Abstract
The research in the field of food storage and preservation intensified in recent years to develop alternative preservatives and colorants to chemical ones. The algal preservatives and colorants have emerged as a viable green alternative in this context. The primary food preservatives from the algae are phycobiliproteins (PBPs) and their primary constituents: allophycocyanin (APC), phycocyanin (PC), and phycoerythrin (PE). As the foods have been subjected to the adverse environmental conditions during the production, storage, and utilization stages, it is important to research the determinants of the thermal, acidic, light, and color stability of the PBPs in these adverse environmental conditions such as light and acid exposure as well as elevated and sub-zero temperatures relevant to the food storage. Although there have been around 60 papers published in this research field, there has been no review of the research on the stability of the PBPs in these adverse environmental conditions relevant to the food storage. Hence, this paper reviews the research in this field as a first-ever population study. These studies reveal that these PBPs are stable at a wide range of acid and light exposure, and temperatures, making them perfect for the foods and beverages as a green alternative to chemical preservatives. Furthermore, a wide range of preservatives improve the stability of these PBPs through their close interaction with the PBPs and encapsulation of the PBPs is an efficient way to improve their stability, potentially using the nanotechnology. A couple of recommendations were made for the further research.
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Appendix: The Keyword set for the PBPs
Appendix: The Keyword set for the PBPs
( TITLE ( phycobiliprotein* OR “c-allophycocyanin*” OR *phycocyanin OR *phycoerythrin OR phycoerythrobilin* OR phycocyanobilin* OR phycobiliviolin* OR phycourobilin* OR phycocyanorubin* OR apophycocyanin* OR allophycocyanin* OR “c-phycoerythrin*” OR biliprotein* OR phycobilisome* OR “c-phycoyanin” OR phycobilin* OR phycoerythrocyanin* OR phycoviolobilin*) OR SRCTITLE ( phycobiliprotein* OR “c-allophycocyanin*” OR phycocyanin* OR phycoerythrin* OR phycoerythrobilin* OR phycocyanobilin* OR phycobiliviolin* OR phycourobilin* OR phycocyanorubin* OR apophycocyanin* OR allophycocyanin* OR “c-phycoerythrin*” OR biliprotein* OR phycobilisome* OR “c-phycoyanin” OR phycobilin* OR phycoerythrocyanin* OR phycoviolobilin*)) AND ( TITLE ( food* OR nutrit* OR nutraceut*) OR SRCTITLE ( food* OR nutrit* OR nutraceut*)) AND ( LIMIT-TO ( DOCTYPE, “ar”) OR LIMIT-TO ( DOCTYPE, “re”) OR LIMIT-TO ( DOCTYPE, “le”) OR LIMIT-TO ( DOCTYPE, “ch”) OR LIMIT-TO ( DOCTYPE, “no”) OR LIMIT-TO ( DOCTYPE, “sh”) OR LIMIT-TO ( DOCTYPE, “bk”)) AND ( LIMIT-TO ( LANGUAGE, “English”)) AND ( LIMIT-TO ( SRCTYPE, “j”) OR LIMIT-TO ( SRCTYPE, “k”) OR LIMIT-TO ( SRCTYPE, “b”)).
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Nowruzi, B., Konur, O. & Anvar, S.A.A. The Stability of the Phycobiliproteins in the Adverse Environmental Conditions Relevant to the Food Storage. Food Bioprocess Technol 15, 2646–2663 (2022). https://doi.org/10.1007/s11947-022-02855-8
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DOI: https://doi.org/10.1007/s11947-022-02855-8