Clean-label room-temperature preservation of phycocyanin using honey or comparable syrups

Abstract

The present invention provides a clean-label method for preserving fresh phycocyanin in a bioactive, stable form by blending it with honey or comparable high-sugar syrups. This process eliminates the need for drying or synthetic stabilizers, thereby retaining the vivid blue color, antioxidant activity, and fluorescence of phycocyanin. By utilizing condensation techniques to adjust phycocyanin's water content and employing gentle mixing methods, the invention ensures a homogeneous, shelf-stable product that maintains its bioactivity and natural viscosity at room temperature. Honey's preservative properties, high fructose content, and compatibility with phycocyanin contribute to the stability and health benefits of the final product, making it suitable for applications in functional foods, liquors, cosmetics, nutraceuticals, and pharmaceuticals. The method minimizes energy consumption, reduces raw material usage, and supports sustainability, offering an eco-friendly alternative to conventional freeze-drying or chemical preservation techniques.

Description

[0001] TECHNICAL DESCRIPTION

[0002] Clean-Label Room-Temperature Preservation of Phycocyanin Using Honey or Comparable Syrups

[0003] TECHNICAL FIELD

[0004] The present invention relates to the field of food technology, specifically methods for preserving fresh phycocyanin in a stable, bioactive form without drying or synthetic stabilizers.

[0005] BACKGROUND OF THE INVENTION

[0006] Phycocyanin is a natural, vibrant blue pigment derived from Cyanobacteria (C-phycocyanin) and Red Algae (R-phycocyanin). It has significant nutritional and health benefits, including antioxidant, anti-inflammatory, and anti-cancer properties, making it widely used in functional foods, cosmetics, nutraceuticals, and pharmaceuticals.

[0007] Phycocyanin serves a physiological role in microorganisms by converting non-photosynthetic light into wavelengths useful for photosynthesis. Chlorophyll-a predominantly absorbs deep blue and deep red (~660 nm) wavelengths, while phycocyanin absorbs orange light (~620 nm) and fluoresces deeper red (~640-650 nm) - see figure 1, with allophycocyanin fine-tuning radiation to ~660 nm. This fluorescence property highlights phycocyanin's dual role in photosynthesis and as a freshness indicator. Although spirulina is a rich phycocyanin source, its strong taste and aroma can be unappealing, especially in its dry form, such as powder or pills. Pure phycocyanin, free from spirulina ’s intense flavor, offers a neutral-tasting, protein-rich alternative. When mixed with honey -a product praised for its natural sweetness, flavor, and health benefits - it forms a combination which enhances consumer acceptability while offering combined health benefits. C-Phycocyanin constitutes up to 20% of spirulina’s dry mass, and this invention captures its essence, offering great taste and freshnesswhile bypassing conventional drying methods that compromise its antioxidant and anti-inflammatory potency.

[0008] Honey serves as a natural preservative with multiple advantages. Its high sugar content and low moisture inhibit microbial growth and oxidative degradation, making it ideal for preserving sensitive proteins like phycocyanin. Honey is rich in antioxidants, contains phenolic compounds, and maintains enzymatic activity at room temperature without refrigeration. Syrups with similar high-sugar characteristics may also be suitable alternatives. Among these, honey varieties with high fructose content, such as acacia, are particularly effective due to their lower glycemic index and superior preservation properties.

[0009] PRIOR ART

[0010] Phycocyanin is prone to degradation from exposure to air, UV light, and high temperatures. Existing preservation methods include:

[0011] 1. Freeze-drying, often with carriers like maltodextrin, which partially denatures phycocyanin, reducing fluorescence, antioxidant potency, and clean-label appeal. Maltodextrin is unsuitable for health-conscious consumers due to its high glycemic index and potential stomach discomfort.

[0012] 2. Refrigeration using stabilizing agents like ammonium sulfate, which requires post-processing and is unsuitable for direct use.

[0013] 3. Chemical stabilization using additives such as benzoic acid, which fails to meet clean-label standards.

[0014] Several attempts for commercial products introducing freeze-dried phycocyanin into honey often face challenges such as oxidative damage, loss of fluorescence, high-speed mixing requirements, disrupted viscosity, and suboptimal integration into honey.

[0015] SUMMARY OF THE INVENTION

[0016] This invention introduces a clean-label method to produce phycocyanin-enriched honey with the following attributes:Phycocyanin bioactivity and fluorescence are preserved by using fresh phycocyanin extract, which changes color from blue to purple or red under strong light. Honey retains its natural texture, viscosity, and flavor, ensuring stability without clumping or separation. Combining phycocyanin and honey results in a functional food product with enhanced antioxidant potency and health benefits. Additionally, the method reduces raw material and energy consumption by minimizing reliance on drying and freeze-drying processes, thus supporting eco-friendly and cost-effective production.

[0017] LIST OF THE FIGURES

[0018] Figure 1 shows the absorption and emission spectra of C-phycocyanin. The dashed line represents the absorption spectrum of C-Phycocyanin, peaking at 620 nm, while the solid line represents the fluorescence emission spectrum, peaking at 644 nm.

[0019] DETAILED DESCRIPTION OF THE INVENTION

[0020] 1. Composition

[0021] The process involves using freshly extracted phycocyanin after its final purification step, dialysis. At this stage, phycocyanin usually has a concentration of 10-20 mg / mL and is highly pure, bioactive, and retains a vibrant blue color. Its water content must be reduced - to achieve a final product with honey-like viscosity - through condensation techniques such as vacuum drying or reverse osmosis. Transparent honeys like acacia, pine, orange blossom or other blossom honeys are preferred for allowing a more vibrant blue hue, though opaque honeys, such as oak honey, may also be used for their unique health benefits. Honey selection may consider taste, seasonality, crystallization tendency, and local preferences.

[0022] 2. Process

[0023] For best results, phycocyanin extraction requires mild temperatures and fresh or fresh-frozen spirulina as raw material. After purification, condensation reduces water content while maintaining phycocyanin'sbioactivity. Condensed phycocyanin solutions are stable for long-term freezing and withstand multiple freeze-thaw cycles.

[0024] Integration into honey involves gently mixing the condensed phycocyanin solution with honey using manual or mechanical agitation without heat. Specialized devices such as screw-shaped stirrers enhance mixing efficiency, ensuring uniform distribution while preserving texture and bioactivity. Mild agitation minimizes air incorporation, crucial for oxidative stability and visual appeal.

[0025] 3. Product Properties

[0026] The resulting mixture is homogeneous, maintaining vibrant blue color, bioactivity, and natural viscosity over extended periods. It resists separation under extreme centrifugation and retains its fluorescence. Room-temperature stability eliminates the need for refrigeration, minimizing energy demands and supporting sustainability. Protecting the product from UV exposure ensures long-lasting color and activity.

[0027] APPLICATIONS

[0028] This phycocyanin-enriched honey can serve various industries:

[0029] 1. Nutritional foods, as a visually appealing blue honey spread suitable for breakfast, desserts, and beverages.

[0030] 2. Gourmet culinary creations, such as premium ingredients in high-end desserts, ice-creams, syrups and as raw material for liquors.

[0031] 3. Cosmetics, where it acts as a bioactive ingredient in face masks or treatments.

[0032] 4.Pharmaceuticals, serving as a carrier for stabilized bioactive proteins. ADVANTAGES OF THE INVENTION

[0033] This invention addresses the demand for clean-label, eco-friendly products by eliminating chemicals and preservatives. It retains phycocyanin's antioxidant and anti-inflammatory benefits, meeting diverse market needs while reducing the environmental footprint associated with traditional preservation methods.REFERENCES

[0034] 1. Exploring the Benefits of Phycocyanin: From Spirulina Cultivation to Its Widespread Applications, Raquel Fernandes et Al, Pharmaceuticals 2023

[0035] 2. https: / / www.health.com / maltodextrin-8634739

Claims

AMENDED CLAIMSreceived by the International Bureau on 16 August 2026 (16.08.2026)Claim 1A clean label method for preserving the fluorescent property of fresh phycocyanin in a stable form at room temperature, comprising:a. Extracting phycocyanin from a fresh or fresh-frozen biomass of spirulina under mild temperature conditions;b. Purifying the phycocyanin extract;c. Condensing the phycocyanin extract;d. Gentle mixing the condensed purified phycocyanin extract with honey or syrups with similar high-sugar characteristics without applying heat. Claim 2The method of Claim 1, wherein condensation of the phycocyanin extract is performed using any of vacuum drying, reverse osmosis, or filtration.Claim 3The method of Claim 1 or 2, wherein mixing is performed through agitation either manually, or using a screw-shaped stirring device by pushing the less dense phycocyanin solution downward, allowing it to mix naturally with the denser honey or syrup without incorporating excessive air.Claim 4The method of any of claims 1, 2, 3, wherein the resulting mixture is protected from UV exposure by storing in painted or opaque bottles. Claim 5The method of any of claims 1, 2, 3, 4, wherein the resulting mixture is stored at room temperature.Claim 6The method of any of claims 1 to 5, wherein the honey used is any of acacia, pine, orange blossom or any blossom honey.AMENDED SHEET (ARTICLE 19)9Claim 7The method of any of claims 1 to 5, wherein the honey used is selected on the basis of having health benefits.Claim 8A composition comprising honey or syrups with similar sugar characteristics uniformly blended with condensed, purified phycocyanin extract, according to any of claims 1 to 7.Claim 9The composition of Claim 8, wherein the phycocyanin retains fluorescence with a fluorescence emission at approximately 640-650 nm.Claim 10A food product comprising a phycocyanin-enriched honey or syrups with similar sugar characteristics, prepared using the method of any of claims 1 to 7, wherein the product is suitable for use in functional foods, or liquors, or cosmetics, or nutraceutical applications or any combination thereof.