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

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)