Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy

Spirulina ( Arthrospira platensis ) proteins have been proven to present emulsifying properties. In this work, a protein-rich extract obtained by ultrasound extraction (SpE) was tested stabilize oil-in-water (O/W) emulsions. For purpose, sequential experimental design strategy (Fractional Factorial Design (FFD) 2 4–1 followed Central Composite Rotatable (CCRD) )) applied. The effect of four variables, SpE concentration, O/W weight ratio, pH and storage time, on emulsions' zeta potential number-mean droplet diameter considered for the FFD , indicating concentration time as relevant variables CCRD . According evaluation, studied range (2–5 wt%), quite stable emulsions were along 30-days period. Even so, 5%, visual inspection revealed segregation after 20-days. optimal solution comprised 4 wt% SpE, an ratio 30/70 7.0 (number-mean 55.66 nm ?43.83 mV). Overall, has be excellent emulsifier, offering substitute animal-based synthetic emulsifiers. addition, no signs contamination microorganisms observed, suggesting that may also act antimicrobial agent. • extracts valorization can impact algal biorefinery. are effective natural Sequential is tool optimize emulsion production. Stable against creaming up 30 days obtained. best conditions achieved using protein extract.