provide a practical and efficient method for large-scale extraction and long-term preservation of phycocyanin, offering valuable reference for its industrial application in food and health products.</p>

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An integrated strategy for the efficient extraction and stabilization of phycocyanin from Limnospira platensis

  • 期刊论文

  • 发表日期：

    2026年3月31日

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  • Yuan-Yuan Li,
  • Zhen-Wei Shi,
  • Sheng-nan Yin,
  • Hai-Bin Ren,
  • Zi-Han Qu,
  • Di-Feng Ren

摘要

Phycocyanin, a natural edible blue pigment extracted from the cyanobacterium Limnospira platensis, possesses diverse physiological activities including anti-inflammatory, antioxidant, anticancer, antiviral, and immunomodulatory functions. However, its broader application remains limited due to low extraction efficiency and poor stability during storage and food processing. To address these issues, this study optimized the extraction process of phycocyanin, characterized its physicochemical properties, and evaluated its stability under various conditions. The optimal extraction parameters were determined as follows: extraction solution, 2% NaCl (w/v); solid-liquid ratio, 1:19 (w/v); freeze-thaw cycles, 3; ultrasonic time, 10 min; and stabilizer, trehalose. Under these conditions, the extracted phycocyanin met the Chinese national standard and exhibited a calculated shelf-life of 322 days. The results provide a practical and efficient method for large-scale extraction and long-term preservation of phycocyanin, offering valuable reference for its industrial application in food and health products.