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Spirulina (Arthrospira platensis) immobilization in calcium-alginate beads can provide a way to produce food-grade C-phycocyanin following a biorefinery perspective

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorBarreiro, Filomena
dc.contributor.authorSilva-Pituco, Samara C.
dc.contributor.authorAquino, Leandro L.
dc.contributor.authorDias, Madalena M.
dc.date.accessioned2025-04-04T09:48:12Z
dc.date.available2025-04-04T09:48:12Z
dc.date.issued2025
dc.description.abstractC-phycocyanin (C-PC), a water-soluble blue pigment, is the primary phycobiliprotein in Spirulina. In this study, Spirulina was immobilized in calcium-alginate (SAC) beads as an innovative method to recover C-PC in the crosslinking bath while retaining the biomass within the beads. This approach simplifies the separation process and reduces costs. SAC beads were prepared via ionic gelation with alginate and CaCl2 at 2 % (PC2) and 4 % (PC4) concentrations. Different Spirulina to CaCl2 (S:CA) ratios (1:33, 1:42, 1:83, 1:125 w:v) were tested. PC4 extracts surpassed the food-grade purity threshold (≥ 0.7), achieving the highest purity of 0.83 at a 1:42 S:CA ratio. For PC2, the highest purity was 0.68, observed at a 1:83 S:CA ratio. Overall, this method effectively re- leases C-PC into the CaCl2 bath, attaining food-grade purity with significant extraction yields (> 50 mg/g biomass). Additionally, the SAC beads exhibited high protein levels (> 25 g/100 g d.w.) and can be further utilized within a biorefinery framework, either directly as a food supplement or for cascade extractions to recover the remaining lipid and protein fractions.por
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Tech- nology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO UIDB/00690/2020 (DOI:10.544 99/UIDB/00690/2020) and UIDP/00690/2020 (DOI:10.544 99/UIDP/00690/2020); SusTEC LA/P/0007/2020 (DOI:10.54499/LA/ P/0007/2020); LSRE-LCM UIDB/50020/2020 (DOI:10.54499/UIDB/5 0020/2020) and UIDP/50020/2020 (DOI:10.54499/UIDP/5 0020/2020); and ALiCE LA/P/0045/2020 (DOI:10.54499/LA/P/ 0045/2020). FCT for the PhD research grant of Samara C. Silva-Pituco (SFRH/BD/148281/2019; DOI: 10.54499/SFRH/BD/148281/2019).
dc.identifier.citationBarreiro, Filomena; Silva-Pituco, Samara C.; Aquino, Leandro L.; Dias, Madalena M. (2025). Spirulina (Arthrospira platensis) immobilization in calcium-alginate beads can provide a way to produce food-grade C-phycocyanin following a biorefinery perspective. Journal of Phycology: An International Journal of Algal Research. ISSN 2211-9264. 86, p. 1-9
dc.identifier.doi10.1016/j.algal.2025.103916
dc.identifier.issn2211-9264
dc.identifier.urihttp://hdl.handle.net/10198/34383
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationResearch Center in Basic Education
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationALICE - Associate Laboratory in Chemical Engineering
dc.relationPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
dc.relationDevelopment of an integrated approach to produce phycocyanin and valorize co-bioproducts from Spirulina Arthrospira platensis
dc.relation.ispartofAlgal Research
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCalcium-alginate beads
dc.subjectFood-grade colorants
dc.subjectMicroalgal biorefinery
dc.subjectMicroalgal pigments
dc.subjectPhycocyanin
dc.titleSpirulina (Arthrospira platensis) immobilization in calcium-alginate beads can provide a way to produce food-grade C-phycocyanin following a biorefinery perspective
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleResearch Center in Basic Education
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleALICE - Associate Laboratory in Chemical Engineering
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardTitleDevelopment of an integrated approach to produce phycocyanin and valorize co-bioproducts from Spirulina Arthrospira platensis
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oaire.citation.endPage9
oaire.citation.startPage1
oaire.citation.titleAlgal Research
oaire.citation.volume86
oaire.fundingStream6817 - DCRRNI ID
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oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameBarreiro
person.givenNameFilomena
person.identifier.ciencia-id3418-47D5-5746
person.identifier.orcid0000-0002-6844-333X
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