{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T16:17:58Z","timestamp":1785169078469,"version":"3.55.0"},"reference-count":38,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,4,9]],"date-time":"2025-04-09T00:00:00Z","timestamp":1744156800000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004195","name":"Ocean University of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004195","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,4]]},"DOI":"10.1016\/j.fochx.2025.102456","type":"journal-article","created":{"date-parts":[[2025,4,15]],"date-time":"2025-04-15T14:52:43Z","timestamp":1744728763000},"page":"102456","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":3,"special_numbering":"C","title":["Composite solutions of Phycocyanin and chitosan extend oyster shelf life"],"prefix":"10.1016","volume":"27","author":[{"given":"Yan","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Youwei","family":"Du","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zihao","family":"Yin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangxin","family":"Feng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingyong","family":"Zeng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2025.102456_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109440","article-title":"Novel active composite films based on carboxymethyl cellulose and sodium alginate incorporated with phycocyanin: Physico-chemical, microstructural and antioxidant properties","volume":"147","author":"Akhtar","year":"2024","journal-title":"Food Hydrocolloids"},{"issue":"2","key":"10.1016\/j.fochx.2025.102456_bb0010","doi-asserted-by":"crossref","first-page":"201","DOI":"10.3390\/antiox11020201","article-title":"Antioxidant and anti-inflammatory activity of combined Phycocyanin and Palmitoylethanolamide in human lung and prostate epithelial cells","volume":"11","author":"Bergandi","year":"2022","journal-title":"Antioxidants"},{"issue":"2\u20133","key":"10.1016\/j.fochx.2025.102456_bb0015","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.ijfoodmicro.2009.03.004","article-title":"Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan","volume":"131","author":"Cao","year":"2009","journal-title":"International Journal of Food Microbiology"},{"issue":"2","key":"10.1016\/j.fochx.2025.102456_bb0020","doi-asserted-by":"crossref","first-page":"102","DOI":"10.17221\/166\/2008-CJFS","article-title":"Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures","volume":"27","author":"Cao","year":"2009","journal-title":"Czech Journal of Food Sciences"},{"issue":"4","key":"10.1016\/j.fochx.2025.102456_bb0025","first-page":"273","volume":"5","author":"Chand","year":"2024","journal-title":"Seafood preservation strategies. Nature Food"},{"key":"10.1016\/j.fochx.2025.102456_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137353","article-title":"Phycocyanin\/tannic acid complex nanoparticles as Pickering stabilizer with synergistic interfacial antioxidant properties","volume":"434","author":"Chen","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102456_bb0035","doi-asserted-by":"crossref","first-page":"1733","DOI":"10.1007\/s43630-023-00407-3","article-title":"Valuable pigments from microalgae: Phycobiliproteins, primary carotenoids, and fucoxanthin","volume":"22","author":"Chini Zittelli","year":"2023","journal-title":"Photochemical & Photobiological Sciences"},{"issue":"13","key":"10.1016\/j.fochx.2025.102456_bb0040","doi-asserted-by":"crossref","first-page":"2661","DOI":"10.1002\/jsfa.6605","article-title":"Effective preservation techniques to prolong the shelf life of ready-to-eat oysters: Prolonging the shelf life of ready-to-eat oysters","volume":"94","author":"Costa","year":"2014","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2025.102456_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141119","article-title":"Advancements and challenges in biomimetic materials for food preservation: A review","volume":"463","author":"Feng","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102456_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.135714","article-title":"Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation","volume":"414","author":"Gao","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102456_bb0055","article-title":"Application of electrospinning to fabricate phycocyanin- and Spirulina extract-loaded gliadin fibers for active food packaging","volume":"22","author":"Golmakani","year":"2024","journal-title":"Food Chemistry: X"},{"issue":"1","key":"10.1016\/j.fochx.2025.102456_bb0060","doi-asserted-by":"crossref","first-page":"1098","DOI":"10.1039\/C9FO01028A","article-title":"Microalgae aqueous extracts exert intestinal protective effects in Caco-2 cells and dextran sodium sulphate-induced mouse colitis","volume":"11","author":"Guo","year":"2020","journal-title":"Food & Function"},{"key":"10.1016\/j.fochx.2025.102456_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109050","article-title":"Xanthoceras sorbifolium Bunge leaf extract activated chia seeds mucilage\/chitosan composite film: Structure, performance, bioactivity, and molecular dynamics perspectives","volume":"144","author":"Jiang","year":"2023","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.102456_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110203","article-title":"Using urea-shifting to create a natural blue, antioxidant emulsifier from phycocyanin","volume":"155","author":"Li","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.102456_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.106852","article-title":"Improved thermal stability of phycocyanin under acidic conditions by forming soluble complexes with polysaccharides","volume":"119","author":"Li","year":"2021","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.102456_bb0085","article-title":"Carboxylated chitosan improved the stability of phycocyanin under acidified conditions","volume":"233","author":"Li","year":"2023","journal-title":"International Journal of Biological Macromolecules."},{"issue":"12","key":"10.1016\/j.fochx.2025.102456_bb0090","doi-asserted-by":"crossref","first-page":"2683","DOI":"10.1007\/s11947-022-02908-y","article-title":"Incorporating \u03b5-Polylysine hydrochloride, tea polyphenols, Nisin, and ascorbic acid into edible coating solutions: Effect on quality and shelf life of marinated eggs","volume":"15","author":"Liu","year":"2022","journal-title":"Food and Bioprocess Technology"},{"issue":"12","key":"10.1016\/j.fochx.2025.102456_bb0095","doi-asserted-by":"crossref","first-page":"2564","DOI":"10.1158\/0008-5472.CAN-19-3184","article-title":"Consumption of the fish oil high-fat diet uncouples obesity and mammary tumor growth through induction of reactive oxygen species in Protumor macrophages","volume":"80","author":"Liu","year":"2020","journal-title":"Cancer Research"},{"key":"10.1016\/j.fochx.2025.102456_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108612","article-title":"Recent advances in chitosan based bioactive materials for food preservation","volume":"140","author":"Liu","year":"2023","journal-title":"Food Hydrocolloids"},{"issue":"7","key":"10.1016\/j.fochx.2025.102456_bb0105","doi-asserted-by":"crossref","first-page":"2452","DOI":"10.1007\/s13197-020-04280-1","article-title":"Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (Crassostrea gigas) during chilled storage","volume":"57","author":"Min","year":"2020","journal-title":"Journal of Food Science and Technology"},{"key":"10.1016\/j.fochx.2025.102456_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.109962","article-title":"Mixed interfaces comprising pea proteins and phosphatidylcholine: A route to modulate lipid oxidation in emulsions?","volume":"153","author":"M\u00fcnch","year":"2024","journal-title":"Food Hydrocolloids"},{"issue":"5","key":"10.1016\/j.fochx.2025.102456_bb0115","doi-asserted-by":"crossref","first-page":"991","DOI":"10.3390\/antiox11050991","article-title":"Modulating the growth, antioxidant activity, and Immunoexpression of Proinflammatory cytokines and apoptotic proteins in broiler chickens by adding dietary Spirulina platensis Phycocyanin","volume":"11","author":"Omar","year":"2022","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2025.102456_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107169","article-title":"Phycocyanobilin-modified \u03b2-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating","volume":"123","author":"Radomirovic","year":"2022","journal-title":"Food Hydrocolloids"},{"issue":"10","key":"10.1016\/j.fochx.2025.102456_bb0125","doi-asserted-by":"crossref","first-page":"4594","DOI":"10.1111\/1750-3841.15884","article-title":"Preparation of pH-indicator films based on soy protein isolate\/bromothymol blue and methyl red for monitoring fresh-cut apple freshness","volume":"86","author":"Ran","year":"2021","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2025.102456_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.algal.2019.101709","article-title":"Functional deep eutectic solvent-based chaotic extraction of phycobiliprotein using microwave-assisted liquid-liquid micro-extraction from Spirulina (Arthrospira platensis) and its biological activity determination","volume":"44","author":"Rathnasamy","year":"2019","journal-title":"Algal Research"},{"key":"10.1016\/j.fochx.2025.102456_bb0140","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1016\/j.crfs.2021.07.005","article-title":"An overview of biodegradable packaging in food industry","volume":"4","author":"Shaikh","year":"2021","journal-title":"Current Research in Food Science"},{"issue":"8","key":"10.1016\/j.fochx.2025.102456_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2024.e29066","article-title":"Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage\u2014A systematic review and meta-analysis","volume":"10","author":"Siddiqui","year":"2024","journal-title":"Heliyon"},{"key":"10.1016\/j.fochx.2025.102456_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2023.101073","article-title":"Preparation and characterization of multifunctional films based on pectin and carboxymethyl chitosan: Forming microchambers for high-moisture fruit preservation","volume":"37","author":"Sun","year":"2023","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2025.102456_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134203","article-title":"Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage","volume":"402","author":"Tavakoli","year":"2023","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.102456_bb0160","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/j.aiepr.2023.07.002","article-title":"Chitosan-based nanostructured biomaterials: Synthesis, properties, and biomedical applications","volume":"7","author":"Ul-Islam","year":"2024","journal-title":"Advanced Industrial and Engineering Polymer Research"},{"key":"10.1016\/j.fochx.2025.102456_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133725","article-title":"Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing","volume":"397","author":"Wang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102456_bb0170","doi-asserted-by":"crossref","first-page":"1126456","DOI":"10.3389\/fnut.2023.1126456","article-title":"The antibacterial mechanism of compound preservatives combined with low voltage electric fields on the preservation of steamed mussels (Mytilus edulis) stored at ice-temperature","volume":"10","author":"Wang","year":"2023","journal-title":"Frontiers in Nutrition"},{"key":"10.1016\/j.fochx.2025.102456_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104637","article-title":"Recent advances in marine-derived protein\/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications","volume":"151","author":"Yan","year":"2024","journal-title":"Trends in Food Science & Technology."},{"key":"10.1016\/j.fochx.2025.102456_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2022.100891","article-title":"Optimization of antibacterial and physical properties of chitosan\/citronella oil film by electrostatic spraying and evaluation of its preservation effectiveness on salmon fillets","volume":"33","author":"Yin","year":"2022","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2025.102456_bb0185","article-title":"Preparation and performance testing of corn starch\/ pullulan \/gallic acid multicomponent composite films for active food packaging","volume":"100782","author":"Zhang","year":"2023","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2025.102456_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109186","article-title":"A novel multifunctional composite film of oxidized dextran crosslinked chitosan and \u03b5-polylysine incorporating protocatechuic acid and its application in meat packaging","volume":"146","author":"Zhang","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.102456_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112715","article-title":"High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation","volume":"167","author":"Zhang","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.102456_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.115888","article-title":"Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage","volume":"196","author":"Zhao","year":"2024","journal-title":"LWT"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525003037?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525003037?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,5,15]],"date-time":"2025-05-15T12:26:02Z","timestamp":1747311962000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525003037"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4]]},"references-count":38,"alternative-id":["S2590157525003037"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102456","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Composite solutions of Phycocyanin and chitosan extend oyster shelf life","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102456","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102456"}}