Skip to main content

Advertisement

SpringerLink
Log in

Physicochemical, biochemical, and thermal properties of Arthrospira (Spirulina) biomass dried in spouted bed at different conditions

  • Published:
Journal of Applied Phycology Aims and scope Submit manuscript

Abstract

Spirulina (Arthrospira) is a cyanobacterium and an excellent source of natural compounds. The dried biomass can be applied in functional foods or in pharmaceutical products; however, its biochemical and physicochemical properties are affected by the drying operation. In this work, the drying effect in Spirulina biomass in a spouted bed at different air temperatures (80, 90, 100, and 110 °C) was studied and was compared with conventional tray drying (55 °C). The dried products and the in natura sample were analyzed for total phenolic compounds, antioxidant activity, protein solubility, phycocyanin content, thiobarbituric acid (TBA) value, and color parameters. DSC, TGA, FTIR, and MEV of the samples were also performed. The results showed that the spouted bed dryer at 80 °C and the tray dryer at 55 °C were more suitable for Spirulina drying in relation to the pigments and the lipid oxidation, due to the lowest losses of phycocyanin and at the lowest TBA values. However, the highest values of antioxidant activity and proteins solubility and the lowest losses on total phenolic compounds were found in the spouted bed dryer at 100 °C, resulting in a product with the greatest thermal stability.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  • Antelo FS, Costa JAV, Khalil SJ (2008) Thermal degradation kinetics of the phycocyanin from Spirulina platensis. Biochem Eng J 41:43–47

    Article  CAS  Google Scholar 

  • AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC

    Google Scholar 

  • Assis LM, Machado AR, Motta AS, Costa JAV, Souza-Soares LA (2014) Development and characterization of nanovesicles containing phenolic compounds of microalgae Spirulina strain LEB-18 and Chorella pyrenoidosa. Adv Mater Phys Chem 4:6–12

    Article  Google Scholar 

  • Batista AP, Gouveia L, Bandarra NM, Franco JM, Raymundo A (2013) Comparison of microalgal biomass profiles as novel functional ingredient for food products. Algal Res 2:164–173

    Article  Google Scholar 

  • Belay A (2002) The potential application of Spirulina (Arthrospira) as a nutritional and therapeutic supplement in health management (review). J Am Nutraceut Assoc 5:26–48

    Google Scholar 

  • Benali M, Amazouz M (2006) Drying of vegetable starch solutions on inert particles: quality and energy aspects. J Food Eng 74:484–489

    Article  Google Scholar 

  • Bennett A, Bogorad L (1973) Complementary chromatic adaptation in a filamentous blue-green alga. J Cell Biol 58:419–435

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Box GEP, Hunter JS, Hunter WG (2005) Statistics for experiments: design, innovation, and discovery, 2nd edn. John Wiley & Sons, Hoboken

    Google Scholar 

  • Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. LWT – Food Sci Technol 28:25–30

    Article  CAS  Google Scholar 

  • Campanella A, Muncrief R, Harold MP, Griffith DC, Whitton NM, Weber RS (2012) Thermolysis of microalgae and duckweed in a CO2-swept fixed-bed reactor: bio-oil yield and compositional effects. Bioresour Technol 109:154–162

    Article  CAS  PubMed  Google Scholar 

  • Chaiklahan R, Nattayaporn C, Loha V, Tia S, Bunnag B (2011) Separation and purification of phycocyanin from Spirulina sp. using a membrane process. Bioresour Technol 102:159–7164

    Article  Google Scholar 

  • Costa BR, Rodrigues MCK, Rocha SF, Pohndorf RS, Larrosa APQ, Pinto LAA (2016) Optimization of Spirulina sp. drying in heat pump: effects on the physicochemical properties and color parameters. J Food Process Preserv 40:934–942

    Article  CAS  Google Scholar 

  • Chua KJ, Mujumdar AS, Chou SK (2003) Intermittent drying of bioproducts – an overview. Bioresour Technol 90:285–295

    Article  CAS  PubMed  Google Scholar 

  • Desmorieux H, Decaen N (2006) Convective drying of Spirulina in thin layer. J Food Eng 77:64–70

    Article  Google Scholar 

  • Epstein N, Grace JR (2011) Spouted and spout-fluid beds: fundamentals and applications. Cambridge University Press, New York

    Google Scholar 

  • Folch J, Lees M, Stanley GHS (1957) A simple method for isolation and purification of total lipids from animal tissues. J Biol Chem 226:497–509

    CAS  PubMed  Google Scholar 

  • Fujita A, Borges K, Correia R, Franco BDGM, Genovese MI (2013) Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia McVaugh). Food Res Int 54:495–500

    Article  CAS  Google Scholar 

  • Goldstein JI, Newbury DE, Echil P, Joy DC, Romig AD Jr, Lyman CE, Fiori C, Lifshin E (1992) Scanning electron microscopy and X–ray microanalysis. Plenum Press, New York

    Book  Google Scholar 

  • Kepekçi RA, Polat S, Çelik A, Bayat N, Saygideger SD (2013) Protective effect of Spirulina platensis enriched in phenolic compounds against hepatotoxicity induced by CCl4. Food Chem 141:1972–1979

    Article  PubMed  Google Scholar 

  • Larrosa APQ, Cadaval TRS Jr, Pinto LAA (2015) Influence of drying methods on the characteristics of a vegetable paste formulated by linear programming maximizing antioxidant activity. LWT – Food Sci Technol 60:178–185

    Article  CAS  Google Scholar 

  • Lee YK (1997) Commercial production of microalgae in the Asia-Pacific rim. J Appl Phycol 9:403–411

    Article  Google Scholar 

  • Lin SY, Wang SL (2012) Advances in simultaneous DSC-FTIR microspectroscopy for rapid solid-state chemical stability studies: some dipeptide drugs as examples. Adv Drug Deliver Rev 64:461–478

    Article  CAS  Google Scholar 

  • Maciel LR, Miyasaki EK, Feisther VA, Pinto LAA (2012) Statistical evaluation of the protein enrichment of rice bran using spouted bed. Dry Technol 30:733–738

    Article  CAS  Google Scholar 

  • Moraes CC, Burkert JFM, Kalil SJ (2010) C-phycocyanin extraction process for large-scale use. J Food Biochem 34:133–148

    Article  Google Scholar 

  • Morais MG, Reichert CC, Dalcanton F, Durante AJ, Marins LFF, Costa JAV (2008) Isolation and characterization of a new Arthrospira strain. Z Naturforsch C 63c:144–150

    Google Scholar 

  • Morais MG, Radmann EM, Andrade MR, Teixeira GG, Brusch LRF, Costa JAV (2009) Pilot scale semicontinuous production of Spirulina biomass in southern Brazil. Aquaculture 294:60–64

    Article  Google Scholar 

  • Morr CVB, German J, Kinsela JM, Regenstein JP, Van Buren A, Kilara BA (1985) A collaborative study to develop a standardized food protein solubility procedure. J Food Sci 50:1715–1718

    Article  CAS  Google Scholar 

  • Mujumdar AS (2007) Handbook of industrial drying, 3rd edn. Taylor & Francis Group, New York

    Google Scholar 

  • Nuhu AA (2013) Spirulina (Arthrospira): an important source of nutritional and medicinal compounds. J Mar Biol 1:1–8

    Article  Google Scholar 

  • Oliveira EG, Rosa GS, Moraes MA, Pinto LAA (2008) Phycocyanin content of Spirulina platensis dried in spouted bed and thin layer. J Food Process Eng 31:34–50

    Article  Google Scholar 

  • Oliveira EG, Duarte JH, Moraes K, Crexi VT, Pinto LAA (2010) Optimisation of Spirulina platensis convective drying: evaluation of phycocyanin loss and lipid oxidation. Int J Food Sci Technol 45:1572–1578

    Article  CAS  Google Scholar 

  • Patel A, Pawar R, Mishra S, Sonawane S, Ghosh PK (2004) Kinetic studies on thermal denaturation of C-phycocyanin. Indian J Biochem Biophys 41:254–257

    CAS  PubMed  Google Scholar 

  • Rivero S, García MA, Pinotti A (2010) Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films. Innov Food Sci Emerg Technol 11:369–375

    Article  CAS  Google Scholar 

  • Show KY, Lee DJ, Chang JS (2013) Algal biomass dehydration. Bioresour Technol 135:720–729

    Article  CAS  PubMed  Google Scholar 

  • Silverstein RM, Webster FX, Kiemle DJ (2007) Spectrometric identification of organic compounds. John Wiley & Sons, New York

    Google Scholar 

  • Tacon LA, Freitas LAA (2007) Paste residence time in a spouted bed dryer. III: effect of paste properties and quality interactions. Dry Technol 25:841–852

    Article  CAS  Google Scholar 

  • Tello-Ireland C, Lemus-Mondaca R, Vega-Gálvez A, López J, Di Scala K (2011) Influence of hot-air temperature on drying kinetics, functional properties, colour, phycobiliproteins, antioxidant capacity, texture and agar yield of alga Gracilaria chilensis. LWT – Food Sci Technol 44:2112–2118

    Article  CAS  Google Scholar 

  • Tiburcio PC, Galvez FCF, Cruz LJ, Gavino VC (2007) Optimization of low-cost drying methods to minimize lipid peroxidation in Spirulina platensis grown in the Philippines. J Appl Phycol 19:719–726

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Authors gratefully acknowledge the CAPES/Brazil (Coordination for the Improvement of Higher Education Personnel) for the financial support, the Biochemical Engineering Laboratory (LEB/FURG/Brazil) for the biomass Spirulina Leb-18, and CEME-SUL/FURG/Brazil (Electron Microscopy Center of South/Rio Grande/RS/Brazil) for the scanning electron microscopy.

Author information

Authors and Affiliations

  1. School of Chemistry and Food, Federal University of Rio Grande–FURG, P. Box 474, Rio Grande, RS, 96201-900, Brazil

    Ana Paula Quites Larrosa, Álisson Schons Camara, Ricardo Scherer Pohndorf, Silvia Faria da Rocha & Luiz Antonio de Almeida Pinto

  2. Food Engineering Department, Universidade Estadual do Centro-Oeste do Paraná (UNICENTRO), 03 Simeão Camargo Varela de Sá Street, Guarapuava, PR, 85040-080, Brazil

    Ana Paula Quites Larrosa

  3. Department of Agroindustrial Science and Technology, Federal University of Pelotas–UFPel, Pelotas, RS, 96010-900, Brazil

    Ricardo Scherer Pohndorf

Authors
  1. Ana Paula Quites Larrosa
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Álisson Schons Camara
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ricardo Scherer Pohndorf
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Silvia Faria da Rocha
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Luiz Antonio de Almeida Pinto
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Luiz Antonio de Almeida Pinto.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Larrosa, A.P.Q., Camara, Á.S., Pohndorf, R.S. et al. Physicochemical, biochemical, and thermal properties of Arthrospira (Spirulina) biomass dried in spouted bed at different conditions. J Appl Phycol 30, 1019–1029 (2018). https://doi.org/10.1007/s10811-017-1265-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10811-017-1265-5

Keywords

Search

Navigation