Overview

Phycocyanin, the blue pigment in spirulina, is at the heart of a transition to safer, more sustainable natural ingredients. This book explores its molecular structure, spectral properties and biological activities, making it a compound of major interest in food, nutraceuticals and cosmetics. Fragile and sensitive to light, pH and heat, it requires carefully controlled extraction and purification processes: gentle cell disruption, ultrafiltration, precipitation, chromatography. The author also details stabilization strategies - glycerine, CaCl₂, freeze-drying, encapsulation - as well as the formulation and packaging choices essential to its preservation.The book also addresses the optimization of algal production by metabolic forcing, the international regulatory framework and the prospects of a fast-growing market. It offers an integrated scientific and industrial vision for fully mastering this strategic biomolecule.

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