Phycocyanin from Spirulina: A comprehensive review on cultivation, extraction, purification, and its application in food and allied industries

Phycocyanin is a blue accessory protein pigment that is abundant in Spirulina sp. and has gained popularity due to its diverse applications in various industries. Phycocyanin is rich in natural properties that can be used as a nutraceutical, combining food and pharmaceutical sectors. It has been explored in the pharmaceutical industry by combining with disease-specific drugs and has been experimented against various conditions such as cancer, anemia, inflammation, diabetes, obesity, and neurodegenerative disorders. Additionally, phycocyanin has been used as a natural alternative to artificial food colorants, which imparts color to food and boosts the nutrient value of the food. The market value of phycocyanin is projected to reach $279.6 million by 2030, with a CAGR of 28.1%. Despite its various benefits, phycocyanin has some drawbacks, including instability towards light, pH, and temperature, lower yield, and higher production costs, which limit the expansion of the industry. This comprehensive review provides an overview of different aspects of phycocyanin production and utilization, including Spirulina cultivation, various extraction and purification strategies, and its applications predominantly in food industries and other allied sectors.