Analysis of the stability of phycocyanin when trehalose and citric acid are used as protectants in nutraceutical gelatin candies under in vitro digestion assays’

Natural pigments are high value molecules for food industry as well pharmacy, perceived the best choice today’s consumers given their origin and safety. However, its use is limited by lability which hinders application in products. In this work there was evaluated stability of phycocyanin C gelatin candies when added with trehalose citric acid; formulated were digested synthetic gastric juice pepsin. There calculated predictive equations correlating concentration pigment function time, additives, enzymatic presence. It observed that can supports pepsin combined enough time to pass thru digestive tract. concluded inclusion formulation led a longer pigment. Besides, it determined good vector deliver intestine.