Seasonal variation in the nutrient profile of Arthrospira fusiformis biomass harvested from an Ethiopian soda lake, Lake Chitu

The extent of seasonal variation in the nutrient profile of Arthrospira biomass harvested from Lake Chitu was investigated to evaluate the variability of the quality of the product over a period of a year. Protein content varied from 47.9 to 55.7% for wet season biomass samples and from 39.2 to 40.8% for dry season samples. Dry season samples were characterized by relatively higher carbohydrate values (38.0–41.3%). Higher proportion of amino acids and unsaturated fatty acids were recorded for biomass harvested in wet season. Similarly, higher contents of phytonutrients (pigments) were recorded for wet season biomass samples: chlorophyll a (8.2–10.3 mg g−1), phycobiliproteins (104.1–120.7 mg g−1), total carotenoids (3.17–4.31 mg g−1), and β-carotene (1.24–1.61 mg g−1). The contents of Na and K were higher for a dry season biomass whereas other major (Ca, P, Mg) and trace (Mn, Fe, Cu, Zn, Se) minerals were found relatively in higher quantities in a wet season biomass. The nutritional composition of Arthrospira from Lake Chitu was found to be relatively comparable to that found in commercial Arthrospira products in the market. The significance of the findings is discussed in relation to potential sustainable production of Arthrospira biomass from this lake

Fed-batch cultivation of Arthrospira platensis using carbon dioxide from alcoholic fermentation and urea as carbon and nitrogen sources

It was evaluated the Arthrospira platensis cultivation using CO2 from alcoholic fermentation and either urea or nitrate as nitrogen source at different light intensities (60 64 I 64 240 \u3bcmol photons m-2 s-1). Whereas the CO2 source (pure CO2 or from alcoholic fermentation) did not influence the maximum cell concentration (Xm), cell productivity (PX) and nitrogen-to-cell conversion factor (YX/N), the use of urea instead of nitrate led to higher YX/N values. Xm and PX increased when I was increased from 60 to 120-240 \u3bcmol photons m-2 s-1. Using CO2 from alcoholic fermentation, the best performance (Xm = 2952 \ub1 35 mg L-1, PX = 425 \ub1 5.9 mg L-1 d-1 and YX/N = 15 \ub1 0.20 mg mg-1) was obtained at I = 120 \u3bcmol photons m-2 s-1 with urea. The results obtained in this work demonstrate that urea and CO2 from alcoholic fermentation could be simultaneously used in large-scale cultivations to reduce the environmental impact associated to the release of this greenhouse gas as well as the production cost of cyanobacteria

Microalgal pigments: A source of natural food colors

Naturally sourced colorants and dyes are currently gaining demand over synthetic alternatives due to an increase in consumer awareness brought forward by health and environmental issues. Microalgae are unicellular organisms which are microscopic in size and represent major photosynthesizers with the ability to efficiently convert available solar energy to chemical energy. Due to their distinct advantages over terrestrial plants such as faster growth rates, ability to grow on non-arable land, and diversity in the production of various natural bioactive compounds (e.g., lipids, proteins, carbohydrate, and pigments), microalgae are currently gaining promise as a sustainable source for the production of natural food-grade colorants. The versatility of microalgae to produce various pigments (e.g., chlorophylls, carotenoids, xanthophylls, and phycobiliproteins) that can be commercially exploited as a source of natural colorant is there to be explored. Various growth factors such as temperature, pH, salinity, and light in terms of both quality and quantity have been shown to significantly impact pigment production. In this chapter, we comprehensively review the characteristics of microalgal pigments and factors that affect pigment production in microalgae while evaluating the overall feasibility of exploiting them as a natural source of food colorants