The effect of temperature and encapsulation on the stability of microalgae pigments

Abstract

Abstract Microalgae pigments are gaining interest in food industry applications as food additives by providing color and health benefits such as antioxidant properties. The pigment’s sensitivity to heat, pH, oxygen, and other conditions may reduce or lose its function in food products. Due to the sensitivity and instability of microalgae pigment, strategies are needed to protect and retain pigment from reducing their functions. Thirty-two research papers related to the topic published during 2012-2022 were employed in the review. This review focuses on astaxanthin from Haematococcus pluvialis, phycocyanin from Spirulina platensis, and β-Carotene from Dunaliella salina, as widely known microalgae pigments. This paper provides information about the effect of temperature during processing and storage on the stability of the pigments. Strategies to improve pigment stability by encapsulation were also discussed. The study concluded that temperature is one of the essential factors that affects microalgae stability. Furthermore, encapsulation may provide a potential solution to protect and maintain the stability of microalgae pigments.