The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source

Spirulina consists of a cluster green-colored cyanobacteria; it is commonly consumed as food or supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which related to anti-inflammatory action and anticancer potential when frequently. After C-PC extraction, the residual biomass (RB) proteins fatty acids for developing products, interesting from circular economy perspective. The present work aimed develop vegan oil-in-water emulsion containing different contents RB, obtaining product aligned current trends. Emulsions 3.0% (w/w) were prepared chickpea RB ratios. Emulsifying properties evaluated regarding texture rheological properties, color, droplet size distribution. results showed that was possible formulate stable protein-rich emulsions using recovering matter protein an innovative ingredient. All concentrations used promoted formulation presenting parameters compared more traditional source such chickpea. also maintained color at least 30 days after production.