مروری بر پیشرفت‌های اخیر در کاربرد سیانوباکتری‌ها و ریزجلبک‌ها در بهبود کیفیت و افزایش ماندگاری محصولات غذایی دریایی
الموضوعات :مهشید علی‌بابایی 1 , امیراقبال خواجه‌رحیمی 2 , بهاره نوروزی 3
1 - دانش‌آموخته کارشناسی‌ارشد، دانشکده علوم و فناوری‌های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه بهداشت و بیماری‌های آبزیان، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار گروه بیوتکنولوژی، دانشکده علوم و فناوری‌های همگرا، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: افزایش ماندگاری, سیانوباکتری‌ها, محصولات غذایی, ریزجلبک‌ها,
ملخص المقالة :
محصولات غذایی به دلیل واکنش‌های میکروبی، شیمیایی و آنزیمی که عامل اصلی فساد سریع کیفیت هستند، بسیار سریع فاسد می‌شوند. امروزه تقاضای روزافزون مصرف‌کنندگان برای غذاهایی باکیفیت بالا همراه با نگه‌دارنده‌های طبیعی مانند عصاره‌های ریزجلبک افزایش‌یافته است. ریزجلبک‌ها جایگزین‌های بالقوه برای کاهش رشد میکروبی، افزایش پایداری اکسیداتیو و حفاظت از ویژگی‌های حسی غذاها هستند. محققان نشان دادند که استفاده از عصاره‌های ریزجلبک در رژیم غذایی آبزیان می‌تواند کیفیت گوشت را افزایش و تولید را نیز افزایش دهد. در این مقاله مروری، کاربرد مستقیم عصاره‌های مختلف ریزجلبک به‌عنوان نگهدارنده غذاهای دریایی و خواص عملکردی آن‌ها در غذاهای دریایی، مانند: (فعالیت‌های آنتی‌اکسیدانی و ضدمیکروبی) موردبررسی قرار می‌گیرد. علاوه براین، کاربرد بالقوه عصاره‌های ریزجلبک در ترکیب غذاها و تأثیر آن‌ها بر کیفیت غذاها نیز ارائه‌شده است. نتیجه حاصل از مرور مقالات بسیار نشان داد علی‌رغم مزیت‌های فراوان ریزجلبک‌ها، هنوز چالش‌های بسیاری در تولید و استفاده از زیست‌توده ریزجلبک یا مشتقات آن در صنایع غذایی وجود دارد، ازاین‌رو ارزیابی ایمنی و استفاده از غلظت‌های ایده آل برای مطالعات آتی که هنوز برای تعیین غلظت بهینه برای استفاده از عصاره‌های ریزجلبک در مقیاس بزرگ در صنعت و غذاهای دریایی برای توسعه استراتژی‌های مؤثر یا برای جلوگیری از وقوع فساد در محصول غذایی و همچنین برای افزایش رفاه مصرف‌کنندگان ضروری هستند.
المصادر:
Ampofo, J. and Abbey, L. (2022). Microalgae bioactive composition, health benefits, safety and prospects as potential high-Value ingredients for the functional food industry. Foods. 11(12), 1744.
Anvar, A.A., and Nowruzi, B. (2021). Bioactive properties of Spirulina: A review. Microbial Bioactives, 4(1): 134- [In Persian]
Anvar, S.A.A., Nowruzi, B. and Tala, M. (2021). Bioactive products of cyanobacteria and microalgae as valuable dietary and medicinal supplements. Food Hygiene, 11(1(41): 99-118. [In Persian]
Anvar, S.A.A. and Nowruzi, B. (2021). A review of phycobiliproteins of cyanobacteria: structure, function and industrial applications in food and pharmaceutical industries. Research and Innovation in Food Science and Technology, 10(2): 181-198. [In Persian]
Anvar, S.A.A., Nowruzi, B. and Afshari, G. (2022). A review of the application of nanoparticles biosynthesized by microalgae and cyanobacteria in Medical and veterinary sciences. Iranian Journal of Veterinary Medicine, 17(1): 1-18. [In Persian]
Ashaolu, T.J., Samborska, K., Lee, C.C., Tomas, M., Capanoglu, E., et al., (2021). Phycocyanin, a super functional ingredient from algae; properties, purification characterization and applications. International Journal of Biological Macromolecules, 193(2): 2320-2331.
Barros de Medeiros, V.P., Da Costa, W.K.A., Da Silva, R.T., Pimentel, T.C. and Magnani, M. (2022). Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity and regulatory issues. Critical Reviews in Food Science and Nutrition, 62(18): 4929-4950.
Blas-Valdivia, V., Moran-Dorantes, D.N., Rojas-Franco, P., Franco-Colin, M., Mirhosseini, N., et al., (2022). C-Phycocyanin prevents acute myocardial infarction-induced oxidative stress, inflammation and cardiac damage. Pharmaceutical Biology, 60(1): 755-763.
Camacho, F., Macedo, A. and Malcata, F. (2019). Potential industrial applications and commercialization of microalgae in the functional food and feed industries: A short review. Marine Drugs, 17(6): 312
Caporgno, M.P. and Mathys, A. (2018). Trends in microalgae incorporation into innovative food products with potential health benefits. Frontiers in Nutrition, DIO: 10.3389/fnut.2018.00058.
Cervantes-Llanos, M., Lagumersindez-Denis, N., Marín-Prida, J., Pavón-Fuentes, N., Falcon-Cama, V., et al., (2018). Beneficial effects of oral administration of C-Phycocyanin and Phycocyanobilin in rodent models of experimental autoimmune encephalomyelitis. Life Sciences, 194(1): 130-138.
Chen, C., Tang, T., Shi, Q., Zhou, Z. and Fan, J. (2022). The potential and challenge of microalgae as promising future food sources. Trends in Food Science and Technology, 126(1): 99-112.
De Morais, M.G., Da Fontoura Prates, D., Moreira, J.B., Duarte, J.H. and Costa, J.A.V. (2018). Phycocyanin from microalgae: Properties, extraction and purification, with some recent applications. Industrial Biotechnology, 14(1): 30-37.
De Oliveira, A.P.F. and Bragotto, A.P.A. (2022). Microalgae-based products: Food and public health. Future foods, DOI: 10.1016/j.fufo.2022.100157.
Esteves, A.F., Pires, J.C. and Gonçalves, A.L. (2021). Current utilization of microalgae in the food industry beyond direct human consumption. Cultured Microalgae for the Food Industry, 199-248.
Ferreira, A., Guerra, I., Costa, M., Silva, J. and Gouveia, L. (2021). Future perspectives of microalgae in the food industry. Cultured Microalgae for the Food Industry, pp. 387-433.
García-Vaquero, M., Brunton, N. and Lafarga, T. (2021). Microalgae as a source of pigments for food applications. Cultured Microalgae for the Food Industry, pp. 177-198.
Hadiyanto, H., Harjanto,, Huzain, M. and Aji, R. (2019). Production of antioxidant C-phycocyanin using extraction process of Spirulina platensis in large scale industry. Materials Science and Engineering, DOI: 10.1088/1757-899X/633/1/012025.
Hsieh-Lo, M., Castillo, G., Ochoa-Becerra, M.A. and Mogica, L. (2019). Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability. Algal Research, DOI: 10.1016/j.algal.2019.101600.
İlter, I., Akyıl, S., Demirel, Z., Koç, M., Conk-Dalay, M. and Kaymak-Ertekin, F. (2018). Optimization of phycocyanin extraction from Spirulina platensis using different techniques. Journal of Food Composition and Analysis, 70(1): 78-88.
Kannaujiya, V.K., Kumar, D., Pathak, J. and Sinha, R.P. (2019). Phycobiliproteins and their commercial significance. Cyanobacteria, pp. 207-216.
Kannaujiya, V.K., Kumar, D., Singh, V. and Sinha, R.P. (2021). Advances in phycobiliproteins research: innovations and commercialization. Natural Bioactive Compounds, pp. 57-81.
Kannaujiya, V.K., Sundaram, S. and Sinha, R.P. (2017). Structural and functional significance of phycobiliproteins. Recent developments and future applications. Phycobiliproteins, pp. 21-44.
Kratzer, R. and Murkovic, M. (2021). Food ingredients and nutraceuticals from microalgae: Main product classes and biotechnological production foods, DOI: 10.3390/foods10071626.
Li, W., Su, H.N., Pu, Y., Chen, J., Liu, L.N., et al., (2019). Phycobiliproteins: Molecular structure, production, applications, and prospects. Biotechnology Advances, 37(2): 340-353.
Li, Y. (2022). The bioactivities of phycocyanobilin from Spirulina. Journal of Immunology Research, DOI: 10.1155/2022/4008991.
Liu, R., Qin, S. and Li, W. (2022). Phycocyanin: Anti inflammatory effect and mechanism. Biomedicine and pharmacotherapy, DOI: 10.1016/j.biopha.2022.113362.
Matos, J., Cardoso, C., Bandarra, N.M. and Afonso, C. (2017). Microalgae as healthy ingredients for functional food: a review. Food and Function, 8(1): 2672-2685.
Morocho-Jácome, A.L., Ruscinc, N., Martinez, R.M., De Carvalho, J.C. M., Santos de Almedia, T., et al., (2020). BioTechnological aspects of microalgae pigments for cosmetics. Applied Microbiology and Biotechnology, 104(1): 9513-9522.
Mu, N., Mehar, J.G., Mudliar, S.N. and Shekh, A.Y. (2019). Recent advances in microalgal bioactives for food, feed and healthcare products: Commercial potential, Market space, and sustainability. Comprehensive Reviews in Food Science and Food Safety, 18(6): 1882-1897.
Mysliwa-Kurdziel, B. and Solymosi, K. (2017). Phycobilins and Phycobiliproteins used in food industry and medicine. Mini Reviews in Medicinal Chemistry, 17(13): 1173-1193.
Niakhalili, N., Ahari, H. and Nowruzi, B. (2023). Registration and identification of toxic aureus genes isolated from Tilapia fish using multiplex PCR technique. Journal of Food Technology and Nutrition, DOI: 10.30495/jftn.2022.66835.11210. [In persian]
Nova, P., Martins, A.P., Teixeira, C., Abreu, H., Silva, J.G., et al., (2020). Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations. Journal of Applied Phycology, 32(1): 1789-1802.
Nowruzi, B. (2022). Cyanobacteria natural products as sources for future directions in antibiotic drug discovery, DOI: 10.5772/intechopen.106364. [In Persian]
Nowruzi, B., Jafari, M., Babaie, S., Motamedi, A. and Anvar, A. (2021). Spirulina: A healthy green sun with bioactive properties. Journal of Microbial World, 13(4): 322-348. [In Persian]
Nowruzi, B., Sarvari, G. and Blanco, (2020). Applications of cyanobacteria in biomedicine. Handbook of Algal Science, Technology and Medicine, pp. 441-453. [In Persian]
Nwoba, E.G., Ogbonna, C.N., Ishika, T. and Vadiveloo, A. (2020). Microalgal pigments: A source of natural food colors. Microalgae Biotechnology for Food, Health and High Value Products, pp. 81-123.
Pagels, F., Guedes, A.C., Amaro, H.M., Kijjoa, A. and Vasconcelos, V. (2019). Phycobiliproteins from cyanobacteria: Chemistry and biotechnological applications. Biotechnology Advances, 37(3): 422-443.
Pagels, F., Salvaterra, D., Amaro, H.M. and Guedes, A.C. (2020). Pigments from microalgae. Handbook of Microalgae-Based Processes and Products, pp. 465-492.
Papadaki, S., Kyriakopoulou, K., Tzoveniz, I. and Krokida, M. (2017). Environmental impact of phycocyanin recovery from Spirulina platensis Innovative Food Science and Emerging Technologies, 44(1): 217-223.
Piniella-Matamoros, B., Marín-Prida, J. and Pentón-Rol, G. (2021). Nutraceutical and therapeutic potential of phycocyanobilin for treating Alzheimer’s disease. Journal of Biosciences, DOI: 10.1007/s12038-021-00161-7.
Puzorjov, A. and Mccoarmick, A.J. (2020). Phycobiliproteins from extreme environments and their potential applications. Journal of Experimental Botany, 71(13): 3827-3842.
Saini, D.K., Chakdar, H., Pabbi, S. and Shukila, P. (2020). Enhancing production of microalgal biopigments through metabolic and genetic engineering. Critical Reviews in Food Science and Nutrition, 60(3): 391-405.
Scaglioni, P.T. and Badiale-Furlong, E. (2017). Can microalgae Act as source of preservatives in the food Chain. Journal of Food Science and Engineering, 7(1): 283-296.
Silva, S.C., Ferreira, I.C., Dias, M.M. and Barreiro, M.F. (2020). Microalgae-derived pigments: A 10-year bibliometric review and industry and market trend analysis. Molecules, 25(15): 3406.
Srivastava, A., Kalwani, M., Chakdar, H., Pabbi, S. and Shukla, P. (2022). Biosynthesis and biotechnological interventions for commercial production of microalgal pigments: A review. Bioresource Technology, DOI: 10.1016/j.biortech.2022.127071.
Standichuk, I. and Tropin, I. (2017). Phycobiliproteins: Structure, functions and biotechnological applications. Applied Biochemistry and Microbiology, 53(1): 1-10.
Stanic-Vucinic, D., Minic, S., Nikolic, M.R. and Velickovic, T.C. (2018). Spirulina phycobiliproteins as food components and complements. Microalgal Biotechnology, pp. 129-149.
Tavakoli, S., Regenstein, J.M., Daneshvar, E., Bhatnagar, A., Luo, Y. and Hong, H. (2022). Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf life extension of seafood. Critical Reviews in Food Science and Nutrition, 62(22): 6055-6068.
Thevarajah, B., Nishshanka, G.K.S.H., Premaratne, M., Nimarshana, P.H.V., Nagarajan, D., et al., (2022). Large-scale production of Spirulina based proteins and c-phycocyanin: A biorefinery approach. Biochemical Engineering Journal, DOI: 10.1016/j.bej.2022.108541.
Yu, P., Wu, Y., Wang, G., Jia, T. and Zhang, Y. (2017). Purification and bioactivities of phycocyanin. Critical Reviews in Food Science and Nutrition, 57(18): 3840-3849.
Zuccaro, G., Yousuf, A., Pollio, A. and Steyer, J.P. (2020). Microalgae cultivation systems. Microalgae Cultivation for Biofuels Production, pp. 11-29.
Ampofo, J. and Abbey, L. (2022). Microalgae bioactive composition, health benefits, safety and prospects as potential high-Value ingredients for the functional food industry. Foods. 11(12), 1744.
Anvar, A.A., and Nowruzi, B. (2021). Bioactive properties of Spirulina: A review. Microbial Bioactives, 4(1): 134- [In Persian]
Anvar, S.A.A., Nowruzi, B. and Tala, M. (2021). Bioactive products of cyanobacteria and microalgae as valuable dietary and medicinal supplements. Food Hygiene, 11(1(41): 99-118. [In Persian]
Anvar, S.A.A. and Nowruzi, B. (2021). A review of phycobiliproteins of cyanobacteria: structure, function and industrial applications in food and pharmaceutical industries. Research and Innovation in Food Science and Technology, 10(2): 181-198. [In Persian]
Anvar, S.A.A., Nowruzi, B. and Afshari, G. (2022). A review of the application of nanoparticles biosynthesized by microalgae and cyanobacteria in Medical and veterinary sciences. Iranian Journal of Veterinary Medicine, 17(1): 1-18. [In Persian]
Ashaolu, T.J., Samborska, K., Lee, C.C., Tomas, M., Capanoglu, E., et al., (2021). Phycocyanin, a super functional ingredient from algae; properties, purification characterization and applications. International Journal of Biological Macromolecules, 193(2): 2320-2331.
Barros de Medeiros, V.P., Da Costa, W.K.A., Da Silva, R.T., Pimentel, T.C. and Magnani, M. (2022). Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity and regulatory issues. Critical Reviews in Food Science and Nutrition, 62(18): 4929-4950.
Blas-Valdivia, V., Moran-Dorantes, D.N., Rojas-Franco, P., Franco-Colin, M., Mirhosseini, N., et al., (2022). C-Phycocyanin prevents acute myocardial infarction-induced oxidative stress, inflammation and cardiac damage. Pharmaceutical Biology, 60(1): 755-763.
Camacho, F., Macedo, A. and Malcata, F. (2019). Potential industrial applications and commercialization of microalgae in the functional food and feed industries: A short review. Marine Drugs, 17(6): 312
Caporgno, M.P. and Mathys, A. (2018). Trends in microalgae incorporation into innovative food products with potential health benefits. Frontiers in Nutrition, DIO: 10.3389/fnut.2018.00058.
Cervantes-Llanos, M., Lagumersindez-Denis, N., Marín-Prida, J., Pavón-Fuentes, N., Falcon-Cama, V., et al., (2018). Beneficial effects of oral administration of C-Phycocyanin and Phycocyanobilin in rodent models of experimental autoimmune encephalomyelitis. Life Sciences, 194(1): 130-138.
Chen, C., Tang, T., Shi, Q., Zhou, Z. and Fan, J. (2022). The potential and challenge of microalgae as promising future food sources. Trends in Food Science and Technology, 126(1): 99-112.
De Morais, M.G., Da Fontoura Prates, D., Moreira, J.B., Duarte, J.H. and Costa, J.A.V. (2018). Phycocyanin from microalgae: Properties, extraction and purification, with some recent applications. Industrial Biotechnology, 14(1): 30-37.
De Oliveira, A.P.F. and Bragotto, A.P.A. (2022). Microalgae-based products: Food and public health. Future foods, DOI: 10.1016/j.fufo.2022.100157.
Esteves, A.F., Pires, J.C. and Gonçalves, A.L. (2021). Current utilization of microalgae in the food industry beyond direct human consumption. Cultured Microalgae for the Food Industry, 199-248.
Ferreira, A., Guerra, I., Costa, M., Silva, J. and Gouveia, L. (2021). Future perspectives of microalgae in the food industry. Cultured Microalgae for the Food Industry, pp. 387-433.
García-Vaquero, M., Brunton, N. and Lafarga, T. (2021). Microalgae as a source of pigments for food applications. Cultured Microalgae for the Food Industry, pp. 177-198.
Hadiyanto, H., Harjanto,, Huzain, M. and Aji, R. (2019). Production of antioxidant C-phycocyanin using extraction process of Spirulina platensis in large scale industry. Materials Science and Engineering, DOI: 10.1088/1757-899X/633/1/012025.
Hsieh-Lo, M., Castillo, G., Ochoa-Becerra, M.A. and Mogica, L. (2019). Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability. Algal Research, DOI: 10.1016/j.algal.2019.101600.
İlter, I., Akyıl, S., Demirel, Z., Koç, M., Conk-Dalay, M. and Kaymak-Ertekin, F. (2018). Optimization of phycocyanin extraction from Spirulina platensis using different techniques. Journal of Food Composition and Analysis, 70(1): 78-88.
Kannaujiya, V.K., Kumar, D., Pathak, J. and Sinha, R.P. (2019). Phycobiliproteins and their commercial significance. Cyanobacteria, pp. 207-216.
Kannaujiya, V.K., Kumar, D., Singh, V. and Sinha, R.P. (2021). Advances in phycobiliproteins research: innovations and commercialization. Natural Bioactive Compounds, pp. 57-81.
Kannaujiya, V.K., Sundaram, S. and Sinha, R.P. (2017). Structural and functional significance of phycobiliproteins. Recent developments and future applications. Phycobiliproteins, pp. 21-44.
Kratzer, R. and Murkovic, M. (2021). Food ingredients and nutraceuticals from microalgae: Main product classes and biotechnological production foods, DOI: 10.3390/foods10071626.
Li, W., Su, H.N., Pu, Y., Chen, J., Liu, L.N., et al., (2019). Phycobiliproteins: Molecular structure, production, applications, and prospects. Biotechnology Advances, 37(2): 340-353.
Li, Y. (2022). The bioactivities of phycocyanobilin from Spirulina. Journal of Immunology Research, DOI: 10.1155/2022/4008991.
Liu, R., Qin, S. and Li, W. (2022). Phycocyanin: Anti inflammatory effect and mechanism. Biomedicine and pharmacotherapy, DOI: 10.1016/j.biopha.2022.113362.
Matos, J., Cardoso, C., Bandarra, N.M. and Afonso, C. (2017). Microalgae as healthy ingredients for functional food: a review. Food and Function, 8(1): 2672-2685.
Morocho-Jácome, A.L., Ruscinc, N., Martinez, R.M., De Carvalho, J.C. M., Santos de Almedia, T., et al., (2020). BioTechnological aspects of microalgae pigments for cosmetics. Applied Microbiology and Biotechnology, 104(1): 9513-9522.
Mu, N., Mehar, J.G., Mudliar, S.N. and Shekh, A.Y. (2019). Recent advances in microalgal bioactives for food, feed and healthcare products: Commercial potential, Market space, and sustainability. Comprehensive Reviews in Food Science and Food Safety, 18(6): 1882-1897.
Mysliwa-Kurdziel, B. and Solymosi, K. (2017). Phycobilins and Phycobiliproteins used in food industry and medicine. Mini Reviews in Medicinal Chemistry, 17(13): 1173-1193.
Niakhalili, N., Ahari, H. and Nowruzi, B. (2023). Registration and identification of toxic aureus genes isolated from Tilapia fish using multiplex PCR technique. Journal of Food Technology and Nutrition, DOI: 10.30495/jftn.2022.66835.11210. [In persian]
Nova, P., Martins, A.P., Teixeira, C., Abreu, H., Silva, J.G., et al., (2020). Foods with microalgae and seaweeds fostering consumers health: a review on scientific and market innovations. Journal of Applied Phycology, 32(1): 1789-1802.
Nowruzi, B. (2022). Cyanobacteria natural products as sources for future directions in antibiotic drug discovery, DOI: 10.5772/intechopen.106364. [In Persian]
Nowruzi, B., Jafari, M., Babaie, S., Motamedi, A. and Anvar, A. (2021). Spirulina: A healthy green sun with bioactive properties. Journal of Microbial World, 13(4): 322-348. [In Persian]
Nowruzi, B., Sarvari, G. and Blanco, (2020). Applications of cyanobacteria in biomedicine. Handbook of Algal Science, Technology and Medicine, pp. 441-453. [In Persian]
Nwoba, E.G., Ogbonna, C.N., Ishika, T. and Vadiveloo, A. (2020). Microalgal pigments: A source of natural food colors. Microalgae Biotechnology for Food, Health and High Value Products, pp. 81-123.
Pagels, F., Guedes, A.C., Amaro, H.M., Kijjoa, A. and Vasconcelos, V. (2019). Phycobiliproteins from cyanobacteria: Chemistry and biotechnological applications. Biotechnology Advances, 37(3): 422-443.
Pagels, F., Salvaterra, D., Amaro, H.M. and Guedes, A.C. (2020). Pigments from microalgae. Handbook of Microalgae-Based Processes and Products, pp. 465-492.
Papadaki, S., Kyriakopoulou, K., Tzoveniz, I. and Krokida, M. (2017). Environmental impact of phycocyanin recovery from Spirulina platensis Innovative Food Science and Emerging Technologies, 44(1): 217-223.
Piniella-Matamoros, B., Marín-Prida, J. and Pentón-Rol, G. (2021). Nutraceutical and therapeutic potential of phycocyanobilin for treating Alzheimer’s disease. Journal of Biosciences, DOI: 10.1007/s12038-021-00161-7.
Puzorjov, A. and Mccoarmick, A.J. (2020). Phycobiliproteins from extreme environments and their potential applications. Journal of Experimental Botany, 71(13): 3827-3842.
Saini, D.K., Chakdar, H., Pabbi, S. and Shukila, P. (2020). Enhancing production of microalgal biopigments through metabolic and genetic engineering. Critical Reviews in Food Science and Nutrition, 60(3): 391-405.
Scaglioni, P.T. and Badiale-Furlong, E. (2017). Can microalgae Act as source of preservatives in the food Chain. Journal of Food Science and Engineering, 7(1): 283-296.
Silva, S.C., Ferreira, I.C., Dias, M.M. and Barreiro, M.F. (2020). Microalgae-derived pigments: A 10-year bibliometric review and industry and market trend analysis. Molecules, 25(15): 3406.
Srivastava, A., Kalwani, M., Chakdar, H., Pabbi, S. and Shukla, P. (2022). Biosynthesis and biotechnological interventions for commercial production of microalgal pigments: A review. Bioresource Technology, DOI: 10.1016/j.biortech.2022.127071.
Standichuk, I. and Tropin, I. (2017). Phycobiliproteins: Structure, functions and biotechnological applications. Applied Biochemistry and Microbiology, 53(1): 1-10.
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