Bioaromas from microalgae Spirulina sp. by ethylic esterification reactions

• Published in: Biochemical engineering journal Vol. 186; p. 108542
• Main Authors: Warmling, Bruna Regina, Chiarello, Luana Marcele, Botton, Vanderleia, Gonçalves, Marcel Jefferson, Costa, Jorge Alberto Vieira, de Carvalho, Lisiane Fernandes
• Format: Journal Article
• Language: English
• Published: 01.08.2022
• Subjects: acidity; biomass; butyrates; Chlorella vulgaris; consumer demand; esterification; fatty acid composition; hydrolysis; limonene; microalgae; odors; palmitates; phenylacetic acid; Scenedesmus obliquus; Spirulina; succinic acid
• ISSN: 1369-703X
• DOI: 10.1016/j.bej.2022.108542

With increasing consumer demand for natural food products, including food bioaromas, efforts to identify biotechnological interventions for their production have increased. Microalgae have been used in food, as well as for extraction of compounds, however, their use has been little explored to obtain bioaromas. Therefore, this study aimed to evaluate the resulting bioaromas from ethylic rout of biomass from Spirulina sp. First, the cultivation was carried out and the fatty acid profile of the Spirulina sp., Chlorella vulgaris and Scenedesmus obliquus biomass was analyzed. The best results were from Spirulina, where its biomass showed the one with the highest lipid index, in addition to the greater diversity of fatty acids. The acidity index, where 103.99 mg KOH/g which obtained at 72 h hydrolysis. With the best hydrolysis condition, enzymatic esterification was carried out where fruity aroma esters, such as diethyl succinate (15.49%), ethyl palmitate (8.45%), D-limonene (2.82%), ethyl butanoate (1.41%) and ethyl phenylacetate (1.41%) were obtained. Through this study it was possible to verify the potential use of Spirulina to obtain esters with aromatic properties for commercial applications and the importance of carrying out further studies on this subject, since depending on the cultivation conditions used to obtain microalgal biomass, higher levels of the compounds may be obtained, as well as an increase in the diversity of compounds obtained.