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Algal Cultivation and Extraction of Pigment by Microfiltration

Deviprasad, K. and Girish, H. R. and Priyak, Chakraborty (2009) Algal Cultivation and Extraction of Pigment by Microfiltration. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The importance of spirulina is known all over the world. Spirulina is being developed as the "food of the future" because of its amazing ability to synthesize high-quality concentrated food more efficiently than any other algae. Spirulina also provides high concentrations of many other nutrients - amino acids, chelated minerals, pigmentations, rhamnose sugars (complex natural plant sugars), trace elements, enzymes. Phycocyanin is a pigment which is present in Spirulina and it is of great importance including its use in beverage industry. The study in this report includes the investigation of a suitable method for extraction of phycocyanin and also its usage in the preparation of RTS (ready to serve) beverage, with the aim of formulating a “NATURAL HEALTH DRINK”. Various cell disruption methods and techniques of preservation are studied and the suitable techniques are adopted. Also the protein and carbohydrate present in the wet Spirulina biomass are estimated and antioxidant properties are studied to add value to the spent biomass.
Uncontrolled Keywords: spirulina extraction phycocyanin
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
Divisions: Human Resource Development
Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2009 04:56
Last Modified: 25 Sep 2018 06:48
URI: http://ir.cftri.com/id/eprint/9194

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