Concentration of C-Phycocyanin from Spirulina platensis Using Forward Osmosis Membrane Process

Abstract

Forward osmosis is a novel membrane process used for removal of water from dilute aqueous solutions and concentrating them, products such as liquid foods and natural colors can be concentrated while retaining organoleptic and nutritional properties. The concentration of a natural colorant called C-Phycocyanin (C-PC) extract from a Cyanobacteria Spirulina platensis was explored by forward osmosis process. The effect of various parameters such as change in Feed and Osmotic Agent (OA) flow rate (25–125 mL/min), OA concentration (1–6 M NaCl) was studied during the concentration of C-PC by using two different modules having different membrane area for forward osmosis. An attempt was made in order to obtain a food grade C-PC. The extract of crude C-PC content was concentrated from 0.288 mg mL⁻¹ initial concentration to 0.313 mg mL⁻¹. The final concentration using module II, approx. 8.68-fold increase in concentration was obtained. At the same time the pure C-PC obtained by syringe filtration showed change in concentration from 0.133 mg mL⁻¹ initial concentration to 0.175 mg mL⁻¹ by using module I for forward osmosis, approx. 32-fold was obtained. The purity ratio was also found increasing from initial crude C-PC of 0.2977 mg mL⁻¹ to final purity of C-PC of 0.598 mg mL⁻¹.