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Cid-Ibarra G, Rodríguez-Jasso RM, Rosero-Chasoy G, Belmares R, Carlos Contreras-Esquivel J, Machado-Cepeda S, Cabello-Galindo A, Ruiz HA. Microalgae Biomass Production from Rice Husk as Alternative Media Cultivation and Extraction of Phycocyanin Using 3D-Printed Ohmic Heating Reactor. Foods 2024; 13:1421. [PMID: 38731792 PMCID: PMC11083105 DOI: 10.3390/foods13091421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/25/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
Phycocyanin is a highly valued pigment present in Spirulina platensis biomass with applications in the food industry in terms of biorefinery concepts; specifically, its antioxidant and antimicrobial capacity are an advantage that could be incorporated into a food matrix. This study aims to use rice husk as an alternative culture medium for S. platensis biomass growth and phycocyanin extraction by ohmic heating processing using a 3D-printed reactor. S. platensis was cultivated in rice husk extract (RHE) from 0-100% (v/v). The highest content of microalgal biomass was 1.75 ± 0.01 g/L, with a specific growth rate of 0.125 ± 0.01 h-1. For the phycocyanin extraction under an ohmic heating process, a 3D-printed reactor was designed and built. To optimize phycocyanin extraction, a central composite rotatable design (CCDR) was evaluated, with three factors: time (min), temperature (°C), and pH. The highest phycocyanin content was 75.80 ± 0.98 mg/g in S. platensis biomass grown with rice husk extract. Ohmic heating is a promising method for rapid phycocyanin extraction, and rice husk as a culture medium is an alternative for the growth of S. platensis biomass in the integration of second- and third-generation biorefineries.
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Affiliation(s)
- Gabriela Cid-Ibarra
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Rosa M. Rodríguez-Jasso
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Gilver Rosero-Chasoy
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Ruth Belmares
- Functional Foods and Nutrition Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico; (R.B.)
| | - Juan Carlos Contreras-Esquivel
- Laboratory of Applied Glycobiotechnology, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Samanta Machado-Cepeda
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Alejandra Cabello-Galindo
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
| | - Héctor A. Ruiz
- Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, Mexico (R.M.R.-J.); (S.M.-C.)
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