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- Böcker, L.; Ortmann, S.; Surber, J.; Leeb, E.; Reineke, K.; Mathys, A.
- Innovative food science & emerging technologies 2019 v.52 pp. 116-121
- Arthrospira platensis; absorption; color; continuous systems; dyes; engineering; food coloring; food industry; food processing; food research; heat; heat treatment; microalgae; phosphates; phycocyanin; research and development; thermosensitivity
- ... Stability of colorants is concerning for food coloring matrices, particularly for the only natural blue food coloring, phycocyanin. The Spirulina-based microalgal extract is mainly comprised of heat sensitive protein-chromophore complexes, C-phycocyanin and allophycocyanin. Although frequently encountered in food processing, the impact of short time heat treatments has not been studied systematica ...