Abstract

Spirulina has a documented history of use as a food for more than 1000 years, and has been in production as a dietary supplement for 40 years. Among many of Spirulina bioactive components, blue protein C-phycocyanin and its linear tetrapyrrole chromophore phycocyanobilin are of special interest because of broad possibilities for application in various areas of food technology. Due to the presence of multiple covalently bound open-chain tetrapyrolle chromophores, phycobiliproteins (phycocyanins, allophycocyanins and phycoerythrins) are colored and strongly fluorescent molecules, with high absorption coefficients and excellent fluorescent quantum yield. Therefore, a vast number of methods for phycobiliproteins analysis are based on these spectral characteristics. On the other hand, bioactivity of phycobiliproteins is based on their exceptional redox and metal-chelating properties. These bioactive Spirulina components can be used as food colorants, additives, nutriceuticals, and dietary supplements.