Modeling and optimizing the phycocyanins extraction from Arthrospira platensis ( Spirulina ) algae and preliminary supplementation assays in soft beverage as natural colorants and antioxidants

Abstract

This study aimed optimizing the extraction conditions of phycocyanins from Arthrospira platensis (Spirulina), and their incorporation in soft beverage. The response surface methodology based on Box–Behnken design was used to assess the influence of the three factors being pH (6–10), sample to solvent ratio (1–5 mg/ml), and extraction time (15–85 min) on total phycocyanins content (TPC) and antioxidant activity (AA) of Spirulina, and the optimal conditions were, respectively, 7.64 of pH, 3.46 mg/ml, and 44.61 min. The maximum TPC and AA recorded by the two validated models were 37.42 g/100 g DW and 41.15 g AAE/100 g DW, respectively. The enriched natural soft beverage with phycocyanins obtained new product of three formulations (A, B, and C). After sensorial analysis, the training panel prefers the sample A. The phycocyanins beverage developed may be considered as a functional food with an interesting source of natural antioxidant colorants substituting synthetic food additives. Practical applications This paper focuses on the use of response surface methodology for modeling and optimizing the phycocyanins extraction from Arthrospira platensis (Spirulina), known as Spirulina. The phycocyanins extract (natural colorants and antioxidants) can be used as natural food additives alternative to synthetic ones. In our case, a preliminary supplementation essay was performed, and the phytochemical, antioxidant, and sensorial parameters were assessed.