Stabilization of Phycocyanin from Spirulina platensis using Microencapsulation and pH Treatment
Spirulina platensis is a blue-green microalga which is classified into Cyanobacteria. S. platensis is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humid...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2019-12-01
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| Series: | Jurnal Pengolahan Hasil Perikanan Indonesia |
| Online Access: | http://journal.ipb.ac.id/index.php/jphpi/article/view/29121 |