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Enhancing extraction and purification of phycocyanin from Arthrospira sp. with lower energy consumption

Publication . Gorgich, Malihe; Passos, Marieta L.C.; Mata, Teresa M.; Martins, António A.; Saraiva, M. Lúcia M.F.S.; Caetano, Nídia

Phycocyanin is a light-blue water-soluble natural pigment with wide application in fields including pharmaceutical, cosmetic and food industry. Arthrospira platensis is considered a natural bio-factory for obtaining phycocyanin, and although suitable cultivation conditions can enhance the pigment content, the importance of extraction and purification should not be overlooked, because the chemicals used in those steps can affect the quality of phycocyanin. Further, changes in temperature, or approaches used to extract other protein types from biomass, have been reported to degrade phycocyanin, influencing its final quality, while also contributing to higher energy consumption in the extraction process. Hence, this work compares several approaches for phycocyanin extraction, and analyzed the effects of changes in operating conditions, such as exposure time, application of solvent buffer, and ultrasonication, on the extraction yield, the extracts purity, and the process energy use efficiency. Experimental results point to promising improvements in the extraction yield with high purity of phycocyanin (44.24 mg/g with purity ratio of 0.34), when suitable operating parameters were used (2 h exposure to potassium phosphate buffer with 20 min of ultrasonication).

2020Conference object

Open access

Valorization Potential of Oilseed Cakes by Subcritical Water Extraction

Publication . Švarc-Gajić, Jaroslava; Morais, Simone; Delerue-Matos, Cristina; Vieira, Elsa F.; Spigno, Giorgia

The oil industry generates great quantities of oilseed cakes that remain after oil extraction. New technologies are required for their valorization, owing to their high nutritional value. Pumpkin, flax and hemp seed cakes were extracted by subcritical water under different conditions that included different gas atmospheres and homogenous catalysis, and for the first time their properties were directly compared. Extracts obtained in a nitrogen atmosphere, nitrogen atmosphere with the addition of a catalyst, and carbon dioxide atmosphere were chemically and nutritionally characterised. In the aqueous extracts obtained under different extraction conditions, the content of lipids, proteins and selected minerals (calcium, potassium, sodium and phosphorus) were determined. A detailed amino acid profile was determined by chromatographic analysis. The highest relative content of essential amino acids was observed in pumpkin seed extracts (51.49 ± 0.47 to 58.58 ± 0.45 mg/100 g dry extract), whereas hemp seed extracts were the richest in flavour amino acids aspartic acid, glutamic acid and alanine. Extraction in a carbon dioxide atmosphere or in nitrogen atmosphere with a HCl modifier released generally more minerals into the aqueous phase. Aqueous oilseed cake extracts demonstrated a favorable chemical composition and great nutritional value, opening new possibilities for exploitation of this biowaste. Based on the obtained results, oilseed cake extracts obtained by subcritical water have great potential to be used for the fortification of different food products, as well as in cosmetics

2020Journal article

Open access