Technological and scientific prospection of phycocyanin production from Spirulina (Arthrospira spp.): optimization and application in ice cream

Abstract Phycocyanin (PC) is commercially exploited in various commercial sectors, as novel applications are developed rapidly. However, the state-of-the-art is difficult to define, given the extremely heterogeneous information available. Hence, this study aimed to perform a technological and scient...

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Bibliographic Details
Published in:	Brazilian Journal of Food Technology Vol. 27
Main Authors:	Samuel Ferreira Damaciano, Daniel Kurpan, Raphael de Oliveira Ribeiro, Isabella Bastos Torres, João Vitor Florido França, Elisabete Barbarino, Elcio Ribeiro Borges, Daniel Perrone, Anita Ferreira do Valle
Format:	Journal Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2024
Subjects:	Algae Arthrospira maxima Cyanobacteria Food coloring Pigments Technology mapping
Online Access:	Get full text
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Summary:	Abstract Phycocyanin (PC) is commercially exploited in various commercial sectors, as novel applications are developed rapidly. However, the state-of-the-art is difficult to define, given the extremely heterogeneous information available. Hence, this study aimed to perform a technological and scientific review on PC production from Spirulina (Arthrospira spp.), based on a bibliometric analysis of patents and research articles deposited from 2015 to 2023. To close the knowledge gap evidenced by the prospection, we optimized the instrumental conditions of microalgae cultivation, i.e., orbital agitation, culture volume, and cultivation time, for the production of PC. We assessed the color parameters and stability of the PC used as an ice cream colorant. The prospection highlighted rather diverse points of view between academia and the industry regarding PC production methods. The optimization showed a substantial impact of cultivation time on PC yield and purity. A purification step via precipitation was note necessary to obtain food-grade PC (purity > 0.7). Optimal experimental conditions were 180 rpm, 250 mL, and 14 days of cultivation. The ice cream colored using PC from the optimized cultivation conditions showed concentration-dependent color variations, without significant color losses for 90 days.
ISSN:	1981-6723
DOI:	10.1590/1981-6723.03724