Nachhaltige Extraktion von wertvollen Komponenten aus Spirulina unterstützt durch PEF Technologie

Wissenschaftler von Elea, DIL Deutsches Institut für Lebensmitteltechnik e.V. und Algae Holland B.V. haben einen Artikel über ihr abgeschlossenes FOOD2020 Projekt zum Thema der nachhaltigen Gewinnung wertvoller Komponenten aus Spirulina, unterstützt durch den Einsatz gepulster elektrischer Felder (kurz PEF), veröffentlicht.

Abstract

The study investigated the potential of pulsed electric fields (PEF) technology application for the improvement of cell disintegration and subsequent extraction/fractionation of cyanobacteria Arthrospira maxima into valuable components (phycocyanin, proteins, oils and carbohydrates). Pulsed electric fields were applied to fresh A. maxima suspension, dried powder and dried sticks in combination with water as extraction solvent and freeze-thawing. Pulsed electric fields application for cell disruption reached approximately 90% increase of C-phycocyanin extraction compared to bead milling. Obtained fractions of phycocyanin and bulk proteins were also of higher purity and had twice lower environmental impact than similar fractions obtained without Pulsed electric fields treatment. Extracts with improved purity can be directly applied in pharma and food industry without any further processing and purification steps.

Link zum Artikel auf ScienceDirect

Quelle: Elea Vertriebs- und Vermarktungsgesellschaft mbH