Extraction of phycocyanin and utilisation as a food colorant in a confectionery

Abstract

The purpose of this work is to optimize the extraction of phycocyanin from Spirulina platensis by comparing three extraction methods; freezing/thawing, ultrasound and solvent extraction. The possibility of incorporating C-PC in a food product (jelly) as a natural dye was tested by using three concentrations of C-PC (200, 400 and 600 mg/ 100 ml) compared to a jelly that contains a synthetic dye. The conservation of phycocyanin was tested through five days where we compared ascorbic acid and salicylic acid. Ultrasonic extraction is the best method considered in this work, and as parameters, variables and combinations change, the result changes, ultrasound proved to be the most efficient method tested in this work. Using salicylic acid as a conservation agent for phycocyanin is the preferred method to maintain the C-PC amount and the purity, hence, more shelf life. Using the 400mg/100ml concentration of phycocyanin in a jelly candy as a natural dye yields a better result among the tested concentrations, its result was much better than the sample with synthetic dye.