Phycocyanin, a blue pigment from Arthrospira platensis, is widely used as a natural colorant in food products, but its application is limited by its sensitivity to light and temperature during extraction and storage. This study explored the impact of UV light on phycocyanin extracted from A. platensis using a microwave-assisted method. Water proved to be the most effective solvent, yielding the highest phycocyanin concentration and stability. The optimal extraction conditions to avoid phycocyanin degradation were identified as 45 °C and 100 W of microwave power. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) analysis revealed increased chemical complexity at higher temperatures and identified biopterin–pentoside complexes, which enhanced phycocyanin stability during UV degradation. These findings provide new insights into the molecular mechanisms of interactions between phycocyanin and proteins, enhancing phycocyanin stability and functionality and thus providing food products with longer shelf lives by maintaining their nutritional and aesthetic qualities.
Trubetskaya et al. (2025) studied this question.