Magnetic fields: biomass potential of Spirulina sp. for food supplement

This study evaluated the influence of the magnetic field on the chemical composition of S pirulina sp. LEB 18 and its digestibility and protein solubility. The highest protein digestibility of biomass was obtained at 30 °C and with 2.5 g L −1 NaNO 3 (78.4%) in the medium, and the highest solubility...

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Bibliographic Details
Published in:Bioprocess and biosystems engineering 2020-07, Vol.43 (7), p.1231-1240
Main Authors: Veiga, Mayara Copello, Fontoura, Mariana Martins, de Oliveira, Mariana Gonçalves, Costa, Jorge Alberto Vieira, Santos, Lucielen Oliveira
Format: Article
Language:English
Subjects:
Biomass
Biotechnology
Carbohydrates
Chemical composition
Chemistry
Chemistry and Materials Science
Dietary supplements
Digestibility
Environmental Engineering/Biotechnology
Food Science
Industrial and Production Engineering
Industrial Chemistry/Chemical Engineering
Magnetic fields
Proteins
Research Paper
Solubility
Spirulina
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Summary:This study evaluated the influence of the magnetic field on the chemical composition of S pirulina sp. LEB 18 and its digestibility and protein solubility. The highest protein digestibility of biomass was obtained at 30 °C and with 2.5 g L −1 NaNO 3 (78.4%) in the medium, and the highest solubility was found in the cultivated biomass exposed to 60 mT, 30 °C and 2.5 g L −1 NaNO 3 (89%, pH 6). MF application did not modify the protein concentration of biomass, but reduced the carbohydrate concentration by 69.1%, showing that the biomass obtained in the culture submitted to MF may be used as an ingredient in the development of protein supplements.
ISSN:1615-7591
1615-7605
DOI:10.1007/s00449-020-02318-4