Publicação
Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier
| Resumo: | Microalgae are valuable sources of proteins (20-70%) and have emerged as great alternatives to animal-based proteins (e.g., whey protein, egg yolk)1. This work aimed to obtain a microalga protein extract (SpE) from Artrhospira platensis (Spirulina) and evaluate its techno-functional properties and emulsion formation capability. The SpE was obtained by ultrasound and conventional mechanical stirring under an alkaline medium (pH 9.0) followed by acid precipitation (pH 3.0)2. In addition, the SpE techno-functional (protein solubility; oil and water absorption capacities) and structural properties (FTIR analysis) were investigated. Moreover, an emulsion (oil/water ratio (30/70); pH 7.0; SpE concentration (3.5%)) was prepared according to two sequential steps: i) high-shear homogenization (UltraTurrax; 11,000 rpm; 3 min) and ii) high-pressure homogenization (100MPa; 6 cycles)3. Then, it was analysed by optical microscopy, zeta potential and particle size. The SpE (66.6%±0.31 protein) presented the lowest solubility at pH 3.0 and the highest at pH 8.0. The protein extract showed higher absorption capacity in oil (21.7±0.10 g oil/ g SPE) than in water (10.3±0.50 g water/ g SPE). From the FTIR analysis (Figure 1a), the SpE showed two peaks at 1635 cm-1 and 1535 cm-1 (red circle in Figure 1a) attributed to the presence of characteristic protein groups, amide I and amide II, respectively. The oil-in-water emulsion (ESp) presented a light blue-green colour due to the presence of SpE (Figure 1a) and remained stable for 30 days (Figure 1b). The SpE presented a zeta potential of -47.20 mV and a particle size of 330 nm (D50, volume distribution) on the 30th storage day. Small and spherical droplets were observed, evidencing the particle size and stability over the storage time (Figure 1c). Thus, the SpE showed the ability to form emulsions with stability for up to 30 days, being a great alternative to replace animal-based and synthetic emulsifiers. |
|---|---|
| Autores principais: | Silva, Samara Cristina |
| Outros Autores: | Almeida, Thayná Domingues; Colucci, Giovana; Santamaria-Echart, Arantzazu; Manrique, Yaidelin A.; Dias, Madalena M.; Barros, Lillian; Fernandes, Ângela; Colla, Eliane; Barreiro, M.F. |
| Assunto: | Spirulina Artrhospira platensis |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867172830331797504 |
|---|---|
| author | Silva, Samara Cristina |
| author2 | Almeida, Thayná Domingues Colucci, Giovana Santamaria-Echart, Arantzazu Manrique, Yaidelin A. Dias, Madalena M. Barros, Lillian Fernandes, Ângela Colla, Eliane Barreiro, M.F. |
| author2_role | author author author author author author author author author |
| author_facet | Silva, Samara Cristina Almeida, Thayná Domingues Colucci, Giovana Santamaria-Echart, Arantzazu Manrique, Yaidelin A. Dias, Madalena M. Barros, Lillian Fernandes, Ângela Colla, Eliane Barreiro, M.F. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Silva, Samara Cristina\"},{\"Person.name\":\"Almeida, Thayná Domingues\"},{\"Person.name\":\"Colucci, Giovana\",\"Person.identifier.orcid\":\"0000-0002-8715-5843\"},{\"Person.name\":\"Santamaria-Echart, Arantzazu\",\"Person.identifier.orcid\":\"0000-0003-0107-7301\"},{\"Person.name\":\"Manrique, Yaidelin A.\"},{\"Person.name\":\"Dias, Madalena M.\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Fernandes, Ângela\",\"Person.identifier.orcid\":\"0000-0002-0157-9873\"},{\"Person.name\":\"Colla, Eliane\"},{\"Person.name\":\"Barreiro, M.F.\",\"Person.identifier.orcid\":\"0000-0002-6844-333X\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Silva, Samara Cristina Almeida, Thayná Domingues Colucci, Giovana Santamaria-Echart, Arantzazu Manrique, Yaidelin A. Dias, Madalena M. Barros, Lillian Fernandes, Ângela Colla, Eliane Barreiro, M.F. |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2022-01-26T12:21:03Z |
| datacite.date.embargoed.fl_str_mv | 2022-01-26T12:21:03Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Spirulina Artrhospira platensis |
| datacite.titles.title.fl_str_mv | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Silva, Samara Cristina Almeida, Thayná Domingues Colucci, Giovana Santamaria-Echart, Arantzazu Manrique, Yaidelin A. Dias, Madalena M. Barros, Lillian Fernandes, Ângela Colla, Eliane Barreiro, M.F. |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2022-01-26T12:21:03Z |
| dc.date.embargoed.fl_str_mv | 2022-01-26T12:21:03Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/24924 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Spirulina Artrhospira platensis |
| dc.title.fl_str_mv | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Microalgae are valuable sources of proteins (20-70%) and have emerged as great alternatives to animal-based proteins (e.g., whey protein, egg yolk)1. This work aimed to obtain a microalga protein extract (SpE) from Artrhospira platensis (Spirulina) and evaluate its techno-functional properties and emulsion formation capability. The SpE was obtained by ultrasound and conventional mechanical stirring under an alkaline medium (pH 9.0) followed by acid precipitation (pH 3.0)2. In addition, the SpE techno-functional (protein solubility; oil and water absorption capacities) and structural properties (FTIR analysis) were investigated. Moreover, an emulsion (oil/water ratio (30/70); pH 7.0; SpE concentration (3.5%)) was prepared according to two sequential steps: i) high-shear homogenization (UltraTurrax; 11,000 rpm; 3 min) and ii) high-pressure homogenization (100MPa; 6 cycles)3. Then, it was analysed by optical microscopy, zeta potential and particle size. The SpE (66.6%±0.31 protein) presented the lowest solubility at pH 3.0 and the highest at pH 8.0. The protein extract showed higher absorption capacity in oil (21.7±0.10 g oil/ g SPE) than in water (10.3±0.50 g water/ g SPE). From the FTIR analysis (Figure 1a), the SpE showed two peaks at 1635 cm-1 and 1535 cm-1 (red circle in Figure 1a) attributed to the presence of characteristic protein groups, amide I and amide II, respectively. The oil-in-water emulsion (ESp) presented a light blue-green colour due to the presence of SpE (Figure 1a) and remained stable for 30 days (Figure 1b). The SpE presented a zeta potential of -47.20 mV and a particle size of 330 nm (D50, volume distribution) on the 30th storage day. Small and spherical droplets were observed, evidencing the particle size and stability over the storage time (Figure 1c). Thus, the SpE showed the ability to form emulsions with stability for up to 30 days, being a great alternative to replace animal-based and synthetic emulsifiers. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/eac4b47c-3349-49a3-b164-f047496749ac/download |
| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID POR_NORTE |
| id | ipb_c84ba0f5b6feded7a6c36d491d3eb978 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/24924 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/24924 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Silva, Samara Cristina Almeida, Thayná Domingues Colucci, Giovana Colucci, Giovana https://www.ciencia-id.pt/7C17-EC19-5F05 7C17-EC19-5F05 http://orcid.org/0000-0002-8715-5843 0000-0002-8715-5843 Santamaria-Echart, Arantzazu Santamaria-Echart, Arantzazu https://www.ciencia-id.pt/0C17-1E1F-2621 0C17-1E1F-2621 http://orcid.org/0000-0003-0107-7301 0000-0003-0107-7301 Manrique, Yaidelin A. Dias, Madalena M. Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Fernandes, Ângela Fernandes, Ângela https://www.ciencia-id.pt/2015-0434-AE7C 2015-0434-AE7C http://orcid.org/0000-0002-0157-9873 0000-0002-0157-9873 Colla, Eliane Barreiro, M.F. Barreiro, M.F. https://www.ciencia-id.pt/3418-47D5-5746 3418-47D5-5746 http://orcid.org/0000-0002-6844-333X 0000-0002-6844-333X |
| publishDate | 2021 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTMicroalgae are valuable sources of proteins (20-70%) and have emerged as great alternatives to animal-based proteins (e.g., whey protein, egg yolk)1. This work aimed to obtain a microalga protein extract (SpE) from Artrhospira platensis (Spirulina) and evaluate its techno-functional properties and emulsion formation capability. The SpE was obtained by ultrasound and conventional mechanical stirring under an alkaline medium (pH 9.0) followed by acid precipitation (pH 3.0)2. In addition, the SpE techno-functional (protein solubility; oil and water absorption capacities) and structural properties (FTIR analysis) were investigated. Moreover, an emulsion (oil/water ratio (30/70); pH 7.0; SpE concentration (3.5%)) was prepared according to two sequential steps: i) high-shear homogenization (UltraTurrax; 11,000 rpm; 3 min) and ii) high-pressure homogenization (100MPa; 6 cycles)3. Then, it was analysed by optical microscopy, zeta potential and particle size. The SpE (66.6%±0.31 protein) presented the lowest solubility at pH 3.0 and the highest at pH 8.0. The protein extract showed higher absorption capacity in oil (21.7±0.10 g oil/ g SPE) than in water (10.3±0.50 g water/ g SPE). From the FTIR analysis (Figure 1a), the SpE showed two peaks at 1635 cm-1 and 1535 cm-1 (red circle in Figure 1a) attributed to the presence of characteristic protein groups, amide I and amide II, respectively. The oil-in-water emulsion (ESp) presented a light blue-green colour due to the presence of SpE (Figure 1a) and remained stable for 30 days (Figure 1b). The SpE presented a zeta potential of -47.20 mV and a particle size of 330 nm (D50, volume distribution) on the 30th storage day. Small and spherical droplets were observed, evidencing the particle size and stability over the storage time (Figure 1c). Thus, the SpE showed the ability to form emulsions with stability for up to 30 days, being a great alternative to replace animal-based and synthetic emulsifiers.application/pdfpt_PTSpirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifierSilva, Samara CristinaAlmeida, Thayná DominguesPersonalColucci, GiovanaDSpacehttp://dspace.org/items/83d03823-c1ee-4787-a3a7-0d7f7046579eDSpacehttp://dspace.org/items/83d03823-c1ee-4787-a3a7-0d7f7046579eColucciGiovanaCiência IDhttps://www.ciencia-id.pt7C17-EC19-5F05ORCIDhttp://orcid.org0000-0002-8715-5843PersonalSantamaria-Echart, ArantzazuDSpacehttp://dspace.org/items/eb945e05-928f-45cb-ac27-04b4159ae31aDSpacehttp://dspace.org/items/eb945e05-928f-45cb-ac27-04b4159ae31aSantamaria-EchartArantzazuCiência IDhttps://www.ciencia-id.pt0C17-1E1F-2621ORCIDhttp://orcid.org0000-0003-0107-7301Scopus Author IDhttps://www.scopus.com56725697700Manrique, Yaidelin A.Dias, Madalena M.PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalFernandes, ÂngelaDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadDSpacehttp://dspace.org/items/6233e657-3885-40a3-885e-0d51cf4dbaadFernandesÂngelaCiência IDhttps://www.ciencia-id.pt2015-0434-AE7CORCIDhttp://orcid.org0000-0002-0157-9873Colla, ElianePersonalBarreiro, M.F.DSpacehttp://dspace.org/items/0391987c-ba90-488b-839a-153447ce1f0fDSpacehttp://dspace.org/items/0391987c-ba90-488b-839a-153447ce1f0fBarreiroFilomenaCiência IDhttps://www.ciencia-id.pt3418-47D5-5746ORCIDhttp://orcid.org0000-0002-6844-333XResearcher IDhttps://www.researcherid.comL-9802-2014Scopus Author IDhttps://www.scopus.com57188719717HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-989-8124-33-32022-01-26T12:21:03Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24924http://purl.org/coar/access_right/c_abf2open accessSpirulinaArtrhospira platensis897026 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaDevelopment of an integrated approach to produce phycocyanin and valorize co-bioproducts from Spirulina Arthrospira platensisPOR_NORTECrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2021http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/eac4b47c-3349-49a3-b164-f047496749ac/downloadXXVII Encontro Nacional da Sociedade Portuguesa de QuímicaBraga, Portugal |
| spellingShingle | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier Silva, Samara Cristina Spirulina Artrhospira platensis |
| status | SINGLETON |
| subject.fl_str_mv | Spirulina Artrhospira platensis |
| title | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| title_full | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| title_fullStr | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| title_full_unstemmed | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| title_short | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| title_sort | Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier |
| topic | Spirulina Artrhospira platensis |
| topic_facet | Spirulina Artrhospira platensis |
| url | http://hdl.handle.net/10198/24924 |
| visible | 1 |