ArticleJournal of the science of food and agriculture2026
Degradation of pigments in Limnospira platensis extracts.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundLimnospira platensis, commonly known as spirulina, holds promise for application as a food ingredient and nutraceutical due to its rich protein and antioxidant content, including chlorophylls, carotenoids and phycocyanin. Despite its potential, the vibrant colour poses a challenge for consumer acceptance, hampering the marketability of spirulina-based products. To overcome this, innovative strategies are needed to effectively reduce colour while preserving its nutritional value.
resultsThis study sought to compare the impact of endogenous enzymatic and exogenous horseradish peroxidase (HRP)-mediated processes on colour degradation in spirulina extracts. Intrinsic and extrinsic colour degradation experiments were conducted, with and without hydrogen peroxide (H
conclusionThis substantial enhancement in decoloration efficiency, surpassing the intrinsic metabolic activity, underscores the potential of extrinsic enzymatic approaches. These findings hold promise for addressing the challenge of spirulina extract colouration in products, potentially enabling improved market acceptance and viability. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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