Work

Extraction and assessment of the colouring capacity of Arthrospira platensis-derived pigments

Year: 2025

Type: article

Abstract: This study presents a zero-waste biorefinery approach for the sequential extraction of phycocyanin and chlorophyll from Arthrospira platensis , followed by the valorisation of the remaining biomass as a plant biostimulant. Natural deep eutectic solvents were screened for phycocyanin recovery, with the mixture proline:glycerol:sorbitol:water (1:1:1:13 molar ratio) showing the highest potential (1.15 g⋅100 g -1 ; p <0.05). An initial ultrasound-assisted cell wall disruption step significantly enhanced phycocyanin yield by 400-450% relative to the untreated control ( p <0.05). A response surface methodology optimised extraction achieved a recovery yield of 8.26 g⋅100 g -1 at 39.7 °C and 127.9 min. The phycocyanin-rich extract was used to mimic the blue colour of commercial blue gin, with a minimal colour difference (ΔE) of 4.53. Subsequent chlorophyll extraction from the phycocyanin leftovers yielded an extract that successfully coloured a commercial green alcohol-free apple liquor (ΔE=3.93) and green gin (ΔE=1.65). Finally, the residual biomass demonstrated a significant biostimulant capacity, increasing the germination index of various seeds by 80-150% compared to water ( p <0.05). This work highlights the potential of A. platensis as a sustainable source for natural colourants and agricultural inputs.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100853

Authors: Silvia Villaró-Cos, Luisa Gouveia, Jelena Vladić, Ana Sánchez-Zurano, Irene Martínez-García, Tomás Lafarga