Partitioning Recovery of Natural Pigments from Spirulina platensis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01084-4.pdf
Reference27 articles.
1. Delgado-Vargas F, Jiménez AR, Paredes-López O (2000) Natural pigments: carotenoids, anthocyanins, and betalains—characteristics, biosynthesis, processing, and stability. Crit Rev Food Sci Nutr 40:173–289. https://doi.org/10.1080/10408690091189257
2. Marzorati S, Schievano A, Idà A, Verotta L (2020) Carotenoids, chlorophylls and phycocyanin from spirulina: supercritical CO2 and water extraction methods for added value products cascade. Green Chem 22:187–196. https://doi.org/10.1039/C9GC03292D
3. Jaeschke DP, Teixeira IR, Marczak LDF, Mercali GD (2021) Phycocyanin from spirulina: a review of extraction methods and stability. Food Res Int 143:110314. https://doi.org/10.1016/j.foodres.2021.110314
4. İlter I, Akyıl S, Demirel Z, Koç M, Conk-Dalay M, Kaymak-Ertekin F (2018) Optimization of phycocyanin extraction from Spirulina platensis using different techniques. J Food Compost Anal 70:78–88. https://doi.org/10.1016/j.jfca.2018.04.007
5. Sintra TE, Bagagem SS, Ahsaie FG, Fernandes A, Martins M, Macário IP, Ventura SP (2021) Sequential recovery of C-phycocyanin and chlorophylls from Anabaena cylindrica. Sep Purif Technol 255:117538. https://doi.org/10.1016/j.seppur.2020.117538
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