Production, Purification, and Stabilization of Phycocyanin: Optimizing Laboratory Processes and Expanding Industrial Applications.

Ai Hua Zhang, Zijie Zhao, Chengsong Wu, Bo Feng, Shafiqur Rahman, Daofeng Zhang, Wenjun Li, Wensheng Qin

Journal: Microbial physiology 2026;36(1):49-64

PMID: 42611802

Abstract

BACKGROUND

Phycocyanin (PC), a vibrant blue accessory pigment-protein complex predominantly occurring in cyanobacteria, Rhodophyceae, and some cryptophytes, is a key nutritional component contributing to the commercial value of Spirulina as a food supplement. Beyond its nutritional value, PC has distinctive fluorescent properties and diverse physiological activities, giving it broad potential in food, cosmetics, and biomedicine.

SUMMARY

This study discusses the factors restricting PC yield and comprehensively summarizes PC extraction and purification technologies. The advantages and disadvantages of each technology are compared, and its application prospects in laboratory and industrial production are explored. Natural deep eutectic solvents, which are solvent systems formed from naturally occurring cellular metabolites such as sugars, amino acids, and organic acids, offer safety, simple preparation, low cost, and promising prospects for PC purification compared with several conventional technologies. However, the application scope of PC remains limited by its poor stability and sensitivity to temperature, light, and pH. Therefore, this review also discusses the factors affecting PC stability, strategies for improving stability, and applications of PC in food, healthcare products, and related fields.

KEY MESSAGES

This comprehensive review and critical assessment of production, purification, and stabilization strategies provides valuable insights for advancing PC research and facilitating its broader, more sustainable utilization across diverse industrial sectors.

Address: Jiangsu Province Engineering Research Center for Marine Bio-Resources Sustainable Utilization, College of Oceanography, Hohai University, Nanjing, China.; Nantong Ocean and Coastal Engineering Research Institute, Hohai University, Nantong, China.; Baralgae (Changzhou) Biotechnology Co., Ltd., Changzhou, China.; Jiangsu Province Engineering Research Center for Marine Bio-Resources Sustainable Utilization, College of Oceanography, Hohai University, Nanjing, China.; Nantong Ocean and Coastal Engineering Research Institute, Hohai University, Nantong, China.; Department of Biology, Lakehead University, Biotechnology Laboratory for Enzymes, Bioproducts, and Bioremediation (BLEB), Thunder Bay, Ontario, Canada.; Jiangsu Province Engineering Research Center for Marine Bio-Resources Sustainable Utilization, College of Oceanography, Hohai University, Nanjing, China, [email protected].; Nantong Ocean and Coastal Engineering Research Institute, Hohai University, Nantong, China, [email protected].; Yantai Institute of Coastal Zone Research, Chinese Academy of Sciences, Yantai, China, [email protected].; Department of Biology, Lakehead University, Biotechnology Laboratory for Enzymes, Bioproducts, and Bioremediation (BLEB), Thunder Bay, Ontario, Canada, [email protected].

DOI: 10.1159/000553514

MeSH Terms: Phycocyanin, Cyanobacteria, Spirulina, Protein Stability, Hydrogen-Ion Concentration