Physicochemical, functional, and nutraceutical properties of Spirulina and Chlorella biomass: A comparative study

Abstract

This comparative study investigates the physicochemical, functional, and nutraceutical properties of Spirulina (Arthrospira platensis) and Chlorella sp. biomass, two of the most prevalent microalgae species. We assessed their proximate composition, pH, acidity, color, granulometry, microstructure (SEM), functional groups (FTIR), crystallinity (XRD), and thermal stability (GTA). Functional properties were thoroughly examined, including bulk density, water and oil holding capacities, and gelling, foaming, and emulsifying capabilities. Additionally, the study quantified the content of pigments, phenolic compounds, carotenoids, and flavonoids and evaluated antioxidant activity. Our findings indicate that Spirulina biomass exhibits higher protein and ash content, whereas Chlorella biomass surpasses phenolic compounds, carotenoids, and antioxidant activity. Notable differences were observed in their microstructure and thermal degradation patterns. Both biomasses demonstrated considerable potential as functional ingredients, owing to their superior water and oil retention, foaming, emulsifying, and gelling properties. This investigation underscores the distinct physicochemical and nutraceutical profiles of Spirulina and Chlorella biomass, highlighting their significant applicability in the food industry for developing novel value-added food products.