Optimization of Arthrospira maxima cultivation for biomass and protein production and biomass technological treatment to color, flavor, and aroma masking for addition to food products
2022
de Souza da Silva, Suellen Paula | Perrone, Daniel | do Valle, Anita Ferreira
Arthrospira maxima is a cyanobacterium with several applications in the food industry due to its capacity of biomass produce rich in protein and additional nutrients by photosynthesis. However, this biomass has a characteristic green color and an unpleasant flavor and aroma. Since variation in cultivation conditions leads to changes in Arthrospira biochemical composition, the objective of the present work was to optimize the cultivation of A. maxima in terms of biomass product and protein content. Furthermore, technological treatments to mask or attenuate biomass color, flavor, and aroma were applied. Central composite design (CCD) was employed to evaluate optimum culture conditions to enhance biomass product and protein content of A. maxima. According to experimental results, the predicted maximum biomass product and protein content after 7 days of cultivation were 0.89 g L⁻¹ and 69.44%, respectively, under optimized conditions (temperature of 30 ± 2 °C, light irradiance of 100 μmol photons m⁻² s⁻¹, and orbital agitation of 136 rpm). If all combinations of these three-factor and three-level cultivation conditions were tested, it would generate 27 experiments, while using the CCD tool 17 experiments were conducted saving time and resources. The biomass produced at the optimized conditions was submitted to microencapsulation by spray-drying using an inlet temperature of 220 °C and presented a positive result by masking color, flavor, and aroma. Moreover, the optimized spray-dried A. maxima biomass produced a very high protein content (81%) showing that this microalga could become more attractive to be added in food products.
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