Can anyone help by explaining the optimum value for phycocyanin pigment to be edible?
Algae in the food industry are widely used. There is a growing interest in algae derivatives as additives in foods for increased nutrition. The targeted extracts include plant based omega-3 fatty acids, phycocyanin, antioxidants, protein and lipid contents from algal biomass. Astaxanthin his a fat-soluble carotenoid compound extracted from Haematococcus pluvialis that is more stable in a combination with another fat or oil. It is highly stable, zero rancidity defatted whole grain flour derived from whole ground chia seeds that include 30 percent protein, 30 percent to 40 percent insoluble fiber and about 2 percent to 3 percent fructo-oligosaccharides. It is stable supercritical CO2 extracted, fractionated chia seed oil and its combination with a number of other ingredients, including fish oil, krilloil, borage oil, olive oil and the addition of astaxanthin.(1) Valensa uses to ensure food integrity is a method that involves supercritical extraction of the chia seeds to avoid the mucilaginous complex that is produced by being in contact with water. The supercritical extraction, which is an oxygen free process, provides the optimal method of extraction. astaxanthin which is stabilized in dough but lacks palatability. The benefits of astaxanthin have been documented for human health benefits to include antioxidant effects, anti-lipid peroxidation, and anti-inflammation
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