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Zero-Waste Hydrogel Design via Integral Biomass Valorization of Protein-Rich Spirulina Microalgae

2026Artigo 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
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorAquino, Leandro Lima
dc.contributor.authorSilva-Pituco, Samara C.
dc.contributor.authorHernandez-Sosa, Alejandro
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorHernandez, Rebeca
dc.contributor.authorColla, Eliane
dc.contributor.authorSantamaria-Echart, Arantzazu
dc.contributor.authorBarreiro, Filomena
dc.date.accessioned2026-03-18T14:09:06Z
dc.date.available2026-03-18T14:09:06Z
dc.date.issued2026
dc.description.abstractInterest in alternative protein sources has grown, with Spirulina, a microalga belonging to the genus Limnospira (formerly Arthrospira), emerging as a key option. Guided by sustainability principles, this study explored the gelling capacity and hydrogel-forming properties of integral Spirulina biomass (SpB), targeting applications in structured foods. Two experimental designs (DoE) were employed. One to identify key factors influencing hydrogel formation, and another to optimize the formulation (22 wt%, pH 5.6, thermal gelation at 90 °C). Syneresis analysis revealed that high SpB hydrogels experienced less water loss, with the 22% sample losing just 2.51% after 14 days, due to its dense, particulate morphology as observed by means of scanning electron microscopy. Rheological analysis confirmed the optimized formulation’s superior mechanical properties, with a storage modulus (G′) 24-times higher than the low concentration reference sample (~1890 Pa), remaining dominant over the loss modulus (G″) (G′ > G″) across the analysed frequency range, corroborating a strong elastic behaviour. Although the recovery tests showed partial recovery (27.1%) after high shear, the high residual stiffness (≈515 Pa) confirmed the material’s ability to maintain its shape. These results enabled successful 3D printing tests with the optimized hydrogel, pointing out its potential for innovative food applications in structured food design.eng
dc.description.sponsorshipWe acknowledge the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO UID/00690/2025 (10.54499/UID/00690/2025) and UID/PRR/00690/2025 (10.54499/UID/PRR/00690/2025) and SusTEC LA/P/0007/2020 (10.54499/LA/P/0007/2020); national funding by FCT, I.P., through the institutional scientific employment program contract of A. Santamaria-Echart; FCT for the PhD research grant of Samara C. Silva-Pituco (SFRH/BD/148281/2019, DOI: 10.54499/SFRH/BD/148281/2019); and the Ibero-American Programme for Science and Technology for Development (CYTED) through Project 124RT0164 (INNOPROT).
dc.identifier.citationAquino, Leandro L.; Silva-Pituco, Samara C.; Hernandez-Sosa, Alejandro; Ramalhosa, Elsa C.; Hernandez, Rebeca; Colla, Eliane; Santamaria-Echart, Arantzazu; Barreiro, Maria F. (2026). Zero-Waste Hydrogel Design via Integral Biomass Valorization of Protein-Rich Spirulina Microalgae. Molecules. ISSN 1420-3049. 31:4, p. 1-20
dc.identifier.doi10.3390/molecules31040591
dc.identifier.issn1420-3049
dc.identifier.urihttp://hdl.handle.net/10198/36126
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofMolecules
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectSpirulina
dc.subjectProtein-rich biomass
dc.subjectMicroalgal hydrogels
dc.subjectTechnological properties
dc.subject3D printing
dc.titleZero-Waste Hydrogel Design via Integral Biomass Valorization of Protein-Rich Spirulina Microalgaeeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/00690/2025
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIhttp://hdl.handle.net/10198/35759
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage20
oaire.citation.issue4
oaire.citation.startPage1
oaire.citation.titleMolecules
oaire.citation.volume31
oaire.fundingStreamCIMO
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameAquino
person.familyNameRamalhosa
person.familyNameSantamaria-Echart
person.familyNameBarreiro
person.givenNameLeandro Lima
person.givenNameElsa
person.givenNameArantzazu
person.givenNameFilomena
person.identifier.ciencia-id1F12-5225-46C5
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id0C17-1E1F-2621
person.identifier.ciencia-id3418-47D5-5746
person.identifier.orcid0000-0002-4218-9425
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0003-0107-7301
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id56725697700
person.identifier.scopus-author-id57188719717
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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