Colorless Protein Isolate from Spirulina Residue after Phycocyanin Removal

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This project aims to develop a scalable, food-grade process to extract a colorless, odor-neutral protein isolate from residual Spirulina biomass, following the already established extraction of phycocyanin. The remaining biomass is often discarded, despite being rich in protein, due to its green color and marine-like taste. We address this gap by transforming the biomass into a light-colored, functional protein powder through: Decolorization and deodorization (ethanol or oil washing)Alkaline protein solubilization and isoelectric precipitationDrying via spray or freeze dryingThe result is a neutral, clean-label protein suitable for products like pasta, bakery items, or plant-based meat. This innovation reduces waste, enables full biomass utilization, and creates a new ingredient aligned with the bio-based circular economy and EU Green Deal goals. This project proposes the development and industrial implementation of a dedicated downstream process to produce a colorless, odor-neutral protein isolate from residual Spirulina biomass, following the already established extraction of the high-value natural pigment phycocyanin. This approach aims to unlock the remaining nutritional and economic potential of Spirulina within a circular bioeconomy model, while responding to the increasing demand for clean-label, plant-based protein ingredients.In current commercial practice, phycocyanin is extracted from Spirulina using mild aqueous methods. However, the resulting biomass—although still rich in high-quality proteins—is often underutilized or discarded, due to sensory limitations such as green pigmentation (chlorophyll), marine-like odor, and a lack of neutral taste. These factors significantly limit its usability in mainstream food applications.This project addresses that gap by establishing an efficient, scalable, and food-grade process for transforming this residual biomass into a light-colored, functional protein ingredient. The proposed process will include:Targeted decolorization and deodorization of the biomass via ethanol or oil-based washingAlkaline-assisted protein solubilization and isoelectric precipitationCentrifugation, neutralization, and drying using food-compatible methods (spray or freeze drying)Special emphasis is placed on preserving protein integrity, avoiding denaturation, and ensuring a neutral sensory profile suitable for large-scale food use.The resulting ingredient is expected to be a light-colored protein powder, rich in essential amino acids and compatible with a variety of neutral-flavored food matrices such as pasta, bakery products, dairy alternatives, and plant-based meats.This innovation offers significant commercial and ecological benefits:Adds value to an existing process by converting residual biomass into a marketable co-productReduces waste and supports zero-waste biorefinery principlesEnables new product applications and greater acceptance of algae-derived ingredients in mainstream foodBy focusing on full biomass utilization, this project contributes to the goals of the EU Green Deal, the Farm to Fork strategy, and the bio-based circular economy, bridging the gap between sustainable cultivation and clean, consumer-ready food innovations.

Project Idea Metadata

• Project Idea Name: Colorless Protein Isolate from Spirulina Residue after Phycocyanin Removal
• Date: 4/8/2025 1:59:31 PM
• Administrators:

Project Idea Description

This project proposes the development and industrial implementation of a dedicated downstream process to produce a colorless, odor-neutral protein isolate from residual Spirulina biomass, following the already established extraction of the high-value natural pigment phycocyanin. This approach aims to unlock the remaining nutritional and economic potential of Spirulina within a circular bioeconomy model, while responding to the increasing demand for clean-label, plant-based protein ingredients.

In current commercial practice, phycocyanin is extracted from Spirulina using mild aqueous methods. However, the resulting biomass—although still rich in high-quality proteins—is often underutilized or discarded, due to sensory limitations such as green pigmentation (chlorophyll), marine-like odor, and a lack of neutral taste. These factors significantly limit its usability in mainstream food applications.

This project addresses that gap by establishing an efficient, scalable, and food-grade process for transforming this residual biomass into a light-colored, functional protein ingredient. The proposed process will include:

• Targeted decolorization and deodorization of the biomass via ethanol or oil-based washing
• Alkaline-assisted protein solubilization and isoelectric precipitation
• Centrifugation, neutralization, and drying using food-compatible methods (spray or freeze drying)

Special emphasis is placed on preserving protein integrity, avoiding denaturation, and ensuring a neutral sensory profile suitable for large-scale food use.

The resulting ingredient is expected to be a light-colored protein powder, rich in essential amino acids and compatible with a variety of neutral-flavored food matrices such as pasta, bakery products, dairy alternatives, and plant-based meats.

This innovation offers significant commercial and ecological benefits:

• Adds value to an existing process by converting residual biomass into a marketable co-product
• Reduces waste and supports zero-waste biorefinery principles
• Enables new product applications and greater acceptance of algae-derived ingredients in mainstream food

By focusing on full biomass utilization, this project contributes to the goals of the EU Green Deal, the Farm to Fork strategy, and the bio-based circular economy, bridging the gap between sustainable cultivation and clean, consumer-ready food innovations.

This project aims to develop a scalable, food-grade process to extract a colorless, odor-neutral protein isolate from residual Spirulina biomass, following the already established extraction of phycocyanin. The remaining biomass is often discarded, despite being rich in protein, due to its green color and marine-like taste. We address this gap by transforming the biomass into a light-colored, functional protein powder through:

• Decolorization and deodorization (ethanol or oil washing)
• Alkaline protein solubilization and isoelectric precipitation
• Drying via spray or freeze drying

The result is a neutral, clean-label protein suitable for products like pasta, bakery items, or plant-based meat. This innovation reduces waste, enables full biomass utilization, and creates a new ingredient aligned with the bio-based circular economy and EU Green Deal goals.