Determination by response surface methodology of optimal protein and phycocyanin productivity conditions in Arthrospira (Spirulina) platensis under different combinations of photoperiod variation and lighting intensity

2021 ◽  
pp. 100763
Author(s):  
Laura Junique ◽  
Lucie Watier ◽  
Hortense Lejeune ◽  
Florence Viudes ◽  
Marie Deblieck ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Spirulina Platensis ◽  
Lighting Intensity

Optimizing lutein production from Spirulina platensis ARN 740 by response surface methodology

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
AR Juvekar ◽  
MB Shahare ◽  
RD Valte ◽  
MR Juvekar ◽  
MP Kulkarni
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Spirulina Platensis ◽  
Lutein Production

scholarly journals Development of cassava doughnuts enriched with Spirulina platensis biomass

2013 ◽  
Vol 16 (1) ◽  
pp. 42-51 ◽  
Author(s):  
Samantha Ferreira Rabelo ◽  
Ailton Cesar Lemes ◽  
Katiuchia Pereira Takeuchi ◽  
Marcela Tostes Frata ◽  
João Carlos Monteiro de Carvalho ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Nitrogen Source ◽  
Response Surface ◽  
Wheat Flour ◽  
Bioactive Compounds ◽  
Spirulina Platensis ◽  
Batch Process ◽  
Standard Formulation ◽  
Fed Batch ◽  
Sensory Acceptance

The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional character, due to the amount of proteins, vitamins and several bioactive compounds found in this cyanobacterium. In this study, response surface methodology was used to analyze the substitution of wheat flour by cassava in the development of doughnuts with added Spirulina platensis biomass and inverted sugar, in order to increase the rate of the Maillard's reaction and mask the green colour of the biomass. The formulations were evaluated in relation to their proximate, sensory and technological compositions, which, when compared to the standard formulation, without the addition of S. platensis biomass and inverted sugar, showed the feasibility of adding the biomass to bestow nutritional enrichment without significantly affecting the sensory acceptance of the product or its typical characteristics.

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