Characterization of C-phycocyanin antioxidant, anti-inflammatory, anti-tumour, and anti-HCoV-229E activities and encapsulation for implementation in an innovative functional yogurt.

Functional bioactive ingredients isolated from microalgae as sustainable sources have become a new subject of pharmacology and functional foods. Thus, the work aims to produce crude phycocyanin (C-PC), define it, and investigate its pharmacological effects before warping it in a nanophytosome. Subsequently, the physicochemical properties of nanoparticles were evaluated.