Improvement of thermal stability of c-phycocyanin by nanofiber and preservative agents 

 -  Journal of Food Processing and Preservation, 40(6), p.1264-1269, 2016 .
<br/><br/> C-phycocyanin (C-PC)is a natural blue dye whose uses for different purposes have been described in the literature. Interest in C-PC has increased due to its nutritional and nutraceutical properties that have been exploited for the preparation of food supplements and healthy foods. The goal of this study was to determine the stability of C-PC incorporated into a nanofiber, by obtaining its degradation rate constant (Kd)and half-life (t1/2), as well as to evaluate the role of stabilizing agents. Both C-PC in solution and C-PC after being incorporated into nanofibers were subjected to different temperatures (55-75C)and the Kd and t1/2 values were determined for this phycobiliprotein. At 60C, the highest values of t1/2 were obtained when C-PC was incorporated into nanofibers and when sorbitol and glucose were added as preservative agents.