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The focus of the presented work was on improvement of spirulina based phycocyanin (PhyC) extracts as a potential natural blue colorant by enhancement of color stability via polysaccharide complexation. Beet pectin (β-pectin), guar gum and soluble soy polysaccharides (SSPS) were assessed for their ability to protect the color of a commercial phycocyanin (PhyC) extract from thermal and proteolytic degradation...
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