Extracción de ficocianina para uso como colorante natural: optimización por metodología de superficie de respuesta
DOI:
https://doi.org/10.29105/idcyta.v8i1.16Keywords:
Microalgae, cyanobacteria, phycocyanin, extraction, pigmentAbstract
The application of Spirulina maxima for food formulation using it as a pigment has increased in recent years due to its properties and health benefits. In addition, the use of phycocyanin is of interest for its anti-inflammatory, antioxidant and anticancer effects, acting directly on the reduction of oxidative stress, apoptosis and inflammatory processes in in vivo models. However, one of the problems with the use of phycocyanin in food is to optimize the extraction at maximum concentration and with good stability. In this study, an extraction method in phosphate buffer with agitation was used with the objective of optimizing process parameters such as pH, amount of biomass and buffer concentration to maximize the concentration of extracted phycocyanin, purity and obtaining powders of commercial interest, using a response surface analysis. The study showed that an increase in the amount of biomass and low concentration of extraction buffer potentiated the production of phycocyanin, these results lead to the use of natural colorants in the food industry.
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