Spirulina biomass: residues biorefinery for food ingredients application as a sustainable strategy

• Grant number: 23/00857-0
• Support Opportunities: Regular Research Grants
• Start date: October 01, 2023
• End date: September 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Anna Rafaela Cavalcante Braga
• Grantee: Anna Rafaela Cavalcante Braga
• Host Institution: Instituto de Saúde e Sociedade (ISS). Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Santos , SP, Brazil
• Associated researchers: ANABELA CRISTINA DA SILVA NARET MOREIRA RAYMUNDO ; Veridiana Vera de Rosso

Abstract

Spirulina (Arthrospira platensis) whole biomass (WB) consists of a cluster of green colored cyanobacteria, being commonly consumed as a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which is related to anti-inflammatory action and anticancer potential when consumed frequently. C-PC is a water-soluble blue pigment that can be used as a natural food coloring in order to substitute the synthetic ones, which are related to hyperactivity and hypersensitivity in humans. The residual Spirulina biomass (RB), after C-PC extraction, is rich in proteins and fatty acids with potential for the development of food products, biofuels and green electricity, among other applications, being interesting from the point of view of the circular economy. After an extensive review, under the lens of food science underpinned by circular economy concepts addressing health and environmental demands, none of the studies considered the application of residual biomass after C-PC extraction. This potential should be explored, aiming at the full use of our resources. In addition, developing products aiming to reduce the impact on the environment and deliver bioactive compounds work to prevent and reduce the incidence of diseases related to obesity and other chronic illnesses, hence, addressing the consumer's demands for more natural and eco-friendly products. With a focus on promoting health and environmental sustainability, the demand for high-quality protein ingredients with the necessary nutritional and techno-functional attributes is growing so that they can potentially replace proteins of animal origin. The biggest challenges are proteins with the same richness in essential amino acids, high digestibility, and the presence of bioactive peptides after digestion. In addition, from a technological point of view, properties such as solubility, emulsifying, gelling, and foaming capacity are essential for non-animal proteins to promote appearance, texture, and flavor to be used as ingredients with characteristics similar to animal proteins. C-PC, WB and RB as functional and technological ingredients for food drove the elaboration of this project, and the stages proposed meet this current demand from the food industry, proposing the design of intelligent protein systems that combine technological and nutritional improvements with the mixing of proteins with emerging technologies, 3D printing, and electrospinning, utilizing primarily Spirulina and its residual biomass. (AU)

Scientific publications

(10)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

BURCK, MONIZE; FRATELLI, CAMILLY; ASSIS, MARCELO; CAVALCANTE BRAGA, ANNA RAFAELA. Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product. FERMENTATION-BASEL, v. 10, n. 6, p. 15-pg., 2024-06-01. (22/06293-9, 20/06732-7, 23/00857-0)

BURCK, MONIZE; DOS PASSOS RAMOS, SERGIANA; BRAGA, ANNA RAFAELA CAVALCANTE. Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production. FOODS, v. 13, n. 12, p. 16-pg., 2024-06-01. (23/00857-0)

NAKAMOTO, MONICA MASAKO; ASSIS, MARCELO; DE OLIVEIRA FILHO, JOSEMAR GONCALVS; BRAGA, ANNA RAFAELA CAVALCANTE. Spirulina application in food packaging: Gaps of knowledge and future trends. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 133, p. 10-pg., 2023-02-08. (18/13408-1, 23/00857-0, 22/06293-9)

BRAGA, ANNA RAFAELA CAVALCANTE; NUNES, MARIA CRISTIANA; RAYMUNDO, ANABELA. The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source. Molecules, v. 28, n. 17, p. 15-pg., 2023-09-01. (23/00857-0, 20/06732-7, 22/06293-9)

BRAGA-SOUTO, RENATA NOLASCO; BURCK, MONIZE; NAKAMOTO, MONICA MASAKO; BRAGA, ANNA RAFAELA CAVALCANTE. Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 156, p. 21-pg., 2024-12-21. (23/00857-0)

RAMOS, SERGIANA DOS PASSOS; BERNARDO, LEONARDO RIBEIRO; BURCK, MONIZE; LIBERO, LAURA ORDONHO; ASSIS, MARCELO; BRAGA, ANNA RAFAELA CAVALCANTE. Propolis Extract: Weaving Antioxidant Power into Polymeric Composites Through Electrospinning. POLYMERS, v. 16, n. 22, p. 12-pg., 2024-11-01. (22/06293-9, 18/13408-1, 20/06732-7, 23/00857-0)

DA TRINDADE, LETICIA G.; ZANCHET, LETICIA; BONSANTO, FABIANA PERRECHIL; BRAGA, ANNA RAFAELA CAVALCANTE. Spinning a Sustainable Future: Electrospun Polysaccharide-Protein Fibers for Plant-Based Meat Innovation. FOODS, v. 13, n. 18, p. 21-pg., 2024-09-01. (18/13408-1, 23/00857-0, 19/08975-7)

DA TRINDADE, LETICIA G.; ZANCHET, LETICIA; BONSANTO, FABIANA PERRECHIL; BRAGA, ANNA RAFAELA CAVALCANTE. Electrospun fibers of zein and pea protein to create high-quality fibrous structures in meat analogs. FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY, v. 12, p. 13-pg., 2024-10-28. (18/13408-1, 23/00857-0, 19/08975-7)

BUERCK, MONIZE; LEMES, AILTON CESAR; EGEA, MARIANA BURANELO; BRAGA, ANNA RAFAELA CAVALCANTE. Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae. FERMENTATION-BASEL, v. 10, n. 12, p. 23-pg., 2024-12-01. (23/00857-0)

DA COSTA, STEPHANIE FABRICIA FRANCISCO; RAMOS, SERGIANA DOS PASSOS; BURCK, MONIZE; BRAGA, ANNA RAFAELA CAVALCANTE. Development of Eco-Friendly Solid Shampoo Containing Natural Pigments: Physical-Chemical, Microbiological Characterization and Analysis of Antioxidant Activity. INDUSTRIAL BIOTECHNOLOGY, v. 19, n. 6, p. 10-pg., 2023-12-01. (22/06293-9, 20/06732-7, 23/00857-0)