Development of a Methodology for the Extraction of Potential Food-Grade Phycocyanin From Arthrospira maxima

This study develops an optimized methodology for extracting food-grade phycocyanin (PC) from Arthrospira maxima using cell disruption techniques, specifically ultrasound and freeze–thaw cycles. The research investigates the impact of various operational parameters, such as pH, temperature, and biomass concentration, on PC stability and extraction yield. Filtration was found to preserve higher PC concentrations compared to centrifugation, while spray drying effectively retained the pigment. Results indicate that pH 6.0 and temperatures below 45°C best preserved PC stability. Ultrasound treatment at 50% amplitude for 7 min maximized extraction yield (72.6 mg/g) with a purity of 1.18, though extending treatment time did not significantly improve results. Combining freeze–thaw cycles with ultrasound yielded lower extraction efficiency compared to ultrasound alone. The findings offer a scalable approach for producing high-purity PC, with potential applications in the food industry as a natural dye.