Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy

• Type: Article in International Scientific Journal
• Date: 2022

Authors

Silva, SC (Author) Other; Almeida, T (Author) Other; Colucci, G (Author) Other; Santamaria-Echart, A (Author) Other; Manrique, Y.A. (Author) FEUP; Madalena M. Dias (Author) FEUP; Barros, L (Author) Other; Fernandes, A (Author) Other; Colla, E (Author) Other; Barreiro, MF (Author) Other

Journal

Title: Colloids and Surfaces A: Physicochemical and Engineering Aspects

Vol. 648

ISSN: 0927-7757

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 6 Citations

Scopus - 10 Citations

Associated Projects

LA LSRE-LCM - Financiamento Plurianual 2020-2023 para a Unidade LA LSRE-LCM Laboratório de Processos de Separação e Reacção - Laboratório de Catálise e Materiais

Other information

Authenticus ID: P-00W-P0D

DOI: 10.1016/j.colsurfa.2022.129264

Abstract (EN): Spirulina (Arthrospira platensis) proteins have been proven to present emulsifying properties. In this work, a Spirulina protein-rich extract obtained by ultrasound extraction (SpE) was tested to stabilize oil-in-water (O/W) emulsions. For this purpose, a sequential experimental design strategy (Fractional Factorial Design (FFD) 24-1 followed by a Central Composite Rotatable Design (CCRD) 22)) was applied. The effect of four variables, SpE concentration, O/W weight ratio, pH and storage time, on emulsions' zeta potential and number-mean droplet diameter was considered for the FFD 24-1, indicating SpE concentration and storage time as the relevant variables for the CCRD 22. According to zeta potential and number-mean droplet diameter evaluation, for the studied SpE concentration range (2-5 wt%), quite stable emulsions were obtained along the tested 30-days period. Even so, for 5%, visual inspection revealed extract segregation after 20-days. The optimal solution comprised 4 wt% of SpE, for an O/W weight ratio of 30/70 and a pH of 7.0 (number-mean droplet diameter of 55.66 nm and zeta potential of -43.83 mV). Overall, SpE has proven to be an excellent emulsifier, offering the potential to substitute animal-based proteins and synthetic emulsifiers. In addition, no signs of contamination by microorganisms were observed, suggesting that the SpE may also act as an antimicrobial agent.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10