Carboxylated chitosan improved the stability of phycocyanin under acidified conditions

Phycocyanin, a natural blue colorant, derived from Spirulina platensis, is now widely used in the food industry. However, its main drawbacks are loss of color and denature of structure in an acidic environment. In this study, carboxylated chitosan (0.1 %–1 % w/v) was chosen as an additive in acid-de...

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