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Laura Bartmann

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Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio

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By Stephan Buecker, Monika Gibis, Laura Bartmann, Sara Bussler
| Wiley Online Library Verified
1 INTRODUCTION The stabilization of phycocyanin (PC) from Arthrospira platensis is a challenge for the food and beverage industry for more than a century now (Martelli et al., 2014; Sun et al., 2006). Recent stabilization strategies for PC were reviewed by Yuan et al. (2022). Even small amounts of A. platensis extract are sufficient to color other foods blue or green, in combination with yellow, obtained from for instance safflower.
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