572
Alexandra Galetovi´ c C. and L. Dufossé
Martelli, G., Folli, C., Visai, L., Daglia, M., & Ferrari, D. (2014). Thermal stability improvement
of blue colorant C-phycocyanin from spirulina platensis for food industry applications. Process
Biochemistry, 49(1), 154–159. https://doi.org/10.1016/j.procbio.2013.10.008.
Mishra, S. K., Shrivastav, A., & Mishra, S. (2008). Effect of preservatives for food grade C-PC
from spirulina platensis. Process Biochemistry, 43(4), 339–345. https://doi.org/10.1016/j.procbio.
2007.12.012.
Mishra, S. K., Shrivastav, A., Pancha, I., Jain, D., & Mishra, S. (2010). Effect of preservatives for
food grade C-phycoerythrin, isolated from marine cyanobacteria pseudanabaena sp. International
Journal of Biological Macromolecules, 47(5), 597–602. https://doi.org/10.1016/j.ijbiomac.2010.
08.005.
Mogany, T., Kumari, S., Swalaha, F. M., & Bux, F. (2018). Extraction and characterisation of
analytical grade C-phycocyanin from euhalothece sp. Journal of Applied Phycology. https://doi.
org/10.1007/s10811-018-1661-5.
Munawaroh, H. S. H., Darojatun, K., Gumilar, G. G., Aisyah, S., & Wulandari, A. P. (2018). Characterization of phycocyanin from spirulina fusiformis and its thermal stability. Paper presented
at the Journal of Physics: Conference Series, 1013(1). https://doi.org/10.1088/1742-6596/1013/
1/012205.
Murthy, S. D. S., Ramanaiah, V. V., & Sudhir, P. (2004). High temperature induced alterations in
energy transfer in phycobilisomes of the cyanobacterium spirulina platensis. Photosynthetica,
42(4), 615–617. https://doi.org/10.1007/S11099-005-0021-2.
Pan-utai, W., Kahapana, W., & Iamtham, S. (2018). Extraction of C-phycocyanin from arthrospira
(spirulina) and its thermal stability with citric acid. Journal of Applied Phycology, 30(1), 231–242.
https://doi.org/10.1007/s10811-017-1155-x.
Patel, A., Pawar, R., Mishra, S., Sonawane, S., & Ghosh, P. K. (2004). Kinetic studies on thermal
denaturation of C-phycocyanin. Indian Journal of Biochemistry and Biophysics, 41(5), 254–257.
Pumas, C., Peerapornpisal, Y., Vacharapiyasophon, P., Leelapornpisid, P., Boonchum, W., Ishii, M.,
et al. (2012). Purification and characterization of a thermostable phycoerythrin from hot spring
cyanobacterium leptolyngbya sp. KC45. International Journal of Agriculture and Biology, 14(1),
121–125.
Pumas, C., Vacharapiyasophon, P., Peerapornpisal, Y., Leelapornpisid, P., Boonchum, W., Ishii, M.,
& Khanongnuch, C. (2011). Thermostablility of phycobiliproteins and antioxidant activity from
four thermotolerant cyanobacteria. Phycological Research, 59(3), 166–174. https://doi.org/10.
1111/j.1440-1835.2011.00615.x.
Purnamayati, L., Dewi, E. N., & Kurniasih, R. A. (2018). Phycocyanin stability in microcapsules
processed by spray drying method using different inlet temperature. Paper presented at the
IOP Conference Series: Earth and Environmental Science, 116(1). https://doi.org/10.1088/17551315/116/1/012076.
Rahman, D. Y., Sarian, F. D., van Wijk, A., Martinez-Garcia, M., & van der Maarel, M. J. E.
C. (2017). Thermostable phycocyanin from the red microalga cyanidioschyzon merolae, a new
natural blue food colorant. Journal of Applied Phycology, 29(3), 1233–1239. https://doi.org/10.
1007/s10811-016-1007-0.
Rastogi, R. P., Sonani, R. R., & Madamwar, D. (2015). Physico-chemical factors affecting the in vitro
stability of phycobiliproteins from phormidium rubidum A09DM. Bioresource Technology, 190,
219–226. https://doi.org/10.1016/j.biortech.2015.04.090.
Rippka, R., Deruelles, J., & Waterbury, J. B. (1979). Generic assignments, strain histories and
properties of pure cultures of cyanobacteria. Journal of General Microbiology, 111(1), 1–61.
Sala, L., Moraes, C. C., & Kalil, S. J. (2018). Cell pretreatment with ethylenediaminetetraacetic
acid for selective extraction of C-phycocyanin with food grade purity. Biotechnology Progress,
34(5), 1261–1268. https://doi.org/10.1002/btpr.2713.
Samsonoff, W. A., & MacColl, R. (2001). Biliproteins and phycobilisomes from cyanobacteria and
red algae at the extremes of habitat. Archives of Microbiology, 176(6), 400–405. https://doi.org/
10.1007/s002030100346.
Alexandra Galetovi´ c C. and L. Dufossé
Martelli, G., Folli, C., Visai, L., Daglia, M., & Ferrari, D. (2014). Thermal stability improvement
of blue colorant C-phycocyanin from spirulina platensis for food industry applications. Process
Biochemistry, 49(1), 154–159. https://doi.org/10.1016/j.procbio.2013.10.008.
Mishra, S. K., Shrivastav, A., & Mishra, S. (2008). Effect of preservatives for food grade C-PC
from spirulina platensis. Process Biochemistry, 43(4), 339–345. https://doi.org/10.1016/j.procbio.
2007.12.012.
Mishra, S. K., Shrivastav, A., Pancha, I., Jain, D., & Mishra, S. (2010). Effect of preservatives for
food grade C-phycoerythrin, isolated from marine cyanobacteria pseudanabaena sp. International
Journal of Biological Macromolecules, 47(5), 597–602. https://doi.org/10.1016/j.ijbiomac.2010.
08.005.
Mogany, T., Kumari, S., Swalaha, F. M., & Bux, F. (2018). Extraction and characterisation of
analytical grade C-phycocyanin from euhalothece sp. Journal of Applied Phycology. https://doi.
org/10.1007/s10811-018-1661-5.
Munawaroh, H. S. H., Darojatun, K., Gumilar, G. G., Aisyah, S., & Wulandari, A. P. (2018). Characterization of phycocyanin from spirulina fusiformis and its thermal stability. Paper presented
at the Journal of Physics: Conference Series, 1013(1). https://doi.org/10.1088/1742-6596/1013/
1/012205.
Murthy, S. D. S., Ramanaiah, V. V., & Sudhir, P. (2004). High temperature induced alterations in
energy transfer in phycobilisomes of the cyanobacterium spirulina platensis. Photosynthetica,
42(4), 615–617. https://doi.org/10.1007/S11099-005-0021-2.
Pan-utai, W., Kahapana, W., & Iamtham, S. (2018). Extraction of C-phycocyanin from arthrospira
(spirulina) and its thermal stability with citric acid. Journal of Applied Phycology, 30(1), 231–242.
https://doi.org/10.1007/s10811-017-1155-x.
Patel, A., Pawar, R., Mishra, S., Sonawane, S., & Ghosh, P. K. (2004). Kinetic studies on thermal
denaturation of C-phycocyanin. Indian Journal of Biochemistry and Biophysics, 41(5), 254–257.
Pumas, C., Peerapornpisal, Y., Vacharapiyasophon, P., Leelapornpisid, P., Boonchum, W., Ishii, M.,
et al. (2012). Purification and characterization of a thermostable phycoerythrin from hot spring
cyanobacterium leptolyngbya sp. KC45. International Journal of Agriculture and Biology, 14(1),
121–125.
Pumas, C., Vacharapiyasophon, P., Peerapornpisal, Y., Leelapornpisid, P., Boonchum, W., Ishii, M.,
& Khanongnuch, C. (2011). Thermostablility of phycobiliproteins and antioxidant activity from
four thermotolerant cyanobacteria. Phycological Research, 59(3), 166–174. https://doi.org/10.
1111/j.1440-1835.2011.00615.x.
Purnamayati, L., Dewi, E. N., & Kurniasih, R. A. (2018). Phycocyanin stability in microcapsules
processed by spray drying method using different inlet temperature. Paper presented at the
IOP Conference Series: Earth and Environmental Science, 116(1). https://doi.org/10.1088/17551315/116/1/012076.
Rahman, D. Y., Sarian, F. D., van Wijk, A., Martinez-Garcia, M., & van der Maarel, M. J. E.
C. (2017). Thermostable phycocyanin from the red microalga cyanidioschyzon merolae, a new
natural blue food colorant. Journal of Applied Phycology, 29(3), 1233–1239. https://doi.org/10.
1007/s10811-016-1007-0.
Rastogi, R. P., Sonani, R. R., & Madamwar, D. (2015). Physico-chemical factors affecting the in vitro
stability of phycobiliproteins from phormidium rubidum A09DM. Bioresource Technology, 190,
219–226. https://doi.org/10.1016/j.biortech.2015.04.090.
Rippka, R., Deruelles, J., & Waterbury, J. B. (1979). Generic assignments, strain histories and
properties of pure cultures of cyanobacteria. Journal of General Microbiology, 111(1), 1–61.
Sala, L., Moraes, C. C., & Kalil, S. J. (2018). Cell pretreatment with ethylenediaminetetraacetic
acid for selective extraction of C-phycocyanin with food grade purity. Biotechnology Progress,
34(5), 1261–1268. https://doi.org/10.1002/btpr.2713.
Samsonoff, W. A., & MacColl, R. (2001). Biliproteins and phycobilisomes from cyanobacteria and
red algae at the extremes of habitat. Archives of Microbiology, 176(6), 400–405. https://doi.org/
10.1007/s002030100346.