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Degradation of pigments in Limnospira platensis extracts

2026-05Artigo científico Acesso aberto
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dc.contributor.authorCardoso, Marisa
dc.contributor.authorBrazinha, Carla
dc.contributor.authorPortugal, Carla A.M.
dc.contributor.institutionLAQV@REQUIMTE
dc.contributor.institutionFaculdade de Ciências e Tecnologia (FCT)
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.pblJohn Wiley & Sons, Ltd.
dc.date.accessioned2026-04-27T07:57:03Z
dc.date.available2026-04-27T07:57:03Z
dc.date.issued2026-05
dc.descriptionPublisher Copyright: © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
dc.description.abstractBACKGROUND: Limnospira platensis, commonly known as spirulina, holds promise for application as a food ingredient and nutraceutical due to its rich protein and antioxidant content, including chlorophylls, carotenoids and phycocyanin. Despite its potential, the vibrant colour poses a challenge for consumer acceptance, hampering the marketability of spirulina-based products. To overcome this, innovative strategies are needed to effectively reduce colour while preserving its nutritional value. RESULTS: This study sought to compare the impact of endogenous enzymatic and exogenous horseradish peroxidase (HRP)-mediated processes on colour degradation in spirulina extracts. Intrinsic and extrinsic colour degradation experiments were conducted, with and without hydrogen peroxide (H2O2) and 4-hydroxybenzenesulfonic acid (PSA) as co-substrate and analysed using UV–visible spectroscopy. Specifically, the absorbance changes were monitored at 440 and 677 nm, corresponding to chlorophylls a and b, the predominant pigments in spirulina extracts. The degradation of spirulina extracts exhibited a distinct two-stage pattern. The initial stage, observed within the first hour, displayed a rapid decrease in absorbance, followed by a slower decline in the subsequent stage. In the presence of H2O2, intrinsic degradation caused a gradual absorbance reduction of less than 30% after 24 h. Importantly, the introduction of exogenous factors, including HRP and PSA, resulted in a remarkable 40% absorbance decrease within less than 30 min. CONCLUSION: This substantial enhancement in decoloration efficiency, surpassing the intrinsic metabolic activity, underscores the potential of extrinsic enzymatic approaches. These findings hold promise for addressing the challenge of spirulina extract colouration in products, potentially enabling improved market acceptance and viability.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent13
dc.format.extent2494110
dc.identifier.doi10.1002/jsfa.70540
dc.identifier.issn0022-5142
dc.identifier.otherPURE: 161395633
dc.identifier.otherPURE UUID: 09438604-b329-458a-b236-7e5f9a0feb86
dc.identifier.otherScopus: 105033000865
dc.identifier.otherPubMed: 41840322
dc.identifier.otherWOS: 001715515100001
dc.identifier.otherORCID: /0000-0002-7784-0265/work/213040876
dc.identifier.urihttp://hdl.handle.net/10362/202548
dc.identifier.urlhttps://www.scopus.com/pages/publications/105033000865
dc.language.isoeng
dc.peerreviewedyes
dc.subjectchlorophyll
dc.subjectenzymatic oxidation
dc.subjectfood ingredient
dc.subjectmicroalgae
dc.subjectnutraceutical
dc.subjectperoxidase
dc.subjectUV-Vis spectroscopy
dc.subjectBiotechnology
dc.subjectFood Science
dc.subjectAgronomy and Crop Science
dc.subjectNutrition and Dietetics
dc.titleDegradation of pigments in Limnospira platensis extractsen
dc.typejournal article
degois.publication.firstPage4426
degois.publication.issue7
degois.publication.lastPage4438
degois.publication.titleJournal of the Science of Food and Agriculture
degois.publication.volume106
dspace.entity.typePublication
rcaap.rightsopenAccess

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